PLAANT LA

OF F

(GIR

AYOUT P

FISHING

RONA).

Final D

Food

PROJEC

G INDUS

Tu

Degree P

d Engine

CT FOR

STRY LO

Author:

utor: Edu

Project

eering

R THE E

OCATED

Clara Vin

ard Hern

Date: 10

NLARG

D IN RO

ngut Expó

ández Yá

/ July / 2

GEMENT

OSES

ósito

áñez

2015

T

Plant

Title

Aut

Tuto

Abs

proj

mad

Spe

prod

and

praw

So

faci

Fina

calc

The

plan

Key

HAC

t layout proj

e: PLANT

FISHI

tor: Clara

or: Edua

stact: Th

ect of an

de the d

ecifically

duction o

also ha

wn carpa

they ha

lities suc

ally, the

culations

e docume

nes.

y words:

CCP.

ect for the e

T LAYOU

ING INDU

a Vingut E

rd Hernán

is Final D

n industria

design of

it has b

of fish bro

as been e

ccio Rose

ave made

h as light

plans

of the fac

ent consis

industry

enlargement

UT PROJ

USTRY L

Expósito.

ndez Yáñ

Degree P

al plant d

f the new

een rem

oth beca

expandin

es.

e the ne

ting, elec

have be

cilities.

sts of me

y, broth,

t of fishing i

Escola Su

JECT FO

OCATED

ñez.

Project is

dedicated

w plant

modelled

ause has

ng to pro

ecessary

ctricity, ref

een prep

emory, ca

carpaccio

ndustry loca

uperior d’AgricU

OR THE

D IN ROS

a remod

to the fi

layout a

the area

already

oduce a n

y calculat

frigeratio

pared to

alculation

o, distrib

ated in Rose

ultura de BarcUPC ‐ Barcelon

ENLARG

SES (GIRO

delling an

shing ind

and new

a where

increase

new prod

tions for

n and fire

give e

and eigh

ution, ins

es (Girona)

celona aTech 

GEMENT

ONA).

nd expan

dustry. I h

installati

there is

ed produc

duct such

r sizing

e.

effect to

ht annex

stallation

1

T OF

nsion

have

ons.

the

ction

h as

new

the

es 8

and

Plant

Títo

D’U

Aut

Tuto

Res

rem

pes

de l

es p

altra

com

Així

nov

frigo

Fina

insta

El d

Par

APP

t layout proj

ol: PROJ

NA INDÚ

tora: Clar

or: Edua

sum: Aq

modelació

quera. S

les noves

produeix

a banda s

m és el ca

í doncs s

es instal

orífica i la

alment s’h

al·lacions

document

raules cla

PCC.

ect for the e

JECTE D

ÚSTRIA P

ra Vingut

rd Hernán

quest Tre

i expans

’ha realitz

s instal·la

el fumet d

s’ha fet u

arpaccio d

s’han real

·lacions

a de contr

han elabo

s.

t consta d

au: indús

enlargement

DE DISSE

PESQUER

Expósito

ndez Yáñ

eball de

sió d’una

zat el dis

acions. Co

de peix ja

una expan

de gambe

litzat els

com la

ra incendi

orat els p

de la mem

stria, fume

t of fishing i

ENY EN

RA A RO

.

ñez.

Final d

planta in

sseny de

oncretam

a que s’h

nsió per t

es de Ros

càlculs n

il·luminac

is.

plànols pe

mòria, 8 a

et, carpac

ndustry loca

PLANTA

SES (GIR

de Grau

dustrial d

la nova

ment s’ha

ha augme

tal de pro

ses.

necessaris

ció, l’elec

er fer efec

nnexos d

ccio, distr

ated in Rose

A PER L

RONA).

és un

dedicada

distribuci

remodela

entat la pr

oduir un n

s per dim

ctricitat, l

ctius els c

de càlcul i

ribució, in

es (Girona)2

L’AMPLIA

projecte

a la indu

ió en pla

at la zona

roducció

nou prod

mensiona

a instal·l

càlculs de

i 8 plànols

nstal·lacio

2

ACIÓ

e de

stria

nta i

a on

i per

ucte

r les

lació

e les

s.

ons i

Plant

Títu

AMP

(GIR

Aut

Tuto

Res

rem

indu

en

rem

ha

exp

gam

Así

las

insta

Fina

cálc

El d

Pala

y AP

t layout proj

ulo: PR

PLIACIÓN

RONA).

tora: Clar

or: Edua

sumen:

modelación

ustria pes

planta y

modelado

aumenta

ansión pa

mbas de R

í pues se

nuevas

alación fr

almente s

culos de la

document

abras cla

PPCC

ect for the e

OYECTO

N DE U

ra Vingut

rd Hernán

Este Tra

n y expa

squera. S

y de las

la zona d

ado la pr

ara produ

Roses.

e han rea

instalacio

rigorífica y

se han e

as instala

to consta

ave: indu

enlargement

O DE

UNA IN

Expósito

ndez Yáñ

abajo de

ansión de

e ha real

nuevas

donde se

roducción

ucir un nu

lizado los

ones com

y la de co

elaborado

aciones.

de la me

stria, fum

t of fishing i

Escola Su

DISEÑO

DUSTRIA

.

