Hygiene is one of the most important considerations in food manufacturing and processing facilities. Considerable thought is invested in material selection when building these facilities to meet regulatory and functional requirements.
Allied Finishes has compiled a list of recommendations that will enhance floor hygiene and significantly improve safety and efficiency in commercial food facilities.
Choose a smooth non-porous surface.
In food processing facilities, every seam and joint across a floor surface represents a potential contamination risk. Select a seamless, non-porous surface to eliminate bacteria growth.
Label traffic lanes and work areas.
Floor markings that distinguish vehicular from pedestrian traffic lanes as well as directionality can help prevent accidents and enhance workflow.
Properly protect kerbs and secondary containment areas.
Concrete floors, walls and kerbs in secondary containment areas must be protected with industrial compliant coatings capable of withstanding any potential spills of the contained substances.
Eliminate 90-degree angles with integral cove bases.
By eliminating sharp angles at floor and wall junctures, integral cove bases without seams can greatly minimise the areas in which contaminants can accumulate and grow, resulting in greater efficiency in cleaning and drainage.
Ensure the flooring can stand up to thermal stress.
Using very hot water or steam to sanitise processing areas can impact any flooring that’s not built to take the heat. Resinous cementitious urethane flooring can ideally perform under these conditions in food processing facilities.
