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Specialist flooring · HACCP

Hygienic flooring for the food industry (HACCP)

A seamless, easy-to-clean surface in line with the flooring requirements of Annex II to Regulation (EC) No 852/2004.

Get a no-obligation quote+421 948 143 981obchod@epoxidovo.sk
Price on request

Hygienic floors (often called HACCP floors) are poured, seamless floors that help a food business meet the hygiene requirements for flooring. HACCP is a system for managing food safety within the business, not a property of the floor or a certificate for it.

The main advantage: a continuous floor with a sealed surface is easy to clean and disinfect. Epoxy suits areas where the floor is not regularly exposed to hot water or thermal shock; where it is, a polyurethane cement screed (PU cement) is used. We therefore specify the right system for the temperatures and cleaning methods at your site.

What Regulation (EC) No 852/2004 requires of a floor

Under Article 5 of Regulation (EC) No 852/2004, it is the food business operator who must put in place and maintain procedures based on the HACCP principles (hazard analysis and critical control points); this does not apply to primary production. The requirements for the floor itself are in Annex II, Chapter II, point 1(a): floor surfaces must be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This requires impervious, non-absorbent, washable and non-toxic materials. Where appropriate, floors must allow adequate surface drainage, which is why in practice they are laid to falls towards gullies or channels.

Cross-section of the floor at the wall: a seamless poured layer, rounded coving instead of a right angle, and the floor falling to a drainage channel1234

  1. Poured seamless surface

    A continuous layer with none of the grout lines a tiled floor has. We choose the system type and thickness to suit the demands of your operation. Movement joints in the substrate are carried through into the floor and filled with a flexible sealant.

  2. Coving at the walls

    A curved junction in place of a right angle, which would trap dirt and be hard to wash.

  3. Sealing topcoat

    A sealed, non-absorbent surface that can be thoroughly washed and disinfected. With an anti-slip broadcast, cleaning generally takes more effort.

  4. Falls to gullies and channels

    Where the floor is washed down, the falls take the water to gullies or channels so that it does not stand on the floor. We agree the connection to the drainage at the site survey.

Grouted tiles and untreated concrete

Grout lines between tiles are hard to keep clean with routine washing and can crumble over time. Untreated concrete is absorbent; liquids and fats soak into it.

Poured seamless floor

A continuous, non-absorbent surface with good resistance to common cleaning agents and disinfectants. We check resistance to specific chemicals against the manufacturer’s data.

Where hygienic flooring is used

We design the floor build-up around the loads and the requirements of your site.

Kitchens and catering

Restaurant, hotel, school and staff canteen kitchens, and catering operations. Fats, frequent washing and disinfection. Because of the grease, consider an anti-slip finish as well.

Bakeries and patisseries

Flour, sugar, fats and frequent cleaning. The sealed surface does not absorb oil or fat and is easy to clean. Near ovens, the temperature of the floor has to be taken into account.

Dairies and cheese production

A permanently wet environment, milk residues, caustic and acid cleaning agents. Falls to the gullies and an anti-slip finish are important. Where there is hot water and thermal shock, PU cement is used.

Meat processing and abattoirs

Blood, fats, brines, daily hot-water washing and thermal shock. Standard epoxy is not enough here; PU cement is used for this kind of exposure.

Breweries and drinks production

Sugar and fermentation residues, a permanently wet environment and frequent washing. Falls to the gullies are important. Where there are hot wash-downs and thermal shock, PU cement is used.

Hospital kitchens and healthcare

Hospital kitchens and serveries. A smooth, easily disinfected surface is also used in sterilisation departments and pharmacy production units, but those come under different regulations from food premises.

Standards and regulations

The regulations, standards and technical rules the floor is designed and tested to. The properties of the materials used are documented by the manufacturer in the technical data sheet and the declaration of performance.

Regulation (EC) No 852/2004
The EU regulation on the hygiene of foodstuffs. Annex II, Chapter II, point 1(a) applies to rooms where foodstuffs are prepared, treated or processed (excluding dining areas): floor surfaces must be maintained in a sound condition and be easy to clean and, where necessary, to disinfect, using impervious, non-absorbent, washable and non-toxic materials (other materials only if the food business operator can satisfy the competent authority that they are appropriate). Where appropriate, floors must allow adequate surface drainage.
Regulation (EC) No 853/2004
Specific hygiene rules for food of animal origin (meat, milk, fish, eggs). It supplements Regulation 852/2004 with further requirements, for example for abattoirs, cutting plants and milk processing.
Slovak Ministry of Health Decree No. 533/2007 Coll.
Sets out detailed requirements for catering establishments (restaurants, canteens, patisseries and other premises where meals are prepared and served). The layout of the premises must allow for cleaning and disinfection and prevent the build-up of dirt and the growth of mould. The decree does not regulate flooring materials specifically. EU regulations apply directly; the decree adds Slovak detail for catering premises.
ISO 22000:2018 and ISO 22002
Food safety management systems and the prerequisite programmes that go with them. ISO/TS 22002-1:2009 for food manufacturing (replaced in 2025 by ISO 22002-1, which is used together with ISO 22002-100) required floors that avoid standing water, sealed and drained floors in wet process areas, and wall-floor junctions that are easy to clean; in processing areas it recommended that these be rounded. The standards do not prescribe a particular floor.

