date:Jul 28, 2016
ds to take into consideration the flow of process and wash-up water, so that does not encourage the growth of harmful microorganisms by allowing open drains, overspray or water flowing from a high risk area to a low risk area of the plant. Also, keep the potential for cross- contamination in mind when considering plant design. This includes cross-contamination either by the food products themselves or by employees such that traffic is controlled to minimize the transfer of organisms from one par