F.A.Q.
| View the brochure: Matting for Food Processing and Foodservice |
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F.A.Q.
Is it allowed to use mats in food preparation areas?
The use of floor mats consisting of optimal properties in terms of hygiene and safety brings employers in accordance with the required obligation of providing a safe workplace to employees. Food business operators should establish and operate food safety programmes and procedures based on the HACCP principles. HACCP stands for Application of Hazard Analysis and Critical Control Point. It’s an instrument to help food business operators attain a higher standard of food safety. EC No 852/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 29 April 2004 on the hygiene of foodstuffs CHAPTER II states that “where food is prepared, treated or processed, the design and layout are to permit good food hygiene practices, including protection against contamination between and during operations. In particular floor surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of impervious, nonabsorbent, washable and non-toxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate. Where appropriate, floors are to allow adequate surface drainage”.
How are mats cleaned, and are they hygienic?
Notrax® mats can be easily cleaned with a high pressure water jet; most mats resist to hot water (>176° C) and detergents. Contrary to traditional floor coverings, stains won’t remain encrusted on to rubber mats. Additionally, certain Notrax® mats are formulated with the so called MicroStop® additive. It’s an anti-microbial which includes anti-bacterial and anti-fungal to resist Gram Positive bacteria. We even have a product made to resist the tougher Gram Negative bacteria growth, like for instance E.coli.
If we invest in mats, what’s the pay back?
The use of Notrax® mats decreases in a considerable way the number of work related accidents. Indeed, in addition to the obvious effectiveness of a dry and clean workstation compared to a soiled and slipping ground, there are good reasons to believe also, that the reduction in tiredness results in safer working conditions thus less sick leave and demand for medication.
If you add the increase in productivity and improved employees’ morale, the saving of money is evident.
According to ergonomic consultant and author Mr. Dan MacLeod, a good rule of thumb is that one minute of time per day in the workplace is worth roughly € 100 per year. Thus, five minutes of lost time per day due to fatigue is worth € 500 per year. When multiplied across the workforce of an organization, it doesn’t take a calculator to see the economic justification that supports an investment in matting.
