Boosting Hygiene in F&B Facilities with Commercial Kitchen Flooring

18 September 2018
By Goran

Food prep areas are easy prey for microbes, bacteria, and other germs, and when your food sources get contaminated, they become a source of foodborne disease.

Imagine, that despite building your reputation over many years, it can only take one simple case of food poisoning to see it all disappear.

The Australian government has strict regulatory frameworks and requires businesses in the food and beverage industry to adhere to them. They are expected to implement measures designed to promote and maintain hygienic spaces at all times in accordance with the Australian Food Standards Code.

How do you instil cleanliness within your food premises?

Yes, it is important to reduce waste, keep surfaces clean and dry at all times, and ensure all of your equipment is washed clean and sanitised. Yes, your workers play a key role in maintaining your standards, but did you know that poor flooring contributes to bad hygienic practices.

At the end of the day, your commercial flooring is where unwanted bacteria, fungi, grime, and germs end up accumulating. If your floor has crevices, either by design or from wear and tear, hazardous microbes will end up stuck in these areas and water will stagnate. Furthermore, if you have slippery tiles and the like, chances for slips and food spills will be a lot higher, thereby making your space not only unsafe but dirtier than ever.

Invest in new flooring installation now for a safer and cleaner workspace.

If you are getting serious about your compliance with food safety, sanitation, and flooring standards set by regulatory bodies, you can’t just select any type of floor. Remember that some flooring materials are more prone to bacteria and some finishes offer poor slip resistance. Your first step should be to consult with a professional flooring contractor who is up to date with the Australia New Zealand Food Standards Code – Standard 3.2.3 – Food Premises and Equipment:

  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 –
    1. be able to be effectively cleaned;
    2. be unable to absorb grease, food particles or water;
    3. be laid so that there is no ponding of water; and
    4. to the extent that is practicable, be unable to provide harbourage for pests.
  3. The following floors do not have to comply with subclause (2) –
    1. floors of temporary food premises, including ground surfaces, that are unlikely to pose any risk of contamination of food handled at the food premises; and
    2. floors of food premises that are unlikely to pose any risk of contamination of food handled at the food premises provided the food business has obtained the approval in writing of the appropriate enforcement agency for their use.

Speak with a Remedial commercial flooring expert today. We’ll give you insights on the most ideal flooring solution to fit your needs and tips on your regulatory requirements as well.