ñez.

e Fin de

e una pl

izado el d

instalac

produce

n y por

uevo prod

s cálculos

mo la il

ontra ince

o los pla

emoria, 8

met, carpa

ndustry loca

uperior d’AgricU

EN P

A PESQ

e Grado

lanta ind

diseño de

ciones. C

el caldo d

otro lad

ducto com

s necesa

uminació

endios.

anos para

anexos d

accio dist

ated in Rose

ultura de BarcUPC ‐ Barcelon

PLANTA

QUERA

es un

ustrial de

e la nueva

Concretam

de pesca

o se ha

mo es el

rios para

ón, la ele

a hacer

de cálculo

ribución,

es (Girona)

celona aTech 

PARA

EN ROS

proyecto

edicada

a distribu

mente se

ado ya qu

a hecho

carpaccio

a dimensio

ectricidad

efectivos

o y 8 plan

instalacio

3

LA

SES

o de

a la

ución

e ha

e se

una

o de

onar

d, la

s los

os.

ones

Plant

1ST

ANN

t layout proj

DOCUME

REPO

1. O

2. B

3. B

4. P

5. E

6. H

7. B

8. F

NEX

Annex

Annex

Annex

Annex

Annex

Annex

Annex

Annex

ect for the e

ENT: RE

RT

Object

Backgrou

Basis proj

Process e

Engineeri

Health an

Budget

Financial

1. Plan

2. Fire

3. Ligh

4. Ref

5. Elec

6. HAC

7. Hea

8. Fina

enlargement

GEN

PORT AN

nd

ject

engineerin

ng works

d safety

evaluatio

nt layout

e protectio

hting insta

rigeration

ctrical ins

CCP

alth and S

ancial Eco

t of fishing i

NERAL IN

ND ANNE

ng

s and insta

on

on

allation

n installati

stallation

Safety Stu

onomic A

ndustry loca

NDEX

EX

allations

ion

udy

Assessme

ated in Rose

ent

es (Girona)44

Plant

2ND

3RD

t layout proj

DOCUM

1. Loc

2. Cur

3. Plan

4. Sec

5. Mac

6. Ligh

7. Unif

8. Fire

DOCUM

Partial

Genera

ect for the e

ENT: PLA

ation

rrent statu

nt floor

ction

chinery di

hting and

filar sche

e protectio

ENT: BU

budget

al budget

enlargement

ANS

us: plant f

istribution

electrical

me

on distribu

DGET

t

t of fishing i

Escola Su

floor and

n

l distribut

ution plan

ndustry loca

uperior d’AgricU

elevation

tion plant

nt

ated in Rose

ultura de BarcUPC ‐ Barcelon

es (Girona)

celona aTech 

5

Plant

t layout project for the eenlargementt of fishing i

Escola Su

ndustry loca

uperior d’AgricU

R

ated in Rose

ultura de BarcUPC ‐ Barcelon

1ST D

REPORT A

es (Girona)

celona aTech 

DOCUME

AND ANN

ENT:

NEX

1

2

REP

1. 

2. 

3. 

3.1

3.2

3.3

4. 

4.1

4.2

4.3

5. 

5.1

5.2

5.3

PORT

OBJECT _

BACKGR

BASIS PR

1.  Guideli

3.1.1.  Pu

3.1.2.  Co

2.  Conditio

3.2.1.  Cli

3.2.2.  Uti

3.2.3.  Leg

3.  Current

PROCESS

1.  Fish bro

4.1.1.  Ra

4.1.2.  Pro

4.1.3.  Pro

4.1.4.  Ma

4.1.4.1. Pro

4.1.4.2. Re

2.  Prawn

4.2.1.  Ra

4.2.2.  Pro

4.2.3.  Pro

4.2.4.  Ma

4.2.4.1. Pro

4.2.4.2. Re

3.  HACCP

ENGINEE

1.  Exterio

2.  Flooring

3.  Doors .

__________

OUND ____

ROJECT ___

nes .............

urpose .........

onditions imp

oning projec

matic chara

ilities ...........

gislative inv

t situation ...

