Jan. 25 - 27, 2022
What each discipline, including Construction Managers, needs to be aware of. This intro course highlights the common details and approaches that seem surprising for very experienced architects and engineers who have not had much experience in the Food Sector.
There are many tricks to designing and installing the IMP ceiling and the interstitial space above it. We review them and discuss all the benefits of having an interstitial space above your production rooms.
There are pressures on food industry projects, beyond Sanitary Design, that need to be understood by Manufacturers, Designers and Constructors. We share the tactics to speed up, cost less, avoid change orders, and anticipate the changing market.
It is common for a project to fail before you even start! Expectations of cost and time are set with little competent advice. Risks are missed. Resistance to the success of the project starts to form. We review the best ways to avoid this through thorough and intensive planning in The First Four Weeks ™
How should the MIPS room in particular and the overall manufacturing side of the facility be designed, meeting the local state regs and anticipating FDA regulations in the near future. Very traditional concepts from the RTE food sector, as well as confections, chocolate and bakery are discussed. We refer to 21CFR 117, 21CFR111 and the FDA Food Code.
These articles explain industry best practices.