1, workshop layout:

In any food factory in purification workshop, the first problem is the layout design of the workshop. General food factory clean workshop can be roughly divided into three areas: general operation area, quasi-clean area and clean operation area. The design difficulty lies in that its layout should not only facilitate the mutual connection of all production links, but also facilitate the sanitary control of the processing process and prevent cross-contamination in the production process.

2, the structure of the workshop:

The structural design of workshop purification in food factory should meet the special requirements of specific food processing. The structure is generally reinforced concrete or brick, which should be adjusted according to the needs of different products.

3. Workshop floor, wall, top surface, doors and windows:

The level of the whole floor of the workshop is slightly higher than that of the factory. The floor of the workshop should be flat, without water accumulation, and the edge should have a slope to facilitate drainage. The floor of the workshop is made of non-slip, solid, waterproof, easy to clean and corrosion-resistant materials.

4, water supply and drainage facilities:

The workshop drainage ditch shall be paved with materials with smooth surface and no water seepage. There shall be no unevenness and cracks during construction, and a slope of 3% shall be formed to ensure smooth drainage in the workshop. The water supply pipe for purifying production water in the workshop of food factory should be made of pipes that are not easy to rust to ensure water safety. Water supply pipes should be unified as much as possible.

5. Temperature control facilities:

Perishable products processing workshop should have air conditioning facilities, and the temperature of meat and aquatic products processing workshop should not exceed 15℃~ 18℃ in summer, and the temperature of meat curing room should not exceed 4℃.