Bespoke flooring solutions available for small and large beverage plants

Food hygiene and safety are critical in an industry where traceability is a key plank on which some brands live or die. And it’s just not the source of the product where traceability comes into its own, there are the processing aspects, too.

Australian food and beverage manufacturing and processing have a good worldwide reputation when it comes to the quality of its processing plants. As well as having high-end technologies, the country’s safety and hygiene standards are up there with the best in the world. There is a reason the rest of the world covets produce made on these shores.

This reputation doesn’t come by accident. It is due to diligent, and sometimes overbearing government standards and regulations that make Australian-made food and beverages popular around the globe.

It is also due to the commitment by service providers who build the plant and machinery that make up this important primary industry.

Flooring is a key component of any food or beverage plant, but it’s not just a case of laying a concrete slab and hoping for the best. There are many considerations that need taking into account.

“First, the flooring, will have to be safe underfoot,” said Tony Miller, who is director of flooring specialist, Roxset. “In other words it has to be a finish that’s slip resistant.

“Second, it needs to be graded to floor waste because they’ll have a lot of liquids about, not only during the cleaning process, but for general processing, too.

“Third, the floor should conform to Food Safe Australia regulations. From the point of view it needs to be seamless, impervious, and have a radius cove at the floor wall intersection.
“Finally, there is the aspect of cleaning depending on what sort of chemicals they use. If they use a CIP, or caustic solution for cleaning, then they need a floor that doesn’t wear away.”

Miller has been in the flooring business for 35 years and knows the pitfalls that customers – especially those who are starting on their manufacturing and processing journey – can fall into if they don’t get the right type of flooring in place. When Roxset first visits clients, usually there is a general awareness about the regulations and standards that need to be met, but it still pays to get expert advice.

“Not only is there an expectation from regulators that standards are met, but end-users and customers – the like of Coles and Woolworths – that are going to buy a product from a particular beverage manufacturer might send in their own auditors. They will come in and make sure these standards are being met. They will also have an audit trail, which goes through and looks at all aspects of what the manufacturer is doing and they would expect it to meet and certain standard. If it doesn’t, they are not likely to buy it.”

Traceability is where the audit trail comes in. According to Miller, these companies would expect manufacturers to be able to demonstrate that they have followed procedures and at various demarcation points it has been signed off.

“There may be a recording made of things like temperatures and bacteria counts and all sorts of things could be incorporated into the audit trail,” he said. “And that is where a HACCP system is good. It details the various aspects of an audit that need to be met so that management has a guideline and something to follow.”

While the type of flooring that Roxset produces is top-end, it is the outcome that is important. Miller knows that when it comes to building a plant that is up to state or federal standards then it is the whole package that is important – and that can come at a cost.

“Every aspect of the building is going to be expensive, but they are upfront costs,” he said. “You can’t operate a business without drainage, without proper equipment and it just falls into that category. You can’t be expected to run a business without proper ceiling, wall and floor finishes.”

When it comes to beverage manufacturing such as boutique breweries and distilleries, Miller not only can supply the right type of floor for the environment, but also give advice on how to make it last as long as possible.

“In beverage manufacturing, we have a client whose floor we laid over 20 years ago and they have never had to replace it,” he said. “It comes down to a couple of things. One is maintenance – if they are using the correct cleaning procedures and are maintaining the floor correctly, the floor will last a lot longer. If they are abusing the floor, and they do have to drive traffic on it and people are wilful in their actions, of course they can damage it.”

In a working environment like a beverage manufacturing place, Miller recommends the epoxy floor be a minimum of 6mm in depth, and that will give users in excess of 20 years of life. Roxset also puts an extensive warranty on it that can range from about seven to 10 years depending on what it assesses the activity is occurring on the floor and the state of the existing building. Miller also said that the type of surface that the floor is going to be is something Roxset can design for the customer. Roxset tailors the slip-resistance of that floor to meet the requirement of the individual customer.

“For example, if someone is involved in completely dry production then they don’t need the same level of slip-resistance as some of them where there is a lot of liquid on the floor ,” he said. “If you don’t have a sufficient slip-resistant medium on the floor, and you’ve got something like a banana skin on it, you are going to have a problem.”

Roxset specialises in epoxy finishes, which look smooth and easy to clean. Is that the reality?

“Epoxy is very easy to clean,” said Miller. “Inherent in a slip-resistant finish is the fact is what you need to do the requirement of how you clean the surface as opposed to something that is completely smooth. It is not something you are going to go around with a mop and bucket and mop. That is not compatible with a slip-resistant surface. Captivating scrubbing is.”

One thing that Miller is keen to push is that Roxset is not a company that’s products are a one-size fits all. It designs bespoke floors for a range of different environments in the food and beverage industry.

“We’re not an off-the-shelf product,” said Miller. “What we are doing is tailoring the floor in situ to meet their individual requirements. They are bespoke solutions.

“What we decided to do was make our own product to suit the requirement that we see in the individual operation depending on what they are doing. We look at what liquids might go on the floor; what contaminant might go on the floor; and what chemicals might go on the floor. We design to their circumstance so they are getting the best possible for finish for their particular requirement rather than give them a generic product that might not suit what they are doing.”

Miller said it is important to differentiate between different types of flooring because the requirements for say, an abattoir over a gin distillery, are far apart – different chemicals are needed.

“If it is a lamb abattoir for instance, they can have solid particles of fat on a floor,” he said. “Well, if you don’t have a certain degree of non-slip there, you are going to have major problem. There is going to be a lot of blood going on the floor.

“However, in a beverage manufacturer, it may be just constituent parts of whatever the product they are making. It might have high sugar content but it hasn’t got any fat, so the slip resistance doesn’t need to be to the same extent. That is why we tailor the floor to meet the expectation.”

Finally, Miller said if customers were to remember one thing when putting down a new floor, it’s this: “It needs to reach a certain standard from the point of view of beverage safety, which in other words it can’t harbour bacteria. That practically means it needs to be impervious, which is what we offer.”

Bespoke flooring solutions available for small and large beverage plants

Food hygiene and safety are critical in an industry where traceability is a key plank on which some brands live or die. And it’s just not the source of the product where traceability comes into its own, there are the processing aspects, too.

Australian food and beverage manufacturing and processing have a good worldwide reputation when it comes to the quality of its processing plants. As well as having high-end technologies, the country’s safety and hygiene standards are up there with the best in the world. There is a reason the rest of the world covets produce made on these shores.

This reputation doesn’t come by accident. It is due to diligent, and sometimes overbearing government standards and regulations that make Australian-made food and beverages popular around the globe.

It is also due to the commitment by service providers who build the plant and machinery that make up this important primary industry.

