Food plant design principles:
1, overall factory planning and design requirements of more stringent environmental impact. Such as: product verify the reasonableness of the production process, take full account of the level of cleanliness, people, materials, facilities, function, function of the region, the road on a combination of factors, such as food quality, safety and health. 2, plant design must be GMP-based food products, in accordance with the requirements of clean production, in order to guarantee product quality, reasonable arrangements for the plant in the function of the regional division and, configuration and air treatment systems to clean facilities and washing, disinfection facilities and so on. 3, food processing equipment and facilities to ensure product quality and stability of links. Selection of equipment and special equipment design and manufacturing, the design of a variety of pipeline installation, the installation of electrical systems design, and so must adhere to the principles of GMP food. 4, GMP and HACCP food in the implementation of one of the most important principle is that every link in the production of verifiable, so the design of the plant must be taken into production on-site quality control, record, alarm and analysis of the process parameters collection systems.
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