A new guide from CCFRA will help food companies that are building or refurbishing premises to avoid costly mistakes with the hygienic design and construction of floors for food production areas and better assure the safety of the food products

A new guide from CCFRA will help food companies that are building or refurbishing premises to avoid costly mistakes with the hygienic design and construction of floors for food production areas and better assure the safety of the food products

A new guide from CCFRA will help food companies that are building or refurbishing premises to avoid costly mistakes with the hygienic design and construction of floors for food production areas and better assure the safety of the food products

Good hygiene is essential in preventing end-product contamination, and includes good hygienic design and construction of food premises. Guidelines for the Design and Construction of Floors for Food Production Areas (CCFRA Guideline No. 40) will help food and construction industry personnel identify and consider the many hygiene-related factors that need to be taken into account from the earliest stages of design, construction and refurbishment.

Written with the close involvement of the food and construction industries, the guide provides a flow diagram to help with decisions on flooring design and follows this with detailed practical advice on floor substrates, movement joints, drainage, surfaces, cleaning, maintenance and repair.

Further information or copies can be obtained from Mrs Sue Hocking, CCFRA; Tel: +44(0)1386 842225; e-mail: pubs@campden.co.uk or via the CCFRA online bookstore at www.campden.co.uk