This WorkSafeBC video uses commercial kitchen examples to show how slips, trips and falls are prevented in busy work areas. Chefs describe risks from rushing, poor footwear, wet or greasy floors, clutter, blind corners and carrying items through shared routes.

The practical advice is to slow down rather than run, because the extra seconds usually matter less than the injury risk. Deal with spills promptly, use warning signs for wet floors, and follow a regular cleaning schedule. Ask someone to help if a spill or hazard needs attention.

Footwear is part of the control system. New staff should have suitable oil-resistant, anti-skid shoes when the work requires them. The video links tidiness to safety: finish a task then clean up, keep walkways and aisles clear of boxes and clutter, and call out before moving around blind corners, especially when carrying items or pushing a trolley.

This NHS Education for Scotland animation explains how to manage blood and body fluid spillages in acute, community, care home and residential settings. Blood, faeces, vomit, sputum and other body fluids can carry blood-borne viruses such as hepatitis B or other microorganisms, so spillages should be cleaned and contaminated surfaces disinfected as soon as possible.

The animation sets out five steps: cordon off the spillage, assess the type of spillage, collect the correct equipment, protect yourself, and disinfect and clean. In one example, nurse Nura finds a small blood spill after a patient's needle becomes dislodged. She moves the patient away, places wet-floor notices, follows the algorithm, gathers chlorine-releasing granules, gloves, apron, paper towels, detergent and a healthcare waste bag, then disinfects, cleans, disposes of waste and performs hand hygiene.

A care home example shows Hardep finding a urine spill from a catheter bag. He places barriers, checks the algorithm and notes that chlorine-releasing agents should not be applied directly to urine because they can react and release chlorine gas. The examples demonstrate that the correct response depends on the type of fluid, the surface and the risk of splashing.