possible to minimize the number of joints.
Floors should be sloped to drains with a
pitch of 21 mm/m (approximately 2% grade)
for proper wet cleaning and drainage.
Process equipment should be connected to
drain lines, and drip pans should be used to
control floor spillage.
A perimeter setback of 0.5 m should be
provided around all storage areas. White
painted floor striping of setback spaces
should be provided. Stored food must be seg-
regated from nonfood items. Examples of
products that must be segregated to avoid
cross-contamination are bulk or palletized
agricultural commodities and biologically
active materials (i.e., pesticides, petroleum
products, paints, cleaning compounds, and
aromatic hydrocarbons).
The ideal floor material depends on the
operation and type of traffic. For packaging
and oven areas of bakeries, reinforced con-
crete, coated, or hardened to prevent dust,
may be adequate. However, areas such as
those for liquid fermentation and dough
handling that are often wet-cleaned and
exposed to hot water, steam, acids, sugar,
and other ingredients or sanitizing chemicals
should have a surface composition tailored
to the use and abuse the floor is expected to
receive.
Chemical resistant floors are most appro-
priate for wet areas. Monolithic materials,
such as epoxies or polyester, and tile or brick
are recommended and are often less expen-
sive. Toppings bonded directly to a sub-
strate, such as concrete, should be used.
They function as a resistant, watertight
barrier protecting the concrete. However,
they will crack if the same happens to the
substrate, allowing liquids to enter. Only
materials with proven success should be
considered.270 PRINCIPLES OFFOODSANITATION
Figure 15–1Specially designed mechanical mezzanine separates ductwork and utility support equipment
from the bakery mixing room. This arrangement reduces the need for overhead cleaning, improves access for
equipment maintenance, and enhances product safety.