"WHY DOES MY CLEAN FOOD PLANT / COMMISSARY / KITCHEN STILL STINK?"
PROBLEM: ORGANICS INGRESS “INTO” AND “UNDER” THE RESIN FLOOR
If a food processing room smells, it likely is not from the walls or ceiling. The smell likely originates from INSIDE the epoxy or from polyurethane floor PINHOLES. as well, there can be LEAKAGE UNDER THE resin surface ITSELF through cracks or at drain / clean-out penetrations.
As a test, tape off a square of 1 ft2 or 1 m2. Obtain a box of tooth picks. On your hands and knees, put a tooth pick in each “black” pin hole that you see. Count the tooth picks in the area. Multiple the ft2 or m2 by the number of tooth picks. That is the number of holes storing decaying organics “inside” your floor.
Foam sanitation only provides a temporary sanitary barrier between your hygienic area and the unhygienic surface underneath.
PROBLEM: TILE AND GROUT FAILURE
Broken and cracked tiles and grout allows dirty water to accumulate around drains and under the tiles. The result is smell and unhygienic conditions. Patching grout is closing the barn door after the horse has left. It is a one-way trip for water and organics that patching cannot undo.
PROBLEM: INAPPROPRIATE MATERIAL OF CONSTRUCTION
Materials of Construction for food related facilities are important for not just floors, but walls and ceilings as well.
Unprotected wood or painted surfaces allow water (or beer) to enter , and eventually cause rot to occur. These surfaces can never be sanitized successfully as a result
Inappropriate materials of construction are not fit for lifecycle use. So, they should never ben installed in the first place in kitchens, commissaries, coolers, and freezers.
