ACO%20BD%20June%20Event%20Summary%20Binder

12th June 2013

ACO. The future

of drainage

There’s more to drainage than meets the eye

There’s more to drainage than meets the eye!

ACO Conference – 12th June 2013

Andy Buchan– Divisional Managing Director– ACO Building Drainage

The UK’s leading supplier of stainless steel drainage

systems for the internal and external built

environments.

□ Providing unparalleled technical expertise

□ Supporting architects, engineers and contractors

ACO has a strong history of success in supporting the

design and build of some of the most important

construction products in the UK.

ACO meets the need of its customers ands supply

chain partners through a collaborative approach –

solving problems!





Raising the profile and

importance of hygienic

drainage.

Acting as agents of

change in partnership

with industry experts.

Headline, Verdana Fett 20 P. Maximal

zwei Zeilen. Zeilenabstand 1,1 Zeilen.

“Drainage is a critical component

affecting the hygienic performance

of food production. Effective

drainage helps mitigate hazards

from the external environment and

is central to the safe and hygienic

operation internally”

Applied and Environmental

Microbiology Volume 72



Food safety

Cost reduction

Sustainability

Health and safety

Convenience/indulgence

Provenance/speciality

Campden BRI | Key trends

Food | UK’s No.1

Manufacturing Sector



Costs £6bn per year

Accounts for 35% of all family doctor consultations

NHS | Key trends

Infectious Disease | UK’s No.1

Call on Doctors!

http://www.google.co.uk/url?sa=i&rct=j&q=4+c+logo&source=images&cd=&cad=rja&docid=Yoe-UFpmSYPOMM&tbnid=gjmMEJOiXUjBwM:&ved=0CAUQjRw&url=https://twitter.com/4cwisconsin&ei=c561UeXCIoKwPKGjgdAD&bvm=bv.47534661,d.ZWU&psig=AFQjCNFHzd-ByecIhGJPImOLHV5quIe5SA&ust=1370943440741408

There’s more to drainage than meets the eye’


Future drivers

Increase in food processing

Increase in external consumption

Consumer confidence

Reduced tolerance to infection

A need for openness and scrutiny

UK Food Sector

Listening and learning

to ensure we design

products that help

clients protect their

employees

Focus on kitchen and food

Providing

solutions to help

clients to protect

their food safety

& their brands


Working in

partnership to

help clients

reduce costs




http://www.google.co.uk/url?sa=i&rct=j&q=society+of+public+health+engineers&source=images&cd=&cad=rja&docid=zAxKT7smpEeYIM&tbnid=YY-ZzJYAlzX4dM:&ved=0CAUQjRw&url=http://www.mstdrain.co.uk/web.htm&ei=YNGkUemWBcHKOfexgNgF&bvm=bv.47008514,d.ZWU&psig=AFQjCNHCQsPHIN34uNU1DajC539926Httg&ust=1369842391969811

ACO. The future of drainage



Geoff Ward– TD CFCIEH CMIOSH MRSPH FRSTMH FCSI - Chairman of Commercial Services CIEH Ltd



“How I learnt the

Importance of Drainage for Kitchens!”



A Career in Environmental Health

• It all started in the Army.....



Manchester City Council I started at the bottom.....

• Pest Control and Drainage Examiner (2i/c!)



Qualified EHO

• City Centre District Inspector – Law Enforcer...

• Default Works Officer – Putting right the wrongs....



The black mop brigade!















The world of FOG.......



Where we are today • FOG – 1000 years to replace all the drains...

• Technical innovation in the kitchen......

• FCSI design......

• ACO Innovation and standards setting....

• The regulatory drivers – EU, USA, Emerging Economies, Global Economy

• Enforcement v Self policing



Emerging Economies....





No wonder people get ill.....






Martin Fairley - Research Director – ACO Technologies Plc



Headline, Verdana Fett 20 P. Maximal

zwei Zeilen. Zeilenabstand 1,1 Zeilen.

