I. Site Selection of Food Factory
(1) There are no pollution sources such as livestock and poultry farms, slaughter and processing plants, livestock and poultry trading places and hospital garbage yards, sewage treatment stations, sewage ditches, etc. around the plant area. It is required to be in areas with low dust and bacterial concentration in the atmosphere, no harmful gases and good natural environment.
(2) Far away from places prone to dust and harmful gases such as mines, railways, airports, transportation highways and freight yards, and away from residential areas, schools and public entertainment places; (Clean workshops should not be less than 50 meters away from "about 800 vehicles per hour" such as main roads of municipal traffic.
(3) The plant site is best in the flat area, or in the place with slight slope, but it can not be built in low-lying areas; and (4) the location of the plant should be in the place where the transportation is convenient and the municipal utilities such as water, electricity and gas are well-equipped.
2. Water source requirements: Require adequate water source, water quality must meet the national drinking water standards;
3. Site selection requires environmental assessment and approval by environmental protection departments, and environmental assessment reports issued by the government.
2. Layout design of food factories
The processing workshop of food workshop is mainly composed of steel concrete or brick structure. According to the specific production process, the production workshop is designed to meet the demand. The layout of food workshop processing workshop should be reasonable, not only to facilitate the production of each link, but also not to neglect health and safety control, to prevent pollution in operation. The following picture is a plan designed by Kanghe Food Company for reference only. If you need to customize your purification workshop, please call for details.
1. Process Principles
Plant layout should first meet the requirements of production process, that is, the whole plant process should be smooth, from the previous process to the next process, transport distance should be short and straight, as far as possible to avoid roundabout and round-trip transport.
2. Economic Principles
The production process is an organic whole, which can only be carried out smoothly with the cooperation of various departments. Among them, the basic production process (product processing process) is the main body, and the production departments closely related to it should be as close as possible to it, such as the auxiliary production workshop and the service department should arrange around the basic production workshop. On the premise of meeting the technological requirements, the layout scheme of minimum transportation volume should be sought, and the land area should be fully utilized.
3. Principles of Safety and Environmental Protection

Plant layout is also conducive to safe production, physical and mental health of workers, adequate fire safety facilities, the layout of production departments to meet environmental requirements, but also three waste disposal measures and so on.

3. Decoration Requirements for Food Purification Workshops
1. About Ground, Wall and Roof
The floor of the purification workshop should be paved with anti-skid, strong, impermeable, easy-to-clean and corrosion-resistant materials. The floor surface of the workshop should be flat, water-free, impact-resistant, water-resistant, heat-resistant and acid-alkali-resistant. The epoxy self-leveling floor is very suitable for the floor of food factory workshop. It has such characteristics as anti-skid and wear resistance, weak acid and alkali resistance, beautiful dust-proof, various colors, seamless overall, easy cleaning, easy maintenance, economical construction cost, convenient maintenance and short construction period, so it is very suitable for the workshop of food factory. The interface between the wall and the ground is diffuse and curved, and there is no dead corner. For the workshop which often produces water vapor and oil pollution, it is better to paste the whole wall with white tiles. The roof should be waterproof and leaky, the surface of the ceiling should be bright and clean, painted with anticorrosive paint, and the slope should be appropriate to avoid condensation droplets feeding bacteria. Tag: Design
2. About doors and windows
Food production workshop should have special entrance for people, goods, machinery and equipment. Doors, windows and skylights should be strict and not deformed.
3. On Water Supply and Drainage Facilities
The water supply pipe for production in food workshop should be made of rusty pipes, and the water supply pipeline should be unified as far as possible. Workshop drainage ditches should be paved with smooth surface and impermeable materials. No bumps and cracks should occur during construction, and 3% inclination should be formed to ensure smooth drainage in the workshop.
4. On disinfection and sanitation facilities:
According to the number of people in the workshop, the changing room, shower room, hand washing and disinfection facilities, toilets and so on should be set up reasonably. The tap should choose non-manual switches such as pedal type, elbow type or induction type.
5. On Temperature Control Facilities
The GMP standard of food factory workshop requires air conditioning system. For perishable meat, protein and so on, special temperature and humidity should be achieved in the production process. In summer, the processing workshop of meat and aquatic products should not exceed 15 ~18 C, and the salting workshop should not exceed 4 C.
6. About ventilation and lighting
Purification workshop should have good ventilation conditions. If natural ventilation is used, the ratio of ventilation area to surface area of purification workshop should be no less than 1:16. If mechanical ventilation is used, the ventilation rate should be no less than 3 times per hour, and mechanical ventilation should be used. The direction of air flow in purification workshop should be from clean area to non-clean area. In self-lighting purification workshop, the ratio of window area of purification workshop to that of purification workshop should be no less than 1:4. The illumination of the working table in the food factory purification workshop should not be less than 220 Lux, the other areas of the workshop should not be less than 110 Lux, the illumination of the working table in the inspection workplace should not be less than 540 Lux, the illumination of the light inspection point of bottled liquid products should reach 1000 Lux, and the light should not change the true color of the processed products. Workshop lamps and lanterns must be equipped with protective cover.
7. Temperature Control Facilities
The workshop for processing perishable and perishable products should have air conditioning facilities. The temperature of meat and aquatic products processing and purification workshop should not exceed 15 ~18 C in summer, and the temperature of meat products curing room should not exceed 4 C. Tools and equipment: The equipment and tools used in the process of processing, especially the mechanical equipment contacting food, operating table, conveyor belt, pipeline, basket, tray, cutter and other tools, should meet the following requirements: non-toxic, non-polluting products; corrosion resistance, not easy to rust. It is not easy to aging and deformation; - easy to clean and disinfect; - the hose used in the workshop should be made of materials that meet the requirements of relevant food hygiene standards (GB11331-89).