Confectionery manufacturing combines sugar-syrup splashback, fryer-oil contamination, and chocolate-handling zones with continuous wet-and-sticky residue exposure — producing a PTV brief that requires both wet and contaminated-dry testing.
Tier 2 · Food Beverage
Every confectionery & snack manufacturing site has a distinct surface vocabulary that drives the testing protocol. We test the actual surfaces present, not a generic baseline.
Cementitious polyurethane around panning and coating equipmentBRC-favoured
Resin coatings in fryer hallsoil contamination continuous
Anti-slip aggregate finishes near sugar-syrup handlingsticky-residue resistant
Stainless steel tread at chocolate-vat platformstested independently
Generic slip testing misses the zones that actually generate incidents. Confectionery & Snack Manufacturing sites have distinct high-risk zones that warrant independent testing.
Sticky residue defeats wet-PTV management; cleaning-cycle timing critical.
Hydrocarbon contamination from frying oil reduces wet-PTV measurably.
Cocoa-butter splashback creates localised slip exposure.
Confectionery slip testing supports HSE INDG225, Workplace Regulations 1992 Reg 12, and BRC Global Standard for Food Safety. UKAS ISO/IEC 17025 reports include both wet and contaminated-dry PTV measurements.
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.