The food and beverage industry is understandably one of the most meticulous and sensitive in the United States. The industry provides products that are consumed by millions of people within the country (and, indeed, across the globe), which means that potential contamination can have serious consequences. It’s crucial that food processing plants are kept as clean and secure as possible, while also being safe for employees to work efficiently within.
One of the main components of food processing plant design is flooring. Flooring must be easy to clean in a timely manner, as well as safe for employees to work on over a long period of time. Flooring types that become slippery more easily than others would not be good options for the food and beverage industry. But there is a whole host of factors for those within the industry to consider when preparing or replacing floors within plants. Below are some of the considerations to make when plotting out commercial flooring solutions within the food and beverage industry.
1. Work With a Consultant
Fortunately, there are ways through which businesses can make the process of selecting flooring simpler. Food processing plant design consultants are professionally trained and equipped to ensure that clients choose flooring that will accommodate their specific needs, while also complying with rules and regulations within the industry. Design consultants can answer questions, while also assisting in the drawing up of plans that will lay out the structures of the plant. These consultants can be used during the initial construction of a new plant or the redesign and renovation of an existing plant. It’s highly advised that food processing businesses work with such consultants before committing to any plans.
2. Consider Multiple Flooring Types
There are different options within the food and beverage industry regarding flooring types for plants. There is not a single flooring type that all plants must possess. In the past, flooring types like granite, tile, and linoleum were used within commercial facilities. However, the expense of marble and granite has made them less attainable for some companies. Furthermore, both those flooring types and linoleum have structural weaknesses that make them less than ideal. Concrete is both durable and strong, withstanding great pressures without breaking. This means that polished concrete flooring has become a popular alternative to marble, granite, and linoleum, as well as the easily-damaged tile.
3. Choose a Coating
Typically, it’s advised that the floors of food processing plants are coated. Coatings make them easier to clean and walk across and reduce the risks of cracks. Cracks should be avoided, as they can expand to cause greater damage, create tripping hazards for employees, and provide spots for bacteria to develop and collect. Epoxy coatings are popular within the food and beverage industry, as they have been approved by the USDA and FDA. They’re quick-drying and are excellent for plants that deal with sensitive chemicals, as well as intense heat. Methyl Methacrylate, or MMA, is another popular coating as it is virtually odorless and can withstand extreme temperatures without sustaining damage. This is often favored within the beverage industry as plants frequently chill food and beverage products — a practice that can sometimes cause cracks within uncoated floors. Polyurea coatings are favored in particular by processing plants that deal with meat, as they are flexible and possess antibacterial properties. Another benefit of these coatings is that they are low in volatile organic compounds, and are therefore less likely to cause toxicity within foods.
4. Consider Adding Drains
One of the easiest ways to ensure that flooring can be kept clean efficiently is to add a drain to the floor. This way, a floor can be washed with high-pressure hoses and liquids will simply wash down the drain. Furthermore, excessive fluids produced during processing can be done away with it much more quickly. This cuts down on work time and ensures that floors will be more sanitary.
Again, much must be considered regarding flooring within the food and beverage industry. It’s not enough for floors to be durable. They must also be resistant to bacteria and easy to clean in order to ensure the safety of food products.
Pamela began her professional career in the broadcast industry while attending Tarleton State University. After graduating with a B.S. in Speech Communication in 1997, she worked at several radio stations in management roles focusing on continuity, music and production as well as serving as an on-air talent continuously for more than ten years. In 2010, Pamela accepted a position as the Assistant Marketing and Development Director for the Eisemann Center in Richardson, TX. Helping to promote, market and develop the City of Richardson’s performing arts center, she succeeded in implementing and managing all social media marketing as well as creating and directing a first-ever student art exhibit, further strengthening her marketing and organizational talents.
Jason Krueger is the Director of Ranch and Real Estate Development for The Project Group Consulting, LLC. Jason has been managing and developing ranches for greater than 14 years, and has extensive sales management experience in the construction industry dating back to the late 90s. He is also a Wildlife Biologist/Ecologist with a B.S. in Wildlife Ecology from Texas A&M University in College Station.
Bryant began his career at Crepaco warehouse in parts distribution and pump assembly. Then he progressed to field installation for process and ammonia systems where he oversaw welding and fitting both sanitary tubing and ammonia piping systems.He then moved to San Antonio, spent a year as a contract fabricator with H-E-B Foods working for Sanitary Welding Services. At the end of his contract he returned to the DFW area with Alloy Equipment doing installation, crew management, and scheduling. There he remained through the buyout by Statco Fabrication and Engineering, which resulted in his 25 combined years with them moving into engineering and sales departments.
With more than 25 years in the food and beverage industry and extensive experience as a project manager, Tony has planned and led multi-million dollar projects relating to system upgrades, equipment installation, water quality, validations and process improvements. Some of his areas of expertise include project planning, quality assurance, process analysis, manufacturing systems, process design and problem resolution.
Tim is an electrical and control systems engineer with more than ten years of experience in a wide variety of industries. Project experience includes working with clients in the water/wastewater fields, pharmaceutical, cosmetics and food and beverage industries. Prior to his engineering work, Tim was a licensed water treatment plant operator in Texas. Tim’s strengths are process engineering, control system design, conveyor system design, and project management. He received his B. S. in Electrical Engineering from the University of Texas at Arlington. In his spare time, Tim enjoys working on cars, golfing, and billiards.
Michael has thirty-five years of diversified experience in project management and engineering, equipment and systems design, and manufacturing and production. Michael holds a Bachelor of Science degree in Mechanical Engineering from Texas A&M University.