Meat, fisch, drinks, herbs and spices, frozen food and other sections of the food industry all benefit from the advantages offered by VIACRETE industrial flooring systems.
Plant design and layout is the entire facility's design tree, including the food processing building design, utilities, process machinery placement, interior plant design layout, etc. Read more on the topic in this weeks newsletter including recent news and facts from the F&B industry.
Flooring sets the foundation for ambiance and functionality in any space. Our range of flooring solutions combines durability, aesthetics, and sustainability to meet diverse needs. From timeless hardwood to versatile laminate and eco-friendly options, we offer innovative designs and superior craftsmanship. Elevate your environment with flooring that not only enhances aesthetics but also withstands the test of time, reflecting your style and values.
Quick and effective cleaning is the need of the hour for rapid industrial development and for creating an echo-friendly atmosphere. This is mainly influenced by the process of automation and the selection of cleaning chemicals/methods.
Meat, fisch, drinks, herbs and spices, frozen food and other sections of the food industry all benefit from the advantages offered by VIACRETE industrial flooring systems.
Plant design and layout is the entire facility's design tree, including the food processing building design, utilities, process machinery placement, interior plant design layout, etc. Read more on the topic in this weeks newsletter including recent news and facts from the F&B industry.
Flooring sets the foundation for ambiance and functionality in any space. Our range of flooring solutions combines durability, aesthetics, and sustainability to meet diverse needs. From timeless hardwood to versatile laminate and eco-friendly options, we offer innovative designs and superior craftsmanship. Elevate your environment with flooring that not only enhances aesthetics but also withstands the test of time, reflecting your style and values.
Quick and effective cleaning is the need of the hour for rapid industrial development and for creating an echo-friendly atmosphere. This is mainly influenced by the process of automation and the selection of cleaning chemicals/methods.
Manufacturing food products of consistent quality and nutritional value at an affordable price is critical to the food industry's success today. Many factors can affect the performance and efficiency of the equipment and the plant, but the best design and construction are determined by the specifications and requirements of the processing application. Read more on the topic in this week's newsletter, food industry buzz, weeks highlight and many more topics.
Premises’ refers to the buildings and facilities where pharmaceutical processing is done. These places must comply with cGMP requirements.
Premises must be located in a site that is of a size suitable to house all the different departments. The nature of manufacturing and testing to be performed, the magnitude of the operation in terms of daily production levels, the number of products that will be processed, and the storage space required for raw material, in-process and finished goods are some of the important factors to be considered when choosing a location. Other factors such as availability of power, water, labor workforce, and closeness to transport hubs may also impact this decision. From the GMP point of view, the most important factor is the climatic condition and hygiene levels in the surroundings. Pharmaceutical premises must ideally be located away from polluting industries as otherwise, it will burden the air handling and water handling systems.
According to Schedule M of the Drugs and Cosmetics Rules, factory buildings must be situated in a place that avoids contamination risk from the external environment (for example from open drains, public lavatory, open sewage lines, or industry that produces gaseous fumes or strong odors or generates smoke, dust or other chemical emissions).
The building used must be designed, constructed, and maintained in a manner that permits drug production under hygienic conditions. It must be suitable for the operations being performed. The layout of the premises must be such that it reduces the risk of errors, and also avoids the buildup of dirt and cross-contamination that may affect drug product quality. Construction and layout of the building must allow for a sequential and logical flow of the production process and movement of personnel and materials. It must also permit regular cleaning, repair, and maintenance work without harming product quality.
The walls, ceilings, and floors of the building must be smooth and crack-free, easy to clean and disinfect. Surfaces must not shed particles; they must be kept smooth and without any open joints where dust can accumulate.
utitlities
The building must be supplied with adequate light, water, power supply, and ventilation and must be fitted with systems to maintain the temperature and humidity of different areas at desired levels. There must be arrangements to protect against the entry of pests, insects, rodents, etc.