The Paradigm is changing:

New global challenges

Legislative impact on design

The Global Challenges

Urbanisation:

Increase of covered surfaces

and water run off

Climate change:

More frequent and extreme

weather events

Infrastructure:

Limitations in sewer systems

Water Quantity

Too much: In the UK, there are currently 490,000 properties at significant risk of flooding. If we don’t increase action to reduce flood risk, an additional 350,000 more properties (making a total of 830,000) will be at significant risk of flooding by 2035 due to climate change. Too little: The total annual river flow in England and Wales could drop by 10 to 15 per cent by 2050, with 80 per cent less water in some rivers during the summer months.

http://www.environment-agency.gov.uk/homeandleisure/climatechange/31802.aspx

Urbanisation

Urbanisation world-wide

30%

1960

70% in Europe 70% world-wide in 2050

1980

40%

2011

50%

2025

55%

Effects of Urbanisation on Water Cycle

15% infiltration | >50% surface runoff

>50% infiltration | 10% surface runoff

Flooding in Europe

Maplecroft 2011 Water stress indicator

http://reliefweb.int/sites/reliefweb.int/files/resources/326DB915874DAFCE852577D8005234ED-map.pdf

Water stress: total water use: renewable supply

Quality of water

Legislative response

EU Water Framework

Directive

http://www.google.bg/url?sa=i&rct=j&q=flood+road+closures&source=images&cd=&cad=rja&docid=A5UVE0CJ1IuDhM&tbnid=U1hO-Qlnry666M:&ved=0CAUQjRw&url=http://www.salon.com/2012/11/20/wind_rain_pummel_pacific_northwest_cause_1_death/&ei=H_hjUf-8MITJtQb1pYGwBQ&bvm=bv.44990110,d.bGE&psig=AFQjCNElO0s8RVg93XbgPpAfqNAIPq9qAg&ust=1365592464769095

http://www.google.bg/url?sa=i&rct=j&q=sustainable+water+management&source=images&cd=&cad=rja&docid=V1YAqZdfulR79M&tbnid=qCKIM8YonKJ7mM:&ved=0CAUQjRw&url=http://ecowomen.net/2012/03/21/water-the-stuff-of-life/&ei=APZjUaSeKsnJtQa-iYCwAQ&bvm=bv.44990110,d.bGE&psig=AFQjCNGHqU9wmPQn_f3Aqes1pFF1ouwK-A&ust=1365591628962425

SuDS National Standard Consultation…headlines

National Standards for SuDS as required in Schedule 3 of FWMA 2010 –for England (Welsh Gov’t will produce own set)

Requires construction work with drainage implications to be approved by SAB before commencement.

Amends Water Industry Act 1991 – the right to connect to sewer will be conditional on SAB approval

SAB to adopt and maintain drainage (more than one property).

The standards deal with DESTINATION – QUANTITY – QUALITY and FUNCTIONALITY

Destination hierarchy

Infiltrate

Watercourse

Surface water sewer

Combined sewer

5mm of any event not to discharge to SW body or

sewer” (DEFRA b.2)

SuDS components for QUALITY

Source: Ciria C687 pp 27-29

1. Filter drain

6. Retention

pond

7. Green roof

8. Soakaway

9. Rainwater

harvesting

10. Permeable

pavement

11. Attenuation

systems

12. Channels

and rills

13. Bio-

retention

14. Infiltration

trench

15. Filter strip

2. Swale

4. Detention

basin

3. Trench

5. Wetland 16. Rain

garden

Water quality

benefit

Key issues

Managing surface runoff – dense urban

infrastructure

Preventing sewer backflow

Other causes of sewer overflow - FOG

Thames Water spends £12 million a year clearing around 55,000 sewer blockages across London and the Thames Valley.

http://www.independent.co.uk/news/uk/home-news/walls-of-fat-removed-from-londons-sewers-2025528.html

FOG a complex problem P

oli

tical

•Capital intensive

Water Industry

•Social eating habits

• Economic

restructuring

•Diverse FSE Growth

•FSE concentration

•Consumer wealth

•Convenience eating

FOGc

Stakeholders

Problematic FOGc

•Climate change

•Rainfall intensity

•Sewerage infrastructure

•Combined systems

•Non-local WWTP

•Single

technology

Standard

•Imperfect

knowledge

•Non-verified

solutions

•Disparate kitchen

practices

• Regulations

allow ‘other’

solutions

• Performance

measurement

issues

Technologies and Standards for FOG

management

Grease management products

Separation

Separation and

biological

Direct injection

of bacteria

Grease

Removal /

Mechanical

BS EN 1825

… But…commonly used product Only one

Standard exists

CE Marked product – Compulsory from July

2013

BS EN 1825 with manual cleaning and

sampling

BS EN 1825 with fully automated

cleaning, evacuation and refill




Dr John Holah– Campden BRI



Food hygiene and the

role of drains

Dr. John Holah,

Business Development Project Manger - Hygiene, Campden

BRI



Key trends for the food industry

• Food safety

• Cost reduction

• Sustainability

• Health and wellness

• Convenience/indulgence

• Provenance/speciality

What is Food Safety?

