UKAS slip testing for
bakeries and industrial baking.

Why bakeries and industrial baking commission UKAS accredited slip testing

Bakery floors have a specific slip profile — flour dust combined with fat, moisture or sugar produces a uniquely lubricating contamination mix. Water-only pendulum testing dramatically understates this operational risk. UKAS accredited testing with representative flour/fat contamination gives realistic data.

Specific issues we see in bakeries and industrial baking

• Flour-bagging and mixing zones. Airborne flour settles and combines with ambient moisture.
• Oven approach areas. Dry ambient conditions — but wet-cleaned periodically.
• Proving room floors. Humidity-controlled environment. Wet PTV testing informative.
• Packaging area. Transition to dry dispatch — different contamination profile.

Which standards apply

BS EN 16165 Annex C with water and representative flour-mix contamination. UKSRG Issue 6 protocol.

What you get

• UKAS accredited pendulum test report (Lab 7933)
• PTV results for every test location, dry and wet
• Interpretation against BS EN 16165 and UKSRG benchmarks
• Photographic record of test locations
• Measurement uncertainty statements (required for admissibility)
• 5 working day turnaround from site visit to report

Common questions

High-volume industrial vs craft bakery?

Same testing process — the contamination profile is broadly similar across scale.

Allergen-controlled areas?

Testing compatible with allergen protocols — no cross-contamination introduced.

Post-RIDDOR?

Standard workstream. Call for urgent post-incident response.

Cost for a single industrial bakery?

Call for a site-specific quote. Scale depends on number of test locations.