Create an L-shaped food production layout for a small commercial kitchen as per FSSAI hygiene & safety regulations.
The design must ensure smart space utilization, unidirectional workflow, no cross contamination, and be simple enough to present to founders.
Zones required in order (L-flow):
1. Entry + Handwash & Sanitization Station
2. Raw Material Receiving Zone
3. Cold Storage & Dry Storage (separate veg/non-veg if needed)
4. Washing & Cleaning Area
5. Pre-Preparation Section
6. Processing/Cooking Section with work tables, mixer, stove/induction
7. Cooling Area
8. Isolated Packaging & Sealing Room (must be away from raw handling)
9. Finished Goods Storage + Chiller
10. Waste Collection & Disposal (away from food zones)
Important layout rules to include:
• Maintain linear one-way movement: raw → prep → cook → cool → pack → storage → dispatch
• Prevent allergen mixing: separate shelves/containers/labeling for nuts, gluten, dairy
• Surfaces must be smooth, washable, non-absorbent, food-grade
• Provide proper ventilation, drainage slope, pest-proof doors/windows
• Add fire extinguisher + first aid kit access
• Include staff handwash sink inside production area
• Mark zones clearly with labels or color coding
Output requirements:
• Provide 2D floor plan (L-shape) with all areas labeled
• Suggest space optimization ideas
• List missing items required for FSSAI compliance
• Suggest improvements to keep layout allergen-safe & hygienic
After generating layout, also provide a short recommendation list for improvements based on FSSAI.
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Optional follow-up prompt (paste after it generates the layout)
Now analyze this layout and suggest modifications for better hygiene, allergen control, space utilization, worker movement flow & FSSAI compliance.
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This final version includes:
✔ L-shape layout
✔ All FSSAI hygiene + safety points
✔ Space utilization
✔ Allergen-safe production
✔ Founder-friendly to explain
✔ Stepful workflow — raw to dispatch