Flooring is a key component of any food or beverage plant, but it’s not just a case of laying a concrete slab and hoping for the best. There are many considerations that need taking into account.

“First, the flooring, will have to be safe underfoot,” said Tony Miller, who is director of flooring specialist, Roxset. “In other words it has to be a finish that’s slip resistant.

“Second, it needs to be graded to floor waste because they’ll have a lot of liquids about, not only during the cleaning process, but for general processing, too.

“Third, the floor should conform to Food Safe Australia regulations. From the point of view it needs to be seamless, impervious, and have a radius cove at the floor wall intersection.
“Finally, there is the aspect of cleaning depending on what sort of chemicals they use. If they use a CIP, or caustic solution for cleaning, then they need a floor that doesn’t wear away.”

Miller has been in the flooring business for 35 years and knows the pitfalls that customers – especially those who are starting on their manufacturing and processing journey – can fall into if they don’t get the right type of flooring in place. When Roxset first visits clients, usually there is a general awareness about the regulations and standards that need to be met, but it still pays to get expert advice.

“Not only is there an expectation from regulators that standards are met, but end-users and customers – the like of Coles and Woolworths – that are going to buy a product from a particular beverage manufacturer might send in their own auditors. They will come in and make sure these standards are being met. They will also have an audit trail, which goes through and looks at all aspects of what the manufacturer is doing and they would expect it to meet and certain standard. If it doesn’t, they are not likely to buy it.”

Traceability is where the audit trail comes in. According to Miller, these companies would expect manufacturers to be able to demonstrate that they have followed procedures and at various demarcation points it has been signed off.

“There may be a recording made of things like temperatures and bacteria counts and all sorts of things could be incorporated into the audit trail,” he said. “And that is where a HACCP system is good. It details the various aspects of an audit that need to be met so that management has a guideline and something to follow.”

While the type of flooring that Roxset produces is top-end, it is the outcome that is important. Miller knows that when it comes to building a plant that is up to state or federal standards then it is the whole package that is important – and that can come at a cost.

“Every aspect of the building is going to be expensive, but they are upfront costs,” he said. “You can’t operate a business without drainage, without proper equipment and it just falls into that category. You can’t be expected to run a business without proper ceiling, wall and floor finishes.”

When it comes to beverage manufacturing such as boutique breweries and distilleries, Miller not only can supply the right type of floor for the environment, but also give advice on how to make it last as long as possible.

“In beverage manufacturing, we have a client whose floor we laid over 20 years ago and they have never had to replace it,” he said. “It comes down to a couple of things. One is maintenance – if they are using the correct cleaning procedures and are maintaining the floor correctly, the floor will last a lot longer. If they are abusing the floor, and they do have to drive traffic on it and people are wilful in their actions, of course they can damage it.”

In a working environment like a beverage manufacturing place, Miller recommends the epoxy floor be a minimum of 6mm in depth, and that will give users in excess of 20 years of life. Roxset also puts an extensive warranty on it that can range from about seven to 10 years depending on what it assesses the activity is occurring on the floor and the state of the existing building. Miller also said that the type of surface that the floor is going to be is something Roxset can design for the customer. Roxset tailors the slip-resistance of that floor to meet the requirement of the individual customer.

“For example, if someone is involved in completely dry production then they don’t need the same level of slip-resistance as some of them where there is a lot of liquid on the floor ,” he said. “If you don’t have a sufficient slip-resistant medium on the floor, and you’ve got something like a banana skin on it, you are going to have a problem.”

Roxset specialises in epoxy finishes, which look smooth and easy to clean. Is that the reality?

“Epoxy is very easy to clean,” said Miller. “Inherent in a slip-resistant finish is the fact is what you need to do the requirement of how you clean the surface as opposed to something that is completely smooth. It is not something you are going to go around with a mop and bucket and mop. That is not compatible with a slip-resistant surface. Captivating scrubbing is.”

One thing that Miller is keen to push is that Roxset is not a company that’s products are a one-size fits all. It designs bespoke floors for a range of different environments in the food and beverage industry.

“We’re not an off-the-shelf product,” said Miller. “What we are doing is tailoring the floor in situ to meet their individual requirements. They are bespoke solutions.

“What we decided to do was make our own product to suit the requirement that we see in the individual operation depending on what they are doing. We look at what liquids might go on the floor; what contaminant might go on the floor; and what chemicals might go on the floor. We design to their circumstance so they are getting the best possible for finish for their particular requirement rather than give them a generic product that might not suit what they are doing.”

Miller said it is important to differentiate between different types of flooring because the requirements for say, an abattoir over a gin distillery, are far apart – different chemicals are needed.

“If it is a lamb abattoir for instance, they can have solid particles of fat on a floor,” he said. “Well, if you don’t have a certain degree of non-slip there, you are going to have major problem. There is going to be a lot of blood going on the floor.

“However, in a beverage manufacturer, it may be just constituent parts of whatever the product they are making. It might have high sugar content but it hasn’t got any fat, so the slip resistance doesn’t need to be to the same extent. That is why we tailor the floor to meet the expectation.”

Finally, Miller said if customers were to remember one thing when putting down a new floor, it’s this: “It needs to reach a certain standard from the point of view of beverage safety, which in other words it can’t harbour bacteria. That practically means it needs to be impervious, which is what we offer.”

Putting the best floor forward

The word “hygiene” is critical in the meat processing industry; mandatory Hazard Analysis and Critical Control point (HACCP) controls were introduced into meat abattoirs in 1996, these requirements are set out in the New South Wales Meat Food Safety Schedule, which the Food Authority and abattoirs jointly manage. Plants are subject to fines, and even plant shut downs for failure to comply with regulations. It is critical that facilities that deal with meat deigned for human consumption not only keep up to these standards but also make sure that everything is in top condition throughout the whole meat processing process.

Meat processing facilities provide some the most challenging and harsh environments for concrete flooring, which are subject to significant thermal recycling.

Key considerations are:
1) cleanable – constant high-pressure washing;
2) chemical resistance – a range of chemicals and PH variations;
3) high compressive strength – flexibility to handle heavy loadsand abrasion; and
4) hygienic conditions – cannot contribute to growth of bacteria, mould or mildew.
Challenging issues for plant floors

Ambient Conditions
The ambient conditions in a meat processing plant are at two ends off the extreme. The “clean” sides of meat processing plants are generally cool during production, while the “dirty” sides are generally warm. Most areas on both sides are constantly wet or immersed in water or water slurries of animal waste, animal blood, fat and other by products. Further processing areas include cooking operations and/or cryogenic processes that can subject flooring to major temperature variations. Cleaning and sanitation operations can also subject the floor to thermal cycling.

