Food Facility Designer from California
Hello, I'm Kate, a designer with an architecture firm in Southern California. We specialize in food facilities, cold storage and processing. I stumbled across this forum trying to figure out USDA/SQF drainage requirements, and I'm hoping it can be a good resource for all the questions that frequently pop-up on how to design or retrofit buildings for food safety.
As a place to start, I'd really appreciate any suggestions for guidelines/manuals/codes to read that govern building design for food facilities. I'm familiar with the Calfornia Health Code, and I'm now looking at the SQF code. I've looked for information on USDA regulations, but they don't seem to publish anything comprehensive. What else can I be reading to improve my knowledge of food safety in the US?
Thanks, and nice to meet you all!
Welcome Kate!
You opinon here is valuable - in every factory I've worked at, there comes an expansion time, and then we have to call in experts like you.
Here's some light reading for starters-