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Building Insurance Goes Sky High for Food Manufacturers

Background

A food manufacturing company in London contacted The Food Club Help Line  for names of insurance brokers. Their insurance company was asking for a 1000% increase in the building insurance premium AND they were being given a month’s extension to the current contract to either pay the increased premium OR comply with requirements laid down by the insurance company.

The Insurance Companies wanted all polystyrene and polyurethane, used as insulating material for walk-in chill units and cold stores, removed because

a)  it was considered a very high fire risk

b)  firemen will not enter a building if these materials are present

After the extension period they would withdraw cover unless one of the two actions were taken.

For most food companies a one month notice period is unrealistic to replace cladding of this nature.

Current Situation

In most of the food industry composite panels with a core made of polystyrene and polyurethane is used as insulating material for walk-in chill units and cold stores. These materials have been approved for use by the Building Regulations for the last 15 years and often composite panels are used in the construction of the building.

Findings

1.  A number of Food Club members confirmed that the situation, as described above, was correct.

2.  The general increase in the premiums was about 300%.

3.  Some insurance companies would not quote food manufacturers.

A Solution

A solution is to replace all the insulation material with less ‘risky’ material such as rockwool or mineral wool. However, this material is three times more expensive and appears to be only satisfactory for chill units. Its insulating properties do not appear to be high enough for cold stores.

The cost of the replacement is tremendous because of the cost of labour which has to work when the factories are not producing, usually on a weekend.

There appears to be only two manufacturers of rockwool panelling in the UK, one in Bristol and one in Cardiff, and supplies may be difficult to obtain.

Why the Increases on this Scale?

There are a number of factors:-

1.  The insurance companies in the UK have not being making any money in the last five years. They survive by placing the premiums on deposit with the banks or investing in the stock market. Since bank interest rates are low and the stock market is down the net effect is that they have not been profitable in recent years.

2.  Over the last three years the number of major insurance companies operating in the UK has dropped from about 18 to eight through amalgamation and takeovers.

3.  One UK insurance company was quoting prices below the others and this kept the ‘book price’ down. (The book price is a listing of the prices that the  Independent Insurance Co Ltd feels are realistic for various types of risk and which they then negotiate from depending on the size and type of client). The ‘low price’ insurance company went into liquidation and the industry was expected to bring premiums up to the book price within 3-4 years. This has not happened due to the Sept 11th incident.

4.  The insurance companies offset their risks through the re-insurance market. They pay a premium to the re-insurers for this facility. However, the re-insurers have been hit with claims totalling $20 billion for the aftermath of Sept 11th. This is the largest claim ever and 10 times larger than the previous largest which was Canary Wharf. The re-insurers have increased their premiums by up to 500%. If the insurance companies do not pay the premium  required by the re-insurers they must cover the risk themselves. However, they can only cover so much risk before they over extend themselves. The net result is that companies, and sectors, which are classified as high risk can not get insurance or, if they can, only at greatly increased premium rates.

5.  The food manufacturing industry is perceived as one of the highest risk sectors.  Appendix 2 lists fires in the food manufacturing sector.

6.  A major fire in a bakery in the NW of England last year claimed the lives of several firemen when the building collapsed. Now the fire brigade will not enter any building which is known to be constructed of composite panels with a polystyrene or polyurethane core. This means that often the centre of the fire can not be tackled and even more fire damage is done.

7.  The increased premiums not only affect food companies with freehold properties. Landlords who rent out property to food manufacturers may also have to pay increased premiums and these will be passed on to tenants in the form of increased rental charges.

8.  Insurance brokers and agents for insurance companies now inspect food premises. If there is any cladding material present they wish to know what type of material it is. If this can not be determined, eg from records or from the construction company, then they assume the worst.

9.  Cladding is often open at the top and the bottom. The bottom is usually bonded to the floor and the top forms part of the support structure for the roof or ceiling of the unit. This too is usually bonded, so why the risk? If the bonding or the cladding is damaged and weakened then the fire resistance is reduced. If the polystyrene and polyurethane catches light then it spreads in a matter of a few minutes. Poisonous gases and plumes of dense black smoke also result.

10.  The official description for this type of cladding is 'sandwich panels or composite panels'.  The Home Office Fire Research and Development Group have published an informative report and some key points are listed in Appendix 3.  

11.  The Loss Prevention Certification Board produces a Red Book.  Part 1, Sections 2.2 & 2.3 lists approved suppliers of composite wall and roof materials. See Links.                                                                         

12.  A series of links can be found in Appendix IV.             

Current Practical Advice

1.  All new walk-in chill stores and cold stores should not be clad with polystyrene or polyurethane cores.

2.  Advice should be taken about cladding new walk-in chill stores and cold stores with polyurethane.  However, it is likely that this will not be encouraged.

3.  Walk-in chill stores and cold stores currently clad with polystyrene should be re-clad with other material.

4.  Advice should be taken with regard to the need for walk-in chill stores and cold stores currently clad with polyurethane being re-clad with other material.

5.  Try to increase prices to recover the costs – this is extremely difficult in the current climate.

Other Considerations

The food sector may not be the only sector affected. Any sector that has storage facilities for food, either walk-in chill units or in deep freezers, could feel the effects. As a few examples – chill and frozen wholesalers/distributors; hotels; restaurants; shipping; trains; chill and frozen hauliers; hospitals; prisons; works canteens; supermarkets; butchers shops; fish mongers etc.