Chemical exposure
Strong alkaline cleaners are used in most meat processing plants due to their effectiveness on grease, oil and organic matter. Some plants use live steam to clean and degrease, which can subject the floor to thermal shock and spalling of concrete – this can be costly for the processor.

Animal fat, sugar, vegetable oil, animal and vegetable proteins, wheat gluten, and countless other foods and flood additives will attack exposed concrete due to their acidic nature. These acidic compounds react with the alkaline cement paste, which is a binder for the concrete. This weakens the concrete and makes it more susceptible to damage from impact, abrasion, thermal cycling and further chemical attack. Over time, all these inputs can lead to degradation of the concrete.

Anti-slip requirements
Another consideration is that meat processing floors present constant slip hazards for process workers. They are almost always wet or damp, and combined with animal fats and/or oils, can compromise the safety of the working environment. Plant personnel must have a secure footing, particularly when working around hazardous equipment and/or heavy moving loads.

The floor topping must provide the required anti-slip properties in order to prevent slip and fall accidents. Processing floors are also subject to heavy forklift and pallet-jack traffic. Most damage occurs near isolation joints, construction joints and similar cross-sections of the floor. Heavy traffic will also degrade non-slip performance of a floor system over time due to wearing.

Roxset HACCP Flooring Systems offers a whole range of solutions that can address these issues and has the best coatings to handle all the complex and harsh challenges of dairy and meat processing plants. The specially formulated resin system offers a fast-cure, moisture-tolerant solution with no strong odours or flammability hazards. To top it is all off, these solutions can withstand organic acids and common cleaning and sanitation chemicals.

Safe flooring for dairy factories

According to the Australian Department of Agriculture, the country’s dairy industry accounted for $4.4 billion of Australia’s gross value of agricultural production and around seven per cent of the country’s export income. It has a reputation for producing good quality products that are in huge demand around the world.

In order to keep this reputation intact, the factories where food and beverages are produced have to adopt clean and safe working environments. Not only for the sake of the products themselves, but for the workers, too.

A key area of any factory is its floor space. The ever-demanding world of cheese and dairy manufacturing offer tough conditions for flooring in most facilities that produce and process the products. Typically, with the producers of milk and milk ingredients such as cheese, ice cream, butter, cream and yogurt, face a common challenge with concrete corrosion, as well as dangerous, damp and wet conditions, which are compounded by heavy impact traffic.

READ MORE: The right brew for beverage and distillery flooring

Dairy processing floors are exposed to aggressive acids and alkaline chemical cleaners, including Clean in Place (CIP) chemicals. Heavy-duty, epoxy-trowelled flooring from a company such as Roxset Health and Safety Floor Coatings handles a range of corrosive acids. This includes nitric and phosphoric acid typically found in processing and chemical storage areas. Milk and other ingredients break down on the floor, forming acidic by-products that can also damage the concrete. It is critical that companies protect their concrete from oils and chemical deterioration, while handling impact, abrasion and thermal cycling.

There are strict regulations in the dairy industry, which are required in order to meet Food Standards Australia New Zealand Food Standards Code (FSC) Standard 4.2.4. This is a primary standard that dairy farms must adhere to and follow assiduously. Food Standards Australia New Zealand, Standard 3.2.2 – Food Safety Practices and General Requirements states: “Floors must be designed and constructed in a way that is appropriate for the activities conducted on the food premises”.

When the facility gets wet, which is common in dairy production, it can lead to serious slip issues. This can escalate into expensive lawsuits if care and caution are not taken. It is critical that an anti-slip HACCP complaint aggregate is built into the full thickness of the floor. The profile of this would typically be between 6-10mm for maximum protection. Drains are important in tackling slip hazards where is it important to contour the falls with the correct anti-slip aggregates. It is these types of considerations that Roxset looks into when laying down epoxy flooring at factories that specialise in dairy products.

A dairy facility floor is also challenged by extremes, like cold conditions in the coolers and warm conditions in the processing raw milk and intake side.

This is where a potential for thermal shock and thermal cycling in the floor can occur leading to damage. A heavy-duty non-toxic HACCP epoxy coating from a company like Roxset will be sensitive to any shock. However, it can also handle very hot wash downs, which are also needed in order to keep a factory in excellent condition.

Floor coating keeps bacteria at bay

Centennial Vineyards is a very impressive property incorporating a restaurant, winery and event’s facility for international performing artists, it is located just minutes from the township of Bowral in the Southern Highlands of NSW. It is a picturesque part of New South Wales that has frequent visitors from Sydney’s metropolitan area, as well as those from overseas.

The premium cool climate vineyard is set at more than 760m in altitude, which ensures the grapes ripen slowly with enhanced flavour and intensity. The vines at Centennial Vineyards are planted on more than 80 acres consisting of Chardonnay, Riesling, Pinot Gris, Pinot Meunier, Pinot Noir, Gewurztraminer, Gruner Ventliner and Tempranillo.

The chief winemaker, Tony Cogsriff, has had nearly 20 years working with Centennial. He grew up in New Zealand and after graduating from university worked with many well-known New Zealand wineries before emigrating to Australia to join John Large, who is a successful wine industry retailer and entrepreneur who runs Centennial Winery. Cogsriff has won many accolades for his high-quality wines and sets a benchmark that matches the impressive surrounds of the vineyard.

Like any business, maintenance is something that all companies have to keep up-to-date in order to meet strict regulations within the food and beverage industries. This is no different for Centennial Vineyards when it came to the flooring in its winery.

The existing floor coating was deteriorating from heavy traffic and bacteria build up from yeast and salts, which was causing a dangerous hazard for forklifts. There were also potential contamination issues for the wine.

A new coating was needed, and it had to have several features. It needed to handle heavy and light wear, as well as ongoing wet conditions form the grapes and wash down. Centennial Vineyards asked Roxset HACCP Coatings to provide an impervious non-slip, highly protective and safe coating in its production and cellar areas.

The Roxset SE 6m coating system in the company’s mid grey was installed covering more than 600sqm to key production areas around fermentation, bottling, cellar and barrel areas.

Roxset epoxy screeds and ceramic additives have assisted in providing long-lasting protection to exposed concrete. A high glass finish was applied around coving and an epoxy detail formed around the slotted drains for protection.

Features of the system include a high level of protection from contamination, seamless non-slip finish, and it is long lasting and durable.

“We are delighted with the incredibly hard and durable surface of the SE solution from Roxset,” said Cogsriff. “Protecting our sought after pedigree wines from bacteria build up as a result of possible chipped and exposed surface areas is a critical part of our processing. We now have a fantastic, fresh clean environment which is impressive for both visitors and staff.”

