Citation

Leclercq S, Saulnier H. Safety Sci. 2002; 40(7-8): 659-673.

Copyright

(Copyright © 2002, Elsevier Publishing)

DOI

unavailable

PMID

unavailable

Abstract

Over 10% of occupational accidents are triggered by a slip. These accidents are more frequent in food sector workshops. Anti-slip floors are a means of preventing slips. Much has been done in terms of methodology to assess slip resistance and measurement of new floor slip resistance. To date, no study has dealt with time-related changes in slip resistance in the field. Floor roughness is the first criterion which comes to mind when explaining floor slip resistance values or changes. This study, conducted in four food sector enterprises, points out the possible role played by another factor: "fouling" of the industrial floor over a period of several months after it has been finished. Similar slip resistance changes have been observed in several workshops, namely, a major decrease right from the first days of activity followed by stabilization over the following months. Changes in floor roughness cannot explain the recorded variation in slip resistance, which possibly results from fouling of the floor finishing.