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Ngā tuapapa o te wāhi pakihi mahi kai

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.