Workers’ Experience of Slipping in U.S. Limited-Service Restaurants
about
State of science: occupational slips, trips and falls on the same levelA structural equation modelling approach examining the pathways between safety climate, behaviour performance and workplace slippingPreventing slips and falls through leisure-time physical activity: findings from a study of limited-service restaurantsBurn and cut injuries related to job stress among kitchen workers in Japan.Striving for safety: communicating and deciding in sociotechnical systems.Perception of slipperiness and prospective risk of slipping at work.Duration of slip-resistant shoe usage and the rate of slipping in limited-service restaurants: results from a prospective and crossover study.A sociotechnical approach to occupational safety.
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P2860
Workers’ Experience of Slipping in U.S. Limited-Service Restaurants
description
scientific article published on 01 September 2010
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 2010
@uk
name
Workers’ Experience of Slipping in U.S. Limited-Service Restaurants
@en
Workers’ Experience of Slipping in U.S. Limited-Service Restaurants
@nl
type
label
Workers’ Experience of Slipping in U.S. Limited-Service Restaurants
@en
Workers’ Experience of Slipping in U.S. Limited-Service Restaurants
@nl
prefLabel
Workers’ Experience of Slipping in U.S. Limited-Service Restaurants
@en
Workers’ Experience of Slipping in U.S. Limited-Service Restaurants
@nl
P2093
P2860
P50
P1476
Workers' experience of slipping in U.S. limited-service restaurants
@en
P2093
David A Lombardi
Melanye J Brennan
Melissa J Perry
Murray A Mittleman
Yueng-Hsiang Huang
P2860
P304
P356
10.1080/15459624.2010.486693
P577
2010-09-01T00:00:00Z