7 replies to this topic

[ViktorG]

Hi All,

 

we are planning to move to a new facility, the floor of which is polished concrete right now. Obviously we will get an epoxy floor with drains for our production section, but we are wondering if it is necessary to have such a floor in the dry/finished/packaged goods storage section of our new facility, or if polished concrete is enough for that.

 

Happy about any input on this topic! Thanks in advance.

Edited by ViktorG, 03 April 2023 - 03:10 PM.

[olenazh]

Hi Victor, welcome to the forum! If your storage area is dry - why do you need a floor with drains? Are you going to do wet cleaning there? If not - polished concrete would do just fine.

[ViktorG]

Thanks for the warm welcome, and your input!

 

To clarify, I wouldn't put drains there as I'm not planning to wet clean a lot, but I was wondering if polished concrete is acceptable for the storage of raw materials and packaged products - especially in regards to IFS (or comparable) certification.

Edited by ViktorG, 03 April 2023 - 06:28 PM.

[olenazh]

We're FSSC22000, and our floors are concrete (though, not polished) - never ever had comments from auditors. What's wrong with polished? Looks nice, washable, neat, what else? To me, as soon as it's compliant with H&S - it's fine.

[G M]

Dry storage and areas with no product contact should get by acceptably with a smooth concrete finish.

 

Dry storage might have drains as a feature for "what if" scenarios that could require cleanup.  Spilled seasoning, or leaky hydraulics/battery on a lift.   Just remember to keep water in the traps to prevent odor if they don't have some physical mechanism for this.  A monthly cleaning of the drain itself should probably accomplish that.

[SHQuality]

You want to make sure storage workers can't slip on the smooth floor. Otherwise, I don't see a problem here.

[Sayed M Naim Khalid]

We are IFS Logistic, concrete floor with no epoxy cover. The epoxy cover is greet and makes the cleaning a lot easier. The only requirement is to keep all food product 6-inches off the floor.  

 

Drains are necessary, especially if you have fire suppressing system and plan floor cleaning once in a while. In case there is fire, where will the water go? so drain will be needed. 

[ViktorG]

Thanks for the input everyone. Glad I found this forum, I was looking for a place with food professionals for some time :)