Page 20 - CIJ Sept 2024 - Digital Edition

FOCUS

Incorporating Hygiene in Food Facilities

From Design to Maintenance

The dual perspectives of builders – who design and construct
food facilities – and facilities managers (FM) – who
maintain them – are integral to implementing stringent
regulatory standards while ensuring efficiency, safety,
and longevity of the facilities. The interrelated roles
of builders and FM professionals in the lifecycle
of food facilities, including manufacturing plants,
distribution centres, and storage units, play a crucial
role in the smooth functioning of the entire food
ecosystem, says Christopher Blessing, Managing
Director, Caere India Pvt. Ltd

he builder’s ceilings should be designed to obtain necessary approvals from
role begins with minimize the accumulation of dirt municipal authorities. These
understanding and moisture. They should also approvals include environmental
the food facility’s comply with FSSAI’s guidelines clearances, fire safety
Trequirements on Good Manufacturing Practices certifications, and adherence to the
and ensuring that the design (GMP). Additionally, it should National Building Code (NBC) of
meets both operational needs also comply with Central Pollution India, which outlines the general
and regulatory requirements in Control Board (CPCB) norms to building guidelines for various
collaboration with stakeholders, incorporate waste management types of structures, including
including architects, engineers, systems and pollution control industrial facilities.
and food safety experts. measures. Coordinating the installation
This legislation consolidates Designing facilities with future of specialized equipment,
various food laws and standards, expansions or modifications such as refrigeration units,
ensuring that food facilities in mind allows for easy ventilation systems, and
adhere to hygiene, safety, and reconfiguration of spaces and processing machinery must be
quality standards. Builders must equipment at food facilities. integrated seamlessly into the
ensure that the facility design One of the primary challenges facility’s design, requiring close
complies with FSSAI regulations, during the construction collaboration between builders,
including requirements for layout, phase is maintaining strict engineers, and equipment
construction materials, ventilation, hygiene standards throughout suppliers.
and waste management. the construction process. Following inspections and
Hygiene is paramount in food Builders must implement tests, it is necessary to verify
facilities; therefore, materials stringent protocols to prevent the facility’s structural health,
used in construction must be contamination, such as using regulatory requirements, and
non-porous, easy to clean, and clean construction practices and acquire a food business operator
resistant to chemicals and bacteria. conducting regular inspections. (FBO) license from FSSAI,
Non-slip flooring, proper lighting, Food facilities have to adhere including all safety and hygiene
emergency exits, walls, and to local building codes and standards.

SEPTEMBER 2024•Clean India Journal
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