The fittings, ducts, pipes, and ventilation points must be designed in such a way that they do not produce difficult-to-clean recesses. Such points must be located to be easily accessible for maintenance work without having to enter the manufacturing areas.
AHT Services LLC is one of the best waterproofing companies in UAE. With over 50 years of experience, we provide Waterproofing,Flooring, & Roofing Applications
MANUFACTURING OF PARENTRALS
1. Formulation and Raw Materials:
Concept: The process begins with the formulation of the parenteral drug, determining its composition and concentration.
Raw Materials: High-quality pharmaceutical-grade raw materials, including active pharmaceutical ingredients (APIs), excipients, and solvents, are selected based on their compatibility and purity.
2. Sterilization of Raw Materials:
Concept: Due to the sterile nature of parenteral products, all raw materials, including the API and excipients, must undergo rigorous sterilization.
Methods: Common sterilization methods include autoclaving, filtration, and aseptic processing to ensure aseptic conditions throughout the manufacturing process.
3. Manufacturing Process:
Preparation: The formulation is prepared, and various components are weighed and measured precisely.
Mixing: The ingredients are mixed under controlled conditions to achieve a homogeneous blend, ensuring uniform distribution of the API and other components.
Filtration: The solution is then filtered to remove any particulate matter and ensure clarity.
Filling: The sterile drug solution is filled into vials, ampoules, or other suitable containers in a controlled environment, maintaining sterility.
4. Sterilization of Final Product:
Terminal Sterilization: The final product, in its container, undergoes terminal sterilization methods like autoclaving or gamma irradiation to eliminate any microbial contamination that may have occurred during the manufacturing process.
Cleaning-in-place (CIP) is a well-established cleaning method in food and beverage manufacturing operations that uses turbulent cleaning fluid to remove residual product and biofilms from processing lines and equipment without dismantling the equipment. Find such more interesting topics, news and highlights on food & beverage industry in this week's PMG TECHKNOWLEDGE.
Hygiene standards and procedures usually described as Good Hygienic Practices (GHP) or Good Manufacturing Practices (GMP), have been in place for many years and constituted an essential tool in traditional food control. These concepts are still essential in a modern food control system by providing the basic environmental and operating conditions for production of safe food and thus being a requisite or foundation for HACCP in an overall food safety management program. What is new is the concept of formalizing the prerequisite program alongside HACCP and the legal requirement in some countries (USA) of documented monitoring of certain sanitation areas.
Step Safety kaymaz vinil zemin kaplaması; zemin güvenliğinizi dikkate alarak yaşam boyu kaydırmazlık performansını garanti ederken lekelere karşı dayanıklılık ve kolay bakım sağlar.
Koleksiyon, güvenli zemin gerektiren her alan için bir çözüm sunan ve kendine has özelliklere sahip çeşitli alt serileri bünyesinde barındırır. Islak hacimli mekanlarda; ‘yalınayak’ ve ‘ayakkabı’ gibi düz ayak kullanımlara benzersiz çözümler sunar.
Design and Construction of plant as per the GMP Guidelines.pdfMohiniTawade
GMP is that part of Quality assurance which ensures that the products are consistently
manufactured and controlled to the Quality standards appropriate to their intended use
Manufacturing food products of consistent quality and nutritional value at an affordable price is critical to the food industry's success today. Many factors can affect the performance and efficiency of the equipment and the plant, but the best design and construction are determined by the specifications and requirements of the processing application. Read more on the topic in this week's newsletter, food industry buzz, weeks highlight and many more topics.
Premises’ refers to the buildings and facilities where pharmaceutical processing is done. These places must comply with cGMP requirements.
Premises must be located in a site that is of a size suitable to house all the different departments. The nature of manufacturing and testing to be performed, the magnitude of the operation in terms of daily production levels, the number of products that will be processed, and the storage space required for raw material, in-process and finished goods are some of the important factors to be considered when choosing a location. Other factors such as availability of power, water, labor workforce, and closeness to transport hubs may also impact this decision. From the GMP point of view, the most important factor is the climatic condition and hygiene levels in the surroundings. Pharmaceutical premises must ideally be located away from polluting industries as otherwise, it will burden the air handling and water handling systems.