Flooring meets strict food code requirements

Rydges Hotels and Resorts is a hotel accommodation and hospitality provider that operates in Australia, New Zealand and England.

Rydges accommodates one million guests annually across a range of market segments. It provides mid to upscale accommodation, catering from corporate travellers to sophisticated upmarket resorts.

Roxset Health and Safety Flooring, a specialist in food and beverage coating solutions for over 30 years, has been providing tailored HACCP Grade VOC non-toxic flooring to a number of key Rydges properties in Australia since 2008. Currently, five properties have been upgraded with the Roxset SE ultra-hygienic coating in food and beverage preparation and associated areas.

Due to the age of some of the properties, the main kitchens were suffering from maintenance challenges, specifically as the traditional kitchen floors were installed with either large ceramic tiles or vinyl coatings. These coverings present on-going problems with grout cleaning and water penetration through progressive cracking, which led to serious hygiene and slip hazards and would not meet the hazard analysis and critical control point (HACCP) food safe requirements.

Australia is governed by a Food Standards Code. A new code came into effect on 1 March 2016. HACCP is a systematic approach to identifying, evaluating and controlling food safety hazards. A hazard is anything that could make food dangerous to eat and can be, microbiological (e.g. bacteria, virus, fungi) chemical (e.g cleaning products), physical (e.g broken glass, fingernail, hair).

Food safety legislation has specific requirements for food preparation areas relating to the condition and design and includes:
• Floors – should be constructed of a material that is easy to clean and safe to walk on and maintained in sound condition.
• Walls – should be made of durable materials that are washable, non-toxic, easy to clean and maintain.

Over time, Roxset has been upgrading the Rydges Hotel group kitchens by either replacing the vinyl or laying a high-grade seamless epoxy HACCP food grade system over non-drummy tiles. The benefit of epoxy is that when the resin and hardener are mixed together they form a rigid plastic material. This material is strong, durable, resistant and bonds to most base layers. The epoxy is so strong it is used in heavy traffic areas such as industrial environments.

The Roxset SE 3 trowel-on coating is a tailored food grade system which addresses coving, wall intersections and levelling, and falls to drains to ensure rapid cleaning regimes are optimised, especially in busy hotel kitchens.

Roxset SE is a tailored, hand-built protection coating built up with selected aggregates to allow a cure thickness of 4-6mm and has a R12 slip rating.

Roxset recently completed a 380sqm area at the Rydges Hotel in Parramatta, which included the main kitchen, cool rooms, passageway and bar area. These areas are now protected from slippage and any impact or chemical spills and will perform well in excess of 10 years, while meeting all requirements of HACCP’s strict hygiene criteria.

Roxset makes factory floors that won’t crack

Food processing floors take a particular hammering on a daily, sometimes 24/7, basis.

These floors face frequent contact with heat, chemicals, and spills as well as heavy equipment and machinery.

Avoiding the need to regularly replace floors, saves money, time and unnecessary headaches. A concrete floor for example, will not last long in a factory setting without cracking under a heavy load and chemical exposure. 

They are almost impossible to maintain and they risk high exposure to failure of Hazard Analysis and Critical Control Points (HACCP) compliance.

READ: Roxset helps with specialised flooring for Vasse Felix winery

Luckily, there are better options than opting for a concrete floor that may crack under pressure.

Roxset SE’s industrial factory floor is specifically designed and tailored for food, beverage and meat processing facilities. It offers a seamless, clean and safe floor that supports a productive environment while withstanding heavy use for many years.

The Roxset SE solution for food factories is both HACCP and Slip Resistant (R13) to meet the high safety grade. Additionally, the aggregate can be varied to suit the various traffic areas of the factory whether it be foot, forklift or trolley.

Industrial grade coatings offer a seamless surface free of joints, cracks and crevices. Roxset uses epoxy – a thermosetting polymer, which is available in three formulations for a seamless floor. 

The available formulations are water based, solvent based and 100 per cent solid based.

They allow for varying thicknesses, from 3ml to 10ml, depending on a factory’s needs. Epoxy bonds well to concrete and is ideal for use as a resurfacing agent for old or worn concrete. 

The best epoxy formulation is 100 per cent solid for an extremely hard, thick and impact resistant coating.

Cleanliness is a top priority that Roxset has captured in its floors. Limiting the spread of diseases such as listeria is critical.

The Roxset SE industrial floor reduces the risk of contamination in areas around drains so they do not harbour bacteria.

This is done with an epoxy coating, which will dramatically limit these dangerous harbourage points.

A new and different stand-on scrubber

Maker of floor cleaning machines and technologies, Tennant Australia has released a scrubber with the right features to deliver speed, agility and performance to food and beverage makers.

The latest addition to the company’s line-up of scrubber-dryers, the T350 is available with Tennant innovations like touch screen ProPanel, ec-H20 NanoClean, Smart-Fill (Automatic Battery Watering) and IRIS asset manager software to help businesses drive down the rising cost of cleaning.

“The T350 is a new and different stand-on scrubber that delivers category-leading productivity by combining the agility of a walk behind unit with the speed of a ride-on for F&B manufacturers who need the best of both worlds,” Josh Hastings, Tennant ANZ marketing manager told Food & Beverage Industry News.

“High productivity rates and great manoeuvrability make this stand-on scrubber an ideal choice for large or obstructed spaces across manufacturing.”

The unit has a cleaning path of up to 600mm (disk) which means it can deliver productivity rates exceeding 2,795 square meters per hour. It easily handles tight turning circles in small spaces while offering speed over larger sized production areas. What’s more, its turning circle has been designed to easily navigate tight spaces with minimal disturbance.

“As with all Tennant equipment, maintenance of health and safety is a key commitment. Food ingredients, oils, grease, debris and spills are specific challenges to food and beverage makers so maintaining cleaning standards with equipment solutions that not only remove dirt and soil, but also leave surfaces safe, dry, and ready for traffic is paramount to safety,” said Hastings.

The T350’s optimised squeegee design and advanced recovery system are designed to reduce the risk of slip-and-fall accidents and ensure soils are removed from the floor quickly and efficiently in fast paced manufacturing environments. New Smart Fill automatic battery watering technology (automatically) fills batteries to proper levels with (distilled) water which helps increase battery life, extend battery run-time and easily optimises long-term battery performance with a nearly maintenance-free battery watering system.

With excellent down pressure (up to 41kg), the T350 is suitable for a variety of floor surfaces found in food manufacturing, including textured and grouted floors with multiple cleaning pad and brush combinations available from the company’s partner, 3M.

