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首页> 外文期刊>Safety science >Floor slip resistance changes in food sector workshops: prevailing role played by 'fouling'
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Floor slip resistance changes in food sector workshops: prevailing role played by 'fouling'

机译：食品部门车间的地板防滑性能变化：“结垢”起主要作用

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Over 10% of occupational accidents are triggered by a slip. These accidents are more frequent in food sector workshops. Anti-slip floors are a means of preventing slips. Much has been done in terms of methodology to assess slip resistance and measurement of new floor slip resistance. To date, no study has dealt with time-related changes in slip resistance in the field. Floor roughness is the first criterion which comes to mind when explaining floor slip resistance values or changes. This study, conducted in four food sector enterprises, points out the possible role played by another factor: "fouling" of the industrial floor over a period of several months after it has been finished. Similar slip resistance changes have been observed in several workshops, namely, a major decrease right from the first days of activity followed by stabilization over the following months. Changes in floor roughness cannot explain the recorded variation in slip resistance, which possibly results from fouling of the floor finishing.
机译：滑倒触发了超过10％的职业事故。这些事故在食品部门的车间中更为常见。防滑地板是防止滑动的一种手段。在评估防滑性能和测量新地板防滑性能的方法方面，已经做了很多工作。迄今为止，在该领域中尚无研究涉及与时间相关的防滑性能变化。地板粗糙度是解释地板滑动阻力值或变化时首先想到的标准。这项在四个食品行业企业中进行的研究指出了另一个因素可能发挥的作用：工业地板在完成后的几个月内会“结垢”。在几家工厂中也观察到了类似的防滑性能变化，即从活动的第一天开始就出现了大幅下降，然后在接下来的几个月中趋于稳定。地板粗糙度的变化不能解释所记录的防滑性变化，这可能是由于地板涂饰层结垢造成的。

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