What hazards do we need to control

• Microorganisms

• Allergens

• Glass and hard plastics

• Specific chemicals

• Biological

• Chemicals

• Foreign bodies

Food Poisoning

The genus Listeria

• Listeria monocytogenes, L. innocua, L. ivanovii*,

L. seeligeri*, L. welshimeri*, L. grayi

• Morphology: Gram positive, non-sporing short rod

• Isolated from: soil, vegetation, faecal material, sewage, water,

• Temperature: -0.4oC - 43oC

• pH: 4.4 (30oC)/5.0 (5oC) - 9.6

• NaCI: growth 10% (aw0.94), survival 25% (aw0.84)

• Mild flu-like illness, abortion/still births (pregnant

women), meningitis (children and adults), endocarditis,

peritonitis, conjunctivitis, septicaemia, local abscess formation,

death

Listeria and drains - history

• 1990 – 10,000 environmental swab

samples in high risk areas for Listeria

• Levels

– Cleaning equipment 47%

– Drains 23%

– Floors 17%

– Food production surfaces 2%

Drain/floor

interfaces

I have been involved in

the closure of 5 factories

because of drains!!

Sources and vectors of

pathogens

• Sources - where they come from • Raw materials

• Environmental and product contact surfaces,

particularly if they are unhygienic ally designed

(drains)

• People

• Air

• Vectors - ways in which they are spread

1985 – Hygienic design for food safety is only 25 years old

Product contamination vectors

• AIR (and other gases)

• CONTACT SURFACES - e.g. hands,

clothing, conveyor belts, packaging,

equipment and utensils

• LIQUIDS - e.g. condensation, food grade

lubricants, biological fluids and water

(splashes, drips, direct contact)

Product

contamination

Loading

Transfer rate

Frequency

Normal/Illness

Recontamination

Contamination

Accidental

Continuous

Wet/dry Contact pressure

Stickness Contact time

Hand washing

Factors affecting

contamination

transfer e.g.

hand contact

Hygienic Infrastructure • Hygienic design of factories

• Factory site

• Factory building (including

drains)

• Segregation

• Process lines

• Hygienic design of

equipment and utensils

• Personal hygiene

• Transport

Hygienic practices • Maintenance

• Personal hygiene

• Cleaning and disinfection

• Allergen control

• Environmental sampling

methods

• Pest control

• Foreign body control

• Waste disposal

How do we control hazards

G

Goods

in

Goods

out

Wet

store

Dry

store Despatch

store

Administration and amenities

Site (1)

Food

prep

Low risk/

GMP

High care/

Risk

Prim

ary

packagin

g

Pro

duct

deconta

min

ation

Process line

(2) (4)

(3)

Perimeter fence

Challenge

Barriers

Drains connect the

inside of the

factory to the

sewer

•Size and choice appropriate to

liquid flows

•Adequate falls

•1 in 50 to 1 in 100

•Number and design of drains <5m

apart

Drainage Criteria

(Wet sector)

Drains and

segregation

• Liquids – draining from high to

low risk

– no back flow

– rodding from low risk

EHEDG Building design

High risk

Low risk

Rodding / jetting access

High Risk area drainage

Sewer

Automated Backflow valve – highly

recommended

High Risk

area

Low Risk

area

Low Risk area

drainage

How to prevent

Listeria ingress?


The floor and drain is a

total solution

Good drain

design

Disseminate or collect?


