Designing A Facility Layout Plan.
Started by Charles Chew, Jun 16 2004 05:03 PM
Two segments of the wider industries namely, Meat base and Non-Meat Base.
Because of stringent pre-requisites and the nature of the product and its process, it is necessary to have foot bath facilities.
However, in a non-meat base facility, is foot bath a pre-requisite. I have come across cases where certain "authorities" had demanded for it when Aw and moisture content is a major issue to certain products.
In fact, foot bath is a source of bacteria itself if not properly managed and could this also means that foot bath should be removed even from meat base operations.
Good to know other's experience or comments on this issue.
Regards
Charles Chew
Because of stringent pre-requisites and the nature of the product and its process, it is necessary to have foot bath facilities.
However, in a non-meat base facility, is foot bath a pre-requisite. I have come across cases where certain "authorities" had demanded for it when Aw and moisture content is a major issue to certain products.
In fact, foot bath is a source of bacteria itself if not properly managed and could this also means that foot bath should be removed even from meat base operations.
Good to know other's experience or comments on this issue.
Regards
Charles Chew
Designing Sample Request Format
Need help on designing dossiers for Novel Food Authorisation in UK FSA
Designing Food Safety for Automated Warehouse
Requirements for designing a food safe area
Designing your own decision tree
Designing a shelf life study for raw meat product
Designing a Food Degree Programme
Designing a system based on BRC issue 6 standard?
Designing & Implementing a Robust Foreign Material Prevention Prog
Designing effective FSMS programs for GFSI schemes