Image from http://madriverfoodhub.com /wp-content/uploads/2011/ 12/facility_map.jpg
I enjoy making the facility map and plan for food facility. I think it is a part of the process that make a food facility complies to the conditions that make food safe and comply to food safety management systems.
My current experience tells me how important a good plant map is to keep the quality. Food facility map is not a map where we can place any area we like at any order. There are much considerations that need to be thought of beforehand.
Among few of the considerations are:
Process flow (from raw materials to finished products)
Air flow system
Locations of doors
Separation of production and non-production areas
The floors, walls, lighting and drainage - type of materials used and the easiness to clean
Cleaning process and water systems
Possible allergen cross-contamination
Staff rooms for lunch
Spaces between machines, doors and hall way
Laying out a plant map isn't the funnest things to do because it is easier to write one but to make it and tweak it to make it works take a real hard time (explaining why we need to do it that way). Most people thinks we are extremely demanding and creating many paper works and lists that we want to have compliance for. The truth is to make a sheet of paper takes us hundred times of effort to write, implement, review and critics.
Nevertheless, I still like laying out a plant map because I really enjoy writing something that I want to see.