Frozen food manufacturing combines food-manufacturing wet-floor exposure with cold-store ice-and-condensation hazards on the same site — the freezer-tunnel exit zone alone is one of the highest-risk industrial slip locations.
Tier 2 · Food Beverage
Every frozen food manufacturing site has a distinct surface vocabulary that drives the testing protocol. We test the actual surfaces present, not a generic baseline.
Cementitious polyurethane in cooking and forming hallsBRC-favoured
Cold-store-rated sealed concrete in freezer chamberstemperature-corrected testing
Anti-slip aggregate at freezer-tunnel exitshighest-priority intervention
Steel grating at glaze-spray returnstested independently
Generic slip testing misses the zones that actually generate incidents. Frozen Food Manufacturing sites have distinct high-risk zones that warrant independent testing.
Ice and condensation accumulate within minutes; PTV drops into Extreme Slip Potential.
Continuous spray residue creates wet-PTV exposure.
Door-cycling drives ice formation similar to dedicated cold-stores.
Frozen food production slip testing supports HSE INDG225, BRC Global Standard for Food Safety, and BS 7976 for temperature-corrected testing. UKAS ISO/IEC 17025 reports specify the temperature at which testing was performed.
Whether you operate a single industrial site, a multi-site portfolio, or an FM contractor brief covering multiple operators, we'll return a fully-costed, no-obligation quotation within one working day.
Mon–Fri, 8am–6pm office hours.
23:00–05:00 attendance for production-floor sites by arrangement.