The Establishment Standards of Construction and Equipment of a Food Factory Article 6
The food factories should include an office, raw material preparation site, processing or dressing site, inspection room or laboratory, packaging room, warehouse, electrical room, boiler room, maintenance room, changing rooms, hand washing and sterilizing room, restaurant, staff rest rooms, staff dormitories and toilets, etc. For sites with different applications and cleanliness requirements, they should be constructed individually or isolated effectively and managed, and their buildings should conform to the following regulations:1. Walls and pillars: The walls and pillars of raw material preparation sites, processing, dressing and other buildings should be in white or light-colored, the section at least one meter above the ground should be paved with non-absorbent, water impermeable and easily-washable material, and its surface should be smooth with no cracks and kept clean regularly.2. Floor: The building’s surface of raw material preparation, processing, dressing and indoor packaging sites should be paved with non-absorbent, water impermeable, acid/alkali resistant and wear resistant material. The floor should feature an appropriate drainage gradient and water discharge system.3. Floor slab or ceiling: It should be in white or light-colored to ease cleaning, constructed to avoid dust accumulation. Condensation is not allowed on the floor slab or ceiling directly above the exposed food, and it should be kept clean and maintained in good condition.4. Light: Except for warehouses, all other buildings of food factories should be able to get adequate light; the work table or dressing table should maintain more than 200 lux, and the machinery and equipment table should maintain more than 100 lux. The light source used should not be able to change the color of food.5.Ventilation: The factory buildings should be well-ventilated, and installed with fans, exhaust fans and other effective ventilation equipment if necessary. The air vents should be equipped with facilities to prevent the intrusion of disease vectors. Any confined processing room or packaging room should be installed with air conditioning facilities.6. Entrances, doors, windows and other channels: They should be made of durable non-absorbent, easily-washable, water impermeable and durable materials, and equipped with facilities to prevent the intrusion of disease vectors.7.Water drainage system: There should be a complete unobstructed water drainage system and the gutters equipped with intercepting facilities to intercept solid wastes, and the exit equipped with facilities to prevent the intrusion of disease vectors.8.Warehouse: The raw material warehouse and finished product warehouse should be constructed separately or independently, the floor at warehouse interior higher than warehouse exterior, and constructed with water impermeable material, and the warehouse interior prepared with sufficient pallets to cope with inventory and production operation needs.9. Toilet:(1) The toilet construction site should be prevented from contaminating the water source.(2)The toilet entrance should not face directly towards the food processing site, but such restriction does not apply if it is constructed with a buffer facility to control airflow effectively and to prevent contamination.(3)It should be equipped with ventilation, day lighting, anti-pest, anti-rodent and other facilities, as well as running tap water, detergent, hand washing and drying facilities with hand dryers or paper towels, and trash bins.(4)It should be installed with a sign to remind users to wash their hands after visiting the toilet.10.Changing room: There is a need for food factories, depending on requirements, to construct changing rooms at appropriate locations adjacent to the processing/dressing site but isolated from the food processing site. Changing rooms should be separated by gender, and equipped with mirrors, dust cleaning equipment, and sufficient personal lockers, shoe cabinets, etc.11.Hand sterilizing room: There is a need for food factories, depending on requirements, to set up a hand sterilizing room. It should be adjacent to the processing/dressing or indoor packaging room, and installed with sufficient hand washing and drying facilities.12. The safety facilities installations are required for freezing refrigeration equipment.
