Volume 7, Issue 4 (12-2017)                   JHSW 2017, 7(4): 329-342 | Back to browse issues page

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Jahangiri M, Rajabi F, Doosti S, Ghorbani M, Jafari S. Slip risk assessment and factors associated with slip accident in commercial kitchens in Shiraz city. JHSW. 2017; 7 (4) :329-342
URL: http://jhsw.tums.ac.ir/article-1-5757-en.html
1- Associate Professor, Department of Occupational Health, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
2- B.Sc. of Occupational Health, Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran
3- M.Sc.,Occupational Health Engineering Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , saeedehjafari70@gmail.com
Abstract:   (4654 Views)

Introduction: Kitchen workers are in danger of slip accident because of slippery surfaces created by contaminants like grease, water and food material. The aim of this study was to investigate the prevalence and slip risk assessment in cooking sites of Shiraz.

Material and Method: This cross-sectional study was conducted on 322 cases from commercial kitchens in traditional and fast food restaurants, located in Shiraz, Iran, who was willing to cooperate in the project. (The total number of restaurants was 1303 cases. And simple random sampling method was used). The risk of slips was assessed using Slip Assessment Tool (SAT), developed by Health and Safety Executive (HSE). Prevalence of slip accidents was investigated using a questionnaire among kitchens staffs. Roughness coefficient was measured using Roughness Meter TQC-SP1560. Data analysis was performed using SPSS-22 software.  

Result: The level of slip risk was at moderate level in 47% of studied kitchens and others had low level of slip risk. Slip risk level in kitchens of traditional restaurants was significantly higher than fast foods. The average value of the measured surface roughness was obtained 4191/39 µm. The highest and lowest, respectively 4458/2 and 3977/3 µm were reported. The prevalence of slip accidents was reported to be 50.3%. Most of slip accidents was occurred in the kitchens, and when the floor was wet with water or contaminated with food products.

Conclusion: The results of this study showed that due to differences in the type, method and time of food services and also workload of personnel, slip risk in kitchens of traditional restaurants was higher than fast foods. Approximately, in 50% of studied kitchens, the level of slip risk was assessed as moderate. Some basic interventions in spillage control and cleaning procedures, floor surface characteristics and using slip-resistant shoes are required to reduce the risk of slip in kitchens.

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Type of Study: Research | Subject: Special
Received: 2017/12/4 | Accepted: 2017/12/4 | Published: 2017/12/4

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