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Hygienic Considerations in the Design of a Meat Pie Factory.

HYGIENIC CONSIDERATIONS in the DESIGN of a MEAT PIE FACTORY by W E Whitman. 8 pages. Price: 40.00 [pounds]. (UK: BFMIRA or Food Trade Press Ltd)

This small booklet is denoted as No. 60 in their Technical Notes series. It has been confidential to members but has now been released for general sale. This very concise text is divided into sections dealing with the various aspects of the design. Thus, one finds details regarding the site, the building, floor and wall finishes, services, plant layout, operator segregation, pie jellying, and a list of suppliers.

So often one is faced with the problem of modifying an existing factory which always means restrictions have to be placed on the various ideal solutions that should be applied. When faced with a greenfield site, another problem arises - can you remember all the really desirable considerations? The aim of this slim publication is to make sure you have considered all the proper requirements to comply with the latest legislation.
COPYRIGHT 1991 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1991
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