Did that headline get your attention? Ironically, it means just what it says. The best way to reduce slips and falls in a typical foodservice environment is to not have a distinct slip/fall prevention program. Rather, a much more effective approach is to integrate the elements of such a program into existing functions and procedures. For example, rather than having a separate slip/fall program that specifies items such as footwear or floor cleaning regimens, the existing purchasing ...

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