Building and refurbishing food production areas – new guidance from CCFRA

Building and refurbishing food production areas – new guidance from CCFRA

Two new guides from CCFRA will help food and construction companies' building or refurbishing premises to avoid costly mistakes with their hygienic design and construction and better assure the safety of their food products.

Produced with the close involvement of food and construction industry specialists, "Guidelines for the hygienic design, construction and layout of food processing factories" (CCFRA Guideline No. 39) looks at the food hygiene related issues associated with building, adapting or refurbishing a food factory as a whole, covering, for example, site location, estimating the size of the factory required, planning the flow of materials and people, and developing the construction brief. The accompanying "Guidelines for the design and construction of walls, ceilings and services for food production areas"(CCFRA Guideline No. 41) looks at the construction principles for walls,ceilings and utility services for food production areas, providing practical advice on construction of external and internal walls, preparation of backgrounds, movement joints, finishes, coving and protection, openings including doors and windows, ducts, ceilings, services and pest proofing.

Both guides are aimed at anyone considering building, renovating or refurbishing food production areas and complement CCFRA's existing guidelines on the design and construction of floors for food production areas and guidelines for air quality standards for the food industry.

Further details are available from Mrs Sue Hocking, Publications Officer,CCFRA, Chipping Campden, Glos. GL55 6LD. Tel: +44(0)1386 842225.