Slips and trips in kitchens and food serving areas are the most common of all because of the increased risk of material including oil, water, food and other debris falling onto the floor.
These floors generally have a smooth surface so even a small amount of contamination can present a significantly increased risk. Any kitchen slip or trip is potentially very serious considering the proliferation of sharp edges, hot liquids and even hotter surfaces that could be unwittingly touched or grasped in an attempt to regain balance.
Modern kitchens have special floor surfaces, ideally with a micro-roughness exceeding 20 microns, to help prevent slips.
New floors should be selected for good slip resistance and maintained properly after installation, especially as small amounts of contamination can negate the effects of any special surfaces. It is a good idea to ask an expert for their advice. Either way, keeping the floor clean and dry will contribute to overall safety.
Staff must be made aware of the potential risks and trained to take responsibility for cleaning up every spillage, however slight, immediately.
Small areas are easily, and most effectively, cleaned using disposable paper (towels or reel) that removes contamination and dries the affected area. A stiff-bristled deck brush is useful for removing residues and stains.
Larger areas are traditionally cleaned using a conventional mop and bucket but this can spread contaminants over a wider area and leave a thin film of liquid that actually increases the overall risk.
A more effective option is to employ a two-bucket system, one with water and an appropriate cleaning product and the other with clean water to rinse.
The film of clean water can then be removed with squeegee blade to reduce the slip risk. Better still is to use a specialist cleaning machine such as a scrubber drier that completely removes contaminants from the affected area.
Machines are not often used for kitchen floors because of the relatively small areas involved and the number of potential obstacles present.
However, the latest generation machines – typically solution tanks under 20 litre capacity – are now smaller than ever before and include more features – including scrubber drier capability – that enable highly effective cleaning in the most confined spaces.
The best machines have a curved squeegee blade that is more effective because it is less likely to lose contact with the floor surface when passing over tile joints.
Whatever type of cleaning is employed it is important to use products within manufacturers’ guidelines. Detergent needs time to work on greasy floors but the right amount of the right product will do an excellent job.
Too dilute and it will be ineffective, too concentrated and it will be uneconomical and likely to leave slippy residues. Surfaces should always be rinsed after chemical use.
Cleaning equipment will only be effective if it is well maintained and it is important to ensure that mop-heads, filters, waste hoppers and other items are checked, cleaned and replaced regularly and always within the recommended guidelines.
Odd as it may seem, cleaning can itself increase the potential risk because people often slip on floors that have been left wet. If the floor cannot be dried the risk can be reduced by preventing access to recently cleaned areas, for example by using barriers or locking individual rooms.
Cleaning smaller areas, and only removing barriers etc when the floor is dry, is good practice. Bear in mind that signs and cones only warn of a hazard and do not prevent entry to an area.
Spills are usually ignored if they are invisible. Effective training and supervision is essential to ensure cleaning is undertaken to the correct standard. Cleaners should be informed of their duties and why the cleaning needs to be undertaken in a particular way or at a particular time.
Lack of understanding can lead to inappropriate shortcuts.
Another sensible precaution is to prevent the ingress of dirt into the kitchen. Kitchens often have an external door to allow easy access but this can mean that soil and dirt can be brought inside very easily.
Decent door mats inside and out will remove as much dirt as possible before it enters the building. Similar precautions should be applied to doorways leading to the front of house to prevent debris from passing from the kitchen to customer areas.
This will help to ensure that customer areas are cleaner for better overall appearance and perception with reduced cleaning and maintenance costs. Customer areas will also be safer because of the reduced risk of debris on the floor.
Don’t let floor cleaning slip
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Slips and trips in kitchens and food serving areas are the most common of all because of the increased risk of material including oil, water, food and other debris falling onto the floor.
These floors generally have a smooth surface so even a small amount of contamination can present a significantly increased risk. Any kitchen slip or trip is potentially very serious considering the proliferation of sharp edges, hot liquids and even hotter surfaces that could be unwittingly touched or grasped in an attempt to regain balance.
Modern kitchens have special floor surfaces, ideally with a micro-roughness exceeding 20 microns, to help prevent slips.
New floors should be selected for good slip resistance and maintained properly after installation, especially as small amounts of contamination can negate the effects of any special surfaces. It is a good idea to ask an expert for their advice. Either way, keeping the floor clean and dry will contribute to overall safety.
Staff must be made aware of the potential risks and trained to take responsibility for cleaning up every spillage, however slight, immediately.
Small areas are easily, and most effectively, cleaned using disposable paper (towels or reel) that removes contamination and dries the affected area. A stiff-bristled deck brush is useful for removing residues and stains.
Larger areas are traditionally cleaned using a conventional mop and bucket but this can spread contaminants over a wider area and leave a thin film of liquid that actually increases the overall risk.
A more effective option is to employ a two-bucket system, one with water and an appropriate cleaning product and the other with clean water to rinse.
The film of clean water can then be removed with squeegee blade to reduce the slip risk. Better still is to use a specialist cleaning machine such as a scrubber drier that completely removes contaminants from the affected area.
Machines are not often used for kitchen floors because of the relatively small areas involved and the number of potential obstacles present.
However, the latest generation machines – typically solution tanks under 20 litre capacity – are now smaller than ever before and include more features – including scrubber drier capability – that enable highly effective cleaning in the most confined spaces.
The best machines have a curved squeegee blade that is more effective because it is less likely to lose contact with the floor surface when passing over tile joints.
Whatever type of cleaning is employed it is important to use products within manufacturers’ guidelines. Detergent needs time to work on greasy floors but the right amount of the right product will do an excellent job.
Too dilute and it will be ineffective, too concentrated and it will be uneconomical and likely to leave slippy residues. Surfaces should always be rinsed after chemical use.
Cleaning equipment will only be effective if it is well maintained and it is important to ensure that mop-heads, filters, waste hoppers and other items are checked, cleaned and replaced regularly and always within the recommended guidelines.
Odd as it may seem, cleaning can itself increase the potential risk because people often slip on floors that have been left wet. If the floor cannot be dried the risk can be reduced by preventing access to recently cleaned areas, for example by using barriers or locking individual rooms.
Cleaning smaller areas, and only removing barriers etc when the floor is dry, is good practice. Bear in mind that signs and cones only warn of a hazard and do not prevent entry to an area.
Spills are usually ignored if they are invisible. Effective training and supervision is essential to ensure cleaning is undertaken to the correct standard. Cleaners should be informed of their duties and why the cleaning needs to be undertaken in a particular way or at a particular time.
Lack of understanding can lead to inappropriate shortcuts.
Another sensible precaution is to prevent the ingress of dirt into the kitchen. Kitchens often have an external door to allow easy access but this can mean that soil and dirt can be brought inside very easily.
Decent door mats inside and out will remove as much dirt as possible before it enters the building. Similar precautions should be applied to doorways leading to the front of house to prevent debris from passing from the kitchen to customer areas.
This will help to ensure that customer areas are cleaner for better overall appearance and perception with reduced cleaning and maintenance costs. Customer areas will also be safer because of the reduced risk of debris on the floor.
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