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Guidelines for the hygienic design, construction and layout of food processing factories 2003


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Get factory layout right first time with the help of practical guidance form food and construction industry specialists

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

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