What is a food-safe door?
Hello! Blake here from Tekta and today we’re answering the question, “What is a food-safe door?”
Doors installed in food processing facilities pose 2 significant risks to food-safety:
- Doors can harbour microbiological contaminants.
- They are potential sources of foreign body contamination.
To mitigate these risks, doors installed in food production areas should be Hygienically designed. Meaning that:
- Doors should be constructed from non-porous materials, like stainless steel and PVC, preventing the absorption of liquids and contaminants.
- They should have a smooth and seamless design with minimal ledges and recesses, to ensure the door is easy to clean.
- Doors should be constructed from materials that are resistant to corrosion, (particularly in wash-down areas).
To mitigate the risk of foreign body contamination, doors should be durable and impact-resistant. In busy factories, doors are subject to high-usage and potentially damage. Doors should:
- Be robust enough to with-stand the anticipated usage, and tested to a suitable number of cycles.
- Be finished in a way that will not crack or chip upon impact. Stainless steel (again) is a great example.
So, there you have it! Some simple pointers for what makes a food-safe door! If you’re involved in selecting doors for food production environments, reach out to the Tekta team today, we’re happy to help!
Did you know the Tekta range is available on NBS?