| Each state has its own Health Department | | | | the floor should have at least a ¼ inch |
| specifications for food preparation areas. You will | | | | concave curve but can be wider as needed. The |
| need to touch base with your local Health | | | | floor and the cove should show no breaks and |
| Department before starting your food preparation | | | | there should be no pockets for dirt to accumulate |
| area to get approval for the materials and | | | | in. Epoxy is called for as a coating and most |
| system you will use. | | | | specifications do not call for a specific mil |
| Your Health Department inspector will want a | | | | thickness. Be sure to read the code requirements, |
| smooth, easy to clean surface which is continuous | | | | as many inspectors will ask for thickness that is |
| down your walls and curving on to your floor. | | | | more than specified and can become quite |
| Most departments want at least a 4 inch cove up | | | | expensive. 100% solid epoxy floors usually go on |
| the wall and with as small a lip at the top of your | | | | at about 10 mils thick per coat while solvents or |
| flooring as possible. The transition from the wall to | | | | water based epoxies leave about 3 mil per coat. |