Your Space, Your Strategy: Fundamentals of Layout & Design

Level 1: Premise Layout and Design Basic

Designed to introduce participants to the core principles and approach for layout & design of food processing premises, aligned with HACCP and GMP requirements. The course provides foundational knowledge to ensure hygienic, efficient and compliant facility planning.

Key Objectives:

• Understand layout’s impact on food safety and hygiene
• Learn design principles aligned with HACCP & GMP
• Identify and mitigate contamination risks from poor layout
• Apply best practices for planning or upgrading food premises

Who Should Attend:

• Management and owners of food manufacturing entities - primarily food processing, commercial kitchens and related industries
• Management and/or owners who are interested in understanding and improving planning for food processing premises or renovations

Learning Outcomes:

• Gain the ability to plan and evaluate premises layouts that support food safety, hygiene and operational efficiency per HACCP and GMP guidelines.

Course Format:

• Registration: 8:30am - 9:00am
• Duration of training: 9:00am - 4:00pm
• Lunch break: 12:00pm - 01:30pm
• Q&A + Quiz at the end of the session.

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