Hi Everybody,
I am newly registered here and I am here to seek some advice.
My family own a traditional Chinese Pastry shop in Malaysia. We are moving away from the open sweaty kitchen concept with a view to seek HACCP certification in 2-3 years. Right now we are planning to mechanized our operations and I would be glad if experience form members here can give me some advice or comments.
For my steaming process (100C), my fabricator told me that food grade plastic steaming trays are acceptable but stainless steel is preferred. I would like to reuse the food grade plastic trays that I am currently using. Is it OK.
The new process is entirely enclosed except at certain areas like packing. Is it alright if I compartmentalized only these areas and leave the other areas open (but still within the factory building).
We operate in an industrial area where the buildings are designed more for manufacturing - with more than 20 feet high roof and vents for ventilation. Is it compulsory to have false ceilings as advised by some?.
I shall be grateful for any help or advice as at present its too premature to engage a consultant.
Thanks in advance.
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