Chapter 2. A Comparative Analysis of the Slipperiness of Floor Cleaning Chemicals Using Three Slip Measuring Devices
- John B. Wachtman Jr.
Published Online: 26 MAR 2008
Copyright © 1992 The American Ceramic Society
Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 13, Issue 1/2
How to Cite
Kohr, R. L. (1994) A Comparative Analysis of the Slipperiness of Floor Cleaning Chemicals Using Three Slip Measuring Devices, in Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 13, Issue 1/2 (ed J. B. Wachtman), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470313916.ch2
- Published Online: 26 MAR 2008
- Published Print: 1 JAN 1994
Print ISBN: 9780470375129
Online ISBN: 9780470313916
- claims dollars;
- contaminated surface;
- food industry;
- inorganic contaminants;
Slips, trips, and falls account for a large portion of the claims dollars expended by the food service industry. Most of these falls involve slipping on a level and contaminated surface. A large number of falls in the fast food industry have been reported around times when floors have been freshly mopped. Because restaurant operators do not always adhere to cleaning methods recommended by cleaning chemical manufacturers, grease becomes an ever-present floor contaminant in the kitchen and dining areas. Grease and inorganic contaminants become polymerized on the floor surface, making them very difficult to remove; add a little bit of moisture and the surface becomes treacherous to walk upon. This study was completed to measure the relative slipperiness of various floor cleaning chemicals and compare three tribometric devices in order to determine their performance on the same floor and under the same conditions.