Planning and designing a meat processing plant, large or small, can be overwhelming. The key to making sure you avoid costly mistakes is to take the project slow and steady. Don't move the project forward for the sake of your timeline. Instead, do it right the first time. By this point you should have started networking with other meat plant owners and trade groups to learn about the pitfalls and garner tips for avoiding potential obstacles. Use that information to make sound decisions.
Regulations outline specific requirements that must be met for a new plant. Generally speaking, the goal of plant design is to ensure that product is processed, handled and stored in a manner that does not result in product adulteration or the creation of unsanitary conditions. Some of the areas that will need to be considered include:
- Grounds and pest control
- Plumbing and sewage
- Water supply and wastewater
- Dressing rooms and restrooms
- Rail height
- Cooler and freezer space
In addition to the physical layout and design of the meat processing facility, you'll need to think about what kind of equipment is required for the processing services you plan on offering.
Take a look at some of the resources we have provided to help you with the plant design process.