Citation

Quirion F, Poirier P, Lehane P. Ergonomics 2008; 51(12): 2013-2029.

Affiliation

QI Recherche et Developpement Technologique, Montreal, QC, Canada.

Copyright

(Copyright © 2008, Informa - Taylor and Francis Group)

DOI

10.1080/00140130802277554

PMID

18932055

Abstract

This investigation shows that, in most cases, the floor cleaning procedure of typical restaurants could be improved, resulting in a better cleaning efficiency and a better floor friction. This simple approach could help reduce slips and falls in the workplace. Food safety officers visited ten European style restaurants in the London Borough of Bromley (UK) to identify their floor cleaning procedure in terms of the cleaning method, the concentration and type of floor cleaner and the temperature of the wash water. For all 10 restaurants visited, the cleaning method was damp mopping. Degreasers were used in three sites while neutral floor cleaners were used in seven sites. Typically, the degreasers were over diluted and the neutrals were overdosed. The wash water temperature ranged from 10 to 72 degrees C. The on-site cleaning procedures were repeated in the laboratory for the removal of olive oil from new and sealed quarry tiles, fouled and worn quarry tiles and new porcelain tiles. It is found that in 24 out of 30 cases, cleaning efficiency can be improved by simple changes in the floor cleaning procedure and that these changes result in a significant improvement of the floor friction. The nature of the improved floor cleaning procedure depends on the flooring type. New and properly sealed flooring tiles can be cleaned using damp mopping with a degreaser diluted as recommended by the manufacturer in warm or hot water (24 to 50 degrees C). But as the tiles become worn and fouled, a more aggressive floor cleaning is required such as two-step mopping with a degreaser diluted as recommended by the manufacturer in warm water (24 degrees C).

Language: en