Practical Design, Construction and Operation of Food Facilities
J. Peter Clark
Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer
have led to changes in the way food plants are planned, constructed and evaluated. From initiation
of major capital requests to legal design requirements to project management and plant operations, food
engineers and scientists must understand the myriad of requirements and responsibilities of successful food
facilities. J. Peter Clark provides that guidance in this complete volume.
Hardcover 328 pp ISBN 9780123742049
- A summary
of lessons on understanding how management evaluates potential investments and how they can
contribute to ultimate shareholder value, and checklists to help accurately estimate capital and operating costs.
- Important, and in some cases unique, features of a food plant including focus on food safety.
Addresses not only consumer products, but ingredients for consumer products and the concerns
of distribution and flexibility that must be considered. Also considered are the support facilities
that are equally essential to the safe production of food.
- An effective approach to understanding
production lines and optimizing operations during expansion by briefly introducing Goldratt's
Theory of Constraints. The book explores the challenges of construction while maintaining safe
and sanitary operations.
- An approach and methodology that can be extended beyond the
case studies presented in order to effectively plan development processes and make correct
- Project management and plant operations guidance to assist engineers
who find themselves in the role of managing a design or construction process project, or of
supervising a portion of a plant. Includes suggestions for effectively troubleshooting an
Of interest to food plant engineers plant designers manufacturing engineers agricultural engineers
sanitary design engineers those involved with process development and/or improvement. Government:
Regulatory managers Policy developers Academic: Food and bioprocess unit engineering,
Food Plant Operation Food Plant Design Food Plant Management Plant Design Facilities and Plant Design
To find similar publications, click on a keyword below:
- Context for new or expanded facility
- Design of New Facility
- Expansions and conversions
and Equipment Selection
- Equipment selection
- Project Management and Execution
- Appendices I-IV
: food science
: process engineering