S ENGINEE

oth ..............

aw matters ..

oduction pro

ocess diagra

achinery ......

ocess mach

efrigeration

carpaccio ...

aw matters ..

oduction pro

ocess diagra

achinery ......

ocess mach

efrigeration

P .................

ERING WOR

r walls and

g .................

...................

__________

__________

__________

...................

...................

posed by th

ct ................

acterization ..

...................

volvement ....

...................

ERING ____

...................

...................

ocess descr

am ..............

...................

hinery ..........

machinery

...................

...................

ocess descr

am ..............

...................

hinery ..........

machinery

...................

RKS ______

ceilings .......

...................

...................

__________

__________

__________

...................

...................

e developer

...................

...................

...................

...................

...................

__________

...................

...................

ription .........

...................

...................

...................

y .................

...................

...................

ription .........

...................

...................

...................

y .................

...................

__________

...................

...................

...................

__________

__________

__________

...................

...................

r ..................

...................

...................

...................

...................

...................

__________

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

__________

...................

...................

...................

__________

__________

__________

...................

...................

...................

...................

...................

...................

...................

...................

__________

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

__________

...................

...................

...................

__________

__________

__________

...................

...................

...................

...................

...................

...................

...................

...................

__________

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

...................

__________

...................

...................

...................

______ 4 

______ 5 

______ 6 

............ 6 

............ 6 

............ 6 

............ 6 

............ 6 

............ 6 

............ 7 

............ 8 

_____ 12 

......... 12 

......... 12 

......... 12 

......... 15 

......... 16 

......... 16 

......... 16 

......... 17 

......... 17 

......... 17 

......... 18 

......... 19 

......... 19 

......... 19 

......... 19 

_____ 20 

......... 20 

......... 20 

......... 21 

Plant

5.4

5.5

6. 

6.1

6.2

6.3

7. 

8. 

9. 

t layout proj

4.  Ventilat

5.  Lighting

INSTALLA

1.  Fire pro

2.  Refrige

3.  Electric

6.3.1.  Ele

6.3.2.  Pro

HEALTH A

BUDGET _

FINANCIA

ect for the e

tion .............

g .................

ATIONS ___

otection .......

eration instal

cal installatio

ectrical supp

otections ....

AND SAFE

__________

AL EVALUA

enlargement

...................

...................

__________

...................

llation ..........

on ................

plying ..........

...................

TY _______

__________

ATION ____

t of fishing i

Escola Su

...................

...................

__________

...................

...................

...................

...................

...................

__________

__________

__________

ndustry loca

uperior d’AgricU

...................

...................

__________

...................

...................

...................

...................

...................

__________

__________

__________

ated in Rose

ultura de BarcUPC ‐ Barcelon

...................

...................

__________

...................

...................

...................

...................

...................

__________

__________

__________

es (Girona)

celona aTech 

...................

...................

__________

...................

...................

...................

...................

...................

__________

__________

__________

......... 21 

......... 21 

_____ 22 

......... 22 

......... 22 

......... 23 

......... 23 

......... 24 

_____ 25 

_____ 26 

_____ 27 

3

4

1.

The

Rose

involv

The

Rose

The

963,7

Table

proje

Object

aim of this

es Planta d’

ves the des

address of

es, in the reg

current dim

75 m2.

e 1. shows

ect.

Table 1.

t

project is t

Envasat S.L

sign and imp

the industri

gion of Alt E

mension of t

the estima

Production

Produc

Fish bro

Carpacc

to make a

L., where do

plementation

al plant is lo

Empordà, in

he industria

ated daily p

ct

oth

cio

redistributio

oes the fish

n of a clean

ocated in M

Girona prov

al plant is 4

roduction o

Es

5

on of the in

broth, and

room in ord

Moll de Ribe

vince.

49,55 x 19,4

of different p

stimated da

1200 bottle

00 trays of 1

dustrial plan

also make a

der to produc

ra s/n, in th

45 m with a

products on

aily product

es of 900 mL

120g of praw

nt Pescado

an extensio

ce carpacci

he municipa

a total surfa

nce execute

tion

L

wn

ors de

n that

io.

ality of

ace of

ed the

Plant

2.

