The importance of safety in food production.

Over the years, food production and preparation of semi-frozen, dried, fresh, and cooked food has become increasingly complex. With the introduction of dry and refrigerated foods the need for closer monitoring of the contamination has dramatically increased. The EU Directives and HACCP practices have led to a significant improvement in food production, but on the other hand requires that the microbial control is even greater and more squeeze at every level of the production cycle.

If contaminants such as Salmonella, E. coli, Listeria, Campylobacter, Pseudomonas comes in contact with food consequences can be serious, as well as impacting directly on the strength of the brand and consequently on production and profits

Contamination control mat washable, which guarantee high performance in contamination control, effectively reduce microbial contamination, drawing, collecting and storing more than 99.9% of the contamination conveyed from the soles of shoes and wheels of carts, and retaining 75% of pollutants into the air by the critical areas of food production.

Used in the production of refrigerated foods, dry foods, specially designated areas in a controlled atmosphere packaging (clean rooms) and other food producing areas, the contamination control mat (WZ for heavy traffic and CZ for light traffic, and human walking) can be all used at the entrance in food preparation areas to prevent the ingress of microbial contamination in all escape routes and / or transit corridors to reduce the risk of cross contamination between different areas and within areas critical to reducing microbes in the air.

The contamination control mat washable integrate an anti-microbial additive that has been successfully tested against 50 common organisms including Salmonella, E. coli, Listeria and Campylobacter.