PLACEMENT OF EQUIPMENT IN FACILITIES March 1, 2021 All food processing equipment is positioned away from adjacent walls or other obstructions at a minimum 3 feet to allow for cleaning and inspection. Read More »
HYGIENIC FACILITY DESIGN March 1, 2021 Facility design defines hygienic zones and dedicated entry points with hurdles to sensitive processing areas. Proper mitigation steps are identified and implemented for all points of entry into processing areas. Read More »