According to Schedule M of the Drugs and Cosmetics Rules, factory buildings must be situated in a place that avoids contamination risk from the external environment (for example from open drains, public lavatory, open sewage lines, or industry that produces gaseous fumes or strong odors or generates smoke, dust or other chemical emissions).
The building used must be designed, constructed, and maintained in a manner that permits drug production under hygienic conditions. It must be suitable for the operations being performed. The layout of the premises must be such that it reduces the risk of errors, and also avoids the buildup of dirt and cross-contamination that may affect drug product quality. Construction and layout of the building must allow for a sequential and logical flow of the production process and movement of personnel and materials. It must also permit regular cleaning, repair, and maintenance work without harming product quality.
The walls, ceilings, and floors of the building must be smooth and crack-free, easy to clean and disinfect. Surfaces must not shed particles; they must be kept smooth and without any open joints where dust can accumulate.
utitlities
The building must be supplied with adequate light, water, power supply, and ventilation and must be fitted with systems to maintain the temperature and humidity of different areas at desired levels. There must be arrangements to protect against the entry of pests, insects, rodents, etc.
The fittings, ducts, pipes, and ventilation points must be designed in such a way that they do not produce difficult-to-clean recesses. Such points must be located to be easily accessible for maintenance work without having to enter the manufacturing areas.
AHT Services LLC is one of the best waterproofing companies in UAE. With over 50 years of experience, we provide Waterproofing,Flooring, & Roofing Applications
MANUFACTURING OF PARENTRALS
1. Formulation and Raw Materials:
Concept: The process begins with the formulation of the parenteral drug, determining its composition and concentration.
Raw Materials: High-quality pharmaceutical-grade raw materials, including active pharmaceutical ingredients (APIs), excipients, and solvents, are selected based on their compatibility and purity.
2. Sterilization of Raw Materials:
Concept: Due to the sterile nature of parenteral products, all raw materials, including the API and excipients, must undergo rigorous sterilization.
Methods: Common sterilization methods include autoclaving, filtration, and aseptic processing to ensure aseptic conditions throughout the manufacturing process.
3. Manufacturing Process:
Preparation: The formulation is prepared, and various components are weighed and measured precisely.
Mixing: The ingredients are mixed under controlled conditions to achieve a homogeneous blend, ensuring uniform distribution of the API and other components.
Filtration: The solution is then filtered to remove any particulate matter and ensure clarity.
Filling: The sterile drug solution is filled into vials, ampoules, or other suitable containers in a controlled environment, maintaining sterility.
4. Sterilization of Final Product:
Terminal Sterilization: The final product, in its container, undergoes terminal sterilization methods like autoclaving or gamma irradiation to eliminate any microbial contamination that may have occurred during the manufacturing process.
Cleaning-in-place (CIP) is a well-established cleaning method in food and beverage manufacturing operations that uses turbulent cleaning fluid to remove residual product and biofilms from processing lines and equipment without dismantling the equipment. Find such more interesting topics, news and highlights on food & beverage industry in this week's PMG TECHKNOWLEDGE.
Hygiene standards and procedures usually described as Good Hygienic Practices (GHP) or Good Manufacturing Practices (GMP), have been in place for many years and constituted an essential tool in traditional food control. These concepts are still essential in a modern food control system by providing the basic environmental and operating conditions for production of safe food and thus being a requisite or foundation for HACCP in an overall food safety management program. What is new is the concept of formalizing the prerequisite program alongside HACCP and the legal requirement in some countries (USA) of documented monitoring of certain sanitation areas.
Step Safety kaymaz vinil zemin kaplaması; zemin güvenliğinizi dikkate alarak yaşam boyu kaydırmazlık performansını garanti ederken lekelere karşı dayanıklılık ve kolay bakım sağlar.
