Slip Testing For
Food Manufacturing.

Wash-down specifics

Food-grade wash-down regimes use high-pressure water, strong alkaline or acid chemicals, and frequent temperature changes. All three factors can reduce PTV significantly — sometimes dramatically during the wash-down itself, recovering as the floor dries. Testing at operational conditions is essential.

Cold-chain zones

Freezer and blast-freezer floors have distinct slip profiles. PTV varies with temperature, and condensation at the warm/cold interface (typically the freezer door) creates localised hazards that standard testing misses. We test under operational conditions where safe to do so.

HACCP and audit context

Food manufacturers operate under multiple overlapping audit regimes — BRC, SALSA, retailer-specific, HSE, and insurer. UKAS-accredited slip testing is increasingly expected as part of this evidence stack. We can tailor reports to match audit-specific formatting requirements.

Employee injury claims

Food manufacturing employee injury claims are disproportionately expensive because they often involve repetitive or manual-handling interactions with injury — a slip while carrying a heavy load produces a worse outcome than a slip on a retail floor. Proactive testing is a core element of good employer liability management.