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
The builder’s role begins with understanding the food facility’s requirements and ensuring that the design meets both operational needs and regulatory requirements in collaboration with stakeholders, including architects, engineers, and food safety experts.
This legislation consolidates various food laws and standards, ensuring that food facilities adhere to hygiene, safety, and quality standards. Builders must ensure that the facility design complies with FSSAI regulations, including requirements for layout, construction materials, ventilation, and waste management.
Hygiene is paramount in food facilities; therefore, materials used in construction must be non-porous, easy to clean, and resistant to chemicals and bacteria. Non-slip flooring, proper lighting, emergency exits, walls, and ceilings should be designed to minimize the accumulation of dirt and moisture. They should also comply with FSSAI’s guidelines on Good Manufacturing Practices (GMP). Additionally, it should also comply with Central Pollution Control Board (CPCB) norms to incorporate waste management systems and pollution control measures.
Designing facilities with future expansions or modifications in mind allows for easy reconfiguration of spaces and equipment at food facilities.
One of the primary challenges during the construction phase is maintaining strict hygiene standards throughout the construction process. Builders must implement stringent protocols to prevent contamination, such as using clean construction practices and conducting regular inspections.
Food facilities have to adhere to local building codes and obtain necessary approvals from municipal authorities. These approvals include environmental clearances, fire safety certifications, and adherence to the National Building Code (NBC) of India, which outlines the general building guidelines for various types of structures, including industrial facilities.
Coordinating the installation of specialized equipment, such as refrigeration units, ventilation systems, and processing machinery must be integrated seamlessly into the facility’s design, requiring close collaboration between builders, engineers, and equipment suppliers.
Following inspections and tests, it is necessary to verify the facility’s structural health, regulatory requirements, and acquire a food business operator (FBO) license from FSSAI, including all safety and hygiene standards.
Builders must also provide documentation and training to the facilities management team, including handing over maintenance manuals, safety protocols, and operational guidelines that align with Indian regulatory requirements. Thus, ensuring a smooth transition.
Once the facility is operational, the FM professionals are responsible for maintaining the physical infrastructure, managing utilities, and overseeing the operation of critical systems such as HVAC, refrigeration, and waste management.
Operational efficiency ensures there are no disruptions leading to product spoilage, contamination, or downtime, resulting in significant financial losses. FM professionals implement preventive maintenance programs to ensure that all equipment and systems are functioning optimally. FSSAI’s Schedule 4 outlines specific maintenance and hygiene practices required for food facilities.
Apart from FSSAI, it is necessary to comply with the Factories Act, 1948, which governs occupational health and safety in industrial facilities. This includes managing fire safety systems, emergency response plans, and ensuring that the facility meets all statutory requirements related to worker safety and health.
The much-talked-about sustainability is guided by regulations from the Ministry of Environment, Forest and Climate Change (MoEFCC), which set standards for pollution control, waste management, and energy conservation.
Energy management involves upgrading energy-efficient equipment, implementing renewable energy sources, and optimizing HVAC and refrigeration systems. Additionally, adherence to the Energy Conservation Act, 2001, promotes energy efficiency in industrial sectors.
In India, FM professionals manage relationships with multiple regulatory bodies, including FSSAI, CPCB, and local municipal authorities, to ensure that services are delivered on time and to the required standard.
While the roles of builders and FM professionals are distinct, they are also interconnected. The decisions made during the design and construction phase have a significant impact on the facility’s long-term operation and maintenance.
Builders involve FM professionals in the design process to ensure that the facility is not only fit but also well-equipped to operate and be maintained. FM professionals can provide valuable insights into the operational needs of the facility, such as the placement of utilities, access for maintenance, and the selection of durable materials.
Conversely, FM professionals work closely with builders during the construction phase to ensure that the facility is built to the required standards and that any potential issues are addressed before the facility becomes operational. This collaboration helps to avoid costly modifications or repairs later and ensures a smoother transition from construction to operation.
“One of the biggest advantages that we have at Caere is the people-first approach, where all staff are directly employed on its payroll, ensuring that the service culture and ethics are deeply embedded in its workforce. This results in consistent and high-quality service delivery that enhances customer satisfaction and builds long-term relationships, a hallmark of Caere’s operations across its diverse portfolio.”
Service excellence, especially in the food sector, is in integrating advanced technology and highly trained personnel to deliver superior facility management services. This ensures that food facilities operate at the highest standards of efficiency, safety, and compliance. “Through innovative technology, a skilled workforce, and deep industry expertise, we help food facilities not only meet but exceed the stringent demands of the industry, ensuring safety, efficiency, and sustainability in their operations.”
