Meet requirements for SQF 2000 certification !
(smooth, crack free, surfacing, sloped to drains)
Don't wait to be fined, shutdown or forced into a product recall !
Food Processing facilities require durable, easy-to-clean, floor surfaces. If you have loose or peeling coatings, then you are not able to effectively clean and sanitize the floor surfaces. Protect your food processing facility from dangerous pathogens incuding: listeria, E. Coli and Salmonella !
BE PRO-ACTIVE ! Flooring surfaces are an important ingredient in a quality food safety program. Inspectors and auditors of food processing facilities are looking for durable, easy-to-clean, floor surfaces, in order to prevent the growth of pathogens on the floor surfaces. If the floor harbors these dangerous pathogens, it creates the potential for contamination passing to food contact surfaces, and into your supply chain.
Almost every day, there is another product recalled. Here are some links to current food recalls and safety alerts.
US Food and Drug Administration - Recalls and Safety Alerts
FoodSafety And Inspection Service Recall Information Center
The 12th annual
Food Safety Summit
April 12 - 14, 2010
Washington DC
www.foodsafetysummit.com
Floors and drains will always have a higher rate of contamination, than food contact surfaces, and fortunately, floors and drains are somewhat removed from direct product contact. However, the frequent presence of Listeria organisms in floors and drains does create an ever-present potential threat of cross contamination to food contact surfaces in the post-lethality environment. It is recommended that processors work with sanitation suppliers to develop a sound floor and drain sanitation program if they don't already have one in place. Such a program may include: the professional installation of highly durable seamless urethane flooring; more routine scrubbing of floors and drains, application of high levels quat sanitizers, limiting use of high pressure hoses (which create aerosols, which transport bacteria), installation of foot baths, and altering/limiting employee foot traffic where possible.
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