Before a food processing plant can be designed a variety of factors must be taken into account.  The volume of production needs to be determined, from which is derived the needed processing and storage capacity for both raw and finished products.  The characteristics of the product must be taken into account and, in the case of most food products, special facilities in the form of chilled or cool rooms be provided for adequate storage.  As well, government regulations pertaining to food are both complex and stringent and bear upon both aspects of facility design and operation.  Careful planning at the early stages can reduce construction costs and increase the useful service life of a food-processing facility.  Other beneficial aspects of adequate planning at the early stages include ease of maintaining a quality control program, provision of good working conditions and easy and economical opportunities for expansion.

Fundy Engineering can assist the entrepreneur in the food-processing sector in determining design parameters for new facilities and creating detailed plans consistent with the requirements of the client, the product and the regulatory agencies.