Pesc

the F

acce

Gove

Main

Plant

Over

Gota

a 51%

Root

prelim

went

broth

As a

the i

owne

Depu

mollu

Pesc

comp

incre

the m

t layout proj

Backg

cadors de R

Fisherman

ess to the

ernment of

nly its activ

ta d’Envasa

r the years

anegra in or

% the Fishe

t of this soc

minary trea

t on to othe

h.

result of th

installations

er of these

uradora Se

uscs and th

cadors de R

pany the c

ease of the

market in or

ect for the e

ground

Roses Plan

Brotherhoo

box of Ro

Catalonia.

ity was ha

at S.L. base

the Brothe

rder to grow

erman Broth

ciety the ac

atments suc

er activities

he society, t

s with Pes

companies

ervimar. Th

eir distribut

Roses Plan

commerciali

production

rder to diver

enlargement

ta d’Envasa

od of Rose

oses. The

ndling, proc

ed its activity

erhood deci

w economica

herhood of

ctivity of th

ch as clean

including t

the two com

cadors de

s also has a

is company

tion.

nta d’Envas

sation on

. Also wan

rsify risk.

t of fishing i

Escola Su

at S.L. was

es, to take

company w

cessing an

y in the gut

ided to ass

ally. So the

Roses and

he company

ning, classif

the develop

mpanies set

Roses Pla

another com

y is dedica

sat S.L. is

a large sc

ts to broad

ndustry loca

uperior d’AgricU

s founded i

advantage

was create

d freezing

ted, filleted

sociate with

society rem

a 49% Peix

y changed

fication, evi

pment of fis

ttled in the e

anta d’Enva

mpany withi

ated to the

currently n

ale of the

den the sco

ated in Rose

ultura de BarcUPC ‐ Barcelon

n 2001 wit

of all the

ed by a su

fish. Pesca

and frozen

h another c

mained of th

xos Gotane

and stoppe

isceration a

sh-based p

establishme

asat S.L. F

n this estab

e treatment

egotiating w

fish broth,

ope of produ

es (Girona)

celona aTech 

h an initiati

fish he ha

ubsidy from

adors de R

n fresh fish.

company, P

he following

egra.

ed to realis

and filleting

products like

ent, thus sh

Furthermore

blishment t

t of live bi

with an ext

this mean

ucts availab

ive of

ad no

m the

Roses

Peixos

g way:

se the

; and

e fish

haring

e the

hat is

ivalve

ternal

ns an

ble in

5

6

3.

3.1.

3.1.1.

Pesc

contr

Furth

cons

For t

invol

equip

3.1.2.

The p

3.2.

3.2.1.

The

temp

3.2.2.

The i

Basis

Guidel

. Purpo

cadors de R

ract that m

hermore the

sumer trend

these reas

ves an exp

pment nece

. Condit

promoter im

The daily

Make mi

Condit

. Climat

cooler tem

peratures oc

. Utilitie

industrial pla

Network

project

ines

se

Roses Plan

akes the d

e company

s making a

ons the pu

pansion, th

essary to re

tions impo

mposes the f

y production

inimal chan

tioning p

tic charact

mperatures

ccur in the s

es

ant is built a

k of drinking

t

ta d’Envasa

emand for

wants to d

new produ

urpose of t

he dimensio

alize the ac

osed by th

following cha

n.

ges possib

project

terization

of winter a

summer sun

and provides

water.

at S.L. is e

fish broth

diversify the

ct such as

his project

oning of el

ctivities.

he develop

aracteristics

le.

are not on

n is not up t

s the followi

expanding d

is much hi

e risk of pro

prawn carp

is to defin

ectrical ins

per

s:

nly down 5

to 28 degre

ng services

due to the s

gher than t

oduction an

accio.

ne a new p

stallations a

degrees a

es.

:

signing of a

the current

nd adapt to

plant layou

and lighting

and the hi

a new

t one.

o new

t that

g and

ghest

Plant

3.2.3.

t layout proj

Network

Network

Public lig

Net telep

Electrica

Access p

Well sea

. Legisl

General

o T

o L

o E

w

o R

re

o F

R

T

Legislati

o R

a

o R

a

o

o R

a

o

c

ect for the e

k drainage o

k sanitation

ghting.

phony.

al network.

paved.

awater itself

ative invo

legislation:

Technical B

Law 21/1992

Electrical lo

which appro

Royal Decr

egulations o

Fire Protect

Royal Decr

Technology.

on in relatio

REGULATIO

and the Cou

REGULATIO

and the Cou

of animal or

REGULATIO

and the Cou

of official co

consumption

enlargement

of rainwater.

sewage.

f to stock up

lvement

uilding Cod

2 of 16 July

w voltage r

oves the Ele

ree 138/20

of plants an

tion Regula

ee 2267/20

.

on on the fo

ON 852/200

uncil relative

ON 853/200

uncil, by wh

igin.

