Food Safe Epoxy Flooring Systems
HACCP Compliant & Antimicrobial Floor Solutions for Food Industry
Why Is Food Safe Flooring Critical for Your Facility?
Food production facilities require flooring that meets HACCP, BRC, and FDA compliance standards. Bacterial contamination risks demand surfaces that withstand 120°C steam cleaning, pH 2-13 chemical exposure, and continuous wet conditions. Our epoxy systems achieve these specifications through 4-9mm applications designed for 15-year service life.
Hygienic flooring systems with antimicrobial technology incorporate silver ions at 500ppm concentration throughout the resin matrix. Laboratory flooring standards require 99.9% reduction of E. coli, Salmonella, and Listeria within 24 hours. Seamless installation eliminates joints and crevices where bacteria multiply, with coved skirting extending 150mm up walls to prevent moisture ingress.
Certification includes EC 1935/2004 compliance for direct food contact, migration testing below 10mg/dm² limits, and non-tainting verification per BS EN 1230. Systems resist thermal shock from -40°C cold storage to 90°C washdown cycles. Surface texture achieves R11-R12 slip resistance while maintaining cleanability requirements below 0.8μm Ra roughness.
Food Safe Flooring Investment Guide
How Do We Ensure Complete Food Safety Compliance?
Installation protocols follow HACCP critical control point methodology. Site assessments document existing contamination risks, drainage patterns at 1:80 minimum falls, and temperature zones ranging -40°C to +120°C. Risk matrices identify pathogen vectors requiring specific antimicrobial concentrations and surface finishes.
Material traceability includes batch numbers, cure dates, and chain-of-custody documentation. Silver ion technology at 500-1000ppm provides continuous antimicrobial action for 20 years minimum. Integration occurs during mixing, not surface application, ensuring effectiveness through the full 4-9mm coating depth. Joint-free application covers 200-300m² daily with trained two-person crews.
Thermal resistance specifications accommodate rapid cycling between temperature extremes. Systems maintain adhesion through -40°C to +90°C transitions within 60-second intervals. Drainage design incorporates 1.5-2% gradients toward stainless steel channels, with 150mm radius coved junctions eliminating water retention zones. Steam cleaning at 8 bar pressure and 120°C causes zero delamination.
What Makes Our Antimicrobial Technology Different?
Silver ion distribution at 500-1000ppm concentration extends through the complete floor thickness. Molecular bonding prevents leaching during cleaning operations using sodium hypochlorite at 200ppm or quaternary ammonium at 400ppm. Testing per ISO 22196 demonstrates 4-log reduction (99.99%) against target pathogens within 24 hours.
Accelerated ageing tests simulate 20 years of cleaning cycles including 100 bar pressure washing, pH 13 caustic exposure, and mechanical scrubbing at 400rpm. Antimicrobial efficacy remains above 99% throughout testing. Cross-contamination risk reduces by 85% compared to standard epoxy flooring based on ATP bioluminescence monitoring.
Documentation packages include SGS-verified test certificates, MSDS with full component disclosure, and migration analysis per EN 13130 showing <3mg/kg transfer rates. VOC emissions measure <0.5mg/m³ after 72-hour cure at 20°C. Organoleptic testing confirms zero taste or odour transfer to food products stored directly on cured surfaces.
Which Food Industry Sectors Do We Specialise In?
Meat processing facilities require resistance to blood proteins at pH 6.8, animal fats at 60°C, and chlorinated sanitisers at 200ppm concentration. Our 6-9mm polyurethane systems maintain R12 slip ratings with 2% fat contamination present. Temperature cycling between 4°C chilling and 82°C core probe readings causes zero delamination over 10-year service periods.
Dairy operations expose floors to lactic acid at pH 3.5, continuous moisture at 95% humidity, and CIP chemicals at 80°C. Novolac epoxy formulations resist these conditions while achieving <0.5μm surface roughness for cleanability. Bakeries receive flour-resistant sealers preventing absorption while maintaining R10 minimum slip resistance. Surface texture at 0.7mm peak-to-valley handles dry contamination without creating cleaning difficulties.
Commercial kitchens balance EHO compliance with aesthetic requirements through decorative quartz systems. Environmental Health standards demand cleanable radii at all junctions, sealed surfaces preventing fat penetration, and documented slip resistance. Installation completes in 48-hour windows between Friday close and Sunday prep, minimising revenue impact. Colour options include 24 standard shades matching front-of-house design schemes.
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Frequently Asked Questions
Standard installations complete 100-150m² daily, with 500m² projects requiring 3-5 days total. Surface preparation at CSP-3 profile takes day one, primer and base coats day two-three, topcoat and curing days four-five. Rapid-cure MMA systems achieve food-safe status within 24 hours at 20°C. Weekend scheduling from Friday 18:00 to Monday 06:00 completes 300m² without production impact.
Systems exceed BRC Grade A, SQF Level 2, and FDA 21 CFR requirements. Documentation includes EC 1935/2004 certificates, ISO 22196 antimicrobial reports showing 99.9% efficacy, and validated cleaning SOPs. Audit success rate stands at 100% across 500+ installations. Technical files contain migration testing, VOC analysis, and 10-year durability data supporting compliance claims.
Repair protocols maintain food safety certification through matched-chemistry compounds. Crack repairs use 2-component epoxy mortars achieving 35N/mm² strength in 4 hours. Worn areas receive broadcast systems matching original slip resistance within ±1 R-value. Colour matching achieves ΔE<3 variance using spectrophotometer readings. Production break repairs complete 10m² patches in 2-hour windows.
Chemical resistance covers sodium hydroxide at 50% concentration, sodium hypochlorite at 1000ppm, QACs at 400ppm, and peracetic acid at 2%. Steam cleaning at 120°C/8 bar causes zero degradation. Pressure washing to 150 bar maintains surface integrity. Automated CIP systems using 80°C caustic solutions show no effect after 10,000 cycles. Cleaning protocols specify dilution ratios, contact times, and rinse procedures maximising 20-year service life.
Slip resistance achieves R11 dry zones, R12 wet processing, R13 loading bays per DIN 51130 testing. Pendulum values exceed 36 PTV with 2% fat contamination present. Aggregate particle size 0.5-1.4mm balances traction against cleanability below 0.8μm Ra. Full encapsulation depth prevents bacterial retention while maintaining texture through 0.1mm annual wear rates. Zone-specific profiles accommodate forklift traffic, pedestrian routes, and washdown areas.
Protect Your Food Business with Certified Safe Flooring
Don't risk contamination or failed audits. Get expert food safe flooring installed.