Food manufacturing exposes floors to corrosive by products that include fats hot oils blood sugar solutions and natural food acids. These substances can damage unprotected or weak floor surfaces which can lead to microbial growth and raise the risk of contamination. Floors in busy production zones are exposed to spills stains heavy loads and constant foot traffic. Many facilities also face caustic cleaning chemicals rapid temperature changes slip risks and hygiene pressures.
Wet processing environments such as dairy and cheese plants place extra stress on floors. These areas require protection against dairy fats lactic acids and proteins and also need a surface that is easy to clean and degrease. Seafood processing adds further pressure with cold temperatures rapid turnaround times and constant moisture which place significant demands on staff equipment and flooring. Flowfresh is designed to support these conditions so that facilities can maintain safe and reliable operations.
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Flowfresh represents a new generation of performance antimicrobial flooring based on the use of silver in partnership with Polygiene®. Explore Flowcrete Australia's Flowfresh systems, ideally suited for the food and beverage sector...
The Hazard Analysis and Critical Control Point (HACCP) food safety management system is a preventive risk assessment tool operated and is a regulatory requirement in many parts of the world. Develop your knowledge of this important regulation via this eBook…
We recognise that our responsibility goes beyond just supplying a new floor finish. You need to know how to maintain it, once it has been installed, in order to protect your investment. Read about the four key elements in a typical cleaning programme…