ON 854/200

uncil, by wh

ontrols on p

n.

t of fishing i

Escola Su

.

p

de.

y, of industry

regulation,

ectrotechnic

11 of 4 F

nd refrigerat

ations for th

004 of 3rd

ood product

04, of 29 A

e to the hyg

04, of 29 A

hich establi

04, of 29 A

hich establi

products of

ndustry loca

uperior d’AgricU

y.

Royal Dec

cal Regulati

February, w

tion installa

he Industria

December

s:

April 2004, o

giene of food

April 2004, o

sh specific

April 2004, o

sh specific

f animal orig

ated in Rose

ultura de BarcUPC ‐ Barcelon

ree 842/20

ons for Low

which appro

tions.

l Establishm

r. Ministry

of the Europ

dstuffs.

of the Europ

norms of h

of the Europ

norms for

gin allocate

es (Girona)

celona aTech 

002 of 2 Au

w Voltage.

oves the s

ments (RSC

of Science

pean Parlia

pean Parlia

hygiene of f

pean Parlia

the organis

ed to the h

ugust,

safety

CIEI):

e and

ament

ament

foods

ament

sation

uman

7

8

3.3.

The

diver

(refrig

prese

The

week

week

wher

have

prod

Legislati

o R

T

a

o O

s

fo

a

o R

b

1

fi

o R

p

th

o R

fi

Curren

current act

rse; on the o

gerated), b

erves, semi-

most elabo

kly producti

kly product

re there is t

e to do a r

uction.

on in relatio

ROYAL DE

Technical an

and Aquacu

ORDER, of

standards, t

or the de

aquaculture

REGULATIO

by which es

04/200 of

ishery prod

ROYAL DE

parasitism b

hat serve fo

ROYAL DE

ishery prod

nt situati

tivities of th

one hand it

but also de

- products, p

orated prod

ion of 1.050

ion until 6.

the fish brot

restructurin

on to the fis

ECREE 152

nd Health R

lture with d

2nd Augus

he limits of

termination

.

ON (CE) 20

stablish the

the Counc

ucts and aq

ECREE 14

by Anisakis

ood to final c

CREE 121

ucts, aquac

on

he company

devotes to t

evotes to t

precooked a

duct of this

0 bottles of

000 bottles

th remains

g of the p

shing indust

21/1984, of

Regulations

estiny for h

st 1991, by

heavy met

n of heavy

065/2001, of

e disposals

cil relative

quaculture.

420/2006, o

s in fishery

consumers

/2004, of

culture and

y Pescador

the purchas

the transfor

and frozen.

s company

f 900 mL b

s of 900 m

small and a

plant to find

ry:

f 1st Augus

s Establishm

uman cons

y which ap

als content

y metals

f 22 Octobe

of applicat

on the co

of 1st Dec

products s

or commun

23rd Janua

live, fresh s

rs de Rose

se side is en

rmation of

is the fish

but the com

mL. This de

also the ma

d a more s

st, by whic

ments and F

umption.

pproves the

and the an

for fishery

er 2001, of t

tion of the

nsumer inf

cember, on

supplied by

nities.

ry, on the

shellfish, ch

es Planta E

ngaged and

fish (fresh

h broth; at

mpany want

ecision does

achinery. Th

suitable pla

ch approve

Fishery Pro

e microbiolo

nalytical me

y products

the Commis

Regulation

formation in

n preventio

y establishm

identificatio

hilled or coo

Envasat S.L

selling fres

and froze

present ha

ts to expan

s that the

herefore it w

ace for the

s the

ducts

ogical

thods

and

ssion,

(CE)

n the

on of

ments

on of

ked

L. are

sh fish

en) in

ave a

d the

room

would

e new

Plant

It mu

muss

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carpa

trays

indus

exten

So it

prod

exten

To cl

t layout proj

ust be said

sels and cla

he other ha

accio that t

s. To make

strial plant t

nsion.

t will be ne

uction of f

nsion of this

larify the ac

ect for the e

that in the

ams with a f

and the com

treats to m

this proces

there isn’t s

ecessary to

fish broth a

s industrial

ctivities prod

enlargement

company th

final fate to

mpany want

ake fillets v

ss is necess

ufficient spa

do redistri

and optimiz

plant to pro

duced by th

t of fishing i

Escola Su

here is a sm

the market

ts being to

very thin of

sary to have

ace to enab

ibution with

ze the pro

oduce the ne

e company

ndustry loca

uperior d’AgricU

mall sewag

.

produce a

f fish and p

e a specializ

ble this type

hin the indu

ocess and

ew product.

y shows the

ated in Rose

ultura de BarcUPC ‐ Barcelon

e bivalve m

new produc

place it in i

zed room. A

e of room, w

ustrial plant

for other b

.

