What are the common problems on the floors of food factories?

1. Cleaning and hygiene issues

Insufficient ground cleaning: The cleanliness of the floor in food factories directly affects the hygiene and safety of the food. However, many food factories have insufficient ground cleaning, with obvious problems of contamination and accumulation of debris. The dirt on the ground not only easily breeds bacteria but may also seep into the food, posing potential risks to people's health.

Oil accumulation and food residue: The floors of food factories are constantly exposed to various oils, leading to the accumulation of oil stains. During food processing, food residues may fall onto the ground. If not cleaned promptly, it will provide conditions for bacteria to multiply. 

2. Floor damage and cracks

Ground cracking risks: The floor of the food factory is subjected to significant pressure and may develop cracks and damages over time. These cracks not only cause unevenness in the floor but also could become breeding grounds for bacteria, thereby exacerbating food safety risks.

Sanding and peeling of the floor: This is caused by improper base layer treatment or poor performance of the adhesive. It affects the flatness and lifespan of the floor.

3. Slip Resistance and Safety Issues

Poor floor anti-slip performance: The anti-slip property of the floor in food production workshops is an important factor for ensuring the safety of staff. However, in many food factories, the anti-slip performance of the floor is not satisfactory, posing a risk of slipping and falling injuries. Especially in humid environments, the anti-slip issue on the floor becomes more prominent, which can easily lead to accidents.

Water stains remaining: The floors of food factories often have the problem of water stains remaining. This not only facilitates the growth of bacteria but also may lead to accidents of slipping and falling.

4. Corrosion Resistance and Material Issues

Insufficient ground anti-corrosion measures: Due to the fact that the floor of a food factory comes into contact with food, water, cleaning agents and other substances for a long time, it is prone to corrosion and damage. However, many food factories lack adequate anti-corrosion measures for their floors, resulting in shortened floor lifespan and increased safety risks.

Improper selection of floor materials: The improper selection of floor materials in food factory workshops is also a matter of concern. Some food factories use floor materials that are not corrosion-resistant or wear-resistant, which can easily lead to damage and contamination of food.

5. Maintenance and Management Issues

Inadequate ground maintenance: It is a common occurrence that the ground of the food factory becomes damaged and contaminated due to long-term use. However, if it is not maintained in time, it will increase the safety risks during the food production process.

Static electricity accumulation: The floors of food factories often have problems with static electricity. This not only affects the normal operation of equipment, but also may have a negative impact on the food.

6. Design and Identification Issues

The ground identification is unclear: The ground identification in food factories is crucial for the operations and maintenance of employees. However, some food factories have issues with unclear and ambiguous ground identification, which leads to non-standard behaviors of personnel and increases the risk of accidents.

Lack of clear hygiene separation: The absence of distinct hygiene divisions on the ground may lead to cross-contamination of raw materials and finished products, thereby endangering food quality.

To address these issues, food factories need to take corresponding measures, such as choosing appropriate floor materials (such as polyurethane mortar flooring, epoxy flooring, etc.), strengthening floor cleaning and maintenance, and improving the drainage system, in order to ensure the hygiene and safety of food production.