USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (8)
Chapter 8 ESTABLISHMENT SEWAGE TREATMENT
The design and construction of sewage treatment facilities must comply with local code requirements. […]
USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (7)
Chapter 7 GENERAL PLUMBING FACILITIES
One of the most important factors to consider in the design and modification of establishments is the plumbing system. […]
USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (6)
Chapter 6 WATER SUPPLY
The water supply should be ample, clean, and potable with adequate pressure and facilities for its distribution in the establishment and its protection against contamination and pollution. […]
USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (5)
Chapter 5 LIGHTING, VENTILATION, REFRIGERATION, AND EQUIPMENT
Controlling the manufacturing environment is important in maintaining a sanitary environment in meat and poultry operations. […]
USDA/NCDA&CS FACILITY GUIDELINES FOR MEAT PROCESSING PLANTS (4)
Chapter 4 CONSTRUCTION
A frequently overlooked area of construction design is the selection of appropriate construction materials for the establishment. […]
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