Snack and bakery companies to increase maintenance and sanitation procedures amidst COVID-19

Because of this, companies are increasing their efforts and installing new maintenance and employee relief areas. Assistant Design Manager Amanda Arnold provides insight into facility design supporting maintenance and sanitation protocols from the design of the project site to the design of the facility itself. “These design principles also include the movement of people from outside to inside the facility and the movement of people within the facility. The first barrier of defense is a deliberate site plan, which can help mitigate outside risk, followed by design elements within the facility that help prevent any risks from entering the building. The careful consideration of the circulation of employees can also help support maintenance and sanitation protocols.”

For more on sanitation protocols updates in the pandemic, read the recent Snack Food & Wholesale Bakery article.