Food Grade Flooring in Cessnock & the Hunter Valley

Coving: the detail auditors look for first

The junction where the floor meets the wall is the weakest point in any food production space. A square joint collects product, moisture and cleaning residue, cracks as the two surfaces move independently, and becomes a harbourage point that no amount of cleaning fully resolves.

Coving removes the junction. The floor system is carried up the wall in a continuous radius, so there's no seam for anything to sit in and the whole surface can be hosed down as one.

Why it matters:

• Seamless floor-to-wall connection — no joint, no gap, no separate skirting to fail
• Eliminates cracks and bacterial harbourage at the most vulnerable point in the room
• Cleans down in a single pass, with nothing for a mop or hose to miss
• Expected under the major food safety schemes — HACCP, AQIS, Food Safe, DPI and BRC audits all scrutinise the floor-to-wall detail

Coving height and radius get set to suit the space and the cleaning regime. It's the detail most often value-engineered out of a job, and the one most likely to cause a problem at the next audit.

Falls, drains and slip resistance

Falls to drains. If water sits, the floor has failed regardless of which system went down. Falls are set during installation and taken to the drains rather than assumed from the existing slab, which is often out by more than people expect.

Slip resistance in the real condition. A food production floor needs grip when it's wet and greasy, not when it's dry and clean. Aggregate is broadcast into the system to a specified classification, balanced against cleanability — too coarse and it holds residue, too fine and it does nothing when the floor is wet.

Where you need it documented for an audit or an insurer, we can slip test the finished floor to AS 4663 and provide the P classification in writing.

Working around vintage and service

Food facilities can rarely stop, so most of this work runs during planned shutdowns, over weekends, or zone by zone while the rest of the plant keeps operating.

That takes planning rather than optimism. Cure times, isolation, extraction and the sequence of areas all get worked out before we mobilise, and we'll tell you honestly whether a scope fits the window you have — a rushed food grade floor is worse than a delayed one.