“T350 has been designed with latest technology, operator comfort and safety in mind with ergonomic and easy-to-use machine controls including LCD touch panel with on-board (ProPanel) tutorial videos available,” said Hastings. “For safety, before engaging motion, the forward and reverse light will blink until you tell the unit which direction you want to go.  An intuitive and ergonomic green control knob gives the operator an easy (and safe) way to adjust speed while in motion.”

While cleaning, users can choose between four cleaning modes: Standard Conventional Cleaning, Quiet Mode (for sensitive areas), available Severe Environment Mode (for harder to clean areas) and ec-H2O NanoClean (exclusive to Tennant company).

Ec-H20 (pronounced ec-water) is a detergent-free “green” cleaning technology that uses millions of electrically charged nano bubbles. It not only reduces water consumption (by up to 70 per cent when compared to conventional cleaning), but is also ideal for use in food production areas. Additionally, it voids the disposal of conventional cleaning detergents into the waste stream environment.

“Maintaining sanitary environments is critical for food and beverage facilities,” said Hastings. “Tennant’s total floor care solutions help provide clean, hygienic environments where food or beverages are prepared, processed, packaged, bottled, stored or transported.”

New family of walk-behind scrubbers

Tennant Company has introduced its newest family of automatic scrubbers – the Tennant T500, and T500e – adding to its broad portfolio of commercial floor scrubbers and cleaning solutions.

This new family of walk-behind scrubbers enables professional cleaners to improve cleaning performance and address the hassle of manual battery maintenance. The T500/T500e scrubbers are available with Tennant’s newly enhanced IRIS asset manager, a web-based fleet management system that provides customers more thorough information regarding equipment use to help clean more intelligently and efficiently.

The scrubbers offer versatility, productivity and also tackle one of the biggest customer complaint points — batteries — with the new Smart-Fill automatic battery watering system.

The T500 line continues to deliver Tennant reliability and exceptional performance that our customers have come to expect across the ANZ market,” said Josh Hastings, Marketing Manager for Tennant Australia. “ Innovative on-board technologies like Smart-Fill, IRIS and ec-H2O NanoClean help extend machine life and reduce cost of ownership to cleaning professionals who need predictable results and effective tools to better manage their cleaning programs.”

The T500 walk-behind scrubber offers innovative technologies to drive performance and increase versatility. Equipped with the exclusive Smart-Fill automatic battery watering system, customers can focus on cleaning without the hassle of manually watering batteries.

Key benefits include:

  • Easier Maintenance: Patent-pending Smart-Fill automatic battery watering system eliminates the task of the operator having to manually check, open and fill flooded batteries.
  • Improved Performance: The new 700mm orbital cleaning head option effectively removes floor finish without expensive detergents.
  • Automated Service Notification: Integrated with IRIS Asset Manager to receive automatic Smart-Fill alerts that require immediate attention to provide the ultimate line of defense for maximizing battery performance.
  • Simplified Operation: Optional Pro-Panel LCD touch screen controls with on-demand video tutorials and Zone Settings help deliver predictable cleaning results every time.
  • Minimize Environmental Impact: ec-H2O NanoClean technology electrically converts water into an innovative cleaning solution that cleans effectively, saves money, improves safety, and reduces environmental impact compared to daily cleaning floor chemicals and methods.

Intelligent insights from IRIS Asset Manager allow users to increase productivity, reduce cost to clean and make informed decisions with. The IRIS Asset Manager allows users to monitor and manage their machines while driving performance.

The system provides full visibility of the user’s fleet with a wide variety of reporting and monitoring capabilities including the delivery of key performance metrics and intelligent insights that are conducive to increased productivity. It also allows users to view an analysis of costs to clean, allowing them to make informed decisions regarding where and how to reduce costs.

IRIS Asset Manager provides monitored battery usage so that battery charging behaviors and maintenance may be optimized, thus extending the life of the battery while reducing both battery replacement costs and equipment downtime. New Service Reporter feature for TennantTrue Service customers allows customers to identify trends in maintenance spending including misuse and abuse and machine uptime.

Flowfresh flooring renews HACCP International Certification

The ultra-hygienic polyurethane flooring range Flowfresh has successfully achieved HACCP International certification for the second time, with Flowfresh Cove included in the accredited collection for the first time.

This certification comes just over a decade since the global resin flooring manufacturer Flowcrete Group first combined the silver-ion based antibacterial agent Polygiene with a robust polyurethane coating, creating what is now the go-to choice of flooring for the food and beverage industry.

In fact, many of the Flowfresh coatings that the company worked on a decade ago are still in place and continuing to provide hygienic, reliable and safe surfaces for large-scale food production and processing operations around the world!

Flowfresh was developed to meet a demand in the food and beverage industry for a floor that would withstand the sector’s unique challenges. Without an adequate finish underfoot, food and beverage plants were vulnerable to a long list of unwanted costs and problems.

With an average life-span of approximately 15 years, food producers that have installed the finish know that the facility is protected for the long term against the costs and concerns of a failing floor.

The initially higher cost of installing a thicker, fit-for-purpose flooring solution can lead F&B businesses to opt for a cheaper alternative, however this logic often backfires and ends up costing the company more money over time.

Long lasting antibacterial legacy

Flowfresh not only meets the strict standards of HACCP International, but its antibacterial property goes beyond even this industry guideline by empowering it with the capacity to eliminate up to 99.9 per cent of bacteria in contact with the floor.

The manner in which Polygiene’s unique, all-natural silver-ion technology is incorporated throughout the polyurethane matrix of Flowfresh means that even after a decade and a half, the floor won’t have lost any of its bactericidal power. This contrasts starkly to antibacterial treatments that rely on chemical coatings, which are prone to wearing away over time.

The permanence of Flowfresh’s bacteria killing property was put to the test when it was analysed according to the ISO 22196 standard, which measures the efficacy of antibacterial-treated surfaces. As part of this test, samples of Flowfresh were hot washed and abraded multiple times, over and above the ISO 22196 requirements.

This intensive abuse was undertaken to recreate the reality of what a floor in a food plant would be subjected to and Flowfresh more than proved that it was able to survive such conditions and maintain its superior hygiene credentials.

 

New York Craft Beer maker chooses fresh floor finish [VIDEO]

Craft brewer, Brooklyn Brewery recently sought major re-development work, including upgrades to floor coating systems located in the brewery’s main production halls, at its long standing home in Brooklyn’s Williamsburg neighbourhood in New York.

Bucking the trend for dairy brick, the brewer opted Flowcrete’s urethane cement for major upgrade works to its manufacturing facility located at the former matzo plant where it has operated since 1996.