following flo

es (Girona)

celona aTech 

molluscs su

ct that is th

individual p

As to the cu

will have to b

t to increas

band realis

owchart:

ch as

e fish

plastic

urrent

be an

e the

se an

9

10

Refri

Process

‐

‐

‐

‐

‐

‐

‐

igerated or f

sing industr

Salted prodProducts salt. Smoked prCooked proPreserves.Semi-preseRestructure

Distribution

Final con

Ob

pro

Pr

R

frozen produ

ry:

ducts. dried or d

roducts. oducts. erves. ed products

n and sale

nsumer

btainment o

oducts:

‐ Extrac‐ Aquac

reliminary tr

fish

Refrigeration

and fi

ucts

dry in

s

of the fish

ctive fishingculture.

reatment of

hery product

n or freezing

shery produ

and fisher

.

the fish and

ts.

g of the fish

ucts.

ry

d

Refriger

Distribut

Final

rated produc

tion and sal

l consumer

cts

e

Plant

Table

t layout proj

e 2 shows th

Table 2.

Refrige

Refrige

Freezer

Freezer

Room d

Offices

Area cle

Packag

Room m

Men’s w

Women

Broth ro

Autocla

Chambe

Loading

Storage

Kitchen

Laborat

ect for the e

he dimensio

Zone’s dim

rator 1

rator 2

r 1

r 2

debug mus

eaning and

ging room a

maintenanc

wardrobes

n’s wardrob

oom

ave room

er of waste

g and unlo

e container

n

tory

enlargement

ons of each

ensions

Zon

ssels

d packagin

and finish p

ce

bes

e

ading zone

rs

t of fishing i

Escola Su

area of the

ne

g of musse

product sto

e

ndustry loca

uperior d’AgricU

industrial pl

els

orage

ated in Rose

ultura de BarcUPC ‐ Barcelon

ant today.

Are

5

3

4

1

6

2

2

1

3

2

1

6

4

4

5

1

es (Girona)

celona aTech 

rea (m²)

59,14

32,50

41,93

16,50

60,62

24,41

245,27

25,75

36,63

20,02

14,88

61,24

44,34

4,00

43,28

56,70

9,94

11,70

11

12

4.

4.1.

Is a

toma

maki

cuisin

4.1.1.

4.1.2.

Proces

Fish br

kind of bro

atoes and re

ng rice and

ne.

. Raw m

Monkfish

Conger

Jurel

Prawn o

Rock cra

Fried tom

Red pep

Garlics

Sunflowe

. Produ

Receptio

because

to know

return.

Sanitatio

which wi

Storage:

matters a

ss eng

roth

oth that is m

ed peppers

other dishe

matters

h

f Roses

ab

mato

pper

er oil

ction proc

on of raw m

e it’s necess

if the quali

on: the fish

ill remove a

: fish and s

are stored i

ineerin

made with r

s that give

es, such as p

cess descr

matters (fish

sary to mak

ity is what h

h goes thro

all the surfac

seafood are

n a chambe

Fis

Seaf

Othe

ng

rock fish an

it a red col

paella and it

ription

h and seafo

ke controls

has contrac

ough a con

ce dirt.

e stored int

er at room t

sh

food

er ingredient

nd seafood,

lour. The b

t is a very ty

ood): is the

like tempe

cted or othe

nveyor with

to the freez

temperature

ts

all bound

roth is used

ypical and tr

first step a

rature and

erwise mak

a sprinkle

zer (-18ºC)

e and witho

with a stir-

d as a bas

raditional Ca

and it’s impo

the animal

ke the cons

er water sy

). The othe

ut moisture

-fry of

sis for

atalan

ortant

state

istent

stem,

r first

e.

Plant

t layout proj

Thawing

and 6ºC

Seafood

Preparat

peeled g

prepare

Cooking

hot wate

cooking:

o F

th

o L

o W

o T

o L

Filtering

liquid pa

parts or

Dosage:

broth pe

Bottle cl

that bot

autoclav

Heat tre

minutes

o W

p

o M

1

o C

c

T

ect for the e

g of fish and

C. The fish

d isn’t thawe

tion of othe

garlics and

the sting th

: before be

er (70ºC) to

Firstly adds

he sting tha

Let stir-fry fo

When stir-fry

Then fills the

Let it being t

: once coo

asses throu

foreign mat

this stage

r container.

osing: once

ttles remai

ving.

eatment: it r

in a cycle t

Warming: th

process has

Maintenance

21ºC and a

Cooling: usi

contact with

This process

enlargement

d seafood:

is placed o

ed in order t

er ingredien

anglerfish

at later it st

eginning wit

o ensure th

to the kettl

at have prep

or 5 minutes

y is done ad

e kettle from

to boil and c

ked, pours

gh another

terials.

