New Construction & Renovation
We have significant experience with the proper design and layout of food and beverage production facilities. Although there are many aspects involved in the proper design, below are some examples of key criteria we emphasize:
- Facility Flow
People, product, air flow and waste streams
- Food Safety Hazards
Identification and methods to address
- Cross contamination
Identification and methods to address
- Sanitary Finishes
Considerations regarding floors, walls, ceilings and fixtures
- Facility Construction Choices
Define alternatives which drive cost
- HVAC Design
Proper filtration, pressurization and flows with focus on energy conservation
- Regulatory Requirements
Identification of and adherence to applicable regulatory requirements in addition to customer or 3rd party audit requirements
- Facility Access and Security
Identification of systems to protect the Client, their people, products and facilities
- “Design for Use” Construction
Driven by the process contained by each room
- Sustainable “LEED” Design Alternatives
Alternatives as defined by the Client