Factory Layout

Abstract

In the previous chapter criteria for the design and construction of food factories were reviewed. In this chapter the food itself is considered in relation to the factory environment and through the various stages of production. This involves the overall flow of food materials starting with reception and storage, continuing through the processing and concluding with storage of the final product. In addition, an assessment is made of how different departments within the factory are best arranged. Obviously any design plan will depend partly on what is being produced but the demands of good hygiene as well as production efficiency do impose constraints on the juxtapositioning of the various processing departments as well as on other areas of work. The earlier plea for flexibility in factory design should not be forgotten however.