Food Processing Design Approach

Livermore Architecture & Engineering is proud to have participated in the design of safe and efficient facilities to provide that most basic of human needs – food. While many of the needs of food processing facilities overlap with those of industrial buildings, there are some important unique considerations.

Food Safety Requirements

Various regulations can apply to food processing facilities, including FDA, UDSA, SQF, and local health codes. These have an impact on both the layout and type of construction of a building.


The dominant consideration in most food processing buildings is cleanliness. Walls, floors, and ceilings must be designed to be easily cleaned and not to harbor contaminants and pathogens. We use tried and true architectural details to design a clean facility.

Process Flow

The layout of a food processing facility must be developed not only for an efficient flow, but also to avoid contamination of materials. This means having separations between spaces with a high risk of contamination such as raw material/uncooked food areas, locker and toilet rooms, and storage areas.

Storage Areas

Storage areas often contain large freezers or refrigerators, which may require special detailing to insulate the floor slab. If warehouses contain high-piled (tall) storage racks, fire protection becomes a concern.

Food Processing Experience – Selected Projects

Morinaga America Foods: 100,000 SF New Construction headquarters and Candy Manufacturing Facility
Shinsegae Foods: 22,500 SF New Construction Frozen Foods Manufacturing Facility
Diamond Foods: 5000 SF Addition to Existing Potato Chip Manufacturing Facility
San-J Expansion: 56,000 SF Expansion to Existing Soy Sauce Manufacturing Facility
Ajinomoto: Multiple additions and alterations to Frozen Food Manufacturing Facility
Heidi Ho: 4000 SF Vegan Cheese Manufacturing Facility