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Food safety is vital for consumer confidence and the sanitary design of food processing facilities is central to the manufacture of safe products. This book provides an essential overview of hygiene control in the design, construction and renovation of food processing factories. Opening chapters consider the business case for hygienic facilities design and the requirements of different stakeholders. Following parts then focus on site selection and plant layout, external and internal sanitary plant design, considerations for high hygiene zones and cleanrooms and the management of building work.
Table of Contents
Business case assessment and design essentials for food factory building projects Determining equipment and process needs and how this affects food factory designPART 1 REGULATORY ISSUES AND RETAILER REQUIREMENTS: EU food hygiene law and implications for food factory design; Regulations on the hygienic design of food processing factories in the United States; Regulation
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