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The purpose of the slips, trips, and falls safety program is to put work practices and procedures in place that will protect employees from hazards that can occur in serving areas while workers are:
- Working around ice bins where ice and water can create wet floor conditions.
- Working in busy, congested areas.
- Walking or running on slippery or uneven floor surfaces.
- Carrying dishes around blind corners or stairs.
- Using single-door entry to and from the kitchen area
Follow OSHA standards, including:
- Keeping all areas clean and orderly and in sanitary condition [1910.22(a)(1)].
- Keeping floors clean and dry [1910.22(a)(2)].
- Providing warning signs for wet-floor areas [1910.145(c)(2)].
Follow these safe work practices, including:
- Keeping passageways and walkways free of clutter and crowding.
- Decreasing overcrowding by adding additional supply stations or carts with supplies at convenient locations.
- Providing adequate lighting, especially in serving and preparation areas.
- Providing non-slip matting in areas that tend to be wet.
- Alerting workers to step-ups and step-downs by using hazard tape or other warning signs.
- Providing mirrors for blind corners.
- Providing windows on swinging doors so you can see if someone is coming out.
- Providing two-way doors, one for only going in, designating one door for entry and the other for exit. Following a set traffic pattern to avoid collisions (for example, entering on the right, exiting on the left).
- Immediately wipe up any ice that falls on the floor around the ice maker.
- Immediately clean up spills.
- Clean or pick up any other items (such as food spills) from floors as soon as possible.
- Wear non-slip shoes and avoid wearing sandals or open-toe shoes, high heels, or shoes made out of canvas.
- Carry items only at a height that you can safely see over.
- Adhere to company slip-resistant footwear policy.
- Report drainage or building issues immediately.