{"id":2321,"date":"2022-06-08T15:38:38","date_gmt":"2022-06-08T21:38:38","guid":{"rendered":"http:\/\/www.ideafoodsafetyinnovation.com\/sitio\/?p=2321"},"modified":"2022-06-08T16:01:20","modified_gmt":"2022-06-08T22:01:20","slug":"consideraciones-para-el-diseno-y-construccion-de-pisos-en-plantas-de-alimentos","status":"publish","type":"post","link":"https:\/\/www.ideafoodsafetyinnovation.com\/sitio\/instalaciones-fisicas-de-planta-y-diseno-de-plantas\/consideraciones-para-el-diseno-y-construccion-de-pisos-en-plantas-de-alimentos\/","title":{"rendered":"Consideraciones para el dise\u00f1o y construcci\u00f3n de pisos en plantas de alimentos"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_row column_structure=\u00bb3_5,2_5&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>Como parte de las instalaciones f\u00edsicas de una planta de alimentos, el dise\u00f1o y construcci\u00f3n del piso es uno de los aspectos m\u00e1s importantes y tambi\u00e9n de mayor costo, pues es la estructura que sufre el mayor desgaste derivado del tr\u00e1fico, movimiento y vibraciones de equipos (montacargas, patines hidr\u00e1ulicos, carros contenedores), la exposici\u00f3n al agua y qu\u00edmicos, entre otros.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/06\/piso_01.jpg\u00bb title_text=\u00bbpiso_01&#8243; _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]En el dise\u00f1o del piso deben considerarse esencialmente tres aspectos: la preparaci\u00f3n del piso, el piso y su recubrimiento. Un piso con da\u00f1o contribuye a que se acelere su deterioro, dando como resultado un nivel de sanidad deficiente y condiciones inseguras de trabajo.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb|15px|0px|15px|false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_color=\u00bb#e4e5eb\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<strong>Normatividad en los pisos<\/strong>\n\nLa normatividad existente para las instalaciones de alimentos, como la NOM-251-SSA1-2009. Pr\u00e1cticas de higiene para el proceso de alimentos, bebidas o suplementos alimenticios, FDA Food Code Cap\u00edtulo 6 Instalaciones f\u00edsicas, entre otras, establecen disposiciones gen\u00e9ricas para las caracter\u00edsticas del piso dentro de la planta de alimentos. Estas caracter\u00edsticas son las siguientes:[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb|15px|0px|15px|false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb column_structure=\u00bb3_5,2_5&#8243; theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_color=\u00bb#e4e5eb\u00bb][et_pb_column type=\u00bb3_5&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>\u2022 <strong>Impermeables<\/strong>, no permitiendo el paso de sustancias o materiales del subsuelo hacia la superficie o viceversa.<br \/>\u2022 <strong>Homog\u00e9neos<\/strong>, de tal forma que los materiales mantengan una continuidad en sus caracter\u00edsticas a lo largo de toda la superficie.<br \/>\u2022 <strong>F\u00e1cil limpieza y sanitizaci\u00f3n<\/strong>. Su textura y composici\u00f3n deben permitir que estas actividades se faciliten y evitar la acumulaci\u00f3n de residuos.<br \/>\u2022 <strong>Resistentes a la carga<\/strong>. Deben ser capaces de soportar la carga y la intensidad de uso a la que estar\u00e1n sometidos derivado de las actividades propias del \u00e1rea.<br \/>\u2022 <strong>Lisos.<\/strong> Las superficies deben de estar libres de uniones y grietas. Las uniones en caso de existir, no deben ser mayores a 1 mm.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00bb2_5&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/06\/Piso-02.jpg\u00bb title_text=\u00bbPiso-02&#8243; _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; align=\u00bbcenter\u00bb width=\u00bb55%\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb|15px|0px|15px|false|true\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243; background_color=\u00bb#e4e5eb\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p>\u2022 <strong>Resistentes a las temperaturas<\/strong> propias del \u00e1rea y a las fluctuaciones que se puedan llegar a presentar.<br \/>\u2022 <strong>Resistentes a los productos qu\u00ed\u00admicos<\/strong> de limpieza, mantenimiento o escurrimientos propios del proceso de los alimentos.<br \/>\u2022 <strong>Con pendiente<\/strong> hacia el drenaje del 2% en \u00e1reas de proceso, que permita el desalojo y escurrimiento hacia el drenaje.<br \/>\u2022 <strong>Con uniones redondeadas o a 45\u00b0<\/strong> entre el piso y la pared.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Aspectos a considerar para la definici\u00f3n del piso<\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/06\/consideraciones-tabla-0001.png\u00bb title_text=\u00bbconsideraciones tabla 0001&#8243; _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb align=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][et_pb_text _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbcenter\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]<p><strong>Tipos de recubrimientos y caracter\u00ed\u00adsticas generales<\/strong><\/p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb sticky_enabled=\u00bb0&#8243;]Tanto las caracter\u00ed\u00adsticas enlistadas anteriormente, como las caracter\u00ed\u00adsticas a cumplir por normativa permiten elegir entre una gran cantidad de opciones en materiales, dise\u00f1os y presupuestos, en funci\u00f3n del tipo de producto, condiciones generales de la planta y presupuesto. A continuaci\u00f3n se describen las m\u00e1s utilizadas:[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px||false|false\u00bb custom_padding=\u00bb||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_image src=\u00bbhttp:\/\/www.ideafoodsafetyinnovation.com\/sitio\/wp-content\/uploads\/2022\/06\/consideraciones-tabla-0002.png\u00bb title_text=\u00bbconsideraciones tabla 0002&#8243; _builder_version=\u00bb4.17.4&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; global_colors_info=\u00bb{}\u00bb theme_builder_area=\u00bbpost_content\u00bb align=\u00bbcenter\u00bb sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Como parte de las instalaciones f\u00edsicas de una planta de alimentos, el dise\u00f1o y construcci\u00f3n del piso es uno de los aspectos m\u00e1s importantes y tambi\u00e9n de mayor costo, pues es la estructura que sufre el mayor desgaste derivado del tr\u00e1fico, movimiento y vibraciones de equipos (montacargas, patines hidr\u00e1ulicos, carros contenedores), la exposici\u00f3n al agua [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2330,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[33],"tags":[],"class_list":["post-2321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-instalaciones-fisicas-de-planta-y-diseno-de-plantas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - 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