Courtney Theodore K, Huang Yueng-Hsiang, Verma Santosh K, Chang Wen-Ruey, Li Kai Way, Filiaggi Alfred J
Liberty Mutual Research Institute for Safety, Quantitative Analysis Unit, Hopkinton, Massachusetts 01748, USA.
J Occup Environ Hyg. 2006 Nov;3(11):592-8. doi: 10.1080/15459620600934367.
Falls are responsible for a substantial injury burden in the global workplace. Restaurant environments are particularly challenged by slips, trips, and falls. This study explored those factors that could influence workers' self-reports of slipperiness in U.S. fast-food restaurants. One hundred and twenty-six workers employed in 10 fast-food restaurants in the northeastern United States participated in the study representing a study-wide response rate of 87.5%. Participants' ratings of floor slipperiness and occupational slip history within the past 4 weeks were collected through written questionnaire. Additional factors collected by questionnaire included age, gender, shift length, and shoe type. Shoe condition (wear) and shoe contamination were visually assessed by the investigators. Floor friction was also measured. Lower restaurant mean coefficient of friction and the presence of contamination on workers' shoe soles were environmental factors significantly associated with workers reporting more slippery conditions. A recent workplace history of slipping with or without a subsequent fall was also significantly associated with workers reporting more slippery conditions. Workers over the age of 45 reported conditions to be significantly less slippery than younger workers. The results suggest that worker ratings of slipperiness are influenced not only by the actual level of friction but also by the other individual and environmental factors noted above. Recommendations for future studies would include a longitudinal design to better capture the temporal sequence between these variables. More field research is needed to better understand the association between workplace conditions, worker perception of slipperiness, and slipping at work.
跌倒在全球工作场所造成了沉重的伤害负担。餐厅环境尤其受到滑倒、绊倒和跌倒的挑战。本研究探讨了可能影响美国快餐店员工对地面滑度自我报告的因素。美国东北部10家快餐店的126名员工参与了该研究，研究范围内的回应率为87.5%。通过书面问卷收集参与者对地面滑度的评分以及过去4周内的职业滑倒历史。问卷收集的其他因素包括年龄、性别、轮班时长和鞋类类型。调查人员通过视觉评估鞋的状况（磨损情况）和污染程度。还测量了地面摩擦力。餐厅较低的平均摩擦系数以及员工鞋底存在污染物是与员工报告更多滑度情况显著相关的环境因素。近期工作场所中有无跌倒的滑倒历史也与员工报告更多滑度情况显著相关。45岁以上的员工报告的滑度情况明显低于年轻员工。结果表明，员工对滑度的评分不仅受到实际摩擦水平的影响，还受到上述其他个人和环境因素的影响。对未来研究的建议包括采用纵向设计，以更好地捕捉这些变量之间的时间顺序。需要更多的实地研究来更好地理解工作场所条件、员工对滑度的感知与工作时滑倒之间的关联。
