Food Processing Room Design

Room temperatures controlled based on process zones 5.

Food processing room design.

Hygienic design october november 2010 hygienic design of food processing facilities. These principles include cleanable surfaces accessibility for cleaning and inspection minimizing of hollow bodies absence of areas in which accumulations occur and compatibility of construction materials with product and cleaning compounds. Manufactures over 600 different line items including gourmet sauces soup bases pancake syrups flavorings extracts and food colorings. Started in 1938 as a fabricator of processing equipment for the california raisin industry the company has grown and diversified to where it now serves thousands of customers worldwide in the frozen canned fresh and dehydrated food markets and tree nut industry.

Felbro food products inc. Freezers refrigerators and coolers. Most food regulations require a two door separation between locker rooms or restrooms and food processing areas or food handling areas. When felbro acquired a new facility the concern for contamination and mold growth during the food processing development was high.

Applies to any renovations to an existing operating food processing establishment that will change the structural and equipment layout and or will. Room pressures controlled based on process zone 6. Clean room design and construction for food and beverage. Sanitary design principles applied to.

Permanent freezing and refrigeration rooms should meet the same sanitary construction and design criteria as other rooms in the food facility. Design lay out and construct food premises so that. Then the butchering turning those quarters into finished food for the table. Food manufacturing and packaging facilities must be designed to prevent cross contamination of products and eliminate the chance of bacteria growth.

By frank moerman m sc. Is a commercial establishment in which food is manufactured processed or packaged for human consumption. The first step in game processing is taking care of your kill in the field. Consumer demand for high quality fresh food continues to increase and as a result food processing companies must upgrade their facilities in order to meet or exceed their customer s expectations.

Doors walls ceilings designed to facilitate sanitary conditions. Planned accesses for sanitation access and maintenance access. Commercial manufacturing has undergone many changes over the years. The primary principles of hygienic design or sanitary design of food manufacturing equipment also apply to ahus and the associated ductwork.

Then you must keep it clean and cool before hanging it skinning it and quartering it. There is sufficient space to allow for good food hygiene practice in all operations as well as the carrying out of adequate maintenance.