Hazard Analysis and Critical Control Points (HACCP) is the most internationally recognised system based on the production of safe food.

It is a preventive risk assessment tool that takes a careful look at food safety hazards and provides guidelines to guarantee that the facility, its equipment, staff and working processes never constitute a health or hygiene hazard.

HACCP guidelines state that the finish should have the following characteristics: A seamless surface that won’t provide germs and dirt with hard to clean hiding places but that helps the staff to quickly wash away unwanted substances.

The durability to withstand the onsite operating conditions for an extended period of time, including the chemicals, foot traffic, oils, intensive cleaning, ingredients, temperatures, impacts and point loading that it will inevitably be exposed to.