Journal of Health and Safety at Work

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Introduction: Kitchen workers are in danger of slip accident because of slippery surfaces created by contaminants like grease, water and food material. The aim of this study was to investigate the prevalence and slip risk assessment in cooking sites of Shiraz.

Material and Method: This cross-sectional study was conducted on 322 cases from commercial kitchens in traditional and fast food restaurants, located in Shiraz, Iran, who was willing to cooperate in the project. (The total number of restaurants was 1303 cases. And simple random sampling method was used). The risk of slips was assessed using Slip Assessment Tool (SAT), developed by Health and Safety Executive (HSE). Prevalence of slip accidents was investigated using a questionnaire among kitchens staffs. Roughness coefficient was measured using Roughness Meter TQC-SP1560. Data analysis was performed using SPSS-22 software.  

Result: The level of slip risk was at moderate level in 47% of studied kitchens and others had low level of slip risk. Slip risk level in kitchens of traditional restaurants was significantly higher than fast foods. The average value of the measured surface roughness was obtained 4191/39 µm. The highest and lowest, respectively 4458/2 and 3977/3 µm were reported. The prevalence of slip accidents was reported to be 50.3%. Most of slip accidents was occurred in the kitchens, and when the floor was wet with water or contaminated with food products.

Conclusion: The results of this study showed that due to differences in the type, method and time of food services and also workload of personnel, slip risk in kitchens of traditional restaurants was higher than fast foods. Approximately, in 50% of studied kitchens, the level of slip risk was assessed as moderate. Some basic interventions in spillage control and cleaning procedures, floor surface characteristics and using slip-resistant shoes are required to reduce the risk of slip in kitchens.

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Introduction: Hazard Identification, risk assessment and management have an important role in reducing potential risks in industrial settings. This research was done with the aim of identifying the hazard and evaluating HSE risks and providing a HSE management program for the Urea Unit of Shiraz Petrochemical Complex.
Method: Firstly, hazard identification and qualitative risk assessment was done using FMEA technique and risky units were identified. Then, main events were identified and analysed as inputs of the Bow-Tie method. By identifying the strength, weakness, opportunity and threat factors, ranking and weighting them using the ANP method and Super Decisions software, a SWOT matrix was prepared and HSE management strategies were extracted.
Findings: The results showed that chemical leakage, falling from height and slipping were the most important incidents, and defect of control equipment, lack of attention to instructions, non-compliance with safety principles and human error were causes of these events. Also, ranking of weaknesses, strengths, opportunities and threats were 0.58, 0.2, 0.16 and 0.05, respectively.
Conclusion: Organizational opportunities with a weight of 0.124 were 4.8% higher than threats with a weight of 0.076. This shows that the company had a good situation in terms of achieving its goals.