FOOD PROCESSING FLOORS CLEANING

The cleaning and maintenance

Must be considered an integral part of an overall hygiene program, covering all parts of a food processing plant.

FOOD PROCESSING FLOORS CLEANING

Cleanable and sanitizable

With regard to micro-organisms.

FOOD PROCESSING FLOORS CLEANING

Full cure for heavy traffic floors

Normally 24 hours at 70 deg F.

CURING TIME:

The lower the room temperature,

The longer the cure time.

CURING TIME:

Immediately following new floor installation.

Heavy lifting/rigging equipment (forklifts, etc.)

Movement of heavy, cumbersome equipment.

Spillage of paints, adhesives, sealants from other contractors or maintenance.

POST INSTALLATION

The installation of temporary covers

for example, polyethylene sheeting and hardboard, if other trades are to work in the area.

PROTECTION OF FINISHED FLOOR (options)

Covering the area

to be subjected to traffic and additional trades with plywood sheets with heavy duty masking tape at the seams.

PROTECTION OF FINISHED FLOOR (options)

The avoidance of early heavy usage,

particularly with rubber-wheeled vehicles. This will minimize the risk of dirt being embedded into the surface of the floor, before it reaches full hardness.

PROTECTION OF FINISHED FLOOR (options)

Prior to 7 days, floors should NOT be cleaned with aggressive chemicals.

After 7 days, may be cleaned with standard dilute industrial detergent cleaners and sanitizers.

INITIAL CLEANING

Broom or dust mop

Mop/Bucket,

Soft Neoprene Rubber Squeegee

Deck Brush

Rotary Floor Machine

Hi Pressure Water Hose

Wet Vac or Automatic Floor Scrubber

Floor Cleaning Equipment

Relate the method to the “soil” type;

what is suitable for wet “soil” in a meat preparation area may not be suitable for dry “soil” in a bakery.

Equipment selecting criteria:

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