SLIPS, TRIPS & FALLS Taking Steps to Keep Everyone on Their - - PowerPoint PPT Presentation

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SLIPS, TRIPS & FALLS Taking Steps to Keep Everyone on Their - - PowerPoint PPT Presentation

Oct 06, 2022 186 likes •752 views

SLIPS, TRIPS & FALLS Taking Steps to Keep Everyone on Their Feet ICW Group Risk Management TODAYS SPEAKER Brian Pinon Risk Management Technical Specialist ICW Group WORKPLACE IMPACT 2nd nd MOST CO COSTLY CL CLAIM AIM ICW Group

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SLIDE 1

ICW Group Risk Management

SLIPS, TRIPS & FALLS

Taking Steps to Keep Everyone on Their Feet

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SLIDE 2

TODAY’S SPEAKER

Brian Pinon Risk Management Technical Specialist ICW Group

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SLIDE 3

WORKPLACE IMPACT

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SLIDE 4

2nd nd MOST CO COSTLY CL CLAIM AIM

ICW Group Customers - 5 Year Loss by Risk Exposure

*Source: Bureau of Labor Statistics

5-year cost of slips, trips & falls

$400,860,285 $216,300,676 $215,883,154 $200,487,137 $157,239,832 $93,651,386 $54,430,657 $20,119,965 $16,488,711 $10,533,344 $5,177,747 MANUAL MATERIAL HANDLING FALLS - SAME LEVEL CUMULATIVE TRAUMA STRUCK BY OR AGAINST FALLS - ELEVATION MOTOR VEHICLE CAUGHT IN OR BETWEEN WORKPLACE VIOLENCE OCCUPATIONAL DISEASE ELECTRICAL ENVIRONMENTAL EXPOSURE

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SLIDE 5

IM IMPACT CT O ON PRODU DUCT CTIVI VITY

Slips, Trips, Falls - Lost Days per 10,000 FT Employees

27.8 27.9 29.3 27.9 26.2 23.1

2012 2013 2014 2015 2016 2017 days lost in 2017 Source – National Council of Safety

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SLIDE 6

TOPICS

The Risk-Based Approach Solving for Slips Important Housekeeping Surface Considerations Human Factors Valuable Resources

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SLIDE 7

TOPICS

The Risk-Based Approach

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SLIDE 8

THE ICW GROUP RISK FRAMEWORK

Traditional Approaches Give Way to New Methods

RISK

FREQUENCY

NUMBER OF TIMES EXPOSED TO HAZARD

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SLIDE 9

The ICW Group Risk Framework

  • Length of time

walking during shift

  • Floor Friction
  • Housekeeping
  • Surface Irregularities
  • Human Factors
  • Prior injuries
  • Health of the

worker

  • Availability of

modified duty

FREQUENCY

NUMBER OF TIMES EXPOSED TO HAZARD

LIKELIHOOD

CHANCE SEVERITY WILL OCCUR

SEVERITY

CONSEQUENCES OF OCCURRENCE

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SLIDE 10

Ca Case se st study udy – Fast st Food

  • od Rest

staur urant x̅ = .44

Top performers slip at least per week! per year Bottom performers slip

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SLIDE 11

Ca Case se st study udy – Fast st Food

  • od Rest

staur urant

3- Year Period 3- Year Period

improvement with proactive slip, trip, fall intervention!

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SLIDE 12

Ho How L Lik ikely is is Your N Next Slip lip, T Trip ip, F Fall all in incid ident?

Take our quick interactive assessment

  • Find you grade
  • Form will be

available after webinar!

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SLIDE 13

TOPICS

Solving for Slips

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SLIDE 14

RIS ISK R REDU DUCT CTION F FORM

See the Slip, Trips and Falls Risk Reduction Form

  • Helps identify hazards
  • Offeres possible solutions
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SLIDE 15

FLO FLOORS RS V VS SHOES

Walking surface and shoe sole material interact

  • Provides specific amount of friction
  • Each step taken requires certain

amount of friction to prevent slipping across the floor!

Available Friction

<

Required Friction

=

Slip!

