Abstract

Meat and poultry processing facilities are an essential component of our food supply system. Like most agri-industrial production facilities, meat processing facilities have a number of unique design requirements. Design information, to date, has been limited. In an effort to summarize state of the art design procedures for meat processing facilities constructed in the United States, an overview of accepted standards and procedures has been assembled and discussed. With this paper engineers should become more familiar with specific design considerations for meat and poultry processing production facilities and develop appropriate references to expand their knowledge base. Educators may find this paper useful too. This paper discusses structural, layout, planning, construction, and sanitation of meat processing facilities and their effects on plant operation.

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