Meeting HACCP International Standards
The floor plays a crucial role in addressing contamination risks. An inadequate floor finish can become a prime site of bacteria build-up. Not only does the floor have to provide a hygienic surface, it needs to do so while withstanding corrosive chemicals, moisture, impacts and thermal shock. If it cannot stand up to these conditions then the floor can quickly fail – leading to germs and pathogens infiltrating hard to clean cracks.
HACCP guidelines state that a seamless and impervious finish must be maintained at all times, even when subjected to a large-scale food processing facility’s intense working environment. Our resin flooring product has been specifically formulated to provide a surface that will comply with food industry regulations for an extended period of time despite the sector’s inherently challenging conditions.
To meet the HACCP International standard, floors also need to allow for adequate drainage and cleaning. Our resin flooring product like coating can be laid to falls and incorporate stainless steel drainage to effectively channel contaminants and excess liquid out of the area. Coving can also be incorporated to create a seamless, easily cleanable transition to the wall and even the floor’s texture can be tailored to best suit the on-site cleaning regime.
HACCP management systems help safeguard facilities from such things as spoiled produce and tainted equipment while protecting consumers from outbreaks of foodborne illness, a potentially fatal circumstance that can have serious financial and reputational repercussions for the manufacturer.
A seamless, high performance cementitious urethane finish will also prevent common food industry by-products like fats, acids, blood and oils from seeping into the underlying concrete and damaging the substrate.
The flooring systems thatcertified as suitable for use in Food and Beverage facilities that operate in accordance with a HACCP based Food Safety Programme:
1. S-Crete PU Flooring System
2. Duraflor SL Epoxuy Flooring System
3. Cemguard HB 500 Silicate Coating System
4. Aquarex EPH Epoxy Flooring System
Hazard analysis and critical control points
Hazard analysis and critical control points or HACCP (//) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory Hazard Analysis and Risk-based Preventive Controls (HARPC) plans.
HACCP is believed to stem from a production process monitoring used during World War II because traditional "end of the pipe" testing on artillery shell's firing mechanisms could not be performed, and a large percentage of the artillery shells made at the time were either duds or misfiring. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. In 1994, the organization of International HACCP Alliance was established initially for the US meat and poultry industries to assist them with implementing HACCP and now its membership has been spread over other professional/industrial areas.
Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional "produce and sort" quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process. HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems, and the United States, HACCP compliance is regulated by 21 CFR part 120 and 123. Similarly, FAO/WHO published a guideline for all governments to handle the issue in small and less developed food businesses.
Published : 1-Apr-2017