A laboratory scale process flow chart for the gluten-free white bread is

outlined in Figure 1. Using GMP principles and the appropriate standard

from the FSANZ Food Standards code (think about this!), design a factory

annexe layout for the gluten-free bread production line that may suit this

process. Use the lecture template to guide you but alter it for this scenario.

You will first need to convert this lab scale bench process to a large scale

factory process including receiving of goods (packaging and ingredients,

other materials), quality control, dispatch and other factory-based

activities. Ensure that you allow appropriate storage and receiving facilities

for the different ingredients as well as the finished products. Also ensure

that there will be no contamination with gluten-containing bread.