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Many types of facilities, including buildings in the food & beverage and pharmaceuticals industries, have exceptional sanitary requirements. The right choice of drainage and attention to proper engineering practices can help to mitigate different types of contamination and corrosion that can affect drainage systems in production facilities. Flooring poses a significant hygienic challenge to food and beverage processing facilities because it is where waste, humidity, and physical stress are most prevalent. Drainage system components and piping are installed in or below flooring, and it is often assumed that regular cleaning rids the systems of the types of biological contaminants that threaten food safety. Yet despite the well-intentioned efforts and maintenance protocols of food and beverage companies, contamination outbreaks continue and recalls occur all too frequently.

This session will look at ways that hygienically designed drainage systems and an informed selection of drainage products (properly specified, installed, and maintained) can help mitigate the risk of contamination and corrosion. It will also address ways that well designed and constructed drainage can be cleaned with minimal water use and production downtime.

Course Objectives:

• List the major causes and consequences of food contamination
• Identify the primary considerations when selecting drainage for an application
• Analyze and evaluate the performance of drainage materials
• Describe the unique advantages and benefits of a stainless steel drainage system
• Compare the cost effectiveness of cast iron and stainless steel drainage solutions

***0.1 ASPE CEU will be awarded after completion of all course components*** 

(Certificates will be issued within 72 hours after completion)