Guidelines for the hygienic design, construction and layout of food processing factories 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 identify and consider the many hygiene-related factors that need to be taken into account when designing, building or refurbishing food production premises.
This particular guide looks at the issues associated with building, adapting or refurbishing a food factory as a whole. In a step-wise manner, it addresses issues ranging from site location, estimating the size of the factory required and planning the flow of materials and people within the finished, working factory, through to developing the construction brief and considerations for undertaking the building work. Written with the close involvement of specialists from the food and construction industries, it provides practical guidance and essential advice to help food manufacturers and constructors to avoid costly mistakes by building it "right first time"
This guide complements Campden BRI's related publications Guidelines on the design and construction of floors for food production areas , Guidelines on the design and construction of walls, ceilings and services for food production areas and Guidelines for air quality standards for the food industry. This guideline is also available as an e-book from www.tsoshop.co.uk/bookstore.asp?FO=1324359