The primary objective of this proposed study, funded by the National Institute for Occupational Safety and Health (NIOSH), is to develop and validate end-user tools for selecting shoes and inspecting their worn condition for the food service industry. The foundation of the tools will be a new coefficient of friction (COF) database that is specific to this industry. Tool development will employ a participatory user-centered design approach to ensure usability and usefulness of the tools. The central hypothesis is that developing and optimizing tools based on shoe-floor friction research and iterative user feedback will lead to effective tools that will be adopted by the industry and, ultimately, prevent slips and falls.