Facility Setup
Build it right the first time
A drain in the wrong place. Raw and cooked areas that share a doorway. A wash basin nobody can reach without crossing the production line. These are cheap problems on a drawing and expensive ones in concrete.
We work with you at the design stage, so the facility meets requirements because of how it was built rather than in spite of it.
What we advise on
From drawing to first production run
Layout and process flow
Material and people movement planned so raw and finished product never cross. This single decision prevents more problems than anything else on this page.
Hygiene zoning
Defining which areas need what standard, and designing the separation between them properly rather than with a curtain.
Surfaces, construction and pest proofing
Floors, walls, ceilings, drainage, junctions. Materials that clean properly and survive being cleaned daily. Pest proofing designed in at construction, because proofing added afterwards is always worse and always more expensive.
Equipment selection and placement
Food grade materials, cleanable design, access for cleaning and maintenance, and enough space around machines for people to work safely.
Utilities
Water quality and supply, air, lighting, ventilation, waste. Usually decided by a contractor without anyone asking what food safety requires.
Licensing and systems from day one
Getting the right FSSAI licence for the unit, with an application that matches what you have actually built, and having documentation, procedures and training ready before the first production run rather than scrambled together after it.
When to bring us in
At the drawing stage
Cheapest by a wide margin. Changing a line on a plan costs nothing.
During construction or before commissioning
Still useful. We can catch things before they are finished and correct them while access is easy. Once building is done we will tell you what needs correcting and what you can live with, because some things can be worked around and some cannot.
An existing unit being upgraded
Common when a business is growing, adding a category, or preparing for a customer who audits.
Common questions
Do you design the factory?
We work alongside your architect or contractor on the food safety and regulatory requirements. We are not a construction firm. We tell you what the design needs to achieve and review drawings against it.
We have a drawing already. Can you review it?
Yes, and that is often the most useful single piece of work we do. A drawing review before construction starts is cheap and catches a lot.
How early is too early to involve you?
There is no too early. Before the site is finalised is genuinely useful, because some sites make compliance harder than others.
Do you help with the licence application?
Yes. Getting the licence category right for a new unit matters, particularly if you plan to add products later.
Can you help us set up a cloud kitchen rather than a factory?
Yes. The scale differs but the principles are the same, and small spaces make layout decisions more important rather than less.
What about water testing and other approvals?
Testing goes to an accredited external lab. We tell you what needs testing, arrange it and review the results as part of getting the unit ready.
Related services
Where this fits in
Diptasree Chaudhuri
Founder, Inspeckt Food Solutions
Diptasree Chaudhuri founded Inspeckt Food Solutions after nearly a decade across production floors, audits and quality systems in the Indian food industry, including an HSEQ role at HungerBox covering around 50 corporate foodservice clients across Bangalore. She works with food brands on the part of the business that rarely gets talked about: regulations, labelling, licensing, testing and manufacturing quality. Inspeckt today supports more than 15 food businesses, from established brands to founders launching their first product.
More about DiptasreeSend us the drawing before the concrete goes down
A review at design stage costs a fraction of correcting a finished building.
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