I'm back .. sorry for the long break, but we lost a bit 'of time, as I mentioned earlier, because of bureaucratic loopholes.
So where were we?
After gathering all the information on the documents to be submitted, we think a bit 'at the local level.
To help you to layout of the premises you can ask for help from a consultant in the field of food hygiene and safety (which later will help with the HACCP). Or if you have time to slam a uficio another, you can do it all yourself.
Basically the production area must be smooth, easy to clean. So the walls are tiled or covered with washable paints (with haccp certification) at least up to 220/250 cm high. Same for the floor, floor tiles or industrial quartz, preferably treated with resin or varnish (also certified) to facilitate the cleaning stages. Between wall and floor should put a skirting board that serves to round off the corners to prevent accumulation of dirt. Some health care a little 'more picky you could ask to do the same thing with the corners of the walls, but is not strictly needed requirements. Sometimes
health does not require it, but it is well to consider that the brewery will be used in a lot of water that, if he has a way of unloading easier, you soon will flood everything. So slope and drainage are essential. Even for steam developed during the boil must be provided an escape route, in this case a chimney.
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