ACO design study –

migration of

microorganisms from

drains

1 - EC Reg. No. 1935/2004:

Materials and articles intended to

come into contact with food

• Food contact materials shall be safe. They shall not

transfer their components into the food in quantities that

could endanger human health, change the composition of

the food or deteriorate its taste or odour

• 17 groups established: active and intelligent materials,

adhesives, ceramics, cork, rubbers, glass, ion-exchange

resins, metals and alloys, paper and board, plastics,

printing inks, regenerated cellulose, silicones, textiles,

varnishes and coatings, waxes, wood

• FDA Regulations CFR Title 21

• Drains primarily stainless steel

2 - Positive relationship between

surface finish (RA) and

cleanability

RA = 0.5µm

RA = 1.0µm

RA = 3.0µm

Stainless steel, cold rolled 2B finish = 0.5µm

Staphylococcus aureus

When is a hole a surface?

>10µm? >2-10µm?

6 - Drainage

8 – General cleanability

•Stainless steel

•Crevice free welding

•Gasket seal – no metal-

to-metal joints

•No foreign bodies

•Drainable

•Cleanable – radiused

corners

•Fully sealable (dry

applications?)

Hygienically designed?

US ice-cream association 1988 – cannot use high

pressure cleaning systems

Vectors from drains

Contamination spread of a

range of cleaning systems

Cleaning system Height (m) Distance (m)

High pressure 3.55 7.0

Low pressure hose 2.25 4.0

Floor scrubber drier 0.47 1.5

Manual brushing 0.24 0.55

Manual wiping 0.23 0.35

Other vectors:- air movement, vehicular traffic, footwear,

cleaning equipment, peoples hands

Drain future needs

• One integrated floor unit – falls, surface

finishes, drains

• New products - Hygienically designed

drains with accessible parts

• Research - Movement of

microorganisms from sewer into factory?

• New opportunities - Cleaning methods

post trap




Peter Jennings – Technical Director – ACO Building Drainage



THERE‘S MORE TO DRAINAGE THAN MEETS

THE EYE EVENT

Eur Ing Peter Jennings BSc CEng FIMechE

Technical Director

CIEH, London

12 June 2013

HYGIENIC DRAINAGE FOR FOOD

PROCESSING APPLICATIONS

Seminar objectives

Minimising specification risks for hygienic drainage

in food processing areas:

Regulations & terminology for commercial kitchens &

food preparation areas

Typical drainage configurations and applications areas

Principal bacteria & pathogens found in food production

areas

Drainage design to minimise bacteria & pathogen traps

Material selection for food processing drainage

elements

Useful references & further learning

Summary

Questions




Duncan Hepburn– Food Service Consultancy Society



Drainage guide

for the

Commercial Kitchen



Why a Drainage Guide





The development

Principal Kitchen Areas

• Storage & preparation

• Production & cooking

• Dishwashing

• Disposal

What’s in the Guide



Information



The First Edition






Eric Partington– Consultant – EHEDG (The European Hygienic Engineering & Design Group) / Nickel Institute



Eric Partington - Selection of Materials and the EHEDG

Selection of Materials and the EHEDG

Eric Partington European Consultant to the Nickel Institute

Chairman of EHEDG Sub-Group Materials of Construction




ACO Conference – 12th June 2013 Eric Partington - Selection of Materials and the EHEDG

3



4



5



10



11



12



16

Determination of the operating environment:

- the food

- the cleaning regime

Knowledge of materials behaviour

Selection of materials



18



19



21

Which plastic?

Which elastomer?

Which ceramic?

Which composite?

Which metal?

Which stainless steel?



23

Martensitic stainless steels

13% Chromium; high carbon



24

Ferritic stainless steels

17% Chromium; low carbon



25

Austenitic stainless steels

18% Chromium; 10% Nickel



26

Duplex stainless steels

22% Chromium; 5% Nickel



27

Super-austenitic stainless steels

20% Chromium; 22% Nickel; 4% Molybdenum

The European Hygienic Equipment and Design

Group

EHEDG



28

1 Microbiologically safe continuous pasteurization of liquid food 2 A method for assessing the in-place cleanability of food processing equipment. 3 Microbiologically safe aseptic packing of food products. 4 A method for the assessment of in-line pasteurisation of food processing equipment. 5 A method for the assessment of in-line sterilisability of food processing equipment. 6 The microbiologically safe continuous flow1 thermal sterilisation of liquid foods. 7 A method for the assessment of bacteria-tightness of food processing equipment. 8 Hygienic equipment design criteria. 9 Welding stainless steel to meet hygienic requirements. 10 Hygienic design of closed equipment for the processing of liquid food. 11 Hygienic packing of food products. 12 The continuous or semi-continuous flow thermal treatment of particulate foods. 13 Hygienic design of equipment for open processing.