The brewery, which originally opened its doors to a dozen visitors each Friday evening in the late nineties now nets around 3,000 to 4,000 visitors each weekend, including New Yorkers and visitors from across the globe on a pilgrimage to taste the company’s distinct brands and flavours.

Flowcrete’s durable and slip-resistant, Flowfresh SR cementitious urethane was selected for installation in the brewery’s main production hall with a subsequent topcoat of 100% solids Flowcoat CR for additional chemical resistance in the face of punishing brewing conditions.

It takes a lot of heat to turn malt, hops, water and yeast into a beer ready for tasting. The heat helps unlock the enzymes and contributes to alcohol level. The malt is mixed at temperatures as high as 200 degrees – filling the plant with a sweet-smelling aroma for employees and visitors to the site taking the weekly tours. During brewing, the mixture varies between boiling and 65 degrees.

Flowfresh material is highly durable offering excellent thermal cycling and thermal shock resistance. This makes the material ideal for installation in areas subject to extremely hot temperatures or those that may be exposed to intermittent hot spillage or hot water wash down processes.

Unlike dairy brick, Flowfresh cementitious urethane systems are installed in a seamless application, meaning no joint or grout lines, which can become susceptible to damage and cracking and once penetrated offer a ripe spot to harbour dirt, dust and other bacteria.

Seamless Flooring Systems Inc. in Somerdale, N.J, completed the installation work over seven consecutive weekends. The installation was challenging for crews as much of the equipment remained in-situ throughout the install. As such, highly skilled applicators working low down and often in tight spaces were required.

“A lot of labor was involved, with crews applying a degreaser prior to pressure washing, followed by treatment with a diamond grinder to remove contaminants in the cement, much of it worn down to expose aggregate,” said Chris McDermott, Vice President of Seamless Flooring Systems Inc.

“With the forklift traffic and dropping kegs, brewing is one of the most abusive industries we deal with,” he continues. Although cementitious urethane isn’t a permanent fix, with correct care and maintenance can be serviceable for upwards of 15 years.

There are a lot of urethane cements available on the market but they’re not all the same. An antimicrobial additive – Polygiene – is standard in Flowcrete’s Flowfresh systems, which have been installed in countless food and beverage manufacturing facilities across the world for more than 30 years. “I won’t put epoxy down,” McDermott warns.

Flowfresh material is certified by HACCP International as food-grade for use in both wet and dry processing and production areas. This international standard recognises both the safety and suitability of this product to meet the variety of challenges found in the food and beverage manufacturing industry.

Speaking on completion of the project, Brian Campbell, Flowcrete Americas’ Regional Manager for the East Coast said, “The Brooklyn Brewery project is a testament to both the quality of the Flowfresh materials alongside the skill and talent of the installation team.”

“I look forward to visiting Williamsburg to check in on how the floor is holding out and perhaps have a tipple at the same time.”

 

Taking food safety to the floor

It may seem innocuous, but the level of attention that you pay to your factory floor will inevitably improve food and human safety in the workplace. Steven Impey takes a closer inspection.

Finding a balance between product and human safety in the workplace is one of the food sector’s ongoing challenges.

Even on highly automated factory floors, the footfall still remains high wherever quality control requires a keener eye for contamination and operational assistance.

Especially in facilities such as abattoirs, dairy processors, and food factories – where human hand meets the production line – companies must maintain the highest standards for worker safety as well as product integrity.

“What food manufacturers are looking for is product safety – that is the number one issue,” said Ray Schnitzerling, design director at Wiley, who design and build manufacturing facilities.

“You have to be able to clean your floors well and they need to have good drainage; but that doesn’t necessarily solve the human safety factor.

To stop people from slipping, you need to have good flooring systems – however, when you have really good slip assistance, it is going to be harder to clean.

“There is always this conflict between trying to provide something that is easily obtainable and drains well compared to an environment that is safe for workers and is suitable for pedestrian use,” Schnitzerling added.

Among some of the most common causes for injury within Australian industry, slips and trips are still prevalent.

The challenge is to have enough grit in the flooring that makes it easy to clean but remains safe to walk on.

Under section four of the British Retail Consortium (BRC) Global Standard for Food Safety, expectations are set out for the production environment. This will include the layout and maintenance of the facility and equipment, cleaning, pest control, waste management and foreign body controls.

“It is always a struggle to provide that slip resistance rating as opposed to the cleanability of your floor,” Schnitzerling said.

“However, another thing that is an issue is where you have people standing in the same position for long periods.”

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At the top of the tree, stresses on the body are a major cause for long-term injuries, meaning a work environment must meet the needs on the people of the ground as well as the food and drink they produce.

One area that isn’t always taken into consideration is the type and standard of flooring a processing plant invests in.

For example, there are various floor materials that have rubber in them to combat body fatigue – although they are not always desirable in a food environment.

It therefore means knowing what sort of application you need to use in different work environments.

For example, in an abattoir, blood is very aggressive and requires a particular resin flooring that is not susceptible to blood corrosion.

In a milk factory, it is the same story. Whatever the food type you produce, you need to make sure that your flooring is resistant to corrosive food products.

At Flowcrete, the flooring design company based in New South Wales, its engineers work across a multitude of industries.

“Within food and beverage as well as other sectors, we try to work to educate people on what their specific requirements are,” said Ilona Osborne, Flowcrete’s marketing manager.

“Flooring is one of the most important things you can have in a food facility although, unfortunately, it really is an afterthought for a lot of businesses.

“That is why we try to work with businesses on the specification side of things and to look at how it benefits their facility.”

The non-slip issue can always be a safety problem, she explains – especially in wet-processing areas like abattoirs, which require flooring with quite a severe non-slip aggregate in it.

However, they can be quite difficult to clean so it is important to ensure that you have a good material that is easy to maintain and having the correct cleaning tools.

This may include an anti-microbial agent built into the resin which works to proactively kill bacteria on the surface of the floor and create a hygienic environment when accompanied by the correct cleaning procedures.

“We have been working with a lot of clients who have offered a lot of feedback. Traditional resin flooring systems can be difficult to clean which is why we have developed a gloss finish,” Osborne said.

“It’s all about continually looking at the facility and what the requirements are for an individual business and adjusting the flooring systems to suit.”

At Roxset, one of Australia’s leading flooring solutions providers, offering a one-to-one service is vital to getting the job done right first time and in a timely manner.

With profitability and production time now so tightly connected, knowing the ins and outs of the client’s targets is critical to making the right choice for any given floor surface.

Bruce Willan, Roxset’s managing director based in Sydney, explains why that is the company’s number one rule.

