Concrete floors in a production baking facility

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 :)

I like the look of a nice paint (or epoxy) job, but hate the maintenance and any chipping will get dings from auditors. 

I agree with Snookie.  Epoxy floors look great and can have the added benefit of adding slip resistance to your floors.  Untreated concrete could run a hazard of providing a surface that something could grow in, but a bakery is lower risk. 

I would lean away from paint and towards epoxy, YMMV

Go for epoxy my friend. But try to use EXPERIENCED subcontractor for that job.

There are people in the market who do not know how to properly create a durable epoxy floor.

Depending on the size of your facility, polished concrete might be the answer.

Looks fantastic, does not chip, don't have to prep and paint, etc.

Marshall

try to using PU  (Poliurethane), it is stronger then epoxy but more expensive..

I am new to the forum...but after spending over 25 yrs installing resinous flooring..this topic seemed right up my alley!!!

There are a lot of products and manufactuers that offer good products for your situation

The a few questions to help weed through the options?

How much maintenance can you manage?

Time line? (how long can specific area be out of service?) 

Expectation of product performance VS Budget?

We have had great success with GP products see the link below   however there are other products that work equally as well!  just wanted to give you an idea of what works well in your environment!

http://generalpolyme...rop/fastopm.pdf

Let me know if you have more questions

good luck

Mark