29

EHEDG Technical Guidelines, 1994

1 Microbiologically safe continuous pasteurization of liquid food 2 A method for assessing the in-place cleanability of food processing equipment. 3 Microbiologically safe aseptic packing of food products. 4 A method for the assessment of in-line pasteurisation of food processing equipment. 5 A method for the assessment of in-line sterilisability of food processing equipment. 6 The microbiologically safe continuous flow thermal sterilisation of liquid foods. 7 A method for the assessment of bacteria-tightness of food processing equipment. 8 Hygienic equipment design criteria. 9 Welding stainless steel to meet hygienic requirements. 10 Hygienic design of closed equipment for the processing of liquid food. 11 Hygienic packing of food products. 12 The continuous or semi-continuous flow thermal treatment of particulate foods. 13 Hygienic design of equipment for open processing. 14 Hygienic design of valves for food processing. 15 A method for the assessment of in-place cleanability of moderately sized food processing equipment. 16 Hygienic pipe couplings. 17 Hygienic design of pumps, homogenisers and dampening devices. 18 Passivation of stainless steel. 19 A method for assessing the bacterial impermeability of hydrophobic membrane filters. 20 Hygienic design and safe use of double-seat mixproof valves. 21 Challenge tests for the evaluation of the hygienic characteristics of packing machines for liquid and semi-liquid products, 2000. 22 General hygienic design criteria for the safe processing of dry particulate materials. 23 Production and use of food-grade lubricants (Part 1 and 2) 24 The prevention and control of Legionella spp. (incl legionnaires disease) in food factories 25 Design of mechanical seals for hygienic and aseptic applications. 26 Hygienic engineering of plants for the processing of dry particulate materials. 27 Safe storage and distribution of water in food factories. 28 Safe and hygienic water treatment in food factories. 29 Hygienic design of packing systems for solid foodstuffs. 30 Guidelines on air handling in the food industry. 31 Hygienic engineering of fluid bed and spray dryer plants. 32 Materials of construction for equipment in contact with food. 33 Hygienic engineering of discharging systems for dry particulate materials. 34 Integration of hygienic and aseptic systems. 35 Hygienic welding of stainless steel tubing in the food processing industry. 36 Hygienic Engineering of Transfer Systems for Dry Particulate Materials 37 Hygienic Design and Application of Sensors 38 Hygienic Engineering of Rotary Valves in Process Lines for Dry Particulate Materials. 39 Design Principles for Equipment and Process Areas for Aseptic Food Manufacturing 40 Hygienic Engineering of Valves in Process Lines for Dry Particulate Materials 41 Hygienic Engineering of Diverter Valves in Process Lines for Dry Particulate Materials

EHEDG Technical Guidelines, 2013



31



33



34

Belgium Denmark Germany France Italy the Netherlands the Nordic countries (Finland, Sweden, Norway) Poland Spain Switzerland

EHEDG Regional Sections, 1989



39


EHEDG Regional Sections, 2013+

Armenia Czech Republic Japan Lithuania Macedonia Mexico Russia Serbia Taiwan Thailand Turkey the Ukraine

Bulgaria Brazil China India Croatia Latvia Romania Uruguay USA



43

Benefits of EHEDG membership EHEDG creates a source of, and a platform for the exchange of, excellence in hygienic engineering. It facilitates networking on an international level and its training material is developed by internationally-recognised experts in the field. EHEDG influences global standards and rules and has real impact on regulatory bodies. EHEDG can provide equipment certification by EHEDG-accredited test institutes; demonstration that EHEDG Guidelines have been observed has added to defence arguments in court. EHEDG produces reference publications like its Yearbook and publishes in scientific journals and trade magazines.



45


EHEDG Regional Sections, 2013+

Armenia Czech Republic Japan Lithuania Macedonia Mexico Russia Serbia Taiwan Thailand Turkey the Ukraine

Bulgaria Brazil China India Croatia Latvia Romania Uruguay USA UK?