Appendix I

Known Actions By Some Food Manufacturing Companies

  1. A bacon manufacturer in East Anglia has replaced all the cladding to enable them to obtain insurance.
  2. A ready meal manufacturer in London is rumoured to have spent £400,000 in replacing cladding.
  3. A major sandwich manufacturer in London is paying the increased premiums.
  4. A sizeable ice-cream manufacturer in London is paying the increased premiums. They can’t afford the time needed to shut down and replace the cladding on their cold stores.
  5. A major national dairy company is replacing all their cladding.

Appendix II

Fires in Food Processing Establishments

Information abstracted from the Home office Report - ‘Firefighting Options for Fires involving Sandwich Panels’

Year Location Operation Notes
  Crewe cold store Electrical fault in cable at base of sandwich panel
  Wolverhampton poultry processing Black smoke so thermal imagers used
  Hereford meat pie factory  
1989 Milton Keynes meat processing  
1991 Pontefract extension to cold store  
1991 Uckfield poultry processing 3 firemen injured
1992 West Lothian food processing  
1993 Hereford chicken processing 2 firemen died. Fallen debris hampered rescue
1993 Abergavenney poultry processing  
1994 Buckingham abattoir fire in cutting and boning room.
1995 Mid Glamorgan food processing.  
1995 Norfolk internal cold store.  
1995 Hull yorkshire pudding factory 14 firemen suffered exposure to ammonia
1995 Uckfield poultry processing  
1995 Falmouth meat processing fallen panels blocked access
1995 Durham bakery panels collapsed
1996 Shropshire creamery  
1996 Dunstable food processing disused
1996 Truro fish processing smoke affected brigade personnel
1996 Chippenham food processing  
1997 Aylesbury food processing  
1997 Sittingbourne chilled fruit store  
1998 Southall, London food processing  
1998 Northern Ireland pig factory panels - mineral wool survived, polyurethane failed
1998 Wiltshire salmon processing falling panel caused injury to fireman
1998 Norfolk chicken processing  
1998 Inverness salmon processing  
1999 Park Royal food processing  

Appendix III

Key Points - the Home Office Fire Research and Development Group Report ‘Firefighting Options for Fires involving Sandwich Panels’

1.  Fires involving sandwich panels present a special problem which is primarily one of speed of the fire development, spread of the fire and the general build-up of dangerous conditions in a building containing sandwich panels.

2.  The fire at Sun Valley Poultry in Hereford in September 1993, in which two fire-fighters died, focused attention on the use of these panels and their particular behaviour when involved in fire.

3.  Sandwich panels are elements comprising an insulating core within an outer skin. They are used for both the outer envelope of light weight buildings, or to create partitions within a building. Panels are typically about one metre wide and may be over 10 metres long. The cores are mostly of non-combustible mineral wool, combustible expanded polystyrene or polyurethane. They are usually steel faced. One of the biggest users of such panels is the food industry. Here the skins are often coated to provide a food safe surface that can be frequently washed down with water sprays. For day to day use, maintaining conditions in which food may be handled safely is the over-riding consideration for owners of such stores and factories. Fire safety is of lesser importance, if it is considered at all. The partition ceilings may create a large undivided roof void which is sometimes used to house plant machinery, such as ventilation equipment.

4.  The generic term 'sandwich panel' is mostly used to refer to those composite panels which are assembled in a factory. Those which are assembled or finished on site may have very similar characteristics but will be identified explicitly where appropriate. The industry produces many types of sandwich panel but concerns have centred on those with metal skins containing one of the three main cores; generally 50mm to 200mm thick:

a)  mineral wool - a non-combustible fibrous material,

b)  expanded polystyrene - a thermoplastic material made from the styrene monomer expanded to form a cellular structure; typically pure white in colour, it softens and melts on heating often before ignition. Extruded polystyrene foam is typically blue in colour (sold under the trade name of Styrofoam),

c) polyurethane - a thermosetting material made by mixing two components, typically yellowish/brownish/pinkish in colour, which will char on heating and could undergo flaming combustion if sufficiently heated.

Other types, which appear to be less commonly used, are polyisocyanurate and phenolic composite foams. Glass fibre is also used as an insulation material.

5.  The greatest fire risks are from expanded polystyrene,  polyurethane and polyisocyanurate.

6.  Fires involving sandwich panels are fires of a building not fires in a building

 

Appendix IV

Links

www.abi.org.uk Association of British Insurers
www.abe.org.uk Association of Building Engineers
www.biba.org.uk British Insurance & Investment Brokers Association
www.bre.co.uk Building Research Establishment
www.cila.co.uk Chartered Institute of Loss Adjusters
www.the-fic.org.uk Fire Industry Confederation
www.fire.org.uk FireNet International
http://www.fire.org.uk/advice/industry.htm FireNet International
http://www.fastguides.co.uk/about-us.htm Hascombe Enterprises Limited
www.safety.dtlr.gov.uk/fire/fepd/frp/frdgrep/pdf/rr399.pdf Communities & Government: Fire and resilience
www.thefpa.co.uk The Fire Prevention Association
www.brecertification.co.uk/lpcb/lpcb.html The Loss Prevention Certification Board
www.brecertification.co.uk/pdf/Part1.pdf The Red Book - Building Products
 ppendix V

Insurance Brokers that may be able to Help Please click here

 

 

Advice and Assistance is free to Paid Up Members of The Food Club

The Tel/Ansaphone Number is (020) 8868 0113

or E-mail:- foodieuk*aol.com

 
 

Posted by Douglas Brown, Senior Consultant, BFL Consultants

& Technical Adviser to The Food Club

 

 

Last updated 9 March 2010