Sanitary Design
Camphin Developments provides design services for all of the key elements which must be controlled in order to achieve and maintain a sanitary facility. Those controls include:
- Hygienic Zones: Maintain physical separations that reduce the likelihood of the transfer of hazards from one area or process of the facility to another area or process.
- Flow Control: Establish traffic and process flow that control movement of production workers, managers, visitors, QA staff, sanitation and maintenance personnel, products, ingredients, rework, and packaging materials to reduce food safety risks.
- Water: Design and construct a building system (floors, walls, ceilings, and supporting infrastructure) that prevents the development and accumulation of water. Ensure that all water positively drains from the process area and that these areas will dry during the allotted time frames.
- Environmental: Control room temperature and humidity to facilitate control of microbial growth. Keeping process areas cold and dry will reduce the likelihood of growth of potential food- borne pathogens. Ensure that the HVAC/ refrigeration systems serving process areas will maintain specified room temperatures and control room air dew point to prevent condensation.
- Air Flow: Design HVAC/ refrigeration systems for process areas to ensure air flow will be from more clean to less clean areas, filter air to control contaminants, provide outdoor makeup air to maintain specified airflow, minimize condensation on exposed surfaces, and capture high concentrations of heat, moisture and particulates at their source.
- Spatial: Provide interior spatial design that enables cleaning, sanitation and maintenance of building components and processing equipment.
- Sanitation: Provide proper sanitation systems to eliminate the chemical, physical and microbiological hazards existing in a food facility environment.
- Building Components: Design building components to prevent harborage points, ensuring sealed joints and the absence of voids. Facilitate sanitation by using durable materials and isolating utilities with interstitial spaces (walkable ceilings) and stand offs.
- Utility System: Design and install utility systems to prevent the introduction of food safety hazards by providing surfaces that are cleanable to a microbiological level, using appropriate construction materials, providing access for cleaning, inspection and maintenance, preventing water collection points, and preventing niches and harborage points.
- Site Elements: Provide site elements such as exterior grounds, lighting, grading, and water management systems to facilitate sanitary conditions for the site. Control access to and from the site.
- Building Envelope: Design and construct all openings in the building envelope (doors, louvers, fans, and utility penetrations) so that insects and rodents have no harborage around the building perimeter, easy route into the facility, or harborage inside the building. Design and construct envelope components to enable easy cleaning and inspection.