Chapter 7. Effect of Floor Soil on Coefficient of Friction in Food Service Operations

  1. John B. Wachtman Jr.
  1. David C. Underwood

Published Online: 26 MAR 2008

DOI: 10.1002/9780470313916.ch7

Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 13, Issue 1/2

Materials & Equipment/Whitewares: Ceramic Engineering and Science Proceedings, Volume 13, Issue 1/2

How to Cite

Underwood, D. C. (2008) Effect of Floor Soil on Coefficient of Friction in Food Service Operations, 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.ch7

Author Information

  1. Procter and Gamble Cincinnati, OH 45224

Publication History

  1. Published Online: 26 MAR 2008
  2. Published Print: 1 JAN 1994

ISBN Information

Print ISBN: 9780470375129

Online ISBN: 9780470313916

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Keywords:

  • restaurant floors;
  • procter and gamble;
  • greatly facilaiated;
  • industry standard;
  • floor cleanliness

Summary

Restaurant floors become soiled and wet during the day, leading to conditions that promote slips and falls. Studies done at Procter and Gamble show the effect of tile wear, soil type, and floor cleanliness on the coefficient of friction of these surfaces. By developing a standard soiled restaurant floor model, research in preventing slips and falls could be greatly facilitated. We encourage collaboration to work toward adoption of an industry standard soiled restaurant floor model.