Hygiene, safety and longevity are three of your most important considerations when selecting a new floor finish for the prepared meal manufacturing industry. With 40 years' experience working with all types and sizes of manufacturers across the UK, Kemtile has the necessary experience to advise you on the best flooring solutions to suit your specific environment. Show
Kemtile provides a one-stop shop for flooring, drainage and walls as well as any associated civils works, such as underground drainage connections and new structural concrete floors. All of Kemtile's installations are carried out by its own trained personnel or approved subcontractors and includes experienced site supervision and full health and safety compliance. Types of flooring systems designed and installed by KemtileKemtile's specialisms include the installation of Kagetec vibration ceramic tiled floors, incorporating ARGELITH fully vitrified porcelain floor tiles, and Ucrete heavy duty polyurethane resin floors from BASF. Kemtile is proud to be the world's longest established licensed Ucrete installer, as well as being the exclusive UK applicator for Kagetec Tiling Systems for over 20 years. Expert advice on ceramic tiles and seamless floorsKemtile is one of the few companies can install both high-performance ceramic tiles and high-performance seamless polyurethane floors. Hence, it is well placed to advise customers on the right flooring to meet their needs. This often means combining the two systems, tiles and resin, to meet specific performance and cost requirements. Stainless steel drainage systemsBoth flooring finishes can be complemented by the installation of stainless steel drainage from Wiedemann-Technik, a leading supplier to the food industry for over 50 years. Kemtile is the sole UK agent for these top-quality drainage systems, which are often imitated but never matched. Most people don’t realize the implications industrial flooring has on food processing plant. But the fact is, it’s one of the most important considerations manufacturers need to plan for. Food processing plants are held to rigid safety standards imposed by the USDA and FDA. When engineered appropriately, a commercial flooring solution will actually improve hygiene and safety inside the plant. Flooring that Resists Volatile Organic Compounds (VOCs) Flooring that Withstands Sanitization Procedures Skid-Resistant Flooring When engineering a food processing plant flooring solution, you’ll want to ensure that it is impervious to moisture and resists absorbing various types of liquids. Concrete is porous and corrosive by design. Temperature and water can deepen the pores and cause increased growth of bacteria. Make sure your substrate is protected and the foundation is properly covered to avoid seepage. For example, engineered urethane is becoming a popular solution that will shield your foundation from contaminants. Talk to Black Bear, the experts in commercial flooring, to learn more about developing options that will improve the safety of your food manufacturing plant. We would be happy to discuss what solution would best fit your needs. We have years of experience working with industry leaders in a variety of sectors. Black Bear is a leading concrete and coatings flooring company that serves New England – Maine, Massachusetts, New Hampshire, Northern Connecticut, Rhode Island, Vermont, as well as New York (north of New York City). Rest assured that we have the staff, equipment, and expertise needed to make your floor project a success. We spend time upfront to assess each client’s needs, identify the best flooring solution, engage in the right preparation, and then install the floor using industry best practices. We’d love to help your company. Contact us today for a free estimate. Download Our Brochure
All catering businesses need to consider a number of legal obligations based on The Food Standards Agency current statutory hygiene regulations. These regulations relate to food preparation and serving areas. It's recommended that food traders attend an approved food safety training course to ensure that you meet your legal obligations with respect to food hygiene standards. See 'train your staff' on our starting a food business page for more information. Our food safety team routinely inspect food businesses to ensure compliance with food safety management processes and nationally set food hygiene regulations. If you currently operate a food business or are thinking of starting a food business, visit our starting a food business page for useful advice and resources. Food Hygiene RegulationsBelow is a list of main legislative requirements in relation to food premises. The list is not exhaustive. Wall coveringsRegulation (EC) No 852/2004 Annex II Chapter II Para. 1(b) Wall coverings must be impervious, non-absorbent, and washable. Use stainless steel or plastic sheeting on walls, alternatively; washable paint, epoxy resin coating, or ceramic tiles with epoxy based grouting is recommended. All areas where food is prepared and stored must be clean and capable of being kept clean. Floor coverings(Regulation (EC) No 852/2004 Annex II Chapter II Para. 1(a)) Floor coverings must be suitable for use in a room where food is prepared, treated or processed. Floor coverings must be impervious, non-absorbent, washable and of non-toxic material. Floor surfaces that will satisfy the requirements of the Regulations include: Vinyl safety flooring, floor tiles (quarry/ceramic/vinyl), terrazzo tiling, cast resin flooring. Cover all junctions between floors and other surfaces to help cleaning. All areas where food is prepared and stored must be clean and capable of being kept clean. Ceilings(Regulation (EC) No 852/2004 Annex II Chapter II Para. 1(c)) Ensure that the finished surface of the ceiling prevents the accumulation of dirt and reduce condensation, mould growth and flaking paint. Smooth washable painted plaster is recommended for ceilings. Ceilings in food preparation areas must be clean and capable of being kept clean. Work surfaces(Regulation (EC) No 852/2004 Annex II Chapter II Para. 1(f)) Work surfaces should be easy to keep clean or disinfect. The surface should be smooth, washable and made of non-toxic materials. Unsealed wood is not suitable. Food and equipment cleaning facilities(Regulation (EC) No 852/2004 Annex II Chapter II Para.2) A sink must be installed with an adequate supply of hot and cold (mains) water, properly connected to the drainage system. A sink must be installed which is big enough to accommodate larger pieces of equipment. The sink must be provided with an adequate supply of hot and cold water and be properly connected to the drainage system. Accessible hand wash basinRegulation (EC) No 852/2004 Annex II Chapter I Para.4 You need to provide a hand wash basin in the kitchen and food service area with adequate supplies of hot and cold, or appropriately mixed, running water, soap and hygienic means of drying hands. The basin should be connected to the drainage system and all staff should understand that it is for hand washing only. EquipmentRegulation (EC) No 852/2004 Annex II Chapter V Para 1(b) All equipment which comes into contact with food must be in such good order and repair as to minimise any risk of contamination of food. Equipment should be provided which can be adequately cleaned and disinfected where necessary. Pest controlRegulation (EC) No 852/2004 Annex II Chapter IX para 4 Food businesses must take all reasonable precautions to prevent food pests, namely rats, mice, cockroaches and flying insects gaining entry into food storage and preparation areas. This is to prevent the contamination of foodstuffs. Any gaps and holes to external doors, windows, pipes, drains etc. must be filled or covered with a solid, durable material in order to minimise pest entry points into food preparation and storage areas. Electric insect killers are advisable in food service areas. They should be situated in an area away from main light sources and food preparation surfaces. Also any windows which are to be kept open should be adequately pest proofed. It's recommended that businesses contract the services of a pest control company. Ventilation systems in kitchensRegulation (EC) 852/2004 Annex II Chapter I para.5 Planning consent may be required for some systems - if installing a ventilation system, please contact the Planning Division on 01223 457200 for advice. All food preparation and storage areas must have adequate ventilation either by natural or mechanical means. This is to reduce high humidity, room temperatures, cooking odours and airborne particles. An extract system would need to be installed to remove excessive heat(and odours) from kitchens. A mechanical extract ventilation system should include as a minimum the following components:
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