Supermarket Perimeter - April 2019 - 56

Food Safety

Controlling
slips fall
s
&
WHEN IT COMES TO SAFETY in
a supermarket setting - particularly when considering the fresh
perimeter - you might first think
about the inherent risks of equipment, machinery and utensils.
Supermarket employees, after
all, are working with and around
hot ovens, boiling fryers and
sharp knives.
But perhaps the most overlooked safety concerns are the
ones that we might stop thinking
about after our toddler years -
slips, trips and falls.
According to Boston-based
Liberty Mutual's 2018 Workplace
Safety Index, slips, trips and falls
make up more than 30% of the
total injury burden and have
direct costs of more than $19.4
billion. Also, more than 65% of all
fall-related injuries are same-level walking surface injuries - in
other words, workers aren't falling
from heights, they're simply falling down.
In fact, same-level falls
currently rank as the
second-highest
cost of disabling
injuries in the U.S.,
accounting for 16%
of the total national injury burden.
"By drawing attention to the magnitude
56 - APRIL 2019

of this major public health concern, the findings will help companies in their ongoing efforts to
protect workers and the public
from falls," says Wayne Maynard,
technical director, Liberty Mutual
Risk Control Services. "Protecting
these groups provides a host
of benefits for employers, from
keeping skilled employees on the
job, to protecting tight margins
from the costs associated with
workers compensation and general liability claims."

Three keys to look for
The most obvious hazards should
be looked at first.
1. SLIPPERY SURFACES
While consumers might like their
supermarket floor to be a glassy,
shiny surface, that's typically an
unsafe option.
Options to combat this include
coatings and etchings, which
can add a grip to the surface
while maintaining much of the
shine. For example,
the Poly-Crete SLB
resurfacing system
from Dur-A-Flex
- headquartered
in East Hartford,
Connecticut - is
a two-part urethane technology
that offers a non-slip

surface and resists abrasion from
chemical spills and harsh cleaners
as well as high traffic.
2. UNEVEN SURFACES
This one just takes a little
attention to detail and hustle to
maintain. Misplaced boxes or
pallets, cables that have wiggled
their way into view, or floor
mats with ornery corners can
pose a threat to employees and
shoppers alike. Assign a manager
or other employee to make
routine inspections, and have all
employees keep an eye out when
taking care of other duties.
3. POOR LIGHTING
While Supermarket Perimeter has
gone in-depth about the importance of lighting in perimeter departments, it goes without saying
that poor visibility can drastically
increase the chance for a tripping.
Make sure your walkways are
bright enough, even when the
main focus might be on your
colorful produce or meat.

Spills lead to bills
Spills are inevitable in a supermarket setting. A shopper is going to
knock over a glass jar of vinegar.
An employee might spill a bucket
of water while cleaning or drop a
container of salad dressing while
hustling to refill the salad bar.
Daymark Safety Systems

www.supermarketperimeter.com

BY RYAN ATKINSON

- based in Bowling Green, Ohio
- offers what it says is an efficient
way to deal with common spills.
Its Safety Applied absorbent spill
pads have 8.5 times the absorbency of other leading brands,

1

2


http://www.supermarketperimeter.com

Supermarket Perimeter - April 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - April 2019

