Abstract

The aim of this report is to produce guidelines for the design and construction of buildings and facilities used for small-scale traditional sausage factories, in order to combine maximum efficiency with code requirements for food handling (Italian Legislative Decree no. 155 of 26 May 1997) and work environment safety (Italian Legislative Decree no .626 of 19 September 1994).
Said goal is achieved by means of a complex planning procedure (integrated design) based on a preliminary study of the manufacturing process. Integrated design is the basic plan for finding, describing and arranging the different functional areas (functional design), which is then combined with the requirements for food handling (HACCP rules) and job environment safety (Italian Legislative Decree 626/64 and more recent related laws), in order to obtain a complete and broad estimate of all risks connected with sanitation and safety in a sausage factory (global safety design).This is particularly important in a workplace where sharp tools are used and product aging in a healthy environment is a key factor.
The complete estimate of risks can be attained by developing the following procedures:
1) find risk sources in the manufacturing process;
2) identify what kind of risk is related to the specific activity;
3) evaluate the magnitude of each risk factor;
4) find planning solutions to alleviate and/or eliminate risks.
It is important to highlight that a building designed as a manufacturing facility has more reason to exist than just a domestic environment with machines, since it is actually an innovative container of advanced technology and an important factor in itself in the manufacturing process, which has to be performed in a functional, managerial manner, as well as in a safe and healthy environment.

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