Spine layout design for improving food hygiene and reducing travelled distances in a small-scale burger patties processing
This paper presents a method to perform a spine layout design for a burger patties processing in a rectangular premise measuring 31.5 x 9 x 3 m with a production volume of 300 000 kg/year. The factory experienced cross-contamination, pest infestation, inefficient material and operators flow and exce...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/82226/1/Spine%20layout%20design%20for%20improving%20food%20hygiene%20and%20reducing%20travelled%20distances%20in%20a%20small-scale%20burger%20patties%20processing.pdf http://psasir.upm.edu.my/id/eprint/82226/ |
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