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.
Facility Design
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.
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Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937