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SLIDE 16

IM IMPROVI VING FRICT ICTIO ION

  • Textured & Adhesive Coatings
  • Chemical Etching
  • Abrasive Tapes
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SLIDE 17

CL CLEAN AN F FLOORS CO CORRECT CTLY

  • Choose the right cleaner
  • Follow manufacturer

guidelines

  • Use optimal technique
  • Establish frequency
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SLIDE 18

CLEA EANI NING NG AGENT Q T QUALITI TIES ES

  • Alkaline Cleaners
  • Acidic Cleaners
  • Neutral Cleaners
  • Microbial / Enzymatic

Cleaners

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SLIDE 19

CLEA EANI NING NG A AGENT ENT Q QUA UALITIES

  • Alkaline Cleaners

― React with fats and oils

to convert to soap

― Must be rinsed away ― Tend to get over-diluted

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SLIDE 20

CLEA EANI NING NG AGENT Q T QUALITI TIES ES

  • Acidic Cleaners

― Removes rust, scale,

  • xides

― Commonly used on

porcelain, ceramic tile, grout

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SLIDE 21

CLEA EANI NING NG AGENT Q T QUALITI TIES ES

  • Neutral Cleaners

― Typically ideal for light

soil loads

― Glossy floors and those

damaged by acid and base cleaners

― Tend to over-dose

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SLIDE 22

CLEA EANI NING NG AGENT Q T QUALITI TIES ES

  • Microbial / Enzymatic

Cleaners

― Use enzymes to break

down proteins, fats, carbohydrates

― Require sufficient “break

down” time

― Must not use with

hot/warm water

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SLIDE 23

CLEA EANI NING NG AGENT Q T QUALITI TIES ES

  • Microbial / Enzymatic

Cleaners

2010 survey of fast food restaurants workers: 25/36 restaurants used enzyme based cleaners. At these, 62 62% reported using warm

  • r hot water.
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SLIDE 24

EF EFFEC ECTIVE M MOPPI OPPING NG TI TIPS PS

  • Single-Step vs Two-Step
  • Figure 8 technique
  • Solution replacement

guidelines

  • Mop head cleaning &

replacement routine

  • Separate mop heads for

areas with different contaminants

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SLIDE 25

EFFE FFECTIVE FLO FLOOR C R CLE LEANING

Study results measuring coefficient of friction on floor surfaces using different cleaning methods

Applied Technique Coefficient Of Friction (COF)

Over-dilute & single-step mop with degreaser(alkaline) .37 Over-concentrate & single-step mop with neutral cleaner .39 Two-step mop with neutral at recommended concentration .58 Two-step mop with degreaser at recommended concentration .77

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SLIDE 26

MATTI TTING

  • Can reduce contaminants

tracked in

  • May provide better COF

near liquid sources

  • Quality Matters
  • Must be routinely

inspected, cleaned, replaced

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ENTR ENTRYWAY M MATTING NG

Both inside & outdoor recommended

  • Scraper Mats – “Scrape”

away dense contaminants: dirt, mud, grime, snow

  • Wiper Mats – “Wipe” off

moisture, less dense particles

  • Wiper-Scraper Mats –

Wipe and scrape

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SLIDE 28

MATTI TTING

Scraper Mats

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SLIDE 29

MATTI TTING

Wiper Mats

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SLIDE 30

MATTI TTING

Recessed Grill Mats - Contaminants trapped in compartment below mat surface

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SLIDE 31

MATTI TTING

Entrance Mats – Length considerations

Mat Length Chart

CONDITION # OF STEPS LENGTH

Dry 6-8 Steps 14 – 19 feet Rain 8-10 Steps 19 – 24 feet Snow 10-12 Steps 24 – 29 feet

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SLIDE 32

MATTI TTING

Mats for Use Near Liquid Sources

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SLIDE 33

SLIP R RESISTA STANT F T FOOTWEA EAR

Proven risk reduction method for food service industry 2010 restaurant study associated slip-resistant shoes with 54% reduction in reported slipping

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SLIDE 34

SLIP R RESISTA STANT F T FOOTWEA EAR

How long is a pair effective? 2014 restaurant study found workers using slip-resistant shoes with at least 6-months use, had the same slipping rate as street shoes!

