Summary
Sanitary design and construction of food facilities is essential to maintain a hygienic operation. A sanitary design begins with a site free of environmental contamination such as polluted air, pests, and pathogenic microorganisms. Site preparation is necessary to attain proper drainage and the reduction of contamination from the environment. All portions of a food facility must contain smooth, impervious surfaces that discourage pest entry. An appropriate process design incorporates a flow that prevents finished items from making contact with raw materials and unprocessed products.
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(2006). Sanitary Design and Construction for Food Processing. In: Principles of Food Sanitation. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-25085-9_14
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DOI: https://doi.org/10.1007/0-387-25085-9_14
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