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Floors in a food business site
Floors must be designed and constructed in a way that is appropriate for the activities conducted at your food business. This also applies for walk in cool rooms and freezers.
How floors should be designed in a food business site
Floors at your food business site must:
- be easy to clean
- not absorb grease, food particles or water
- prevent water ponding
- prevent harbourage for pests
- be coved with walls to help prevent the build-up of dirt, grease, etc., at the wall and floor junctions.
Floors that are subject to flooding and wet operations have to be graded and drained to an approved waste outlet.