![]() Key Factors to Consider in a Food Factory Layout Design So, developing a layout like this, what are the key considerations? Ferguson Plarre Baker completing standard work in a well layed out and organised production kitchen. Large amounts of packaging are often used which is bulky to transport and store – Keep in mind how much stock you need on hand to be able to produce your products and fulfill customer orders.Segmentation Upstream processes – often involve batch production of base formulations that are then packaged and segregated into many different flavors, colors and packaging variants. ![]() Often processes in food factories are “machine driven”, meaning that the rate of production is determined by the cycle time of key machines rather than the rate at which people work. Your machinery is the driver of production – Food factories tend to be automated, especially in upstream processes.This, along with other factors such as taints can lead to food factories being segregated in to distinct rooms. Segmentation of processes is important – Some processes, such as secondary packaging, may be performed in an open warehouse, while others need to be in high grade clean room environments with strict entry requirements.Food factories have to comply with GMP, HACCP, Allergen and other food safety standards – As a result, different standards of hygiene and food safety risk management are needed for different stages of the process.These factors also apply to beverage factory layouts and pharmaceutical factory layouts. There are several factors that make food factories different and these impact on food factory layout design. Ferguson Plarre Bakehouse bakers working in a sterile working environment. Tim McLean – Managing Director will talk about the secrets to food factory layout design.
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