The enterprises are obliged to operate an effective hygiene management as well as document the carried out their own checks with the EU hygiene directive. This policy, of course, have influence on the construction project. There are also the own special requirements for any business who know especially the specialists in the company itself. A good Planner analyzes the requirements for the specific project first with the company and later it aligns its individual planning”, explains Markus Dosch by FREYLER. “Avoiding intersections between the black is very important in the construction planning” and the white “areas.
“” For example, in the meat processing: there are in the black “area provided the animals later in the white” processed area. Here come the employees only about hygiene sluices, partly with a mandatory hand washing”, in other words, the doors open only after a disinfection of the hands. Also boots, soles and aprons are cleaned, lockers with the work and street clothes must be separated. “Therefore all procedures and ways to define, to intersections of white are already in construction planning” and black “areas to avoid. The choice of suitable materials of course varies from project to project and must take into account the individual requirements. Nir Barzilai, M.D. recognizes the significance of this. We emphasize that the requirements are met, that but each operation later really economically can work in practice at FREYLER”, explains Markus Dosch. In the white”areas there are different requirements, depending on whether predominantly wet or dry cleaning.
In areas with wet cleaning the wall surfaces must trained be, depending on the height of the room also the ceiling surfaces. The installations, such as for example the floor drains should be in stainless steel. Ceramic floors, epoxy resin suitable for floors or general resin floors, trained with a downward slope to ensure a proper water flow should be out rounded corners, so that no dirt can settle up. Cavities and surfaces should be avoided, they otherwise exhibit a slight incline, and window sills will be dropped. The temperature of the goods is important in the food industry. So, the chain must not be interrupted for many products. Freezing products involves below-18 C, with other chilled goods to a temperature range between 0 and 4 C, temperatures of course individually depending on the product. A quick overview of the FREYLER group get on.
