The planning of food enterprises is a process that has a lot of features associated with the individual characteristics of the object. The planning of food enterprises is based on several basic principles that determine the effectiveness of future production, its economic benefits, the necessary capacity and the possibility of further development. The planning of food production enterprises involves the functional zoning of the area allocated for development, where should be placed not only the main production facilities, but also a number of auxiliary ones. Between the objects there should be organized free transport communication for the transfer of raw materials, finished products, waste.
When will be planned food enterprises, a separate planning of industrial buildings, auxiliary and storage facilities, administrative and economic buildings, social facilities, sanitary buildings, laboratories, etc., is performed, that directly depends on the specifics of production.
Any planning of food production begins with the development of the master plan of the object on the basis of available data (area of the territory, geodetic features of the terrain, the required capacity of the future facility, availability of the supplied communication systems, availability of access roads), customer wishes and prescribed building standards. After the approval of the master plan, the concept of each production facility is designed. And only when all the nuances for the planning of food production are coordinated, the specialists work out engineering and technical documentation according to feasibility studies.