Not all processors have the luxury of picking a new property to build a food or beverage plant, but when they do, several factors affect sanitary design.
Starting with a clean slate is usually easier than renovating an older facility to catch up with food safety specifications as shown in the Food Engineering November 2014 article, “Renovate for the right reasons.” However, several considerations must be designed into a new plant to make it a food-safe facility. Your primary source for information should be an architectural and engineering company that understands the food and beverage industry and has successfully located and built new plants that meet today’s evolving food safety standards.