Dr Russell M. Green – PhD., M.Sc., B.A. (Hons), M.C.I.E.H. - lecturer and worked as a HACCP consultant both in the UK and for the World Health Organisation (WHO)



The Role of Prerequisites in a HACCP Food Safety Management System

Dr. Russell M. Green PhD. MSc. BA. (hons). CFCIEH



Total Food Safety (Taylor & Kane, 2003)

HACCP

Significant Risks

Prerequisite Programme

GMP/GHP General Hazards

Equipment

Facilities

Design & Construction



Article 4 Prerequisites

General hygiene requirements for all food businesses as laid down in Annex 11

Article 5 HACCP

A food safety management system based on HACCP principles contained in the

Codex Alimentarius

Regulation (EC) No 852/2004 of the European Parliament and of the

Council of 29th April 2004.



1. Assemble HACCP Team 2. Describe Product 3. Identify Intended use 4. Construct Flow Diagram 5. On-site Confirmation of Flow Diagram 6. Identify hazards 7. Identify Critical Control Points (CCPs) 8. Establish Critical Limits for CCPs 9. Monitor CCPs 10. Establish corrective actions where monitoring

shows CCP out of control 11. Verification procedure for 1-5 above 12. Document & record

Logic Sequence for the application of HACCP Codex Alimentarius



Regulation (EC) No 852/2004 Annex 11 1. Premises: clean, in good repair & condition 2. Suitable layout, design, construction 3. Adequate WCs/WHBs 4. Suitable & sufficient ventilation 5. Adequate natural and/or artificial lighting 6. Adequate drainage facilities 7. Changing facilities 8. Separate storage for cleaning materials

Prerequisites



Permit adequate maintenance, cleaning &/or disinfection, avoid or minimise airborne contamination.

Protect against accumulation of dirt, contact with toxic materials

Permit good food hygiene practices & protect against pest control

Provide suitable temperature control

Layout, design & construction



Drainage facilities are to be adequate for the purpose intended. They are to be designed & constructed to avoid the risk of contamination. Where drainage channels are fully or partially open, they are to be so designed as to ensure that waste does not flow from a contaminated area towards or into a clean area, in particular an area where foods likely to present a high risk to the final consumer are handled

EC Regulation 852/2004, Annex 11 Drainage



Failure to comply with this legislation can result in:

•Food Hygiene Letters •Improvement Notices •Prohibition Notices •Closure of the business •Prohibition of persons to run a food business

•Adverse Publicity



Lebanese Restaurant, Warwick District Council 31st August 2012 Fined £400 for food labelling offences then:- ‘Defendant disappeared before sentencing for other offences’

Prohibited Persons: Failure to ensure that drainage facilities were adequate for the

purpose intended Regulation (EC) No 852/2004, Article 4,

Annex 11, Chapter 1, para8









Takeaway,

Blackpool Council

21st October 2012

Fined £350 + £150 costs + £15 victim surcharge

‘..a putrid smell coming from a blocked drain ..’










Takeaway Restaurant,

Fylde Borough Council

2nd January 2013

Fined £250 + £100 costs + £15 victim surcharge; curfew order for 16 weeks 8pm/6am

‘..gulley appears to be connected to a rain water drain..’








Chinese Restaurant,

Torfaen Council

8th October 2010

Fined £440 + £100

Voluntary closure

‘Basement food preparation area & storage areas covered in raw sewage’

Other Prosecutions:





Fishmonger,

Peterborough City Council

EHN September 2010

Business closed

‘..open drains at the back of the premises…

could attract rodents ’

Other Prosecutions:





Takeaway,

King’s Lynn Borough Council

16th January 2009

Fined £7000 + £820 costs

‘..open drain ….given access to rats’

Other Prosecutions:



Takeaway,

Arun Council

November 2004

Fined £6,500 + £5,916 costs

‘..blocked drain in the WC….pungent faecal

odour throughout’

Other Prosecutions:








Robert Bentley– Product Manager Performance Flooring / Engineered Waterproofing, BASF





Cleaning up on Slips

and Trips: Resin

Flooring

Robert Bentley - Product Manager BASF

Performance Flooring and Engineered Waterproofing



Resin flooring?

