Chapter 3 - Principles of design. After studying this chapter you will be able to understand: Explains the impact of design on efficiency & safety, describes the basic principles of design for all food facilities, focuses on human engineering in design. | Principles of Design Chapter 3 Chapter 3 Overview Explains the impact of design on efficiency & safety. Describes the basic principles of design for all food facilities . Focuses on human engineering in design. Impact of Design On Efficiency Labor costs are between 25% & 40% of operating expenses. Design can reduce labor requirements, reducing expenses & providing competitive advantage. Design can reduce food costs, strengthening the bottom line. On Safety Design can support safe & sanitary food handling, thereby reducing the risk of food born illness. Design can prevent employee injuries by providing a safe work environment. Design Principles Principles that lead to efficiency & a pleasant environment for the worker & customer. Designers weigh these principles when locating functional areas within the building, laying out equipment, & designing custom fabricated items. A common misconception about design is that there is only one “right” way to lay out the equipment & arrange the space. Design Principles Efficient & effective designs should: Consider hazard analysis & critical control point. Be flexible & modular. Enhance the customer’s experience. Show simplicity. Create an efficient flow of materials & personnel. Facilitate ease of sanitation & promote food safety. Create ease of supervision. Use space efficiently. Hazard Analysis & Critical Control Point The . Food & Drug Administration has adopted hazard analysis & critical control point as the basic standard by which food service facilities are evaluated. HACCP is the process by which food temperatures are monitored & corrected in a foodservice facility. This process includes the entire system from receiving through waste removal. There are seven basic principles of HACCP: Analyze hazards. Identify critical control points. Establish preventive measures with critical limits for each control point. Establish procedures to monitor the critical control points. Establish corrective actions to be taken when . | Principles of Design Chapter 3 Chapter 3 Overview Explains the impact of design on efficiency & safety. Describes the basic principles of design for all food facilities . Focuses on human engineering in design. Impact of Design On Efficiency Labor costs are between 25% & 40% of operating expenses. Design can reduce labor requirements, reducing expenses & providing competitive advantage. Design can reduce food costs, strengthening the bottom line. On Safety Design can support safe & sanitary food handling, thereby reducing the risk of food born illness. Design can prevent employee injuries by providing a safe work environment. Design Principles Principles that lead to efficiency & a pleasant environment for the worker & customer. Designers weigh these principles when locating functional areas within the building, laying out equipment, & designing custom fabricated items. A common misconception about design is that there is only one “right” way to lay out the equipment & arrange the .
