Meat&Poultry - April 2012 - (Page 59)

Flooring Building a solid foundation Superior flooring is critical to safe and efficient plant operations BY BRYAN SALVAGE stored. In the uncolored zone, all packages are already sealed. This is where product is case-packed and packaging materials are stored. Columbus execs wanted flooring that ensured chemical and heat resistance, mechanical stress tolerance/ durability, addressed cleanability/ hygienic concerns and was anti-slip. Hormel Foods began operating Progressive Processing LLC, Dubuque, Iowa, on Jan. 25, 2010. Spanning 348,000 sq. ft., this plant is M ost employees working in meat and poultry plants may take the cility last July. Executives specified a monolithic, high-performance polyurethane flooring system, which they discovered while visiting meat-slicing plants in Italy, says Ken Neishi, vice president of operations. “We have broken our facility down into zones in order of food-safety needs,” he adds. The blue zone, the highest critical area for food safety, is where exposed meat logs are sliced on Weber slicers and sliced drafts are placed into the packages with Multivac machines. The second-highest critical area for food safety, the gray zone, is where work-in-process (WIP) salame and deli meat slicing logs are received and the fi rst new production facility Hormel has built in more than 25 years. James Mino, Hormel’s director of corporate engineering, says the flooring of choice for the plant was concrete with sealer cementitious urethane due to its durability and ability to stand up to chemicals and hot and cold cycling, as well as concrete with lithium silicate sealer to prevent dusting. “We used seamless epoxy in the office and welfare area because of its ability to be cleaned and stand up to hard use,” he adds. Above: Columbus Foods specified a monolithic, high-performance polyurethane flooring system. (Photo courtesy of Columbus Foods Inc.) modern, man-made miracle that’s directly beneath their feet for granted. Flooring is one of those components that usually doesn’t come to mind until a problem arises – and the potential for problems is great. Plant flooring must hold up to harsh environments and heavy equipment plus it must not compromise worker and product safety. Flooring options and pricing are as varied as processors’ needs. For example, Hayward, Calif.-based Columbus Foods Inc., a processor of premium salame and deli meats, opened its new $31 million slicing and packaging fa- • April 2012 • Meat&Poultry • 59

Table of Contents for the Digital Edition of Meat&Poultry - April 2012

Meat&Poultry - April 2012
Table of Contents
Commentary - Assassinating effective technology
Business Notes - LFTB fallout continues
Business Notes - Thompson to CEO of McDonald’s
Business Notes - Introducing: NAMA
Business Notes - Group to acquire Burger King restaurants
Business Notes - JBS may leave Argentina
Business Notes - JBS Q4 earnings advance despite Pilgrim’s Pride loss
Business Notes - Tyson addresses its strategy and stance on LFTB
Washington - Family farm labor pains
Cover Story - Team builder
Food Safety - Full speed ahead
CEO Series - Executive experience
Ground Beef - Burger nirvana
Meat Processing - Operations & Engineering
Flooring - Building a solid foundation
Contract Sanitation - Focus on plant sanitation
Sanitation Tips (Consejos de Sanidad) - Cleaning compounds
Sanitation Tips - Be cautious with chemicals
Packaging Solutions - Sandwich success
Ingredient Issues - ‘Real food’ nutrition
Ingredient Trends - Tracking global ingredient trends
Small Business Matters - Remote possibilities
Leadership Development - Creating future leaders
From the Corral - On-farm handling
Labor - Balancing and bargaining act
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - April 2012