Flooring in food & beverage factories is an investment, so it’s worth looking after it.
In Australia, floors in food & beverage manufacturing facilities must meet several different requirements. The surface needs to be non-slip to eliminate slips and falls, look appealing, and be easy to clean. Bacteria growth is a common challenge on the floor, so there is a fine balance in the non-slip factor and ease of cleaning to ensure no bacteria can grow. These requirements make selecting a floor a hard choice, but once chosen, it needs to be maintained to ensure it stays looking good.
Floors are subject to a lot of abuse in food factories. If a heavy object falls onto the floor and creates a crack in the floor whereby exposing concrete, it is critical to repair this. Concrete is porous, and its pores are potential harbors for bacteria.
- After a flooring project is complete, ask for repair kits in the colour your floor was done in. This will allow for an easy repair project if & when you notice concrete exposure.
Maintaining a strict cleaning routine is essential for ensuring your floors keep their new look. Prior to continuing your original cleaning regime, check with your Flooring Partner to see what they recommend.
- Not all floors can handle hot water. Depending on your choice of flooring, some will wear quickly if pressurised hot water is used to clean it.
Prior to choosing your floor, make sure it is compliant with the legislation, as outlined below. This will ensure you are starting off on the right foot.
From Food Standards Australia:
(1) Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises.
(2) Subject to subclause (3), floors must:
(a) be able to be effectively cleaned;
(b) be unable to absorb grease, food particles or water;
(c) be laid so there is no ponding of water; and
(d) to the extent that is practicable, be unable to provide harbourage for pests.