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 or 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, design
- Techniques and equipment
- Find a flooring expert to pick a specifications
- Select a vendor with a track record
- Plan early
- Understand what affects price
- Gather the facts for procurement
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.