There are many different types of resin flooring available.

Epoxy, polyurethane, pMMA………

However, the leaning choice in the food and beverage industry is HEAVY DUTY POLYURETHANE.



What is UCRETE® ?

In principle the UCRETE Heavy Duty Polyurethane Resin Binder System is produced by adding water to a traditional polyurethane and controlling the ensuing reaction in the mixer.

This is the chemistry that ICI effectively patented.

You cannot buy this chemistry off the shelf.

UCRETE is unique to BASF Construction Chemicals



UCRETE® Industrial Flooring

Key Properties

Rapid installation and Moisture Tolerant

Non-tainting

Hygienic and as Cleanable as Stainless Steel

Temperature Resistant

Slip resistant

Chemically Resistant

Monolithically Bonded

Wear and Impact Resistant

Long low maintenance service life

ALL KEY REQUIREMENTS

IN THE FOOD AND

BEVERAGE INDUSTRY



Permanently wet and often greasy environments are widely encountered in the food and beverage industry

Commercial kitchens

Vegetable and salad wash and prep

Bottling halls

Wash bays

Permanent immersion in water can cause some resin floors to fail even when no aggressive chemicals are present.

The Food Industry Environment



The range of temperatures encountered in the food industry which

can impact on the floor is extreme

In freezers down to – 40 oC

Under frying lines to + 150 oC

In Clean In Place (CIP) areas

Cleaning of vessels

Under pasteurisers

Often extreme thermal shock is involved for example in the partial

cooking and quenching of vegetables




4 mm Fully resistant to 70 ºC

6 mm Fully resistant to 80 ºC and light steam clean

9 mm Fully resistant to 120 ºC and full

steam clean

12 mm Fully resistant to 130 ºC

occasional spillage up

to 150 ºC and full steam clean

Temperature Resistance by Thickness



There is a wide range of chemicals that can impact on the floor

Organic acids from fruit and oxidizing fats

Inorganic acids for cleaning

Strong alkalis from cleaning

Flavours and essences

Sugars and salts

Alcohol

Bleaches and sanitizers




UCRETE is resistant to the following chemicals commonly encountered in the food and beverage industry:-

30% Lactic acid lactic acid in milk

100% Oleic acid at 60 oC acids from oils and fats

50% Citric acid fruit acids

50% Acetic acid vinegar and sauces

Alcohol (Ethanol) wines and spirits hand wash

50% Sodium hydroxide for cleaning

30% Nitric acid for cleaning

15% Sodium hypochlorite for disinfection

UCRETE Chemical Resistance




It is unsurprising then given the working environment that cleaning

and slip and trips is such a major issue.

Constantly wet, greasy and debris prone environments present

significant challenges on a daily basis for factory operators.

However, the correct specification of flooring finishes and the

implementation of appropriate cleaning regimes can help to

significantly improve safety and hygiene.



Slips Trips and Falls

Slip accidents are a major

source of industrial injury

20% of all industrial injuries in

the UK result from slips

In the food industry slips occur

at 6 times the average for

industry as a whole

Slips and trips account for 35%

of “major injuries” in the food

industry

Slip Resistance



Slips Trips and Falls

Compensation culture is growing and as a result so are the costs

of injury claims

Health and Safety legislation requires companies to do

everything possible to minimise the risk of slip accidents

The Health and Safety at Work act 1974 states

– Employers/employees must not endanger themselves or

others, this includes taking steps to control slip and trip

risks

Slip Resistance



Measurement of slip resistance

The action of slipping is the result of a

complex set of forces. A lot of research

has been conducted which has led to

many test methods

Two properties are commonly measured

– Surface roughness

– Coefficient of friction

Slip Resistance



Two methods

Pendulum tester - EN13036 Pt 4

Tilting Ramp test - DIN51130

Coefficient of Friction



EN13036 Pt 4 Slip resistant testing

4S rubber

0 - 24 high slip potential

25 - 35 moderate slip potential

36 + low slip potential




Measures slip

resistance directly on a

tilting ramp.

