HACCP and resin flooring for the agri-food sector

Introduction

HACCP (Hazard Analysis and Critical Control Points) is a set of procedures that analyse hazards and critical control points, dedicated to preventing possible food contamination, which all agri-food companies involved in food processing, from raw material processing to product packaging and storage, must comply with. Controlling production and therefore the risks of contamination not only prevents food contamination but also protects the end consumer.

HACCP procedures vary and are tailored to the activities carried out by the company. Each company has different structural characteristics and production cycles, so the documentation cannot be standardised but must be tailored to each agri-food business.

Types of food companies

Which categories must comply with HACCP standards?

Food companies are divided into:

primary processing industries (oil extraction, milling, sugar production)

food manufacturing sector: industries use semi-finished products from primary processing industries for production, such as in the manufacture of confectionery and beer. In the dairy industry, primary processing products include sterilised and pasteurised liquid milk, cream, butter, milk preserves, and cheese. Secondary processing products include ice cream, infant formula, dietetic milk, whey powder, whey proteins, lactose, and processed cheese.

From a technological point of view, food companies can be divided into:

extractive (production of flour from cereals and sugar from beet)

fermentative production (wine, beer, and cheese)

canning and those based on physical and mechanical operations (confectionery, coffee, and so on).

ATECO classification

Various classifications have been adopted, such as that of ISTAT, which identifies the type of production activities according to the materials used and/or produced (meat and meat-based foods; fish, crustaceans and molluscs; fruit and vegetables; vegetable and animal oils and fats; milk and milk products; cereals, starches and starchy products; bakery and flour products; sugar; cocoa, chocolate, sweets and confectionery; tea and coffee; condiments and spices; prepared meals and dishes; homogenised and dietetic foods; animal feed).

The ATECO (➔) 2007 classification includes in industry a. the production of various intermediate products, which are not to be considered on the same level as those in industry in the strict sense (e.g., leather from slaughterhouses, oil production) and groups beverage industry companies (divided into distilled alcoholic beverages, fermented alcoholic beverages, non-alcoholic beverages, mineral waters) and tobacco companies into specific categories.

Gallery

Pavimento in resina HACCP MAPEI MAPEFLOOR CPU+MF-per l'industria di lavorazione carni Marr a Cesenatico

What are the features and benefits of resin flooring for the food industry?

Continuous, non-slip and hygienic. Suitable for food.

Epoxy or polyurethane cement flooring helps risk control. Seamless surfaces prevent food contamination and the proliferation of bacteria, ensuring the hygiene and safety of the processed product. They are breathable yet impermeable, resistant to thermal shock, wear and aggressive chemicals. They are easy to clean and sanitize, even at high temperatures and high pressure. They withstand thermal shock.

Safety

When it comes to safety, companies must adopt the best procedures to ensure worker safety: resin flooring has anti-slip properties that overcome the risks associated with the activity itself, even when the floor is wet or there is steam present.

Resin floors comply with the provisions of Legislative Decree 81/2008 CONSOLIDATED LAW ON HEALTH AND SAFETY AT WORK. Furthermore, the flooring we produce complies with ESG parameters, starting with low emissions of volatile organic compounds (VOCs).