Starting a food production facility is an interesting process. A properly created room will allow you to work without interruptions, but there are many factors that must be taken into account. It is advisable to involve a person with extensive experience in such organizations in the construction.
Construction features
It is important to decide where to build the food processing plant. It is advisable to create a detached building that has an autonomous power supply, water supply and sewerage. You can, of course, conduct an industrial well to obtain drinking water, but this is costly and relevant only for large workshops. Consult in advance on the electricity, calculate the maximum power that is possible in a given location.
It is more convenient to locate the food shop on the same floor. All parts of the production are interconnected, it is very inconvenient to raise the workpieces or lower them down, so it is better to place everything side by side. The second floor is possible for the arrangement of offices and other administrative premises. A warehouse for raw materials and finished products is also needed. Depending on the materials, you can create storage in the basement, but don't forget about moving.
Each workshop should be equipped with a convenient access for freight transport. The correct location will allow cars to drive up at any time, but this is not possible everywhere. For example, in the central part of cities, very often large-sized cars can only move at night. At the same time, it is necessary to equip a loading platform in order to reduce the number of loaders.
Interior fittings and documentation
The food shop is most often trimmed inside with tiles or other material that is easy to clean. All surfaces can be washed, which is very convenient. But you need to take into account the specifics of production, so clarify the standards that are necessary for organizing your particular production. For example, a sausage shop and a winery are different premises. The first requires halls for cutting meat, preparing vegetables. The second also implies cellars, where the bottles will stand for the right time.
The equipping of the workshop is carried out in conjunction with the production technology. There is no single rule for how tables, sinks, and stoves should stand. The technologist will help determine the optimal location. This will take into account both the safety of production and its efficiency. The transition from one place of work to another for cooks does not have to be lengthy; minimizing energy consumption helps to improve the quality of work.
Before building a workshop, check what requirements are put forward in your region. The sanitary and epidemiological services usually provide the necessary standards. At the opening, a commission will definitely come, which will monitor the compliance of the premises with these requirements.