Koleksiyon, güvenli zemin gerektiren her alan için bir çözüm sunan ve kendine has özelliklere sahip çeşitli alt serileri bünyesinde barındırır. Islak hacimli mekanlarda; ‘yalınayak’ ve ‘ayakkabı’ gibi düz ayak kullanımlara benzersiz çözümler sunar.
Design and Construction of plant as per the GMP Guidelines.pdfMohiniTawade
GMP is that part of Quality assurance which ensures that the products are consistently
manufactured and controlled to the Quality standards appropriate to their intended use
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. 2
Design and Construction of Factory Building
Design of Factory Building
Factors considered
Construction of Factory Building
Floors
Drains
Walls
Doors and Windows
Ceiling
Ventilation
Lighting
Auxiliary Facilities
3. 3
DESIGN OF FACTORY BUILDING
Design - key role in economic and hygienic handling
and processing food raw materials
Suitable design premises prepared by experts
Must protect food from spoilage
Must safeguard consumer health
Ensure safety of employees
Competent engineers to execute
Structure must meet environmental and operational
requirements
Basic recommendation –
"plan before you build".
4. 4
Factors considered for Good Design
1 Proper installation of equipment
2 Uninterrupted, smooth movement of
personnel
3 Uninterrupted, smooth movement of raw
material
4. Uninterrupted, smooth movement of semi-
finished products
5. Uninterrupted, smooth movement of finished
products
5. 5
Factors considered for Good Design
6 Hygienic operations from arrival of raw
material to dispatch of finished products
7 Prevention of cross-contamination from raw
materials to finished or semi-finished
products
8 Prevention of insect pests and rodents from
entering into working and storage areas
9 Adequate cleaning of premises.
6. 6
CONSTRUCTION OF FACTORY BUILDING
Must be undertaken by experts who understand
nature of operations to be performed
Some industries require constant use of water,
detergents, chemicals, heat and steam
Consequently, regular production of fumes and
water vapours inside premises
Such industries need special care in selection
of materials for construction.
7. 7
Construction of Factory Building - Contd
Civil/building engineer must be advised:
on specific needs of food processing plant
importance of construction material to be
used
This material must be able to withstand:
corrosive nature of water, steam, chemicals,
and detergents employed.
8. 8
Construction of Factory Building - Contd
Additionally:
should not impart odours
Should not cause health hazards to workers
Should not aid in development and growth of
microorganisms in premises
Care be taken in design and construction of every
individual item of building - floors, drains, walls, doors,
windows and ceiling
Attention paid towards proper ventilation and lighting
Adequate provision of auxiliary facilities - cloak
rooms, toilets and storage rooms, essential for
hygienic and economical food processing.
9. 9
Floors
Proper construction and finishing of floors
important for hygienic production of food and
safety of workers.
Wording July 1992 EEC Directive very clear:
In rooms where food is prepared, treated
or processed (excluding dining areas), the
floor surface must be made of impervious,
non absorbent, washable and non toxic
materials; they must be maintained in a
sound condition and they must be easy to
clean and disinfect".
10. 10
Floors - Contd
Additionally:
Floor surface be sufficiently slip resistant under
all service conditions to meet worker safety
First essential requirement - floor surface be
made of impervious and non-absorbent
material
This precludes use of structural concrete or
pure cement mortar for joints between tilings.
11. 11
Floors - contd
Two key reasons why floor surface material must be
non-toxic:
1. Due to trafficking over time, minute particles of
floor surface become detached
Swept up by cleaning, washing operations
Transported into ground water, rivers, streams
through drainage system
2. Some resin based materials, though in hardened
state, not always fully cured, still contain small
amounts of volatile and toxic solvents
can escape into surrounding atmosphere, with
possible risk to both workers and food stuffs.
12. 12
Floors - Contd
Right after roof failure, floor failure probably second
most common source of accidents in an industry
Too slick floor, exposes workers to risk of falls
Over 20% of all worker accidents due to falls caused
by slippery nature of floor, when wet.
