Design & Management Of Food Plant Premises - Part I

Hi, I thought, you are in sense about food safety now, how it manage? What are the reasons for food poisoning? Are they severe to us?.....There are a lot of senses merge with those. If you could not sense yet these, go and read How To Save Our Lives By Food Safety. So you know, food hygiene is also most important factor with that. It should be planned and never  occur automatically. That planning process would begin before the building plan is drawn for the constructions. It may be food factory, shop, hotel, restaurant or a house kitchen. That planned hygiene process has economical  value. The basic design features of the plan which should be drawn to easily accessible for clean of premise and equipments' surfaces without angles or edges. These installation process   should be organized according to standard procedure.

There was an American scientist called "W.E.Deming". He had explained about a model of control cycle for any organizing process such as, design and management of premises. It is PDCA cycle. P mean PLAN, D means DO , C means CHECK and A means ACT. You can use that model for here to design your premises. 

There should be the hard surfaces for all used areas of outside the premises. As well as, dust free and properly drained surfaces are the requirements. They may be walking ways, parking areas and store areas, etc. Unused areas or rooms have identified with plans, never used for dumping unnecessary garbage. As I said earlier, there is a standard procedure to follow when design and management of food plant premises. Most of people are complying with those around the world. They are also following these before them become stars. But, now they are popular standard food companies around the consumers. You never forget, consumers are the your best profit. And you always plan according to customer satisfactions and delightful requirements. Here, I'm trying to explain those features of the standard procedure one by one in simply way, easy to understand all of you. Design of kitchen or premise is consisting of standards requirements as follows. These specific conditions should be satisfied where necessary to protect the safety and suitability of food.

Surrounding Area 
Site boundaries to be clearly defined, fenced and secured if considered appropriate, free of potential harborage for pests and adequately drained. There must be reasonably clean, free from odours, smoke, dust or other contaminants. Potential sources of contamination need to be considered when deciding where to locate food establishments, as well as the effectiveness of any reasonable measures that might be taken to protect food. Buildings should not be located anywhere, after considering such protective measures, it is clear that there will remain a threat to food safety or suitability. It should normally be located away from environmentally polluted areas and industrial activities which pose a serious threat of contaminating foods, areas subject to flooding unless sufficient safeguards are provided, areas prone to infestations of pests, and areas where wastes, either solid or liquid, cannot be removed effectively. Continue........Design & Management Of Food Plant Premises - Part II