The benefits of hygienic flooring for the food industry

Seamless surface

Unlike tiles, the floor has no grout lines to trap dirt. Movement joints in the substrate are carried through it and filled with a flexible sealant.

Easy to sanitise

A sealed, pore-free surface can be thoroughly cleaned and disinfected.

Coved skirting

A rounded floor-to-wall junction is easier to clean than a right angle. ISO/TS 22002-1:2009 also recommended it in processing areas.

Resistance to cleaning chemicals

Resists common cleaning agents and disinfectants. We check specific chemicals and temperatures against the manufacturer’s technical data sheet.

Price on request

The price is driven by the area, the condition of the substrate, the amount of detailing (coving, gullies, penetrations) and the demands of the operation: a kitchen has different needs from a meat plant using hot water. We agree the scope of work and the method at the site survey. We will provide technical data sheets and declarations of performance for the materials used on request, along with hygiene certificates where the manufacturer has them for the material. Compliance with Regulation 852/2004 is assessed by official controls at the premises; no official certificate of compliance is issued for a floor.

Request a quote+421 948 143 981obchod@epoxidovo.sk

Frequently asked questions

Hygienic flooring for the food industry: the questions that come up most often in design and installation.

Will a new floor pass an official inspection and a HACCP audit?
The floor is only one part of the picture. Official controls (in Slovakia, carried out by the regional veterinary and food administrations, or by the regional public health authorities for restaurants, canteens and other catering premises) and a HACCP audit both assess the whole operation, including cleaning and disinfection and the condition of the premises. We design the floor to meet the flooring requirements of Annex II to Regulation (EC) No 852/2004. We will provide technical data sheets and declarations of performance for the materials used on request.
Does a hygienic floor have a HACCP certificate?
There is no official HACCP certificate for a floor. HACCP is a system put in place by the food business operator (Article 5 of Regulation (EC) No 852/2004), and compliance with the rules is assessed by official controls at the premises. Some manufacturers hold assessments or certificates from independent testing institutes for their materials, for example on the suitability of the floor for indirect contact with food. That is a document about the material, not confirmation that the premises comply with the rules.
Does a hygienic floor need an antibacterial treatment?
Regulation (EC) No 852/2004 does not require an antibacterial treatment for floors. It requires a surface that is easy to clean and, where necessary, to disinfect. Floor hygiene comes from a sealed, non-absorbent surface and regular cleaning and disinfection. Biological resistance to ISO 846, quoted in some technical data sheets, rates how well the material withstands mould and bacteria; it is not a test of antibacterial effect.
Can an epoxy floor take hot water and high-temperature washing?
An epoxy floor tolerates hot water only to a limited extent. For Sikafloor-264, for example, the manufacturer states permanent dry heat up to +50 °C and moist heat up to +80 °C only occasionally (steam cleaning, for instance), with no simultaneous chemical and mechanical exposure and for a broadcast system roughly 3 to 4 mm thick. For regular hot-water washing and thermal shock, PU cement is used. We therefore specify the right system for the temperatures at your site and check resistance to the specific cleaning solutions against the manufacturer’s data.
Why does coving at the walls matter?
In a right angle between wall and floor, residues collect during washing and are hard to remove. Regulation (EC) No 852/2004 does not expressly require coving. Rounded floor-to-wall junctions are easier to clean, however, which is why they are common in the food industry, and ISO/TS 22002-1:2009, for example, recommended them in processing areas. The height and radius of the coving depend on the system chosen and are settled at the site survey.
What is the difference between a poured hygienic floor and tiles?
Well-laid tiles with a chemical-resistant grout are also used in the food industry. The weak point is the grout lines: with poor maintenance they trap dirt and can crumble over time. A poured floor is continuous, with no joints, and so is easier to clean. In both cases, though, hygiene depends mainly on regular cleaning and disinfection.
Can the floor be laid without closing the whole site?
It can be done in phases: the site is divided into sections and only one is taken out of use at a time, separated from production. For the epoxy Sikafloor-264, the manufacturer states that at +20 °C the floor can take foot traffic after about 24 hours and light traffic after about 4 days, with full cure within 7 days; at lower temperatures it takes longer. We agree the method and schedule at the site survey.

More specialist flooring

For an overview of all our systems for businesses and production, see industrial flooring.

Anti-slip

We recommend an R rating to suit your premises. Slip resistance is determined by the ramp test (DIN 51130 / DIN EN 16165).

How we design anti-slip flooring
ESD

Controlled static dissipation and protection for sensitive electronics. We design to EN IEC 61340-5-1.

How we design ESD flooring
ATEX

A dissipative floor below 10⁸ Ω that, together with dissipative footwear, drains static charge from people in explosive atmospheres.

How we design flooring for explosive atmospheres

Need hygienic flooring for the food industry?

We confirm the price after a site survey. The survey and the quote are both free and without obligation.

Get a no-obligation quoteCall: +421 948 143 981E-mail: obchod@epoxidovo.sk