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Requirements and Structural Layout of Food Clean Workshop

Apr 20, 2019

First of all, the area of food cleaning plant should be able to meet the actual production requirements, and ensure that the layout is reasonable and the drainage is smooth. At the same time, the floor of the food cleaning plant is constructed with anti-skid, strong, impermeable and corrosion resistant materials, which are flat, free of water accumulation and clean.


Secondly, the problem of drainage should be taken into account. It is usually required to install drainage facilities at the outlet of the food cleaning plant and the areas connected with the outside world. The ventilation places are equipped with anti-rat, anti-fly and anti-insect facilities. Workshop walls, ceilings and doors and windows are constructed with non-toxic, light-colored, waterproof, mildew-proof, non-peeling and easy-to-clean materials. Corner, ground angle and top angle should have radian (radius of curvature should not be less than 75 px).


Third, the operating platform, conveyor belt, transport vehicle and the tools used in the food cleaning workshop should be made of safe, non-toxic, corrosion-resistant, rust-free, easy to clean and disinfect, and solid materials. At the same time, a sufficient number of hand washing, disinfection, hand drying equipment or supplies should be installed in appropriate places. The tap should be a non-manual switch.


Fourthly, according to production needs, there should be disinfection facilities for shoes, boots and wheels at the entrance of food cleaning plant. There should be a dressing room connected to the workshop. According to the needs of product processing, bathrooms and showers connected with workshops should also be set up.


Usually, steel-concrete or brick structure can be used in the workshop of food cleaning workshop, and its structure layout can be reasonably designed according to the requirements of processed products. Workshop space should be suitable for production. Generally speaking, the per capita area (except equipment) of the processing staff in the production and purification workshop should be no less than 1.5 square meters.


In addition, the height of the production workshop of the food clean workshop also needs to be reasonably arranged. Moreover, the sanitary facilities of the processing area and the workers in the food cleaning workshop, such as the dressing room, shower room and toilet, should be constructed as a joint structure.www.wxrfcleanroom.com