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FOOTWE WEAR P PROGR GRAM T TIP IPS

  • Have in writing
  • Research vendors
  • Establish preferred models

list

  • Include procedures for

visitors and new workers

  • Specify selection,

purchase, reimbursement, replacement requirements

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SLIDE 36

TOPICS

Important Housekeeping

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SLIDE 37

HOUSEK SEKEE EEPI PING I IS IMPORTA TANT! T!

Establish standards

  • Reinforce routines
  • Encourage involvement
  • Maintain accountability
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SLIDE 38

HOUSEK SEKEE EEPI PING - EMPL PLOYEE EES

6 Ways to Reduce Risk

  • 1. Slow down & pay attention
  • 2. Keep walkways clear
  • 3. Step carefully
  • 4. Keep field of vision clear
  • 5. Ensure flooring is good
  • 6. Use proper lighting
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SLIDE 39

HOUSEK SEKEE EEPI PING - EMPL PLOYEE EES

Make sure employee know what to do if…

  • They see something

they can help with

  • They see something they

need to report

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SLIDE 40

TOPICS

Surface Considerations

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SLIDE 41

SURFACE CE IR IRREGULARITIES

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SLIDE 42

FLO FLOOR I R INSPECTION

  • Establish inspection criteria
  • Establish a routine
  • Follow through with

corrective action

  • Mark Uncorrected Hazards
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SLIDE 43

TOPICS

Human Factors

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SLIDE 44

WHO’S ’S FA FALLI LLING?

Critical Factors:

  • Vision
  • Proprioception
  • Muscle Strength
  • Reaction Time
  • Experience traversing

work surfaces

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SLIDE 45

OBESI SITY TY A AND AGIN AGING G WORK RKFO FORCE

  • Take into consideration

during the design of work tasks and spaces

  • Pre-hire and Routine

Physical Abilities Assessments

  • Wellness Programs
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SLIDE 46

BEHAVI AVIORAL F FACT ACTORS

  • Rushing
  • Inattention
  • Not using handrails
  • Taking shortcuts
  • Load Carrying
  • Spill Response
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SLIDE 47

BEHAVI AVIORAL M MOTIVA VATIONS

My coworkers will be slowed down if I stop to clean up my work area Customers will be upset if I don’t serve them quickly

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SLIDE 48

BEHAVI AVIORAL M MOTIVA VATIONS

The more baskets of cherries I harvest the more I get paid The spill cleanup kit is located on the other side of the facility I get to leave early if I finish my work faster

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SLIDE 49

BEHAVI AVIORAL F FACT ACTORS

  • Establish safe work methods and a

safe work pace

  • Ensure structural, social and personal

motivation factors reinforce safe work method and pace

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TRAI AINING & G & AWAR AWARENESS CAM CAMPAIGN GNS

  • Focus on influencing behaviors and

hazard awareness

  • Teach techniques that tangibly

reduce individual risk

  • Make sure employees know what to

do, and it’s easy to do it!

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SLIDE 51

TOPICS

Valuable Resources

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SLIDE 52

ICW ICW Gr Group P

  • up Pol
  • licyhol
  • lder Ce

Cent nter!

  • Safety and Risk

Management area!

  • Safety Webinars
  • Slips, Trips and

Falls materials

icwgroup.com/safety

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SLIDE 53

ICW ICW Gr Group P

  • up Pol
  • licyhol
  • lder Ce

Cent nter!

  • Safety and Risk

Management area!

  • Safety Webinars
  • Slips, Trips and

Falls materials

icwgroup.com/safety

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SLIDE 54

ICW ICW Gr Group P

  • up Pol
  • licyhol
  • lder Ce

Cent nter!

Coronavirus COVID-19 resources on PC website

  • Email communications
  • HR Guidance webinar
  • Coronavirus toolkit
  • Workplace safety FAQs
  • Helpful links

icwgroup.com/covid19

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SLIDE 55

riskmanagement@icwgroup.com

QUESTIONS?

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SLIDE 56

icwgroup.com/safety

THANK YOU!