Floors are the most abused surface in a food processing facility or industrial plant. They are exposed to large variations in temperature, mechanical abuse from fork lifts, tools, equipment being dragged or dropped, continual water flow in wet plants, abrasion by dry material in dry processing facilities, chemical abuse from cleaning chemicals, sanitizers, spilled product and processing liquids to name a few. Floors are not the place to try too save money when renovating or building a new facility. Poor floors with cracks, holes and other damage can harbor microbes and are extremely difficult to clean adequately.
