A field assessment of potential friction variation in a fast-food restaurant in the USA

Wen Ruey Chang, Alfred Filiaggi, Kai Way Li, Yueng-hsiang Huang, Theodore K. Courtney

Research output: Chapter in Book/Report/Conference proceedingConference contribution

3 Citations (Scopus)

Abstract

Slips and falls are a major problem in occupational injuries in which floor slipperiness is a critical issue. Friction variation is speculated to be a significant contributor to slip and fall incidents, although it has not been quantified and related to a measurement of slipperiness. A friction variation study is more valid when conducted in a field environment. This study investigated friction variation in six major working areas of a fast-food restaurant in the USA. The results indicated that there was slightly more than a 50% chance that employees might experience a friction reduction when stepping from one foot to the other while walking in the major working areas studied. The absolute reduction in friction coefficient had an average and standard deviation of 0.12 and 0.15, respectively. The relative reduction in friction coefficient had an average and standard deviation of 0.19 and 0.22, respectively.

Original languageEnglish (US)
Title of host publicationContemporary Ergonomics 2005
Pages519-523
Number of pages5
StatePublished - Dec 1 2005
Externally publishedYes
EventAnnual Conference of the Ergonomics Society: Contemporary Ergonomics 2005, CE 2005 - Hertfordshire, United Kingdom
Duration: Apr 5 2005Apr 7 2005

Publication series

NameContemporary Ergonomics 2005

Conference

ConferenceAnnual Conference of the Ergonomics Society: Contemporary Ergonomics 2005, CE 2005
CountryUnited Kingdom
CityHertfordshire
Period4/5/054/7/05

Fingerprint

Friction
food
occupational injury
incident
employee
experience
Personnel

ASJC Scopus subject areas

  • Human Factors and Ergonomics

Cite this

Chang, W. R., Filiaggi, A., Li, K. W., Huang, Y., & Courtney, T. K. (2005). A field assessment of potential friction variation in a fast-food restaurant in the USA. In Contemporary Ergonomics 2005 (pp. 519-523). (Contemporary Ergonomics 2005).

A field assessment of potential friction variation in a fast-food restaurant in the USA. / Chang, Wen Ruey; Filiaggi, Alfred; Li, Kai Way; Huang, Yueng-hsiang; Courtney, Theodore K.

Contemporary Ergonomics 2005. 2005. p. 519-523 (Contemporary Ergonomics 2005).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Chang, WR, Filiaggi, A, Li, KW, Huang, Y & Courtney, TK 2005, A field assessment of potential friction variation in a fast-food restaurant in the USA. in Contemporary Ergonomics 2005. Contemporary Ergonomics 2005, pp. 519-523, Annual Conference of the Ergonomics Society: Contemporary Ergonomics 2005, CE 2005, Hertfordshire, United Kingdom, 4/5/05.
Chang WR, Filiaggi A, Li KW, Huang Y, Courtney TK. A field assessment of potential friction variation in a fast-food restaurant in the USA. In Contemporary Ergonomics 2005. 2005. p. 519-523. (Contemporary Ergonomics 2005).
Chang, Wen Ruey ; Filiaggi, Alfred ; Li, Kai Way ; Huang, Yueng-hsiang ; Courtney, Theodore K. / A field assessment of potential friction variation in a fast-food restaurant in the USA. Contemporary Ergonomics 2005. 2005. pp. 519-523 (Contemporary Ergonomics 2005).
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