Telephone: 00447979591106


Phase 1

Feasibility study, concept design and preliminary budget

Phase 1 example:

Stage 1: Information/data gathering and establishment of Design Criteria.

Confirmation of Project Objectives (including strategic and /or development plans)
Confirmation of products planned- formats, sizes, flavours and throughputs
Review of existing sites including processing, filling and packing methods & equipment,  present and past issues and clients preferences for new plant
Confirm storage capacity requirements for production.
Confirmation/limitation of present utilities e.g. power, water, steam, air, effluent etc.
Confirmation of offices & staff amenity requirements.
Confirmation of hygiene protocols, people and materials segregation, routing requirements
Confirmation of timescale
Design Criteria for new Facility. Document prepared for client approval prior to concept design commencement
i.e. rationale for operations, marketing figures, raw material handling, layout, flexibility and efficiency gains, expansion, distribution, services design, laboratories, protocols, hygiene & quality standards.

Stage 2: Concept design.

Site survey, drawings & building layouts, equipment block layouts (utilities, process, filling packaging etc.), people and material flows.
Schedule of Functional Areas (room data sheets)
Door schedule

The concept design would incorporate the following: (once defined in the Design Criteria)
Latest food factory design principles.
Compliance with latest legislation.
Compliance with HACCP principles, GMP and BRC requirements Efficient process, filling, packing and materials handling flows Production flexibility Future expansion and business demands.
Hygienic Standards.

Stage 3: Preliminary budge.

Development of budget within +/- 15%


Contact us for further information

First Food Projects Ltd.

3, Stogursey Lane
Nether Stowey

United Kingdom

Telephone: 0044 7979591106