Plant construction based on plant sanitation procedure

Plant construction based on plant sanitation procedure
Food manufacturing plants are best constructed of brick or concrete, since wood is difficult to maintain in a clean and sanitize condition and is more vulnerable by rodents, birds and other pest.

If the plant is constructed of wood, the foundation should be “rat trapped” (constructed of cement to a distance of several feet below and above the ground).

The walls and roof junction of the food plant should be weather proof and impenetrable by insects.

In food processing or utensil washing areas, the junction of the wall and floor should be curved and have no angled corners, in order to facilitate cleaning.

Window ledges should be slanted to prevent their use by personnel for storage of raw materials.

The floor should be made of acid resistant unglazed tile or of epoxy resin material, an epoxy tile ground laid on cement, for instance.

The floor should be sloped to drains so that water does not accumulate.

A cement surface is undesirable, since it tends to became pitted, leaving areas where water and food scrapes accumulate and where bacterial may grow to large numbers, thus becoming sources and bacterial contaminated putrid odors, as well.

The walls should be covered with glazed tile at least up to distance of splash height, in order to facilitate cleaning.

Raw materials should be separated from areas producing the finished product by a solid nonleaking wall (no opening, no doors) or by using separate buildings. The boiler room must also be separate and closed off.

Each entry ways to the area producing the finished product should be equipped with a shallow pan containing a disinfectant, so that those who enter the area must step onto the pan, thus disinfecting their shoes or boots.
Plant construction based on plant sanitation procedure