is carried o

.

e filled, glas

in totally w

realises a c

hat consist

he temperat

s a duration

e: it’s the st

a pressure o

ing sea wa

the broth).

s cools to 1

t of fishing i

Escola Su

it carries ou

on top of pl

to don’t give

nts: Take th

liver and g

tir-fry with s

th the cook

hat all the

le 5L of oil

pared previo

s and then a

dd all the fis

m water of p

count some

the broth

r filter to en

out using a

ss bottles a

well closed

conventiona

in three sta

ture increas

of 45 minu

tage of ster

of 1,5 atmos

ater to cool

The excha

22ºC to 40º

ndustry loca

uperior d’AgricU

ut in a refrig

astic pallet

e a darker c

he tomato

grind togeth

sunflower oi

king it’s nec

circuit is to

of sunflowe

ously.

add the sea

sh.

public netwo

e 45 minute

until a dru

nsure the re

liquid dosi

are sealed

d and dep

al sterilizatio

ages:

ses form 20

tes.

rilization, m

spheres for

the circuit

nger finds o

ºC and has

ated in Rose

ultura de BarcUPC ‐ Barcelon

gerator that

s because

colour to the

sauce, pee

er with a g

l and seafoo

cessary to d

otally clean.

er, once wa

afood.

ork.

s to 98ºC.

m separato

emoval of la

ng schedul

with a meta

posited in

on to 121-1

ºC to 122ºC

maintaining a

r 10 minutes

t (this wate

out of the au

a duration

es (Girona)

celona aTech 

t is between

exudate le

e broth.

eled red pe

grinder blad

od.

do a rinsing

. Then it b

as a bit hot,

or. The res

arge fish b

led of 900 m

al cap, che

the wago

122ºC durin

C gradually

a temperatu

s.

er never go

utoclave.

of 45 minut

n 3ºC

aves.

epper,

des to

g with

egins

adds

ultant

ones,

mL of

ecking

on of

ng 10

. This

ure of

oes in

tes.

13

14

Labelling

label tha

boxes of

Storage:

g and packa

at consist i

f 6 bottles o

: it stores in

aging: once

n the placi

of capacity.

pallet shelv

e glass bott

ng of the t

ves with a c

tles go out o

two product

capacity of

of the autoc

t labels, an

14 pallets a

clave proce

nd then pla

altogether.

eed to

ace in

Plant

4.1.3.

R

t layout proj

. Proces

Reception of

other ing

Sto

Prepar

ingre

M

Gl

ect for the e

ss diagram

f first matter

gredients

orage

ration of

edients

Metal lid

ass bottle

enlargement

m

rs:

R

H

t of fishing i

Escola Su

Reception o

Sanita

Fr

Heat treatme

ndustry loca

uperior d’AgricU

of first matte

ation of fish

reezer stora

Thawing (

Cooking

Filter

Dosa

Bottle cl

ent (121-122

Label

Pack

Storage / E

ated in Rose

ultura de BarcUPC ‐ Barcelon

rs: fish and

and seafoo

age (-18ºC)

(5-7ºC)

(98ºC)

ring

age

osing

2ºC / 10 min

ling

ing

Expedition

es (Girona)

celona aTech 

seafood

od

n / 1,5 bars)

15

16

4.1.4.

4.1.4.

4.1.4

. Machi

.1. Proces

Sanitatio

high pre

and the

Cooking

stainless

sticking

Is also n

cooking

Dosage:

that can

position

power is

Bottle cl

metal lid

maximum

Autoclav

Labelling

the seal

.2. Refrige

All the re

nery

ss machine

on: it uses a

ssure to re

power is 1,8

: it uses a

s steel. The

of products

needed a he

that has a m

it uses an

fill simulta

them below

s 1 kW.

osing: it wil

ds using st

m speed of

ving: is use

g: it will use

guarantee.

eration ma

efrigeration m

ery

a conveyor

move unwa

85 kW.

a cooker w

e inside of

. It has a ca

elical exhau

maximum fl

automatica

aneously be

w each noz

ll use a ma

team press

150 jars pe

ed the autoc

e a machin

Is made of

achinery 

machinery is

r roller rotat

anted partic

with agitato

the cookin

apacity of 4

ust system

low of 7560

ally bottle f

etween 2 a

zzle, after

achine that

sure contro

er minute.

clave that th

ne that appl

f stainless s

s described

ting with a s

cles. Dimen

or blades e

ng tank is g

00 L and th

to remove

0 m3/h and t

filling mach

nd 12 bottl

filling the b

closes auto

l. It has a

he company

lies the lab

steel and ha

in Annex IV

sprinkler wa

sions are 3

electric ma

glazed polis

e power is

the gases

he power is

ine made o

es. It move

bottles are

omatically g

power of

y has curren

el and bac

as a power o

V.

ater system

3,5 x 1,5 x 1

nufactured

shed, to pr

22,5 kW.

produced d

s 0,37 kW.

of stainless

es the bottl

evacuated

glass bottles

2,35 kW a

ntly.

ck label and

of 2,6 kW.

m with

1,6 m

from

event

during

steel

les to

. The

s with

and a

d also

Plant

4.2.

