The building exterior should be designed to prevent what?

The design of the building exterior is crucial in ensuring food safety and maintaining hygiene standards in food processing and handling facilities. When the building exterior is constructed to prevent extraneous materials from entering, it helps to minimize the risk of contamination. This is essential for protecting food products from external contaminants such as dust, pests, and other unwanted materials that could compromise food safety.

By integrating features such as well-sealed doors, windows, and screens, as well as appropriate landscaping to discourage pest access, the facility can effectively maintain a clean environment that supports safe food operations. This consideration directly aligns with the principles of HACCP, which focuses on identifying and mitigating potential hazards in food production.

While noise disturbances, structural damage, and energy loss are important aspects of building design, they do not have the same direct impact on food safety and hygiene as preventing extraneous materials from entering the facility. Hence, the emphasis on this specific objective within the context of HACCP training highlights its importance in safeguarding food products from contamination.