中文原文 食品工廠建築及設備設廠標準第6條
食品工廠包括辦公室、原料處理場、加工或調理場、檢驗或研究室、包裝室、倉庫、機電室、鍋爐室、修護室、更衣室、洗手消毒室、餐廳、員工休息室、員工宿舍及廁所等。
凡使用性質或清潔程度要求不同之場所，應個別設置或有效隔離及管理，其建築並應符合下列規定：
一、牆壁與支柱：原料處理場、加工或調理場等建築物之牆壁與支柱面應為白色或淺色，離地面至少一公尺以內之部分應使用非吸收性、不透水、易清洗之材料舖設，其表面應平滑無裂縫並經常保持清潔。
二、地面：原料處理場、加工或調理場、內包裝室建築物之地面，應採非吸收性、不透水且耐酸鹼、耐磨之材料舖設。
地面應有良好之排水斜度及排水系統。
三、樓板或天花板：應為白色或淺色、易清掃、可防止灰塵積儲之構築。
食品暴露之正上方樓板或天花板不得有結露現象，並保持清潔、良好維修之狀態。
四、光線：食品工廠之廠房除倉庫以外，其他各項建築物應有足夠的光線，工作台面或調理台面應保持二百勒克斯以上，機器設備台面應保持一百勒克斯以上，使用之光源應不致改變食品之顏色。
五、通風：廠房建築物應通風良好，視需要裝設風扇、抽風機等有效換氣設備，且通風口應有防止病媒侵入之設施。
如有密閉之加工室或包裝室，則應有空調設備。
六、出入口、門窗及其他孔道：應以非吸收性、易清洗、不透水堅固材料製作，並應設置防止病媒侵入之設施。
七、排水系統：應有完整暢通之排水系統，排水溝應有攔截固體廢棄物之設施，出口處並應有防止病媒侵入之設施。
八、倉庫：原料倉庫及成品倉庫應分別設置或予獨立，庫內地面應較庫外為高，並採用不透水材料建築，庫內所設之棧板須足以配合存貨及生產作業之需要。
九、廁所：
（一）廁所之設置地點應防止污染水源。
（二）廁所不得正面開向食品作業場所，但如有緩衝設施及有效控制空氣流向以防止污染者，不在此限。
（三）應有良好之通風、採光、防蟲、防鼠等設施，並備有流動自來水、清潔劑、烘手器或擦手紙巾等之洗手、乾手設施及垃圾桶。
（四）應有如廁後應洗手之標示。
十、更衣室：食品工廠視其需要得設置更衣室，更衣室應設於加工調理場旁適當位置並與食品作業場所隔離，不同性別之更衣室應分開，室內應備有更衣鏡、潔塵設備及數量足夠之個人用衣物櫃及鞋櫃等。
十一、洗手消毒室：食品工廠視其需要得設置洗手消毒室，其應與加工調理場或內包裝室相鄰，並設置數量足夠之洗手及乾手設施。
十二、冷凍設備應有安全設施設置。
凡使用性質或清潔程度要求不同之場所，應個別設置或有效隔離及管理，其建築並應符合下列規定：
一、牆壁與支柱：原料處理場、加工或調理場等建築物之牆壁與支柱面應為白色或淺色，離地面至少一公尺以內之部分應使用非吸收性、不透水、易清洗之材料舖設，其表面應平滑無裂縫並經常保持清潔。
二、地面：原料處理場、加工或調理場、內包裝室建築物之地面，應採非吸收性、不透水且耐酸鹼、耐磨之材料舖設。
地面應有良好之排水斜度及排水系統。
三、樓板或天花板：應為白色或淺色、易清掃、可防止灰塵積儲之構築。
食品暴露之正上方樓板或天花板不得有結露現象，並保持清潔、良好維修之狀態。
四、光線：食品工廠之廠房除倉庫以外，其他各項建築物應有足夠的光線，工作台面或調理台面應保持二百勒克斯以上，機器設備台面應保持一百勒克斯以上，使用之光源應不致改變食品之顏色。
五、通風：廠房建築物應通風良好，視需要裝設風扇、抽風機等有效換氣設備，且通風口應有防止病媒侵入之設施。
如有密閉之加工室或包裝室，則應有空調設備。
六、出入口、門窗及其他孔道：應以非吸收性、易清洗、不透水堅固材料製作，並應設置防止病媒侵入之設施。
七、排水系統：應有完整暢通之排水系統，排水溝應有攔截固體廢棄物之設施，出口處並應有防止病媒侵入之設施。
八、倉庫：原料倉庫及成品倉庫應分別設置或予獨立，庫內地面應較庫外為高，並採用不透水材料建築，庫內所設之棧板須足以配合存貨及生產作業之需要。
九、廁所：
（一）廁所之設置地點應防止污染水源。
（二）廁所不得正面開向食品作業場所，但如有緩衝設施及有效控制空氣流向以防止污染者，不在此限。
（三）應有良好之通風、採光、防蟲、防鼠等設施，並備有流動自來水、清潔劑、烘手器或擦手紙巾等之洗手、乾手設施及垃圾桶。
（四）應有如廁後應洗手之標示。
十、更衣室：食品工廠視其需要得設置更衣室，更衣室應設於加工調理場旁適當位置並與食品作業場所隔離，不同性別之更衣室應分開，室內應備有更衣鏡、潔塵設備及數量足夠之個人用衣物櫃及鞋櫃等。
十一、洗手消毒室：食品工廠視其需要得設置洗手消毒室，其應與加工調理場或內包裝室相鄰，並設置數量足夠之洗手及乾手設施。
十二、冷凍設備應有安全設施設置。