Abstract
The design of a food factory is normally subject to many constraints, which can rarely all be met. It is essential that the design team is provided with a clear and adequate brief to serve as a point of reference. An outline of the contents of this brief is presented. In order to generate a range of potential solutions for subsequent evaluation, it is advantageous to produce a concept design based on this document. General design aspects (e.g. the architectural style of the building) and other critical issues are then considered as are the advantages of producing a preliminary design. Aspects of the site development plan are then described and the detailed design of the factory considered. Topics addressed in the latter include, for example, movement of materials and people, storage facilities, factory layout, and other features, including utilities and services. The chapter concludes with a brief discussion of environmental considerations.
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Wallin, P.J. (2013). Design Principles. In: Baker, C. (eds) Handbook of Food Factory Design. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7450-0_12
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