Fundamentals of production shop design
Quality management applied to the design of a food production facility
Article REF: F1250 V2
Fundamentals of production shop design
Quality management applied to the design of a food production facility

Author : Marie-Madeleine RICHER

Publication date: December 10, 2009 | Lire en français

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2. Fundamentals of production shop design

They are essentially governed by the application of the Hygiene Package. The choice of means is left to the professional, provided that he/she implements the methods recommended to achieve this: compliance with good hygiene practices, HACCP, traceability. Certain measures are also recommended to help achieve these results.

2.1 Product or process-related elements

The type and number of products to be manufactured determine the size and complexity of the premises. For each product manufactured, descriptions of the process and equipment used are essential to define the requirements needed to run the production unit.

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