John, in addition to the book mentioned by Rick Stier, check out some of the
sanitation standards referenced on SeafoodNIC at:
http://seafood.ucdavis.edu/sanitation/sanitat.HTM.
I haven't seen any generic designs for factory layout, but in general the
"ideal" is obviously a linear one where the raw material comes in one end
and the finished product comes out the other. This is an especially useful
concept with cooked-ready-to-eat products where cross contamination is a
potential problem. Fish smoking ovens for instance, can be designed so that
raw salted fish goes in one side and finished product is removed on the
other with no easy access from the raw preparation area into the finished
product packaging room where a slight positive filtered air pressure can be
maintained and floor drainage can be isolated. The "ideal" layout may not be
cost effective but it is a good place to start.
Ken Hilderbrand
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of John Ryder
Sent: Thursday, October 05, 2000 6:05 AM
To: 'seafood@ucdavis.edu'
Subject: Factory designs........
Dear Seafood Listers
I am getting more and more requests from our member countries (Central and
Eastern Europe) about factory design - generic ones for a variety of fish
products.
Rather than reinvent the wheel, do any "standard" factory designs exist
(electronically), say for a simple primary processing factory including
freezing, a smoking operation and a cannery. That would cover a large
percentage of the factories in the region. I know this is a bit like asking
how long is a piece of string, but before I start to rough out some designs
as guidelines, I felt I should ask you all.
Regards
John Ryder
John Ryder
FAO EASTFISH, PO Box 0896
2100 Copenhagen, Denmark
Tel: +45 3546 7136 (Direct)
Fax: +45 3546 7181
www.eastfish.org <www.eastfish.org>
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