In food and beverage production and storage facilities, a barrier system has to meet two requirements at once: physical protection against forklift and pallet truck traffic, and compatibility with the facility's hygiene procedures. A choice that misses either one leaves a real gap on site.
Why hygiene affects product selection
An HDPE-based flexible barrier surface does not hold dirt or moisture and is easy to clean — a practical advantage over steel or painted surfaces for the regular cleaning procedures of food facilities. For material details, see HDPE Flexible Barrier Technology.
A risk that overlaps with the cold chain
Many food facilities also run cold storage or cold chain operations — in that case low temperatures affect material selection as well, see What to Consider When Choosing a Flexible Barrier for Cold Storage.
Which risk is met by which product
Rack Protection Systems are considered for rack and storage area protection, Pedestrian Barriers for pedestrian routes in production and storage areas, and Bollards & Ground Barriers for general area demarcation.
Conclusion
The right barrier choice in a food facility meets impact protection and hygiene requirements together — both are assessed during the site survey.