Processing plants need floors that pass inspection and survive daily washdowns. We install epoxy and urethane concrete systems with coved bases that eliminate floor-wall joints, meet CFIA and USDA standards, and stay intact through caustic chemicals and hot water. Work phases around your production schedule. Free written estimate.
Bacteria Hide in Joints. Coved Concrete Floors Eliminate Them.
An audit inspector looks for places water and bacteria can hide. The floor-wall corner is the first place they check, and if the joint is sharp or recessed, the floor fails before the inspector even tastes the product.
A coved-base concrete system sweeps the floor finish up the wall as one continuous curve, removing that corner entirely. The result is a surface a sanitation crew can actually clean to compliance, not just in theory.
We install food-grade epoxy and urethane as full systems, primer through topcoat, with the chemistry matched to your washdown routine and the prep work done to manufacturer spec. Drains, equipment pads and joint details are built into the system, not added later. That is what makes a floor CFIA and USDA compliant in real use.
Recent work
Installation sequence
How Food-Grade Concrete Flooring Gets Installed in Boston
Assess the compliance path
We review the audit standard (CFIA, USDA, or other), the chemicals and temperatures the floor will face, and which production zones need coverage first.
Grind and test the slab
Old coatings are removed, the concrete is ground to profile, moisture is tested, and any soft or failed areas are repaired before the epoxy or urethane goes down.
Apply the food-grade system
The matched epoxy or urethane is installed to spec, with proper drainage slopes and the resin chemistry your sanitation routine requires.
Cove and cure
The floor finish is swept up the wall in a smooth curve, eliminating the floor-wall joint. The system cures fully, then the zone is ready for production and inspection.
System-level compliance
Audit-Ready Food-Grade Flooring Starts with Details
A CFIA and USDA compliant concrete floor is not a single product. It is a system: the right resin chemistry, proper prep, correct coving, and detailed drains and equipment penetrations all installed as one piece.
Most food-grade floors fail audit because the drains, equipment pads or joint transitions were treated as afterthoughts. We detail those elements as part of the floor system itself, so the entire surface reads as seamless and washable. That approach carries through our cold storage flooring and manufacturing concrete work as well.
Compliance, coving, washdown and what food-grade flooring involves in Boston.
Yes, when built right. CFIA and USDA compliant flooring is a full system installed to manufacturer spec, with the chemistry, prep, coving and drainage that real-world audits require, not just an NSF-stamped product.
A coved base sweeps the floor finish up the wall in a smooth curve, removing the right-angle floor-wall joint where bacteria collect. A floor without coving cannot be cleaned to compliance, no matter how good the surface is.
Yes. Food-grade epoxy handles standard washdowns; urethane systems are specified where heat shock, caustic cleaners or constant water are part of the day. We pick the chemistry to your sanitation routine.
Yes. We phase the work zone by zone, often off-shift, so production keeps running while one zone cures fully. The plan is built with your quality and sanitation team before prep starts.
Yes. The detailing around drains, equipment pads and joints is where most food-grade floors actually fail audit, so we install those details as part of the system, not as an afterthought.
Client reviews
What Boston Food Plants Say About Their Food-Grade Floors
Coved-base food-grade floor through the whole production room. Passed our CFIA audit cleanly and the sanitation crew can finally hose it without water finding a joint.
M. A.
Bakery production lead
★★★★★
Urethane system because of our hot washdowns. Three years of caustic cleaning and the floor has not softened or yellowed anywhere.
S. E.
Dairy plant maintenance
★★★★★
Detailed the drains and equipment pads in the same system as the floor. No edges, no joints, exactly what an audit looks for.
E. K.
Food processing operations
★★★★★
Phased zone by zone around production. We never stopped a line and the new floor was certified before the inspector showed up.
L. W.
Plant quality manager
From the blog
Concrete Guides & Articles
Practical reading on planning, finishes and caring for concrete in Boston.
Tell us the compliance standard, the production zones and the washdown chemistry, and we will spec the right food-grade system and put it in a written, itemised quote.
