When it comes time for a processor to renovate or build a new facility, there is excitement in the air. The anticipation is understandable, as business leaders make plans to increase production and grow the business in new ways. However, as much as one might be tempted to jump into pouring concrete and putting up walls, there are food safety and hygiene considerations that must be made in the design phase. Taking that extra time early on will result in a plant that better lends itself to hygienic production.
Greg Marconnet, vice president of the Food & Beverage Group for the architectural design firm of Mead & Hunt, says that there are four steps to the life-cycle of a plant: Plan & Build, Installation of Equipment, Operation, and Update of the Plant.