“It is a problem seen across the manufacturing industry, where people are becoming fascinated by the latest robotics and technology while the floor surface they work on is important to some but not necessarily to others,” he said.

“It is actually an integral part to any production business and, as an industry necessity, it is important that we provide a high quality food grade surface suitable for rapid installation while there is growing pressure in Australia to run your business 24 hours a day.”

Making sure that a client can easily maintain their floor and won’t need a recall after installation is a long-term investment and proves to be one of the biggest challenges across the industry.

“The time frame that we often work with is very limited – for the larger projects, it could take as few as five days to complete 1,000sqm – and requires, on our part, a good understanding of our clients and their needs,” Willan continued.

“At Roxset, we particularly like to interact with our clients directly so that they and their clients are best served rather than liaising with a third-party contractor.

“We therefore need to make sure to tailor each floor surface to each specific client and, on our part, requires a larger operation that can serve companies across the country, in any given sector, at any given time.”

Another area of importance is knowing a client’s internal traffic and the critical areas of the facility so that the architect can come up with a specific plan.

“Working with and learning from the client involved to achieve the best result means acting as one unit,” Willan said.

“More food processors are now dealing with clients on an international stage and want to look the part, so making sure your flooring is up to standards is the first step to making your factory look the part too.”

One of the misconceptions Osborne has recognised from events such as foodpro is the role resin plays in the maintenance of different industrial flooring.

At Flowcrete, they are offering cementitious polyurethane resin flooring that can be used as an alternative option in the food and beverage industry across a variety of sub-markets.

These flooring systems are designed to work within a punishing environment and provide wear, impact and chemical resistance, which is a benefit to areas where implements can drop on to and cause damage to the floor.

Cementitious polyurethane resins are also able to withstand thermal fluctuations from -40°C to 120°C, which are often found at different stages and zones of production.

Furthermore, they can also feature natural antimicrobial additives, which provide additional protection against bacteria and fungi.

“In one facility, you may have smoke rooms and you may have areas where you are pulling out hot trolleys or you may have cold rooms for process packaging,” Osborne explained

“They all require different flooring technology – and you are not going to use the same flooring you use in a commercial kitchen as you would in a packaging area.”

The introduction of robotics into the workforce has also changed the way companies think about the surface they work on.

For example, processors may consider using their flooring to create zones where it is safe and not safe to work.

This could include painted patterns or lines in the floor’s material that show where people can walk and therefore requires a little bit more slip resistance.

“Factories will probably move to a lights out situation where there are no people within the factory during a period of time,” Schnitzerling said.

“Although there will be supervisors, who may only be allowed to enter the production area at a certain time, you are always going to have some manual processes in place.”

While most manufacturers are trying to replace manual work with automation, you still need floors that can be cleaned.

“That’s what food manufacturers are looking for most of all – a hygienic environment for the production of their food,” he added.

 

Anti-slip surface protection film

3M Anti-Slip Surface Protection Film can help minimise the impact liquid drips, spills, heavy traffic, rolling chairs and other finish-eroding events can have on floors and surfaces, while also keeping your premises safe.

This is a thin, almost invisible film that protects surfaces from everyday wear and tear. It has been certified to a P4 slip rating. The product comes in a 1.2m x 15m mini roll and a 80mm x 15m roll which is ideal for stair cases.

Reducing the number of stripping and recoating events required, the anti-slip film needs no special tools or techniques for installation or removal. The film is ideal for waxed vinyl, sealed concrete, marble, ceramic tile, terrazzo and more. In addition, it is compatible with standard floor cleaning procedures and cleaning chemicals.

In addition to meeting the slip resistance requirements the unique peelable feature of this product removes the need to use mechanical methods or harsh chemicals to remove and replace coating.

Chef’s Pantry keeps veg fresh with new flooring

When Chef’s Pantry refurbished the vegetable processing area of its Braeside plant, it was imperative for the food distribution business to ensure a hygienic environment that would maintain the freshness of its produce.

To meet this top priority and minimise the risk of contamination, a specialist flooring solution was installed that would facilitate the removal of dirt, grime and bacteria from the area.

Approximately 1,200m² of Flowfresh SR (4-6mm) and Flowfresh Sealer was installed to create a seamless, easy to clean finish that would maintain an impervious, gap-free coating despite the busy onsite operating conditions that are inherent to supplying over 90 tonnes of fresh food products every week. Drainage was incorporated into the finish so that unwanted contaminants could be quickly washed out of the area.

Daniel Grunfield, Chef’s Pantry’s Sales Manager, said that thanks to the new floor “cleaning is so much easier and faster”. He added that “cleanliness is the most important part of our business, and with this floor it is much easier to tell if we have a problem and so much easier to keep clean as well”.

The new, Ash Grey, light-reflective finish would provide the site with an aesthetically pleasing surface able to withstand the inevitable impacts, traffic, spillages and cleaning that it would be subjected to.

A key factor behind Chef’s Pantry’s choice of flooring was that Flowcrete Australia’s Flowfresh range has been HACCP International certified. HACCP International operates a product certification scheme within which they evaluate materials intended for the food industry to identify food safety hazards and appropriate controls in order to reduce the risk of food contamination from those materials. This is now a key requirement of many due diligence processes, including the approved procurement of materials.

Flowcrete Australia’s Victoria Sales Manager, Arthur Karayannis, said, “Flowfresh has been designed to meet the challenging flooring needs of the food and beverage industry, where it is critical to keep processing areas clean and clear despite the chemicals, traffic, equipment and intensity inherent to the sector.

“This food safe approach to flooring was ideal for Chef’s Pantry, which knew that getting the processing area right was essential to providing the freshest and highest quality produce to its customers.”

Another important factor for Chef’s Pantry when it was undertaking its flooring specification was that the flooring incorporates the antimicrobial additive Polygiene. This silver-ion based agent is able to eliminate up to 99.9% of bacteria in contact with the floor. The polyurethane system has been proven to meet the ISO 22196 standard, which measures the antibacterial effectiveness of plastics and other non-porous surfaces.

The combination of HACCP International certification and ISO 22196 compliance proves that Flowfresh is uniquely tailored to meet the food industry’s stringent hygiene demands.

Flowcrete Australia’s approved applicator had to ensure that the flooring project was undertaken quickly, as there was only a limited shut down opportunity available. It was also important to minimise the installation timetable, as taintable food was being stored in an adjacent area.

The flooring’s positively textured finish provides a slip resistant surface, which enhanced the safety levels in Chef’s Pantry’s vegetable processing area, where dropped produce, spillages and cleaning water could potentially lead to slippery conditions.

Huon Aquaculture expands on a Flowfresh floor

The food manufacturing design specialist Wiley specified a high performance resin floor from Flowcrete Australia for a $12 million, state-of-the-art smokehouse.

