The overarching regulatory requirement for food-grade flooring is found in the Australia New Zealand Food Standards Code (“the ANZ Food Standards Code”). Under Standard 3.2.3, flooring must be designed and constructed in such a way that is appropriate for the activities conducted on the food premises. More specifically, floors must:
- be able to be effectively cleaned;
- be unable to absorb grease, food particles or water;
- be laid so there is no ponding of water; and
- to the extent that is practicable, be unable to provide harbourage for pests.
The Standards Australia handbook, HB 197-199: An introductory guide to the slip resistance of pedestrian surface materials, provides further guidance on the requirements for slip-resistant surfaces for a variety of settings. Note that, depending on the type of floor system, installation, technical specifications and performance requirements may differ.
Light Non-Slip Flooring:
Light non-slip flooring has a smooth finish, but enough provides grip for foot and forklift traffic to work in the area. A light non-slip finish is not ideal for wet areas, or areas with greasy production. Areas that are mainly dry, and used for storage, warehousing, packing, or entry foyers, a light non-slip finish is perfect.
Medium Non-Slip Flooring:
Medium non-slip flooring has a rougher finish than light non-slip, but provides more grip, allowing it to be used in wet areas, or greasy production areas. It is ideal for commercial bakeries, processing areas, main manufacturing rooms, and areas where frequent wash-downs are necessary.
Heavy Non-Slip Flooring:
Heavy non-slip flooring is the roughest finish available, providing the most grip. It is ideal for abattoirs and meat processing facilities, where there is frequent water in the area, causing them to become high-slip danger zones. It is also suitable for freezers, coolrooms or other dangerously slippery areas.
Stipple finish is ideal for high-care areas, or areas where grip is needed, but hygiene can’t be compromised on. A stipple finish can provide a good level of non-slip (similar to light non-slip), however is not recommended in primary production areas.
Pleasing both the QA team and the WHS team can be a struggle with non-slip flooring. QA would like the floor to be as smooth as possible, so as to eliminate bacteria growth. WHS would like it to be as rough as possible to eliminate slips, trips & falls. Our SteriFloor solutions provide the answer. With unique antimicrobial technology, the floor actively fights against bacteria so you don’t need to compromise on WHS. Read all about it in our Bacteria Growth E-Book: https://alliedfinishes.com/ebook-understanding-bacteria/