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Food Industries Manual pp 557–573Cite as

Food Factory Design and Operation

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Abstract

The design of food factories is an aspect of the overall food production chain which is often overlooked and regarded as less significant than the more glamorous areas of new product development and sales and marketing. However, the food or drinks factory has a key role in determining the profitability and success of any food or drinks company. It is important to design a factory which is clean and safe in addition to producing a high quality product at a low cost.

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References

  • EHEDG (1992) A Method for the Assessment of In-Place Clean-ability of Food Processing Equipment, Document 2, Campden and Chorleywood Food and Drinks Research Association, Chipping Campden, Gloucestershire, GL55 6LD, UK

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  • ISA (1996) SP88-MES, Instrument Society of America.

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  • Mortimore, S. and Wallace, C. (1994) HACCP A Practical Approach, Chapman & Hall, London.

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Further Reading

  • Busvine, J.R. (1985) Insects and Hygiene, 3rd edn, Chapman & Hall, London.

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  • Codex Alimentarius Volume A (1988) Recommended International Code of Practice on the General Principles of Food Hygiene, FAO/WHO Food Standards Programme, Rome.

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  • Machinery Safety Directive, 89/392/EEC (1989), EDO, Commission of European Communities.

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  • EC Directives and Regulations and UK Acts and Regulations mentioned in the text may be obtained from Her Majesty’s Stationery Office, London.

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  • Jukes, D.J. (1993) Food Legislation of the UK, a Concise Guide, 3rd edn, Butterworth-Heinemann, Oxford.

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Author information

Authors and Affiliations

  1. Micron Laboratories, Luton, UK

    M. D. Ranken & R. C. Kill

  2. ArvaTec (UK) Ltd, Wantage, UK

    C. Baker

  3. Chemical Engineering Dept, Kuwait University, Kuwait

    C. Baker

Authors
  1. M. D. Ranken
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  2. R. C. Kill
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  3. C. Baker
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Editor information

Editors and Affiliations

  1. Micron Laboratories, Luton, UK

    M. D. Ranken  & R. C. Kill  & 

  2. ArvaTec (UK) Ltd, Wantage, UK

    C. Baker

  3. Chemical Engineering Dept, Kuwait University, Kuwait

    C. Baker

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© 1997 Chapman & Hall

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Ranken, M.D., Kill, R.C., Baker, C. (1997). Food Factory Design and Operation. In: Ranken, M.D., Kill, R.C., Baker, C. (eds) Food Industries Manual. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1129-4_17

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  • DOI: https://doi.org/10.1007/978-1-4613-1129-4_17

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8431-4

  • Online ISBN: 978-1-4613-1129-4

  • eBook Packages: Springer Book Archive

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