Plant Design and Layout

Plant Design and Layout (FST-403)

Course Title: Plant Design and Layout

Course Code: FST-403

Credit Hours: 3(3-0)

Instructor: Ushna Khalid

Introduction

To impart knowledge on plant layout and design of food industries. It refers to the arrangement of physical facilities within the factory bulding in such a manner so as to have quickest flow of material at the lowest cost with the least amount of handling in process.

Description and Objectives

By the end of the course, the students will acquire knowledge on theoretical aspects to be considered for site selection, layout selection and design considerations for a food plant and students will also develop skills and acquaint in project preparations, estimations and cost estimates of different equipment and utilities of various food industries.

Course Contents

Food processing industry: introduction, investment

Plant location and layout: Significnace, location analysis, selection criteria, availability of portable water , raw material, labor, energy supply, communication facilities, facilities for waste disposal

Building design and construction : floors, drains, walls, doors, windows, ceilings, ventilation, lighting, auxiliary facilites

Food plant equipment: requirements, design, construction, choice of material, layout

Plant Cleaning: soil types, methods, detergents, water conditioners

Sanitizng: chemical, heat irradiation

Cleaning methods: CIP, dismantling

Pests: Types, inspection , control

Waste management: Fluid and solid wastes

Books recommended

1. Awan, J.A. and Rehman, SU. 2010. Food Plant layout and sanitation. Unitech Communications, Faisalabad, Pakistan.

2. Arvanitoyannis,I.S.2008. Waste management for the food industries. Elsevier Academic Press, New York, USA.

3. Leliveld, H.L.M., Mostert, MA and Holah, J. 2005. Handbook of hygiene control in food industry. Woodhead Publishing Ltd., Abington, Cambridge, UK.

4. Farber, J.M. and Todd, E.C.D. 2000. Safe handling of foods. Marcel and Dekker. New York. USA.

Week	Topics and Readings
1.	Introduction to food processing industry
2.	Product and market analysis, Investment
3.	Plant location decision process
4.	Selection of factory site
5.	Factory building design and layout
6.	Presentation week for pant design and layout of various industries
7.	.Construction of factory building
8.	Auxiliary facilities of building
9.	SWOT Analysis and quiz test
10.	Plant cleaning and soil types
11.	Cleaning detergents and water conditioners
12.	Cleaning and sanitizing procedres
13.	Personal hygiene of food handlers
14.	Pest types and their control
15.	Waste management
16.	Revision