Food and Beverage Production.
Ground conditions vary in the preparation, processing, washing and packaging areas. It is important to choose shoes that are compatible with the hygiene plan, cleanable and evaluated on the actual working surface.
What's important?
Assessment with actual contaminants
Water, oil and food residues create different slip conditions. Assess the outsole against actual workplace surfaces and contaminants, rather than relying on a general slip-resistance claim.
Cleaning and drying
Check cleaning agents, washing frequency and drying methods against the product instructions. Plan regular inspections for debris in the tread channels.
Protection by section
Specify case and equipment transportation, hot process and cold area transitions separately. The preferred appearance for hygiene does not replace the necessary mechanical or thermal protection.
The final selection is made with the risk assessment of the workplace and the current technical documentation of the model. Industry guides are not a declaration of product conformity.