Abstract

This study of the effectiveness of floor cleaners was conducted in response to the high prevalence of falls and slips in the restaurant and food-services sector. The variables studied included the types of cleaner, surface (vinyl, tile, ceramic), contamination (animal or vegetable oils and fats), and cleaning methods, the temperature of the cleaning solution, acid-treatment of ceramic tiles, and the cleanliness of tools and cleaning solutions. The study results reported here will help users select the most effective floor cleaner and cleaning method.