THERE'S NOTHING DREAMER THAN BREAD...
In production areas of pasta and similar products in particular, the highest risk are the development of biological agents (bacteria, yeast, mould, virus), that could develop out raw and fresh materials which are perishable products and the contamination by chemical agents (traces of detergents and disinfectants).
Floors and walls must be free from uneven surfaces, cracks, holes, gaps and 90° angles where organic residue of tiny food particles, such as flour, could settle with the subsequent risk of hotbeds of bacteria.
The surfaces must be created with strong, anti-bacterial and non absorbent materials, they must be easy to clean in order to remove all the organic and chemical residue and kept in good condition.