Good day fellow food professionals!
I have recently started as the Food Safety QC Manager at a small production bakery. Currently the floors are painted concrete, and it wears away in the walkways after about 3 months of painting. I'm pondering removing all of the paint on the floors and just working with the bare concrete as our floor surface. Any thoughts about concrete flooring? Would it need to be epoxied? Sand blasted? Should I stick with paint?
Looking forward to your opinions on the matter :)