The flooring project at the Huon Aquaculture Smokehouse and Product Innovation centre in Parramatta Creek, Tasmania, was part of a 10-month construction programme to upgrade, centralise and future-proof the large-scale salmon producer’s operations.

The project involved a refurbishment of the existing site as well as an extension that would double the business’ footprint. The new facility opened in July 2015, bringing together Huon’s full range of seafood processing, which incorporates whole fish, fresh fish and value-added cold and hot smoked salmon production.

Huon’s Managing Director, Peter Bender, said in the company’s press release: “The new smokehouse and new product centre is part of a four-year, $200 million controlled growth strategy for the company which consolidates our operations to Tasmania, delivers increased production capacity and efficiency whilst reducing our environmental footprint.”

Wiley have been a long-term partner with Huon Aquaculture and utilised its extensive expertise in the industry to create a revitalised facility that is expected to deliver over one million dollars in cost savings in its first year alone.

Huon Aquaculture’s floor area would have to withstand the annual production of 17,000 tonnes of fresh salmon, which will subject it to heavy equipment, spillages of fish and by-products, frequent cleaning, thermal shock and constant foot traffic. As one of Australia’s premium global producers of fresh and smoked salmon products, the new 2,500m2 facility would need a floor that met the highest standards of cleanliness despite these difficult operating conditions.

Wiley contacted Flowcrete Australia regarding its ultra-hygienic antimicrobial Flowfresh flooring range and specified its polyurethane system Flowfresh SR for the task at hand. The durability of Flowfresh combined with its anti-slip, easy to clean finish made it ideal for Huon’s new facility.

A 6mm layer of Flowfresh SR was applied in the smokehouse’s main processing areas, with stainless steel drainage incorporated into the finish. Different colours designate each part of the site to aid navigation and reduce cross contamination. A Signal Green floor was installed in the Cold Smoke Slicing room and Warm Buff was used for the Hot Smoke Slicing room.

Flowcrete Australia’s Managing Director, Sean Tinsley, said: “Being specified for this project is a testament to the quality of Flowfresh, as it had to meet the high standards and rigorous demands of one of the nation’s largest salmon producers as well as a premier food industry Designer Builder.

“Thanks to its highly successful, tried-and-tested ability to create a hygienic floor finish within food and beverage industry facilities, Flowfresh has recently been accredited with HACCP International Certification. This achievement means that food producers can specify Flowfresh, safe in the knowledge that it complies with a crucial, globally recognised standard for food safety.”

A key component of Flowfresh’s hygienic credentials stems from the fact that it has been enhanced with the antimicrobial agent Polygiene®, which utilises the natural bactericidal properties of silver to eliminate germs and microbes. The Polygiene® additive is homogenously distributed throughout Flowfresh’s resin matrix, a formulation that has been tested to meet the ISO 22196 standard for measuring a surface’s antibacterial effectiveness on plastics and other non-porous surfaces.

It was crucial that the production areas maintained a clean and fresh appearance, not only to ensure a safe processing space, but also because a suspended walkway allows customers and visitors to view the facility, further emphasising the importance of portraying a spotless appearance.

Huon Aquaculture wanted it to be possible to expand its site again at a later date. Wiley therefore designed the facility so that it could be added to over the years. The Flowfresh floor ties into this aim and its robust nature means that it will be able to handle an increased workload at a later date.

Flowcrete Australia Launches the Latest in Food Safe Flooring Technology

The resin flooring specialists Flowcrete Australia have unveiled the next stage in the evolution of food grade flooring – the full gloss, polyurethane, antimicrobial enhanced Flowfresh Sealer system.   

The innovative formulation of Flowfresh Sealer means that polyurethane flooring systems for food environments no longer need to be purely functional, uninspiring surfaces. This colourful coating, the first of its kind to be introduced to the Australian flooring market, was developed to provide the food and beverage sector with aesthetically appealing floors able to keep up with the rapidly evolving needs of this complex industry.

Its gloss finish makes Flowfresh Sealer easier to clean than traditional matt systems. The ease of cleaning and seamless, hygienic surface it creates ensures that the floor provides the ultimate in food-safe flooring facility design.

The Managing Director of Flowcrete Australia, Sean Tinsley, said: “Food grade flooring has had to continually improve over the years to comply with the stringent criteria of authorities such as Food Standards Australia New Zealand as well as internationally recognised food safety standards.

“And now food processing facilities can have a floor finish that combines bold, eye-catching, full gloss colours with all the resilience and hygienic properties required within intense industrial locations. The durability of Flowfresh means that the floor area will retain its vibrancy despite the many challenges thrown at it on a daily basis within food production and processing spaces.”

Even the most intensive and challenging facilities within the food industry can utilise Flowfresh Sealer to create floors within a large-scale complex that meet the strict demands of regulators and international standards while simultaneously helping to ensure a safe, pleasant and efficient working environment.

The entire Flowfresh range has recently been Hazard Analysis and Critical Control Point (HACCP) International Certified. This globally recognised benchmark of food safety designates materials, equipment and services that can be used within the food industry to minimise the risk of contamination incidences.

The HACCP International guidelines state that the floor plays a crucial role in addressing contamination threats, as an inadequate floor can become a prime site of bacteria build-up. Not only does the floor have to provide a hygienic, seamless, impervious and easy to clean surface, it needs to do so for the long term in the face of corrosive chemicals, moisture, impacts and thermal shock.

Vibrant floors are not just an aesthetic advantage, but they can be used to enhance the on-site working processes. For example different colours can help to avoid cross-contamination by clearly designating high-care zones from low-care areas of the site. Implementing a floor design like this can be crucial to proving that as much as possible is being done to protect against any and all forms of contamination, which can be vital to attaining industry accreditations and gaining client trust.

The Flowfresh range of polyurethane flooring revolutionised the food grade flooring market when it was first introduced and it remains the only resin flooring solution available to the Australian market that harnesses the natural bactericidal properties of silver to eliminate germs in contact with the coating.

This innovative formulation stems from Flowcrete’s exclusive global collaboration with the anti-bacterial agent manufacturer Polygiene®. The Polygiene® additive is homogenously distributed throughout the polyurethane matrix of Flowfresh to create a surface able to kill 99.9% of germs. This bacteria targeting property has been proven to meet the ISO 22916 standard, which measures a surface’s antibacterial effectiveness on plastics and other non-porous surfaces.

Tinsley added: “Our Flowfresh range represented a new generation of antimicrobial flooring when it was released and now we’ve taken food industry flooring to the next level again with the launch of Flowfresh Sealer.”