HSE publishes revised guidance on preventing slips and trips to help caterers comply with the law

HSE press release E062:05 - 20 May 2005

The Health and Safety Executive (HSE) publishes a revised guidance for caterers on preventing slips and trips.

'Preventing slips and trips in kitchens and food service' provides practical advice to caterers to help them prevent accidents and comply with legal requirements including:

• The importance of stopping floor contamination in the first place;
• Information on methods for cleaning up spillages immediately;
• The importance of providing floors with sufficient grip and surface roughness and information to help determine floor specifications;
• The need for good housekeeping, keeping obstruction-free work areas, and avoiding uneven or poorly maintained floor surfaces; and
• Assessing slips risk on smooth floors using HSE's free Slips Assessment Tool software (SAT).

Additionally, the guidance highlights three key messages to remember and act upon:

• Most slips injuries happen on wet floors;
• Most trips are due to poor housekeeping; and
• Plan ahead to deal with any problems during busy periods when the pace of work increases.

It emphasizes the benefits of getting everyone involved - staff, managers and safety representatives - in making sure that everyone has a good understanding of the right way to work and precautions to take to secure a slip and trip free environment.

The guidance has been agreed by the Health and Safety in Hospitality Liaison Committee, comprising representatives from hospitality industry and related trade associations, trade union organisations, and local government and HSE enforcement authorities.

Notes to editors

1. 'Preventing slips and trips in kitchens and food service' can be downloaded from the HSE website at: http://www.hse.gov.uk/pubns/cais6.htm
2. Most recent accident statistics for year 03/04p show that slips and trips are still the most important cause of all accidents in the hospitality industry accounting for 50% of major injuries and 32% of over 3 day injuries.
3. The pattern of accidents has not changed significantly over the last six years.
4. Reducing slips and trips accidents is a priority for the hospitality industry.
5. Other free information sheets in the series for the catering industry can be found on HSE's Hospitality industry website www.hse.gov.uk/pubns/caterdex.htm or by visiting http://books.hse.gov.uk
6. The HSE slips assessment tool software can be downloaded free from www.hse.gov.uk/slips/sat/
7. This edition of the guidance replaces catering information sheet No 6 Slips and trips: Summary guidance for the catering industry.

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