Reducing Contamination Risks in Food and Beverage Facilities
Reducing Contamination Risks in Food and Beverage Facilities
Maintaining hygiene throughout the entire food and beverage production process, from processing to packaging, is crucial for minimising contamination risks. A rigorous cleaning regimen must be implemented and followed meticulously, ensuring regular and thorough cleaning with the appropriate tools and training for all staff members.
A comprehensive training program can educate facility staff on the various contamination risks that could arise from inadequate cleanliness and improper practices. This education reassures managers, customers, and end users that the food products are safe for consumption.
Listeria
Listeria is one of the most prolific food-borne pathogens. It is odourless and tasteless, making it easy to consume unknowingly. Listeriosis, caused by listeria, is a severe form of food poisoning that often requires hospital treatment of those who contract it.
Listeria thrives on organic soils commonly found in drains and crevices within food processing facilities. To prevent its growth, floors in food and beverage facilities must be cleaned regularly with specialized tools. Ensuring floors have minimal joints and proper drainage will facilitate cleaning and significantly reduce the risk of contamination.
Flowfresh Solution
Flowfresh, an antibacterial flooring solution from Flowcrete is made with the food and beverage industry in mind. This flooring solution can kill up to 99.9% of bacteria through silver ions that attack bacteria and viruses on the floor’s surface. Chemical resistance is also a key factor for this flooring, meaning that it can withstand dropped produce, as well as cleaning chemicals that may be used across the facility. In addition to antibacterial properties, Flowfresh HF has an impressive anti-slip profile that is especially useful in wet processing areas.
Minimising the risk of listeria from the outset is crucial for maintaining a contamination-free environment. Once an area is contaminated, the pathogen can spread via insects, staff clothing, or aerosolization from improper cleaning. Given the impact that any form of contamination can have on food and beverage facilities, addressing the root causes of contamination is essential.
