In 2011, brothers Eric and Ryan Jensen inadvertently killed 33 people nationwide. The dirty, hard-to-clean floors in their packing house contaminated the Colorado farmers’ cantaloupe with listeria bacteria. Almost 150 other people were hospitalized.
The tragic incident wouldn’t have happened if they’d used an internationally accepted, 12-step process designed to prevent foodborne illnesses: the Hazard Analysis and Critical Control Point (HACCP) management system. Developed in the U.S. in the 1960s to protect astronauts, the system can be used to create safety plans mandated by the Food Safety Modernization Act of 2010.
Since then, the automotive, aviation, chemical, cosmetics, and pharmaceutical industries have begun using the system to design, build, and maintain their manufacturing facilities. Along with food and beverage processors and manufacturers, these companies represent a significant market for contractors who specialize in concrete surfaces.
Next page: Concrete’s the right floor IF…