Home' Inclean : INCLEAN Nov-Dec 2016 Contents 24 INCLEAN November/December 2016
By Carl Strautins*
But in circumstances where you cannot control whether or not
people attend your premises, what are the key steps to help you
manage the risk of potential slips, trips and falls in your business?
Identify whether your premises is exposed to a greater than usual risk
of slips or whether a certain type of slip is more likely than another
(for example, whether there is a higher risk of spillage or perhaps
puddles of water caused by rainfall). The identification process can
involve the assessment of several factors, including the material and
construction of your floor, its age and condition, its adherence to the
Australian Standards and even the climate conditions (for example,
whether your premises are exposed to frequent rain or wind).
The nature of your business is also a relevant consideration,
depending on the type of products you may have in stock, the
demographic of your customers and whether there is a prevalence of
liquids or other slippery materials in your business.
The best way to identify whether you are at risk is to arrange for
slip assessment services to be conducted on your premises by an
accredited slip resistance testing organisation.
Four steps to managing the
risk of slips, trips and falls
One of the key risks for business owners is that
employees or customers could be injured as a result of
a ‘slip and trip’ incident. Apart from the reputational
damage which can be caused by such an event,
from a financial perspective, insurance premiums are
likely to increase. There is also a risk that you will be
underinsured or excluded from cover for some reason
meaning that there may be a significant financial
burden arising from any such accident.
Once you have identified that your business may be at risk of slip and
trip type incidents, it is important to assess the level of risk you face.
There are a number of slip testing methods, including the wet pendulum
test and the dry floor friction test. Once slip testing has been conducted,
you may be given a rating on the suitability of your existing floors, as
well as recommendations for improvement and risk avoidance, such as
cleaning techniques and appropriate anti-slip repairs.
It is no good to have an assessment of the risks to which you are
potentially exposing yourself and your customers without taking
steps to avoid them. At this point, the recommendations provided by
your slip assessment services consultant should be implemented.
Monitor the Risk
The susceptibility of your premises to slip and trip accidents should
be regularly reviewed and monitored, in particular if there have
been any relevant changes in your business such as a differing client
base, renovations or physical changes to the business premises.
The consequences of a slip and trip accident, whether involving a
client or an employee, could be dire for your business. Ensure that you
are proactive and protected from the risks by following these four steps
and ensuring that you are operating in the safest environment possible.
*Carl is the managing director of Safe Environments, a multi-
specialist consultancy firm
By Jeff Anderson*
To create a hygienic environment, you must
first identify the various types of soil and
surfaces in your establishment to determine
the proper cleaning/sanitising products to
use and how often cleaning must be done to
achieve the desired results. Of course, any
sanitation program is only as good as the
people who execute it, so food safety plans
should be simple and easy to execute by
frontline food employees.
Develop a cleaning plan
One of the best ways to put a highly effective sanitation plan
together is by working with a sanitation vendor to identify the
potential contamination risks within your facility. Once the risks
Safety First: Implementing an effective
food sanitation program
Food safety is always the prime consideration when it comes to protecting food service patrons and staff. However,
putting an ef fective sanitation program into place requires more than simply washing the dishes and mopping the
floor. Implementing a thorough food safety program must start with a clear understanding of the risk factors and the
level of cleanliness that is needed to prevent contamination of food, equipment and wares.
have been identified, you will be in a position to create a cleaning
plan that should have the goal of going beyond the conventional
‘clean to the sight and touch’ level of cleanliness. Such a plan should
outline what should be cleaned, how it should be cleaned, when to
clean and who should do the cleaning.
Your plan should let frontline workers know exactly which
cleaning products are to be used to remove the various soil types
found on the different surfaces in your facility. Using the right
cleaning products and tools is imperative when it comes to achieving
food safety goals.
Training is key to food safety
Education and training are the keys to success for any food sanitation
program. A good training program should provide employees with a
clear understanding of why thorough cleaning is important and how
Continue page 27...
The consequences of a slip and trip
accident can be dire for a business
Links Archive INCLEAN Spt-Oct 2016 INCLEAN Jan-Feb 2017 Navigation Previous Page Next Page