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Guidelines for the Hygienic Design, Construction and Layout of Food Processing Factories: 39

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Description

This guideline has been created to help food and construction industry personnel to identify and consider the main hygiene-related factors that need to be taken into account when designing, building and refurbishing food production premises. It draws on the combined expertise of food manufacturers, construction professionals, food factory service providers and insurers to provide a harmonised approach to factory design. Taking a systematic approach, the guideline considers a wide range of key factors including building siting and construction, segregation of work areas to control hazards, the flow of raw materials and product, and the movement and control of people.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
01 January 2003
Listed Since
23 December 2008

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