Preventing Slips in Food Service: Development of Tools for Shoe Selection and Replacement

项目摘要 滑倒和跌倒事故仍然是食品服务行业受伤的主要原因。使用合适的鞋子 已经成为防止这些事件的有力对策。尽管许多鞋类产品 标签为防滑，摩擦系数（COF）性能不同的鞋，并降低作为鞋 变得破旧。这项拟议研究的主要目标是开发和验证最终用户鞋 食品服务行业的选择和检查工具。这些工具的基础将是新的COF数据 这是这个行业特有的。工具开发将采用以用户为中心的参与式设计方法， 确保工具的可用性和实用性。核心假设是开发和优化工具 基于对鞋-地面摩擦力的研究和反复的用户反馈， 并最终防止滑倒和福尔斯。将完成四个目标。 目标1：识别与餐饮服务人员滑倒风险相关的地板、污染物和鞋子。 相关的地板、污染物和鞋子将通过半结构化访谈、现场访问和 优先次序调查。本目标中确定的材料将为目标2中使用的材料提供信息。 目标二：建立常用鞋摩擦性能数据库。确定可推广的 摩擦试验条件COF测试将在实验室和工作场所对鞋子进行 通常由食品工业工人选择，对地板和污染物，确定为 危险假设2.1：COF的相关性存在于实验室测试的地板污染物条件下。 假设2.2：COF的相关性存在于实验室测试和工作场所进行的测试之间。 目标3：采用参与性办法，开发信息和评估工具， 适当的高摩擦鞋，并确定何时应更换磨损的鞋。一条信息性 用于选择鞋子的工具（网站、应用程序或指南）和用于监测磨损的物理工具（手持仪表， 手机应用程序或鞋子扫描仪）将使用完善的以用户为中心的设计（UCD）原则进行开发。 目标4：量化信息和物理工具的有效性，以改善防滑 程序.将招募30个食品服务地点分为以下组：1）安慰剂干预，2）基本 干预（开发工具），3）强化干预（基本干预加补充支持）。鞋- 地板污染物COF将从工人工作场所的鞋子中收集。假设4.1（验证）： 接受工具的组织的员工鞋将比接受安慰剂的组织具有更高的COF 干预假设4.2（验证）：将预测食品服务环境中鞋子的COF 通过嵌入在信息中的COF值和来自物理工具的测量。 这项研究涉及诺拉创伤跨部门和服务部门的目标。

Project Summary Slip and fall accidents remain a major cause of injuries in the food service industry. Use of appropriate shoes has emerged as a powerful countermeasure in preventing these events. Although many footwear products are labeled as slip-resistant, coefficient of friction (COF) performance varies across shoes and degrades as shoes become worn. The primary objective of this proposed study is to develop and validate end-user shoe selection and inspection tools for the food service industry. The foundation of the tools will be new COF data that is specific to this industry. Tool development will employ a participatory user-centered design approach to ensure usability and usefulness of the tools. The central hypothesis is that developing and optimizing tools based on shoe-floor friction research and iterative user feedback will lead to effective tools that will be adopted by the industry and, ultimately, prevent slips and falls. Four aims will be completed. Aim 1: Identify flooring, contaminants, and shoes that are relevant to food service workers' slip risk. Relevant flooring, contaminants and shoes will be identified using semi-structured interviews, site visits, and a prioritization survey. The materials identified in this aim will inform materials used in Aim 2. Aim 2: Build a database of friction performance for commonly-worn shoes. Identify generalizable friction testing conditions. COF testing will be performed in the laboratory and workplace on shoes commonly chosen by food industry workers, against the floors and contaminants that are determined to be hazardous. Hypothesis 2.1: Correlations in COF exist across floor-contaminant conditions tested in the lab. Hypothesis 2.2: Correlations in COF exist between lab tests and tests performed in the workplace. Aim 3: Use a participatory approach to develop informational and assessment tools for selecting appropriate high friction shoes and determining when worn shoes should be replaced. An informational tool for selecting shoes (website, app, or guide) and a physical tool for monitoring wear (handheld meter, phone app, or shoe scanner) will be developed using well-established user-centered design (UCD) principles. Aim 4: Quantify effectiveness of the informational and physical tools to improve slip prevention programs. Thirty food service locations will be recruited into groups: 1) placebo intervention, 2) basic intervention (developed tools), 3) enhanced intervention (basic intervention plus supplemental support). Shoe- floor-contaminant COF will be collected from workers' shoes in their workplace. Hypothesis 4.1 (Validation): Employee shoes of organizations receiving the tools will have higher COF than those receiving the placebo intervention. Hypothesis 4.2 (Verification): The COF of shoes in food service environments will be predicted by COF values embedded in the informational and measurements from the physical tools. This research addresses NORA objectives for the Traumatic Injury Cross-sector and for the Services Sector.