Maintaining food safety in production and sterile environments is a complex challenge as facility managers often struggle with microbial growth in hard-to-clean areas, unexpected contamination events that disrupt production, and cross-contamination risks between preparation, processing, and storage zones. Flooring that deteriorates under frequent cleaning or becomes slippery and unsafe further complicates contamination management. While much attention is often given to air filtration, staff hygiene, and equipment sterilisation, one critical factor is frequently overlooked: the floor beneath your feet.