Floor has to withstand abuse, technically known as
"shock", that equipment, processing operations and
employees dish out
Shock roughly divided into:
chemical
thermal
physical.
13. 13
Floors - Contd - Chemical shock
Comes from products or processing
Processing involves adding or subtracting
chemicals
Fruit pieces, vinegar, brine, acidic or alkaline
solutions - can cause floor problems
Cleaning agents - most common source of
chemical shock
14. 14
Floors - Contd - Chemical shock
Some floor materials have medium term resistance to
acids used or found naturally in drinks and foodstuffs
Others have low resistance to sodium hypochlorite
(bleach) or hydrogen peroxide, common disinfectants
CIP fluids, wash-down solutions, other cleaning
chemicals often liable to erode floor coverings
Situation worse with advent of nitric acid-based
cleaning solutions
Replacing phosphoric acid for environmental reasons,
while safer in wash water, harder on painted surfaces.
15. 15
Substances affecting floors in different food industries
Animal systems - Milk, butter, cheese, raw cream,
ice-cream, sausages, fish, meat, processed foods,
pickles, etc.
Substances Affecting - Lactic acid, butyric acid,
acetic acid, fat, grease, blood, salt, sugar
Intermediate system - Mayonnaise
Substances Affecting - Edible oil, vinegar, butyric
acid, amino acids, lactic acid, and sugar
Plant systems - Carbonate drinks, seasonings, etc.
Substances Affecting - Sugar, sodium carbonate,
hydrochloric acid, caustic soda.
16. 16
Floors Contd – Thermal Shock
Occurs when sudden heat makes covering
expand or shift at different rate than concrete
beneath
Cleaning plays large part in thermal shock
Use of steam or hot water to wash down floors,
equipment or walls put tremendous strain on
floor coverings
Laying hot water hose on floor stress covering
Processing spills of hot liquid or fat have
similar effect, intensified in refrigerated or
frozen environment.
17. 17
Floors Contd – Physical Shock
Ranges from footsteps to gouges from hand
trucks
Amount of traffic floor expected to bear - a
crucial factor in specifying topping
Physical shock can result in sanitation problems
High-traction floor can become porous,
microorganisms can burrow into pores, creating
sanitation problem
Certain floor materials and joints do not stand
up well to high-pressure hot water washing.
18. 18
Floor Contd - Materials
Must recognise each type of material has its
place in food and drink production facilities
More important analysis that must be made for
each project to ensure that correct choice from
both economic and technical points made
Key criteria considered in analysis:
a. Regulatory Criteria (Health and Hygiene and
Worker Safety)
b. Durability Criteria
19. 19
a. Regulatory Criteria (Health and
Hygiene and worker Safety)
Impermeability characteristics
Absorption characteristics
Resistance to mechanical shock
Anti-slip characteristics
Ease of cleaning and disinfecting
20. 20
b. Durability Criteria
Chemical resistance - especially acids,
grease, detergents, disinfectants
Thermal shock resistance
Resistance to abrasion, scratching and point
loading (puncture).
21. 21
Floor materials -contd
Different materials or types of floors may be
constructed depending upon usage and stress
or shock likely to receive
Type of materials used for floor surface finishes
in food and drink production facilities:
Polymer modified cementitious screeds
Resin screeds and mortars
Tilings
Stainless steel sheets
The choice of material depends upon industry
and investment.
22. 22
Floor materials - contd
Epoxy floors – Most important ingredient is
"aggregate" - material added to epoxy to increase
traction
Some flooring systems have aggregate already
added, others allow choice
Probably most common choice silica sand -
economical, versatile but vulnerable to physical and
chemical attack
Other aggregate choices include garnet, bauxite,
emery, carborundum and aluminium oxide, - allow
good traction, durable, but expensive
Epoxy floors suitable for food and drink industries.
