{"id":5820,"date":"2026-07-08T17:31:12","date_gmt":"2026-07-08T10:31:12","guid":{"rendered":"https:\/\/amco.co.th\/?p=5820"},"modified":"2026-07-08T17:41:58","modified_gmt":"2026-07-08T10:41:58","slug":"food-factory-anti-slip-flooring","status":"publish","type":"post","link":"https:\/\/amco.co.th\/en\/food-factory-anti-slip-flooring\/","title":{"rendered":"Food Factory Anti-Slip Flooring: 6 Requirements for GMP\/HACCP Wet Areas"},"content":{"rendered":"\n

In a food plant, food factory anti-slip flooring<\/strong> has a double job: stop slips and<\/em> pass a hygiene audit. A wet, washed-down production floor is one of the most slip-prone environments there is, but grip alone isn’t enough \u2014 the surface also has to be antibacterial, sealed against water and debris, made of food-grade materials, and able to survive daily pressure-washing and chemicals. The six requirements below are what separate a compliant food-plant floor from a liability. amco’s system meets all six: R11 \/ PTV 70-65<\/strong> grip, 99.99% antibacterial (ISO 22196)<\/strong>, food-grade SS304 fixings<\/strong>, sealed edges, washdown-safe, and chemical\/temperature resistant.<\/p>\n\n\n\n

Table of Contents<\/h1>\n\n\n\n
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  1. What does food factory anti-slip flooring actually need to do?<\/li>\n\n\n\n
  2. The 6 requirements for GMP\/HACCP wet areas<\/li>\n\n\n\n
  3. Why is slip resistance harder in a food plant?<\/li>\n\n\n\n
  4. Why antibacterial matters for a hygiene audit<\/li>\n\n\n\n
  5. Where food factory anti-slip flooring is used<\/li>\n\n\n\n
  6. FAQ<\/li>\n<\/ol>\n\n\n\n
    \n\n\n\n

    1. What does food factory anti-slip flooring actually need to do?<\/h2>\n\n\n\n

    Ordinary anti-slip flooring only has to grip. Food factory anti-slip flooring<\/strong> has to grip and<\/em> satisfy food-safety standards like GMP and HACCP at the same time \u2014 because the same wet, oily, frequently-washed surfaces that cause slips are also the surfaces that harbour bacteria if they’re not designed correctly. A strip of grip tape might stop a slip on day one, but it peels, traps water and food debris under its edges, and fails a hygiene inspection. So in a food environment the question isn’t just “does it grip?” \u2014 it’s “does it grip, stay clean, and survive washdown for years?”<\/p>\n\n\n\n

    2. The 6 requirements for GMP\/HACCP wet areas<\/h2>\n\n\n\n
    \"6<\/figure>\n\n\n\n

    Here’s what a food-plant floor surface has to deliver, and how amco’s system meets each:<\/p>\n\n\n\n