FIG 1.

Layout of the processing plant, which is divided into domains (domains 1 to 7) allocated to a specific production process (Table 1). Domain 1, cold room for storage of whole, raw, and unprocessed vegetables; domain 2, high-care area for handling of vegetables (i.e., rinsing, washing, cutting, and chopping); domain 3, preparation room where vegetables are assembled and mixed together with pasta and meat or fish ingredients; domain 4, second preparation room where mixtures are completed with the addition of sauces and spices; domain 5, area exclusively allocated to boiling and cooling of starchy constituents (i.e., pasta, potatoes, etc.); domain 6, production lines where the intermediate products are combined, portioned into plastic containers, styled with food toppings (i.e., eggs, cheese, sardines, etc.), and packaged; domain 7, storage of end products; A to D, refrigerators.