Meat and poultry processing combines continuous biological residue, water and brine exposure, and FSA Approved Establishment requirements — making documented PTV evidence not just regulatory hygiene but core to continued operating approval.
Tier 2 · Food Beverage
Every meat & poultry processing site has a distinct surface vocabulary that drives the testing protocol. We test the actual surfaces present, not a generic baseline.
Cementitious polyurethane heavy-duty resin in cutting hallsthe dominant specification
Steel grating over drainage at processing stationstested independently
Tile-on-screed in legacy plantstested with grout-line PTV variability
PVC sheet welded floors in chillers and ageing roomstested under cold conditions
Generic slip testing misses the zones that actually generate incidents. Meat & Poultry Processing sites have distinct high-risk zones that warrant independent testing.
Continuous biological residue surrounding cutting stations defeats standard cleaning.
Condensation creates wet-PTV failure similar to cold-store environments.
Fat and bone-fragment accumulation varies through shift cycles.
Meat processing slip testing supports FSA Approved Establishment continued approval (Regulation (EC) 853/2004, retained UK law), BRC Global Standard for Food Safety, HSE INDG225, and Workplace Regulations 1992 Reg 12. UKAS ISO/IEC 17025 reports are accepted by FSA, BRC auditors and PL insurers.
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.