Freephone
0800 169 2383

Guide shows how food safety management relates to floors

A new report has been published detailing how the HACCP Food Safety Management System affects floors.

The guide, published by flooring manufacturer Floorcrete, looks at the Hazard Analysis and Critical Control Point (HACCP), which is a risk assessment and preventive tool for the food and drinks manufacturing industries. HACCP is designed to protect the consumer by preventing food-borne illnesses.

Floors are of particular concern as most contaminants will end up there. If the floor is difficult to clean then pathogens can remain and be a hazard for both workers and consumers. The report recommends seamless flooring as joints, gaps and grout lines can trap bacteria. Many seamless resin-based and polyurethane floor coverings are available that conform to food safety regulations. The guide also states:

  • If any floor area becomes cracked or porous then it needs to be replaced.
  • Flooring needs to withstand the impact of objects dropping on it and from heavy footfall. If corrosive products are used such as hot oils, fats, blood, sugar and food acids, then the floor needs to be able to withstand these substances if they spill.
  • In wet areas floors should have adequate drainage and all drains should be easy to clean.
  • Floors need to be cleaned regularly but without using excessive abrasive processes that could weaken the floor.

When installing new solid flooring in a Cheshire building used for food or drink processing, make sure the floor installer is familiar with the HACCP guidelines.

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment