The flow of the production process and how it is integrated with employee movement is critical for the design of an efficient and productive food plant. Food facilities also have the unique requirement of having to balance productivity needs with food safety and sanitation requirements. A well-developed workflow plan will address the following goals:
Improve labor efficiency by creating an ergonomic work flow and utilizing automated food processing equipment where appropriate. Food processing tends to be labor intensive. When work areas are designed for easy labor movement and integrated with some automated processing equipment, efficiency and food safety can be improved.
Reduce travel distances for both employees and product. Providing a safe path of travel for employees to and from their work place is a must. Designated travel paths, such as corridors, can be utilized with designated pedestrian and fork truck paths to allow for safe and efficient movement between departments.
Improve the sanitation in a facility by creating zones according to the different levels of sanitation needed. By segregating certain operations, sanitation efforts can be streamlined to focus on the specific requirements of each area.