Prevent kitchen slips: fix the cause as well as the spill
Spot the common causes of slips and trips in food workplaces. Deal with contamination quickly, keep routes clear and use near misses to improve the layout and cleaning routine.
Look at the route people actually use
Check the path between preparation, washing, storage and service areas. Food debris, water and grease can make flooring slippery. Boxes, trailing cables and damaged flooring create trip hazards. Assess who could be harmed, including staff, visitors and customers.
Stop contamination at its source
Clean spillages promptly using a suitable method and keep people away from the affected area until it is safe. Repair leaking equipment and overflowing sinks. Where a temporary measure is needed, make sure it controls the hazard rather than introducing another obstacle. A warning sign does not remove a spill.
Plan cleaning around the work
Choose products and equipment suitable for the floor and organise cleaning so people are not forced to walk through wet areas. Give deliveries and staff belongings defined storage spaces. Report damaged flooring and arrange repairs promptly.
- Keep walking routes free of boxes and cables.
- Report and remove spills quickly.
- Prevent leaks and recurring wet patches.
- Check the area before reopening it to traffic.
Use a near miss constructively
Ask what made the event possible: a blind corner, missing storage, a leaking unit or a rushed handover. Agree who will fix the cause and by when. Review the route during a busy period to check that the change works in practice.