Guidelines for the design and construction of walls, ceilings and services for food production areas 2nd Ed 2003
Good hygiene is essential in preventing end-product contamination. It covers everything from good hygienic design of food production areas and processing equipment to understanding the benefits and limitations of specific hygienic practices before, during and after food production. This guide is one of a set, which has been produced to help food and construction industry personnel to identify and consider the many hygiene-related factors that need to be taken into account when designing, building and refurbishing food production premises.
This particular guide looks in detail at walls, ceilings and utility services in food production areas. Written with the close involvement of the food and construction industries, it provides detailed practical advice on construction of external and internal walls, preparation of backgrounds, movement joints, finishes, coving and protection, openings including doors and windows, ducts, ceilings, services and pest proofing. It is intended as a practical guide for anyone considering building, renovating or refurbishing food production areas. Softcover - 90 pages
It complements Campden BRI's related publications Guidelines on hygienic design, construction and layout of food processing factories (Guideline 39), Guidelines on the design and construction of floors for food production areas (Guideline 40) and Guidelines for air quality standards for the food industry (Guideline 12).