R10: 10o -19o

R11: 19o - 27o

R12: 27o - 35o

R13: >35o

DIN 51130 Ramp test




UCRETE DIN51130 EN13036-4 (Wet)

HPQ R11 35 - 45

UD200 R11 40 - 45

DP10 R11 40 - 50

DP20 R13 45 - 55

Slip Resistance

4S rubber

0 - 24 high slip potential

25 - 35 moderate slip potential

36 + low slip potential



UCRETE® Solutions for the Food Industry Slip Resistance is a Balance



Remove debris

Temperatures in excess of 50 oC

required to mobilise fats

Degreasing agents require time to

work

Mechanical action helps shift dirt

Cleaning solution and soil must be

removed

Cleaning



Mechanical scrubber drying machines

are preferred method of cleaning

Cleaning

http://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=oKx2XvW6gmGgKM&tbnid=QQPXxRi5kmkdFM:&ved=0CAUQjRw&url=http://media.corporate-ir.net/media_files/IROL/10/104693/SEE_2011AR/html/o-infra.html&ei=0z6vUYmxDKKN0wXluYFA&psig=AFQjCNHPo0SFXmJYUcbtk9EOtfpEcTeZ0Q&ust=1370525689676203



UCRETE® DP10



Defined profile floors with a

macro-textured surface can be

easier to clean than floors with a

finer texture

UCRETE floors can be cleaned

to a standard comparable to

stainless steel (confirmed by

independent testing – Campden

BRI)

Textured Floors are Easy to Clean!



Accumulation of debris on floor - engineering solution?

Infrequent or inadequate cleaning

Steep or complex falls

Pushing racks and bins

Reaching, leaning, stretching

Poor footwear - worn out? not cleaned?

Fats / grease being walked or trafficked into areas with low profile floors

Factors affecting Slips Trips and Falls



Heavy and hard wheeled traffic is widely encountered in the food

industry

Bins with small hard plastic wheels

Steel wheeled tray racks

Pallet trucks

Mixing vessels

Often traffic is concentrated in key areas, at doorways, at oven

thresholds, under mixing heads, for example

These types of wheels can massively reduce the long term slip

resistance of flooring.

Retention of Slip Resistance: Durability



For a long lived floor like

UCRETE retention of slip

resistance is important.

For this we have selected the

toughest aggregates

Retention of Slip Resistance: Durability



UCRETE Floors for the food industry

There are many 20 - 30 year old UCRETE floors still in service

There are many independent test reports/approvals which

demonstrate the suitability of UCRETE for the food industry.

There are references in many countries and with many major

international brands.

UCRETE® Solutions for the Food Industry




Andy Buchan– Divisional Managing Director– ACO Building Drainage



Major practices are gearing up for the whole scale move over to BIM. SME’s are less reluctant – but understand the need to change. Contractors see the benefits as well as Architects. Academia is developing BIM related courses. Software suppliers are actively pushing solutions. Results from completed projects are actively being marketed There is worldwide interest in the UK BIM scene. BIM is not just for the building- it includes infrastructure Keith Howells of Mott Macdonald, equated BIM with the Excel spread sheet, warning,

“If you’re not using BIM in five years time, you’ll probably be out of business



The ACO BIM Survey Conclusions:

• Revit and Civil 3D are the most used. • Specification Data is “a must”. • Maintenance and Operation information is a key factor. • Web based downloads seem favourite. • 50% of respondents involved with BIM NOW. • Infrastructure Professionals responses reflected similar

needs and requirements.





http://www.google.co.uk/url?sa=i&rct=j&q=&source=images&cd=&cad=rja&docid=7mr4ZFDbO198iM&tbnid=1bNP4HqgPyfe1M:&ved=0CAUQjRw&url=http://www.jfes.co.uk/contents/en-uk/d15_ce_marking.html&ei=yJC1UZrNI8KfO9LwgWA&bvm=bv.47534661,d.ZWU&psig=AFQjCNEdrdZUNC_ziX6n5TiMzXkrzKoQEA&ust=1370939960790129

What’s next? • Cleanability!



Empirical ‘industry‘

research into the

failure mechanism of

the interface

between channel,

gully and floor

structure…



2013 EHEDG Yearbook








ACO%20BD%20June%20Event%20Summary%20Binder

Documents

eye aco conference

eye theres

future of drainage theres

importance of drainage

drainage examiner

effective drainage

food theres

contractors aco