“Food grade paving” refers to paving materials that are approved for use in areas where food is processed or handled. These materials must meet specific health and safety standards to ensure that they do not harbor bacteria or release harmful substances that could contaminate food.
1. What are the technical and legal requirements for a food grade paving ?
Here are some characteristics and considerations of food grade paving:
Nonporous Surface
The paving material should be nonporous to prevent the absorption of oils, water, and bacteria, which could lead to contamination and hygiene issues.
Ease of Cleaning
The surface should be easy to clean and sanitize, allowing for the effective removal of food particles and bacteria to maintain a hygienic environment.
Durability and Resistance
It should be resistant to chemicals, abrasion, and thermal shock that could occur from hot liquids or steam cleaning processes commonly used in food handling areas.
Slip Resistance
Safety is a priority in areas where food is handled, so the paving should have anti-slip properties to reduce the risk of accidents.
Chemical Resistance
The material should be able to withstand exposure to various chemicals used in cleaning and processing food without degrading.
Food grade paving is typically used in kitchens, food processing plants, breweries, and other industrial or commercial environments where food is prepared, processed, or stored.
Common materials used for this type of paving include certain types of epoxy resins and urethane-based concretes, which meet these rigorous standards.
2. The challenges faced by a food floor
Food grade paving must withstand a variety of challenges to maintain its integrity and hygiene standards. These challenges often include:
Chemical Attack from Disinfectants and Cleaners
Food processing areas are regularly cleaned with strong chemical disinfectants and detergents. These substances can be harsh and may degrade certain paving materials over time. The paving must be resistant to chemicals to prevent breakdown and contamination.
Thermal Shock
In food processing environments, the floors might frequently be subjected to extreme temperature changes. For instance, hot water or steam used in cleaning can cause some materials to expand or crack if they are not designed to handle such thermal shock.
Mechanical Wear and Abrasion
The high traffic typical of food processing areas, often including heavy machinery and carts, can wear down the surface. The paving needs to be durable enough to resist this abrasion and maintain a smooth, intact surface.
Animal Fats and Oils
Areas where meat, dairy products, and other fatty substances are handled can see these materials spilled on the floor, which may seep into porous materials if the flooring is not properly sealed. Fats and oils can also make surfaces slippery, posing a safety hazard.
Moisture Resistance
Food processing often involves significant amounts of water, which can penetrate flooring and create a habitat for mold, mildew, and bacteria. The paving must be moisture resistant and ideally seamless to prevent water ingress.
Dust and Particulate Matter
In environments like bakeries and mills, dust from flour and other particulates can accumulate on floors and become a safety hazard if not managed properly. The paving should facilitate easy cleaning to avoid build-up.
Bacterial Growth
Any cracks, joints, or porous surfaces can harbor bacteria and other pathogens, compromising food safety. Food grade paving should have a seamless and impervious surface to prevent bacterial growth and facilitate sanitation.
Choosing the right material and proper installation is crucial to address these challenges effectively. Typically, solutions like polyurethane concrete or epoxy coatings are preferred in food grade paving due to their durability, chemical resistance, and ease of maintenance.
3. About HACCP: principles and benefits
HACCP, which stands for Hazard Analysis and Critical Control Points, is a systematic preventive approach to food safety. It aims to identify, evaluate, and control hazards that are significant for food safety throughout the production process.
The HACCP system is used in the food industry to ensure that food products are safe to consume and to prevent contamination that could lead to foodborne illnesses.
HACCP was developed in the 1960s by the Pillsbury Company, the US Army, and NASA to ensure food safety for the space program. It was designed to prevent hazards rather than rely on end-product testing. The method was later adopted by the food industry worldwide and has become a standard for food safety. HACCP is based on key principles:
Hazard Analysis
Identify potential hazards that could occur in the food production process, such as biological, chemical, or physical risks. Assess the severity and likelihood of these hazards.
Critical Control Points (CCPs)
Determine the points in the process where identified hazards can be effectively controlled or eliminated. These are steps where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
Critical Limits
Establish maximum and/or minimum values to which biological, chemical, or physical parameters must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard.
Monitoring Procedures
Implement and maintain procedures to monitor the CCPs. This is to ensure that the process remains under control and the critical limits are continuously met.
Corrective Actions
Outline actions to be taken when monitoring indicates that a particular CCP is not under control. These measures are intended to prevent potentially hazardous food from entering the food chain.
Verification Procedures
Apply methods, procedures, tests, and other evaluations, in addition to monitoring, to determine whether the HACCP system is working as intended.
Record-Keeping and Documentation
Keep records for verification and to document the proper functioning of the HACCP system. Documentation often includes records of hazards and their control methods, the monitoring of safety requirements, and action taken to correct potential problems.
Benefits of HACCP
HACCP is used across various sectors of the food industry, including production, processing, packaging, and distribution. It is also applied in industries related to food, such as pharmaceuticals and cosmetics. Implementing an HACCP system can provide significant benefits:
- Enhanced food safety: Reduces the risk of food safety issues and foodborne diseases.
- Customer and consumer trust: Increases confidence in food safety management.
- Compliance with regulations: Helps comply with national and international food safety regulations.
- Reduced costs: Decreases waste and reduces costs associated with defective products.
HACCP is often mandatory in industries that handle high-risk foods and is considered essential for ensuring the safety and quality of food products.
4. BECOSAN® system is HACCP certified
BECOSAN’s concrete polishing system is tailored to meet the rigorous requirements of the food industry by enhancing the durability, cleanliness, and safety of concrete floors, which are common in food processing, preparation, and storage areas.
Here’s how BECOSAN addresses these requirements:
Abrasion Resistance
BECOSAN treatment increases the hardness of the concrete surface, making it more resistant to abrasion and wear. This is crucial in the food industry where heavy machinery and frequent foot traffic are common.
Chemical Resistance
The treatment protects the concrete from chemical attacks, such as those from acids, oils, and other corrosive substances that can spill on the floor during food processing.
Dust Proofing
BECOSAN’s polishing process significantly reduces the porosity of concrete floors, which helps to prevent the accumulation of dust. In food environments, reducing dust is essential for maintaining clean surfaces and preventing contamination.
Easy to Clean
The polished surface is smoother and less porous, making it easier to clean and disinfect. This is important for meeting strict hygiene standards required in food processing areas.
Slip Resistance
Safety is a critical concern in the food industry. BECOSAN can tailor the finish of the concrete to ensure it has the necessary slip resistance to reduce the risk of slips and falls.
HACCP Compliance
By improving the cleanability and durability of floors and reducing dust and slip hazards, BECOSAN’s concrete polishing helps facilities comply with Hazard Analysis and Critical Control Points (HACCP) protocols, a common food safety management system.
Suitable for Food Grade Areas
The non-toxic and inert properties of the BECOSAN system make it suitable for use in food-grade areas, where contamination risks must be minimized.
Visual Appeal
A polished concrete floor, treated with BECOSAN, looks clean, bright, and professional, enhancing the overall appearance of the facility. This is particularly important in areas like showrooms or places where food products are displayed.
Longevity and Maintenance
BECOSAN-treated floors are more durable and require less frequent repairs or replacements. This contributes to a lower environmental impact over the lifespan of the facility.
Reduced Maintenance Costs
The long-term maintenance of BECOSAN polished floors is lower compared to untreated concrete floors. The ease of cleaning and resistance to wear mean fewer resources are spent on floor upkeep.
By addressing these aspects, BECOSAN provides a flooring solution that not only meets but enhances the operational efficiencies required in the food industry, ensuring that safety, hygiene, and regulatory compliance are all maintained at high standards.
