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Preserve/Sauce Manufacturing

Food Processing Hygiene

Critical Hygiene Areas

Areas must be designed to withstand the anticipated activities to be carried out.

Hygiene surfaces including floors must be effectively cleanable, be non-porous, be unable to harbour bacterial growth, be constructed to ensure there is no freestanding or ponding of water, be resistant to the chemicals and manufacturing processes and to meet all workplace health and safety standards eg, non slip.

It is also beneficial when selecting suitable hygiene solutions that the options being considered have been independently tested by recognised food safe regulators eg, HACCP and have a good history of use in similar situations.

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allnex product highlights

Technical Information

Product Technical Data Sheets Specifications
Nuthane SB TDS Specification
Supascreed LA TDS Specification
Sureshield  TDS Specification
Sureshield ZV TDS Specification
Traxite TDS Specification