Food and Beverage
Manufacturers of food and beverage ingredients and products must adhere to food hygiene standards by implementing practices and procedures to prevent contamination. Dycem’s solutions are specifically designed to achieve a cleaner and safer environment helping to uphold the highest levels of hygiene within a facility.
Where to use Dycem in the food & beverage industry
Primary Packaging & Assembly.
Hi-Care Zone Entries.
Communal Entry/Exits to Production.
Kitchens/ Catering Facilities.
Finished Goods Storage.
Raw Material Entrances.
In Between differing production lines.
Contamination: The Risk to Food & Beverage Industry
Controlling contamination is vital within the food and beverage industry. Production, processing, and packaging are common areas where the introduction of contaminants from operators, equipment, environmental factors, and cross-contamination may occur. Hazard Analysis and critical control point (HACCP) evaluation of processes is used to identify the critical steps and parameters needed to operate clean and safe facilities.
Food and beverage manufacturing is vulnerable to biological, physical, and chemical contamination. Culprits can include foreign objects, pesticides, bacteria, mold, and allergens such as gluten. Microbial contamination is probably the biggest concern in food and beverage production because of the severity of the outcomes. Organisms including Salmonella, Listeria, E. coli, and Clostridium must be stringently controlled at all critical points in the process. A contamination occurrence can risk consumer health & safety, quarantined or rejected batches, product recalls, and factory shutdowns.
The risks to a company’s brand, its profitability, and its people are too consequential to be ignored. Effective contamination control is essential for facilities to minimize food safety hazards.
Dycem antimicrobial mats, implemented as part of a contamination control strategy, offer optimal support in reducing the risk of contamination.
Don't Ignore the Floor...
80% of Contamination Enters a Critical Space at Floor Level.
Benefits of Dycem to the Food & Beverage Industry
Customized hygiene level control
Dycem mats can be installed in a variety of colors to designate changes in hygiene levels and help direct operator behaviors. Our custom floor graphics can also aid in communicating risks.
Reduced microbial contamination concerns
With Dycem mats installed prior to critical areas, our customers have peace of mind that damage from microbial contamination is minimized. All Dycem products contain Polygiene Biomaster, and active anti-microbial additive.
Low Maintenance, dry alternative
Unlike other solutions that require frequent replenishment of wet chemicals or messy powders, Dycem mats last on average 3-5 years and are simply cleaned daily with minimal downtime.
Our Products, Your Industry
From start to finish, the production process for food and beverages must be stringently protected. Dycem’s highly effective, antimicrobial solutions support the elevated safety standards in the Food & Beverage industry. Keeping production and packaging spaces free of contamination is our priority.
Dycem CleanZone
Cleazone helps control contamination from the shoes of personnel.
Dycem WorkZone
WorkZone is the only effective solution for decontamination of heavy wheels.
Other Dycem Solutions
Our products for contamination control meet the varying demands of the industry.
Success Stories...
Discover our success stories in your industry.
Learn how our customers have benefitted from installing Dycem.
Guide to Contamination Prevention in Food Manufacturing
Read this guide by Remax Products to strengthen your contamination policy:
“Because personnel handle the food in your warehouse, their practices are closely tied to food safety from contamination. It is the job of the manager in food operations to ensure that all personnel comply with the official contamination policy. To do this managers must oversee the training of personnel on food protection principles and food handling techniques. A training program for permanent, temporary, as well as contract employees needs to be created, evaluated each quarter, and updated if necessary.”
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