Paul Cook talks cold facility floors in Refrigerated & Frozen Foods
According to recent U.S. Bureau of Labor Statistics data, the floors at cold foods manufacturers were the number one source of injury causing employees to lose time from work. And beyond worker health, cold facility floors can also affect Safe Quality Food (SQF) certification and can even lead to product recalls.
Painters USA VP Paul Cook offers his advice to refrigerated and cold food facility managers for Refrigerated & Frozen Foods.
Whether a cold foods manufacturer wants spot repairs or to completely resurface a facility floor, Paul offers eight steps and considerations to align with SFQ and FSMA requirements for the cold foods industry:
- Unique conditions for cold foods flooring
- Flooring’s cost linked to planning and design
- Techniques and equipment
- Flooring options and specifications
- Selecting a vendor with a track record
- Importance of early planning
- Understanding of price components
- Gathering the facts for procurement
When it comes to flooring problems, a cold food manufacturer can either choose patches and spot fixes or a more comprehensive resurfacing plan. Ultimately facility managers are looking to minimize downtime and find the least expensive solution. Yet stopgap measures are not always the best time / cost option in the long run, as they can create a cycle of more frequent and costly repairs in the future.
According to Paul,
Sometimes, it’s easier and worth the cost to put in a superior-quality floor that could last 10 years, instead of installing what seems to be a less expensive product.
While stopping production to move equipment and entirely rework a floor can be daunting, it also can cost less in the long run, but only when a facility manager and contractor thoroughly plan out the project.
Read on the Refrigerated & Frozen Foods website:
Flooring is Foundational for Cold Chain Profits