The document discusses plant layout and facility cleaning. It describes different types of plant layouts including product layout, process layout, fixed position layout, and combined layout. It outlines factors to consider for plant location and layout such as cost, efficiency, and expansion needs. It also discusses cleaning, sanitization, and disinfection of facilities to protect products, processes, and the plant from contamination. Cleaning involves removing soil and pathogens through steps like rinsing, washing with detergents, and disinfecting with chemicals or heat.

2. It refers to the choice of region and the
selection of a particular site for setting up a
business or factory.
OBJECTIVE:
•Minimum cost
•Large market share
•Least risk
•Maximum social gain

3. It is a dynamic process where entrepreneur analyses and compares the
appropriateness or otherwise of alternative sites. It consist the following:
DEMOGRAPHIC ANALYSIS
TRADE AREA ANALYSIS
COMPETITIVE ANALYSIS
TRAFFIC ANALYSIS
SITE ECONOMICS

4. PLANT LOCATION
INFLUENCES :
1.Cost of production
2.Working efficiency
3.Workers safety
4.Future expansion of plant

5. With plant layout point of view, a unit is
divided into 3 sections:
Manufacturing unit
trader
Service establishments

6. Plant layout in these units is as follows:
Product or line layout
Process or functional
layout
Fixed position or
location layout
Combined or group
layout

7. Machines and equipments are arranged in
a line depending upon sequence of
operations required for the work.
Material move from one station to another
without backtracking or deviation.

8. SEQUENCE OF
OPERATION
MATERIAL
MAY BE FED
WHEN
REQUIRED
ALL
OPERATIONS
INCLUDED IN
LINE

9. ADVANTAGES DISADVANTAGES
 LOW COST OF MATERIAL
HANDLING
 SMOOTHA ND
UNINTERUPTED
OPERATIONS
 CONTINUOUS FLOW OF
WORK
 LESSER INVESTMENT
 OPTIMUM USE OF FLOOR
SPACE
 LESS CONGESTION OF
WORK IN PROGRESS
 LOWER MFG. COST PER
UNIT
 HIGH INITIAL CAPITAL
INVESTMENT
 BREAKDOWN OF ONE
MACHINE WILL HAMPER
WHOLE PROCESS
 LESSER FLEXIBILITY

10. Machines of a similar type are arranged
together at one place.
ADVANTAGES:
o Lower initial capital investment.
o Greater flexibility of scope of expansion.
DISADVANTAGES:
o Material handling costs are high due to
back tracking.
o More skilled labour is required.

11. The major product is produced at a fixed
location
Equipment, labour and components are
moved to that location.
All facilities are brought and arranged
around one work centre.
This layout is not relevant for small scale
entrepreneur.

13. Saves time and cost
Layout is flexible
More economical
Shortage of material and labour can be
easily adjusted.

14. Production is long so more capital
investment
Very large space required
Greater possibility of confusion and
conflicts

15. Certain manufacturing units may require all
processes namely:
 Intermittent process (job shops)
 The continuous process (mass production
shops) and
 The representative process combined
process (miscellaneous shops)

16. Factory building
Nature of product
Production process
Type of machinery
Repairs and maintenance
Human needs
Plant environment

17. Revision in plant layout is necessary as:
 To increase the output
 Introduction of new product
 Technological advancements
 To overcome deficiencies of layout.

18. CLEANING-REMOVAL OF SOIL
OR ANY VISIBLE
CONTAMINATION
DISINFECTION-DESTRUCTION
OF PATHOGENS , DONE BY HEAT OR
CHEMICAL AGENT
SANITIZATION-CLEANING +
DISINFECTION

19. • SOURCES OF CONTAMINATION
• RAW MATERIAL
• SOIL
• AIR
• PEST
PROTECT THE
PRODUCT
FROM
CONTAMINATIO
N
• ACCEPTABLE MATERIAL,CORRECT
SELECTION
• CONTROLLING PROCESS AREA
ENVIRONMENT
• ADEQUATE LIGHTING AND CLEAN UP
PROCESS
PROTECT THE
PROCESS AND
EQUIPMENTS
• CORRECT SITE SELECTION
• ENVIRONMENT & OPERATOR FRIENDLY
• WASTE DISPOSAL FACILITIES
• PROPER VENTILATION AND LIGHTING
• ADEQUATE SUPPORT FACILITIES
PROTECT
PLANT

20. RECOVERY OF PRODUCT
RESIDUE
PRERINSING WITH WATER TO
REMOVE LOOSE DIRT (>60 C)
CLEANING WITH DETERGENTS
POSTRINSING WITH CLEAN
WATER
DISINFECTION BY MEANS OF
CHEMICAL AGENTS

21. SANITIZING
AGENTS
DISINFECTIN
G AGENTS
1.ACID
SOLUTIONS-
NITRIC
ACID,PHOSPH
ORIC ACID
2.CHEMICAL
AGENTS-
HYPOCHLORIT
E,QAC,HYDRO
GEN
PEROXIDE
DETERGEN
TS
CAUSTIC
SODA,SODIUM
SULPHATE

23. Rinsing water and detergent solutions are
circulated through tanks ,pipes and
process lines without the equipment
having to be dismantled.
It is of two types :-
1.Centralized
 2.Decentralized

24. Equipments are removed from its normal
place of use for the purpose of cleaning
Objective is to remove objectionable
odors, food debris , extraneous matter
and undesirable microbes from the food
contact surfaces.
5 basic steps are involved:-
pre rinse → wash→ post cleaning rinse→
sanitization→ final rinse