USDA (FSIS), FDA, EPA, OSHA. We’re quite familiar with the regulations and guidelines these agencies send out.
From day one training forward, we know the value of successfully meeting these standards as your food and beverage building contractor. We have zero tolerance for anything less.
Our approach to clean design allows us to have no impact on daily operations. So you can go about your business while we build for you.
RFW Principles For Sanitary Design And Construction Of Food Processing Facilities:
Principle 1: Distinct Hygienic Zones Established In The Facility
Principle 2: Personnel & Material Flows Controlled To Reduce Hazards
Principle 3: Water Accumulations Controlled Inside Facility
Principle 4: Room Temperature & Humidity Controlled
Principle 5: Room Air Flow & Room Air Quality Controlled
Principle 6: Site Elements Facilitate Sanitary Conditions
Principle 7: Building Envelope Facilitates Sanitary Conditions
Principle 8: Interior Spatial Design Promotes Sanitation
Principle 9: Building Components & Construction Facilitate Sanitary Conditions
Principle 10: Utility Systems Designed To Prevent Contamination
Principle 11: Sanitation Integrated Into Facility Design