Plant layout plays a very critical role in production planning and plant efficiency. Proper planning for the dairy manufacturing plant (or any other food manufacturing plant) will not only increase efficiency but quality as well.
Given that quality is the number one prerequisite for any food manufacturing plant, it is very critical to ensure that the plant and equipment facilitate the required quality as much as possible.
In fact, the architectural design should take quality, functionality and safety into consideration among the many other aspects of consideration.Architectural design should take quality, functionality and safety into consideration. #foodplantdesign #foodplant Click To Tweet
Food safety is a building block for food quality assurance. Given the nobility of the functions of a processing facility, it is important to assure high standards of safety.
Negligence in terms of quality in a manufacturing plant would put many lives at risk. This is due to the direct impact of the products that come from these processing lines.
The layout of the food manufacturing plant plays a key role in quality assurance because it not only facilitates smooth flow of products but also prevents cross-contamination of products in the processing lines.
Plant Layout: Common Sections of a Food Manufacturing Plant.
Truck and milk tankers usually ferry the milk to the processing plant. The factory personnel offload this milk at the specially designed offloading bay. There are pumps and flow meters at the bay to check the flow of milk as it flows into the milk silos.
On the other hand, the staff manually offload milk from trucks onto a raised platform (usually 0.8 -0.9 meters in height). The raised platform should facilitate orderliness for serving each supplier at a time.
The orderliness will also facilitate thorough quality assurance testing. The platform should have a lining of rubber mats to reduce noise at the platform.
Separate raw material rooms from the processing rooms.
The rooms should not open directly to the exterior of the plant.
Use barriers/self-closing doors
The plant layout should include the plans for the manufacturing, packaging, and storage rooms.
The manufacturing and packaging rooms should be separate from the storage room. Product storage room should be separate from the material storage room. Such a separation will be a safeguard against cross-contamination.
Perishable products are kept in a refrigerated/cold room to keep them at the right quality before dispatching to the market.
The lab should be easily accessible due to the central role it plays in quality assurance. It should be located near the manager’s office for ease of supervision.
Its central placement should facilitate access to the raw material and product sampling points for timely analysis.
Separate the washrooms from the processing area. The facility should have both bathrooms and the toilets. Provide foot baths, hand washing sinks, and hand sanitizers.
The water valve at the hand-washing sink should be foot operated to increase/improve sanitation.
The offices should be accessible from the entrance of the plant. In case of a story building, design the offices to occupy the upper floors.
Whichever the case, the office should be accessible to facilitate supervision of the plant activities within the plant.
The plant layout should also provide an ample space for the utility room, which houses the boilers, refrigeration system, power generators, compressed air/vacuum systems, etc.
Design a different building to house these utilities because of safety issues associated with each.
Waste Handling facilities
Implement proper waste handling mechanisms for every food processing plant. Include grease/grit trap in your designs.
Have proper toxic waste handling mechanisms to protect the environment from degradation.
Finally, consider the space requirements for dispatch in your designs. In most instances, the dispatch platform resembles the reception platform in design. Raising the platform facilitates loading and/or offloading of the products.