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If you are in the food and beverage industry, you may already be familiar with how difficult it can be. Food and drinks are obviously stored to get consumed by customers, meaning they need to be safe with zero contamination. Even a single order of products going wrong can result in thousands of people becoming ill. This is where a professional can help.
The key to building the right food processing plant is hiring the right architect for the job. There are certain things a food plant must have to operate correctly that the average person may overlook. To learn more about the process and hire the right people, consult with food plant architects Stendel + Reich today.
Tips for building the best food processing plant
- Correct flooring.
You should look at industrial flooring solutions when building a food processing plant. You want to ensure the type of flooring you choose is completely smooth and devoid of cracks or the tendency to develop cracks. Cracks in the food industry are a big no since bacteria can easily develop in them. These bacteria can develop out of control and contaminate the food.
Even with smooth flooring, the surface should be cleaned regularly with antibacterial elements.
- Location.
One of the most important things to keep in mind when building a food processing unit is the location of the property. One general rule is that the location should not be very far from where the raw materials come from. Picking a location new to the farm or other sources will save you transportation costs and time.
Additionally, the location should be well within close proximity to emergency services, such as the hospital or fire station. Industrial properties have a risk of severe accidents, and it is important that the team can seek help immediately to take care of the issue.
- Designated cleaning stations.
Designated cleaning stations should be placed throughout the facility. These should include water hoses, mops, and other cleaning tools to immediately clean up accidental spills or leaks. A lack of cleaning stations can make workers feel lazy and procrastinate cleaning up and, thus, increase the risks of a hazard.
Workers can go cleaning throughout the day, prevent contamination and bacterial growth and minimize cleaning requirements later.
- A sensible layout.
Having a sensible layout is another critical factor in a food processing unit. The workers should be able to work easily, and the equipment should flow in the order of work. Employees should not have to waste time going back and forth between sections while working.
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