23. 23
Floor materials - contd
Tiled floors – Tiles with porosity of virtually zero
available for food industry
Combined with high compressive strengths of both
tile and installation materials leads to high strength,
durable, virtually stainless and trouble free floors
Some tile manufacturers provide guarantee for 10
years with actual life expectancy far greater
On a like for like basis, including screeds,
construction time, durability requirements, tiled floors
compare very favourably
Tiled floors safe, hygienic, long lasting and cost
effective
Suitable for beverage and dairy industries.
24. 24
Floor materials - contd
Stainless steel sheet floors – durable, non-
toxic, quite expensive
Commonly used in Pakistan in baking industries
Can be slippery
Safety issue?
25. 25
Drains
Drains be adequately located
Drains designed such that are ventilated to
outside atmosphere
Should also be constructed to prevent entry of
insects and rodents inside premises
Slope of about one in fifty (quarter inch per
foot) usually sufficient for easy flow of liquid
wastes through drain.
26. 26
Walls
Wall surface be smooth, easy to clean
Have a finishing of waterproof, non-absorbent,
non-toxic and washable surface especially in
industries that employ water for various
purposes, - fruit, vegetable, meat, milk
processing
In flour milling where no water used in
processing areas, surface should not allow
accumulation and building up of dust released
Junction of wall and floor be curved or sloped -
- encourage easy cleaning and draining.
27. 27
Doors and Windows
Doors be self-closing type, closely fitting
In case outside doors frequently used, then
suitable wire netting essential to prevent entry
of insects into premises
Windows be fitted with screens and constructed
so that would not permit accumulation of dust
Internal sills be sloping to prevent their use as
shelves and avoid collection of dirt.
28. 28
Ceiling
Improperly constructed ceiling can be a
nuisance in food manufacturing plants
Should be designed to prevent accumulation of
dirt and minimise condensation of water
vapours - otherwise encourage flaking,
development of moulds
Now fashion to install false ceilings in buildings
Such ceilings harbour dust, serve as nests for
rodents, birds and insects
May cause problems in ventilation and lighting
Hence undesirable in food industries.
29. 29
Ventilation
Required:
for removing noxious odours, fumes, dust, etc.
supplying fresh clean air
During food processing smoke, fumes, vapours, dust
produced - must remove from processing areas, since
food materials readily acquire odours
Where variety of food products handled and
processed, place must be well ventilated
Poorly ventilated premises lead to condensation,
support microbial growth on walls and ceilings
Exhaust boxes, retorts etc be provided with hoods
connected with system to carry vapours outside
Mechanical exhaust fans commonly employed
Provision for supply cool air to workers in hot season.
30. 30
Lighting
Adequate lighting beneficial for product quality
Helps in proper processing operations
Helps in detecting dirty locations
Helps safeguard food and the consumer
Natural light most preferable
Where not possible, working area be
adequately lit with artificial light such as
fluorescent.
31. 31
Auxiliary Facilities
Provision for cloakrooms, sanitary facilities required
Where applicable, workers be allocated with suitable
space for changing into working outfit, keeping
outside clothes and hand baggage
Provision for rest, washing in cloakroom needed
Adequate sanitary facilities for workers needed,
locate away from handling and processing areas
Provide hand washing facilities - supply of running
potable water, suitable detergents, disinfectants
and/or antiseptic lotions
Disposable towels, continuous roller towels or hot air
hand dryers to dry hands required
Notices at appropriate locations informing workers
on need to wash hands after using toilet.
32. 32
Auxiliary Facilities - Contd
Provision needed for storage purposes.
Raw materials
Semi-processed foods
Finished products
Suitable well-ventilated vermin-proof stores with
shelves - adequate for most stable and semi-
perishable commodities
Cold stores or freezers necessary for
perishable and prepared foods
Design of stores must ensure all areas easy to
access and clean.
33. 33
Auxiliary Facilities - contd
Quality control laboratory - essential part of
food processing plant
Allocate adequate space
Provision in QC lab:
chemical
microbiological and
sensory evaluations
Preferably locate adjacent to processing areas
Reserve suitable space for prayers.