How should floors in food processing plants be sloped toward drains?

The proper slope for floors in food processing plants is crucial for effective drainage and sanitation. A slope of 1/8 to 1/4 inch per foot is generally recommended because it strikes a balance between ensuring that water and other liquids flow toward drains without creating a slippery or uneven surface.

Having too steep a slope, such as those suggested in other choices, can lead to difficulties in moving equipment and may increase the risk of slipping and falling as employees walk across the floor. It can also hinder the cleaning process, as debris might not easily flow toward the drainage area. A slope that's too shallow might not effectively direct water away, risking pooling and increasing the likelihood of microbial growth.

Therefore, the correct range of 1/8 to 1/4 inch per foot allows for efficient drainage while ensuring safety and ease of maintenance in food processing environments. This guideline helps maintain a sanitary environment crucial for food safety.