Hygienic Facility Design & Environmental Controls 

 M3

3.0. Basics of Hygienic Facility Design & Environmental Controls 

The purpose of this training module is to provide the basics of design and environmental controls for food processing facilities. This module covers non-product contact surfaces, air, water, steam utilities, as well as building interior, exterior, and the overall site location. The subject of contamination and cross-contamination includes pests, and operating personnel that may create and transfer unhygienic conditions.

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