餐飲業地板抗滑性與勞工滑跌倒經驗分析

Floor Slip-Resistance & Workers’ Experiences of Slip & Fall in Dining Industry

滑跌倒事故是職業傷害的主要事故類型。本研究以中、西式餐廳及西式速食店等三類餐飲業各四家餐廳進行廚房地板摩擦係數量測。每家餐廳之廚房選取走道、水槽、烹飪等三個作業區域、每個區域選八個量測點進行量測；另外，研究人員也針對廚房工作人員進行滑跌倒經驗之訪談。廚房地板摩擦係數量測結果顯示中式餐廳和其他兩類餐廳比較起來有顯著較低的摩擦係數平均值及較高的摩擦係數之變異，此代表中式餐廳之廚房地板環境較其他兩類餐廳相比有較高之滑跌倒風險。廚房工作人員之訪談結果則顯示速食店人員不論是自己在廚房滑跌倒或是目睹他人滑跌倒的比例都高於中式與西式餐廳之廚房人員，這種結果的可能原因是速食店人員常在廚房內快速轉身或快步行走以因應客服之需求。餐廚作業場所的滑跌倒風險不僅應考量地板環境外也應該分析人員的活動特性，快速轉身、快步行走等動作在餐廳之廚房內應該嚴禁。

Slip & fall are major occupational safety & health incidences. This research was conducted for floor friction coefficient measurements in four restaurants in each of Chinese, western, and western style fast food restaurants. Walkway, sink, and cooking areas for each of the restaurants were selected and 8 points on the floor in each of the area were measured. In addition, research personnel also interviewed the kitchen workers for their slip & fall experience at work. The friction coefficient measurements results indicated that Chinese style restaurants had significant lower averages and high variation in friction coefficient. This implies such floor environments had high risk of slip & fall. The worker interview results, however, showed that fast food restaurant workers had higher percentages in both self- slip-fall experience and witness of slip-fall of others than the other two types of restaurant. This could be attributed to the fast twisting of body or fast walking of the workers in the fast food kitchens for customer service. The risk of slip & fall in dining service industry should consider not only floor friction environment but also the motion of the workers. Motions such as fast twisting of the trunk and fast walking should be prohibited.