Temperature control facilities requirement for food production workshop

1- The workshop which produces the deteriorating items needs air conditioner and the temperature of the workshop which produce the meat and sea foods in summer should be 15~18℃. The meat preservation temperature should be lower than 4℃.              
2- Tools machine,equipment: The tools machine and equipment in processing,especially the mechanical equipment,operation board,conveyor belt,pipe which touching the food and the material of trays,knives and baskets should reach the standards as below：               
 --Non toxic, no pollution on the products                                                   
 --Corrosion resisting, stainless and not out of shape easily                              
--Easy cleaning and disinfecting                                                       
 --The soft pipe used in workshop, its material is for Food Sanitation Standard （GB11331-89） The design of the food process equipment and tools machine should be convenient daily cleaning, disinfecting, inspection and maintenance.                            
3- Tank equipment should make sure it’s containing be totally evacuated.              
4- About the installation of the processing equipment, on one hand,make sure the reach the production technical requirements and on the other hand, it should be convenient to manage  the sanitation control and also the daily cleaning and maintenance. Install the large equipment, keep the space and distance of the equipment and the walls, the equipment and the floor for the cleaning and maintenance job.