Up to 80% of contamination enters through shoes or wheels, which is why floor control is so important in any food‑processing area.

Below are 10 simple things to understand before choosing a floor‑contamination control system.

1. Dirt Builds Up Fast

Some sites find more than 20kg of dirt each week at one doorway.
This dirt spreads fast and turns into dust that moves throughout the site.

2. You Can’t See Every Contaminant

Bacteria can attach to shoes and wheels.
Some, such as Listeria, are very hard to remove once they establish themselves.

3. Wet Cleaning Has Limits

Foot baths and wet mats often leave puddles.
Visitors may not be able to use them, and wheels usually stay dirty.

4. Boot Scrubbers Miss the Underside

Scrubbers clean the top and sides of boots, but the underside is hard to reach—especially on boots with deep tread.

5. Optional Tools Are Not Used Often

If staff must choose to use a cleaning tool, many will skip it.
Built‑in systems that can’t be avoided achieve far better results.

6. Moisture Spreads Contamination

Moving from a wet area to a dry area increases risk.
Water can carry dirt, spread microbes, and reduce traction for both people and vehicles.

7. Workshops Add Extra Risk

Standard mats remove loose dirt but do not remove metal fragments or swarf stuck in boot tread.

8. Cleaning Costs Increase Fast

When dirt spreads across a facility, cleaning takes more time and money.
A good floor‑control system can reduce both.

9. Boot Exchange Systems Slow Teams Down

These systems take time and require storage space and daily cleaning.
This slows down productivity, especially in busy sites.

10. Floor Control Is Required

Rules and audits expect strong control between zones in any food‑processing environment.
Good floor control is essential for meeting standards such as GMP and HACCP.

Take Control of Contamination at the Source

Simple and effective systems now make it easy to control contamination at floor level.
Contact us today to learn how you can reduce risk and protect your facility.