Slips, trips and falls impact the foodservice industry. Learn how a thorough Safe Floor program can provide cost-effective maintenance and training solutions and help foodservice operators maximize the life of their flooring asset, improve safety and image and aid in the reduction of risk.

Part 1: What is a Safe Floor?

• "Unclean and unsafe floors are the cause of approximately 50 percent of slip and fall accidents in foodservice establishments, followed by: inappropriate footwear, fraudulent claims, inadequate hazard identification and insufficient employee training."
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Part 2: Measuring Floor Safety

• According to the National Floor Safety Institute (NFSI), more than 3 million foodservice personnel are injured each year from slips and falls - traction audits help identify your restaurant's risk level.
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Part 3: Engaging the Team and Securing Buy-In for the Program

• Any successful safe floor program starts with a policy. A policy communicates to employees that restaurant management takes the issue seriously and helps establish credibility for the initiative.
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Part 4: Safe Floors throughout the Year

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Part 5: Safe Floor Best Practices

• Wednesday February 13, 2013 2:00 – 3:00 PM (EASTERN)