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Food industry

The food workshop should be kept clean and tidy. The site should be hard, flat, with good drainage and ventilation. The workshop should have sufficient space to facilitate the installation and maintenance of equipment, the storage and transportation of materials, and the passage of cleaning personnel. The site should be easy to clean and disinfect, mold-proof and anti-corrosive. It should be equipped with facilities for disinfection, fly prevention, at prevention, changing clothes, washing wastewater discharge and waste storage. The temperature, humidity and ventilation conditions in the workshop environment should meet the requirements of the production process and regulations.

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