Flooring for trailers and food trucks: what is required of it

Trailers vary enormously: cargo, motorcycle, retail, living, kitchen on wheels. The requirements for the floor have only one thing in common: it cannot be chosen on looks. First you establish what will happen inside the trailer and who inspects it.

This article is for information only. The requirements for a specific unit are set by the regulations and by the authority that issues the permit.

Four types of trailer

For the first three types the choice of covering is up to the owner. For the fourth, food hygiene legislation comes in.

Food trucks: what the regulation says

The hygiene of food businesses in the EU is governed by Regulation (EC) No 852/2004. Mobile and temporary premises are covered by Chapter III of Annex II. In general terms it requires that such premises be designed and maintained so as to avoid contamination of food, and that surfaces be easy to clean and, where necessary, to disinfect.

In practice the following requirements for the floor are derived from this:

• it does not absorb water or grease;
• it can be washed and disinfected without breaking down;
• it has no open seams or gaps where dirt collects;
• it is not slippery when wet or greasy;
• it is in sound condition: no cracks, lifting or holes.

The exact list of requirements for your unit is set by regional and municipal rules and by the inspector. The details differ between autonomous communities and municipalities.

What to look for when choosing a covering

A continuous surface. The fewer joints, the easier it is to wash. Roll materials are more convenient here than tiles and planks. The remaining joints are closed by welding.

The junction with the walls. In food areas the floor is usually taken up the wall with a coved skirting (media caña), so there is no gap in the corner.

Grip. For coverings intended for wet and greasy areas, the manufacturer states a slip resistance class. Which class is needed depends on the area (more in the article on slip resistance classes).

Chemical resistance. Cleaning and disinfecting products are used every day. The data sheet should give information on resistance to them.

Weight. A trailer has a maximum authorised mass. Kitchen equipment is heavy, so the finishes are chosen to be light.

Base. A covering only works on a rigid, dry and level base. In trailers this is usually moisture-resistant plywood or a composite panel.

Which documents to ask the supplier for

Before buying, request and keep:

• the technical data sheet (ficha técnica) with the specifications;
• the declaration of performance (DoP) and CE marking, if the covering is a construction product (for what they should contain, see the article on supplier documents);
• the slip resistance class, with the test method stated;
• information on resistance to cleaning and disinfecting products;
• the installation and care instructions.

If the seller answers in general terms, "suitable for food premises", and provides no paperwork, that is a reason to look elsewhere. The decision on suitability is made not by the seller but by the inspecting authority, on the documents and on what is actually there.

Who to ask before work starts

• The health authority of the autonomous community or municipality: requirements for mobile food premises and the registration procedure.
• The town hall: conditions for a street-trading permit.
• An engineer or a workshop that builds food trucks: they know what is checked in practice.
• Event organisers: festivals and markets sometimes have requirements of their own.

Requirements first, materials second. Redoing the floor in a finished food truck means taking out the whole kitchen.

Cargo and machinery trailers

There are no regulations on the floor here, but there is established practice:

• a base of moisture-resistant plywood thick enough for your load;
• a surface with relief or a covering on which neither soles nor wheels slip;
• protection of the edges at the ramp and tailgate with a metal profile;
• load-securing points fixed to the chassis, not to the deck.

Trailers for horses and livestock are built differently: they use thick rubber mats and constructions designed for hooves and washing down. That is a separate subject.

Common mistakes

1. Choosing on looks. A handsome floor that cannot be washed with alkaline cleaners.
2. Tiles and planks in a wet area. Many seams, dirt in every one.
3. An open joint with the wall. Water gets under the covering and into the base.
4. No documents. Nothing to show at an inspection.
5. Building first and asking afterwards.

FAQ

What floor is compulsory in a food truck? The law does not name a specific material. It sets properties: a washable, non-absorbent surface in sound condition. How to achieve them is for the owner to decide and the inspector to assess.

Does the floor have to be taken up the wall? In food preparation areas this is common practice and a frequent requirement of inspectors. Check for your region.

Is aluminium tread plate suitable? It is used: it is strong and washable. The drawbacks: weight, noise, cold and the joints between sheets, which have to be sealed.

Who is responsible if the floor is not accepted? The owner of the unit. That is why the requirements are established before buying and the documents for the material are kept.

Read also: flooring for bars and restaurants and seam welding with cord.