Supermarket Perimeter - April 2019
Editor's Note - Marketing food — and values
Contents
The Wire - Supermarket openings up 30% in 2018
NPD: Millions of consumers ready to try meal kits
Breakfast driving global growth
Consumer perceptions of ‘clean’ are changing
Doing well, doing good
Partners in health
Strengthening the supply chain
Bakery - Single-serve success
Cakes
Deli - Soup & salad bars
Chicken packaging
Meat & Poultry - Meating of the minds
Beef marketing trends
Produce - Produce butchers
Tree fruit
Seafood - Traceability and transparency
Food Safety - Controlling slips & falls
Commissary Insider - REFRIGERATION AND FREEZING
SPOTLIGHT - VALUE-ADDED SEAFOOD
PACKAGING/TECHNOLOGY - SOUS VIDE
OPERATIONS - CONTROLLING SHRINK
PROFILE - ANTHONY & SONS BAKERY
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - 2
Supermarket Perimeter - April 2019 - Editor's Note - Marketing food — and values
Supermarket Perimeter - April 2019 - Contents
Supermarket Perimeter - April 2019 - 5
Supermarket Perimeter - April 2019 - Consumer perceptions of ‘clean’ are changing
Supermarket Perimeter - April 2019 - 7
Supermarket Perimeter - April 2019 - Doing well, doing good
Supermarket Perimeter - April 2019 - 9
Supermarket Perimeter - April 2019 - 10
Supermarket Perimeter - April 2019 - 11
Supermarket Perimeter - April 2019 - 12
Supermarket Perimeter - April 2019 - 13
Supermarket Perimeter - April 2019 - Partners in health
Supermarket Perimeter - April 2019 - 15
Supermarket Perimeter - April 2019 - 16
Supermarket Perimeter - April 2019 - 17
Supermarket Perimeter - April 2019 - Strengthening the supply chain
Supermarket Perimeter - April 2019 - 19
Supermarket Perimeter - April 2019 - Bakery - Single-serve success
Supermarket Perimeter - April 2019 - 21
Supermarket Perimeter - April 2019 - 22
Supermarket Perimeter - April 2019 - 23
Supermarket Perimeter - April 2019 - Cakes
Supermarket Perimeter - April 2019 - 25
Supermarket Perimeter - April 2019 - 26
Supermarket Perimeter - April 2019 - 27
Supermarket Perimeter - April 2019 - Deli - Soup & salad bars
Supermarket Perimeter - April 2019 - 29
Supermarket Perimeter - April 2019 - 30
Supermarket Perimeter - April 2019 - Chicken packaging
Supermarket Perimeter - April 2019 - 32
Supermarket Perimeter - April 2019 - 33
Supermarket Perimeter - April 2019 - 34
Supermarket Perimeter - April 2019 - 35
Supermarket Perimeter - April 2019 - Meat & Poultry - Meating of the minds
Supermarket Perimeter - April 2019 - 37
Supermarket Perimeter - April 2019 - 38
Supermarket Perimeter - April 2019 - 39
Supermarket Perimeter - April 2019 - Beef marketing trends
Supermarket Perimeter - April 2019 - 41
Supermarket Perimeter - April 2019 - 42
Supermarket Perimeter - April 2019 - 43
Supermarket Perimeter - April 2019 - Produce - Produce butchers
Supermarket Perimeter - April 2019 - 45
Supermarket Perimeter - April 2019 - 46
Supermarket Perimeter - April 2019 - 47
Supermarket Perimeter - April 2019 - 48
Supermarket Perimeter - April 2019 - 49
Supermarket Perimeter - April 2019 - Tree fruit
Supermarket Perimeter - April 2019 - 51
Supermarket Perimeter - April 2019 - Seafood - Traceability and transparency
Supermarket Perimeter - April 2019 - 53
Supermarket Perimeter - April 2019 - 54
Supermarket Perimeter - April 2019 - 55
Supermarket Perimeter - April 2019 - Food Safety - Controlling slips & falls
Supermarket Perimeter - April 2019 - 57
Supermarket Perimeter - April 2019 - 58
Supermarket Perimeter - April 2019 - Commissary Insider - REFRIGERATION AND FREEZING
Supermarket Perimeter - April 2019 - 60
Supermarket Perimeter - April 2019 - 61
Supermarket Perimeter - April 2019 - SPOTLIGHT - VALUE-ADDED SEAFOOD
Supermarket Perimeter - April 2019 - PACKAGING/TECHNOLOGY - SOUS VIDE
Supermarket Perimeter - April 2019 - 64
Supermarket Perimeter - April 2019 - 65
Supermarket Perimeter - April 2019 - 66
Supermarket Perimeter - April 2019 - 67
Supermarket Perimeter - April 2019 - OPERATIONS - CONTROLLING SHRINK
Supermarket Perimeter - April 2019 - 69
Supermarket Perimeter - April 2019 - PROFILE - ANTHONY & SONS BAKERY
Supermarket Perimeter - April 2019 - 71
Supermarket Perimeter - April 2019 - Product Showcase
Supermarket Perimeter - April 2019 - Advertisers
Supermarket Perimeter - April 2019 - Fresh Takes
Supermarket Perimeter - April 2019 - 75
Supermarket Perimeter - April 2019 - 76
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