It just
takes one quick slip. A greasy floor, a buckling mat or uneven flooring could
send an employee or guest to the hospital and land your business with an
expensive lawsuit and rising insurance premiums. Here are some ways to keep
your restaurant out of slippery situations:
Track your traction
Know your
numbers. “The first step in preventing accidents is to test how safe your
floors are,” says Russell Kendzior, founder of the nonprofit National Floor Safety Institute (NFSI), based
in Southlake, Texas. Monitor the coefficient of friction (COF) the measure of
slip resistance, at various spots throughout your restaurant.
As a general
manager for Duffy’s Sports Grill,
Benjamin Longanacre had never heard of the COF. But after the South Florida
24-unit chain experienced a series of costly slip-and-fall incidents, the
restaurant appointed Longanacre as its first safety coordinator in 2011 and
charged him with taking a preventive approach. He quickly learned the
importance of the COF, which has two components: static and dynamic.
The static
COF measures the “slip potential,” or how much traction it takes to induce a
slip, while the dynamic COF quantifies a person’s stopping ability once he or
she begins to slip. Walkways with a wet static COF of .60 or greater and a wet
dynamic COF of .42 or greater are defined as “High Traction” under the American
National Standards Institute (ANSI) B101.1 and B101.3 standards.
Get audited. Consider hiring a
“certified walkway auditor” or other qualified professional to test your floor
safety. Look for a professional versed in safety standards, experienced at
identifying hazards and skilled at using a tribometer, or slip meter, to
measure the COF. The Louisiana Restaurant Association Self Insurer’s Fund
for Workers’ Compensation provides this service to its plan participants at no
charge. 