{"id":354,"date":"2025-01-01T02:07:58","date_gmt":"2024-12-31T19:07:58","guid":{"rendered":"http:\/\/www.tneutron.net\/pangan\/?p=354"},"modified":"2024-12-30T08:38:37","modified_gmt":"2024-12-30T01:38:37","slug":"production-space-layout","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/production-space-layout\/","title":{"rendered":"Production Space Layout"},"content":{"rendered":"

The layout of the equipment room is essentially a good production must meet two demands, namely:<\/span>
\n a) allows food processing jobs in a coherent and efficient;<\/span><\/p>\n

b) avoiding cross-contamination of food products from raw materials, dirty equipment, and waste processing.<\/span> Arrangement of processing equipment and support facilities following the sequence of work that must be passed, from raw materials to the food ready to be served, starting the preparation, processing or cooking, and presentation.<\/span> Cross-contamination of food products from raw materials can be avoided if the path of the food products apart from raw material lines.<\/span><\/p>\n

Handling dirty equipment should use a different water storages to be used for processing.<\/span> Storage facilities for cooking food is separated from raw food.<\/span> Location of waste or garbage containers kept out of the food product, and tightly closed.<\/span>
\n\"image\"<\/a>
\n Figure 7. Lay out Pabrilk Processing<\/span><\/p>\n

c.<\/span> Sanitation Infrastructures Agricultural Product Processing Industry and Fisheries<\/span>
\n Equipment in the food industry is a tool that is in direct contact with the material.<\/span> To avoid contamination of the equipment used to process and present the food should be appropriate to its purpose and meets the requirements of sanitary hygiene.<\/span> Equipment must be cleaned and sanitized \/ didesifeksi to prevent cross-contamination in food, either at the stage of preparation, processing, temporary storage.<\/span> Processing equipment such as cutlery, cutting boards (cutting boards), washing tanks \/ reservoirs, mixer, filter tools, cooking tools are a source of potential contaminants for food.<\/span><\/p>\n

Washing frequency of the device depends on the type of device used.<\/span> Equipment must be washed, rinsed, and sanitized immediately after use.<\/span> Surface equipment that is directly in contact with food, such as grill or oven (electric oven, gas, stove, and microwave), cleaned at least once a day.<\/span> Auxiliary equipment that is not directly in contact with food must be cleaned as needed to prevent the accumulation of dust, debris ingredients or food products, as well as other dirt.<\/span><\/p>\n

Napkins and or other kinds of used cleaning materials must be clean, dry, and not used for other purposes.<\/span> Napkin or sponge is used to wipe the equipment directly in contact with food, must be clean and often washed and sanitized at appropriate sanitaiser material.<\/span> Towel or sponge may not be used for other purposes.<\/span>
\n Damp cloth or sponge used to clean the surface of objects that are not in direct contact with food, such as a desk, bench, storage shelves, should always be clean and rinsed immediately after use.<\/span> Damp cloth or sponge should be placed \/ sanitaiser material soaked in a solution when not in use.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The layout of the equipment room is essentially a good production must meet two demands, namely: a) allows food processing<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1820],"tags":[478,483,482,480,487,479,484,481,485,486],"class_list":["post-354","post","type-post","status-publish","format-standard","hentry","category-english","tag-production-space","tag-production-space-available","tag-production-space-birmingham","tag-production-space-for-rent","tag-production-space-los-angeles","tag-production-space-nyc","tag-production-space-pte-ltd","tag-production-space-rental-los-angeles","tag-production-space-requirements","tag-production-space-utilization"],"yoast_head":"\nProduction Space Layout - TN Pangan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tneutron.net\/pangan\/production-space-layout\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Production Space Layout - 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