Lecture 17 Sanitary Design and Construction Food Facilities

Lecture 17 Sanitary Design and Construction Food Facilities...

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STRESSES ON TODAY’S FOOD PRODUCTION 1. Increased reliance on minimally processed foods. 2. Emergence of new strains of food-borne bacteria/viruses 3. Longer production runs-less clean-up time 4. Consumer preferences for ready-to-eat foods 5. Growing number of people at high risk for severe or fatal food-borne illness 6. Allergens – The emerging concern
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6.8 Storm water system is properly designed and maintained to prevent standing water on the site poor design
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6.2 Landscaping and grounds are designed to minimize attraction and harborage of
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Unformatted text preview: insects and rodents trees too close perimeter rock is good roof sloped to provide positive drainage & roof drains properly spaced Intake Outlet Final Filter Bank Refrigeration Coils RTE Area Air Handling System Pre Filter Access Doors Fan Exhaust return air from RTE Area Outdoor make up air inlet Bird screen Drainage Equipment Edges Good design Poor design Overall Design Equipment floor supports should not be sites where soils can accumulate Overall Design...
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Lecture 17 Sanitary Design and Construction Food Facilities...

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