I have been asked by my Top management for setting up new laboratory at our new production facility. We are manufacturing dietary food supplements /food supplement for special dietary use in powder form.
I want to know is there any standard layout of food testing laboratory including microbiological lab as per USFDA.
I know little bit about how a food testing laboratory should be. I seek experts advice here on how a food testing laboratory should be? and what all the facilities (like air conditioning, compressed air, gas connection etc) required for the lab.
Thanks in advance
There are complete books on your overall objectives. Also several threads here on projects to (particularly) initiate in-house micro.labs; these tend to be pessimistic cost-wise, unless .......
The layout(s) will inevitably depend on what you want to do (eg sampling/analytical requirements), hpw much of it (eg volume/time frame/people/space/equipment/facilities) and at/within what cost.
Safety is a fundamental design factor. Local Regulatory aspects may be involved, eg handling pathogens.
Unless you have internal resources such as suitable, technically knowledgeable people, professional advice is probably mandatory.
No idea about USFDA but FAO some time ago published a typical layout/equipment requirements for a basic food micro lab.