Praw

4.2.1.

4.2.2.

t layout proj

Prawn

wn carpaccio

. Raw m

Prawn

. Produ

Receptio

controls.

Sanitatio

system,

Freezer

hours. It

growth o

Thawing

to be ab

overhead

Remova

because

remove t

Filleting:

thinly fille

Adding s

Packagin

are 20 tr

Refrigera

expeditio

ect for the e

carpacc

o is a prepar

matters

n of Roses m

ction proc

on: when pr

. It is import

on of prawn

which will r

storage: th

t is importa

of microorga

g: it will thaw

ble to man

d.

al of rind: i

e there sho

the head an

with the p

eted (2 mm

salt: it adds

ng: trays ar

rays.

ated storag

on.

enlargement

cio

ration on thi

medium-size

cess descr

rawn arrives

tant to know

n: the prawn

remove all t

he prawn fr

ant that the

anisms.

w partially th

ipulate it m

it is a man

ould be no

nd the rind w

prawn’s bod

thick) and

salt in orde

re sealed an

e: finally th

t of fishing i

Escola Su

in slices of p

ed.

ription

s to the ind

w the tempe

n goes thro

he surface

reezes quic

e raw matt

he prawn in

more easily

nual proces

cross cont

with a spec

dy, once wi

then placed

er to preserv

nd placed in

ey bring the

ndustry loca

uperior d’AgricU

prawn of Ro

dustrial plan

erature.

ough a conv

dirt.

ckly to -18º

er freeze q

n a cold roo

and that t

ss. This po

tamination

cial scissors

thout the h

d on trays u

ve the prod

n cardboard

e boxes to a

ated in Rose

ultura de BarcUPC ‐ Barcelon

oses.

nt must pas

veyor with a

C during a

quickly in o

om that us b

the tempera

oint is the

to the prod

.

head and th

up to 120 g

uct.

ds boxes. In

a cold stora

es (Girona)

celona aTech 

s several q

a sprinkler w

minimum

order to av

between 5 –

ature was

most impo

duct. It trea

he rind, are

per tray.

n each box

age ready fo

quality

water

of 24

void a

– 7ºC

no to

ortant

ats to

e very

there

or the

17

18

4.2.3.

. Proces

Salt

Plastic

trays

ss diagramm

Rece

Free

Rem

eption of first

Sanitation o

ezer storage

Thawing

Fillet

Packa

Refrigerate

moval of he

Adding

t matters: pr

of prawns

e (-20ºC / 24

(5-7ºC)

ting

aging

ed storage

ead and rind

g salt

rawn

4h)

Plant

4.2.4.

4.2.4.

4.2.4

4.3.

The

treatm

Othe

micro

Anne

HAC

t layout proj

. Machi

.1. Proces

Sanitatio

system w

1,5 x 1,6

Freezer:

steel of 3

Filleting:

These m

product

Packagin

primarily

of 8 kW.

.2. Refrige

All the refr

HACCP

fish broth

ment step, b

erwise the

obiologically

ex VI explain

CCP system

ect for the e

nery

ss machine

on of prawn

with high pr

6 m and the

before free

370 W. It is

it will use

machines c

and it’s mad

ng: for the

y constructe

eration ma

rigeration ma

P

is a very s

but despite t

prawn car

y talking. Th

ned the biol

and finally t

enlargement

ery

n: is used

ressure to r

power is 1

ezer storag

equipped w

a pair of c

consist of a

de of stainle

closing of t

ed in stainle

achinery 

achinery is d

safety prod

this, it is imp

rpaccio be

erefore mus

ogical haza

the analysis

t of fishing i

Escola Su

a conveyor

remove unw

,85 kW.

e it will use

with three fa

cutter indus

a conveyor

ess steel.

the trays it

ess steel an

described in

duct becaus

portant to av

ing a raw

st take into a

ards, the hyg

s of raw mat

ndustry loca

uperior d’AgricU

r roller rota

wanted part

e a tunnel o

ans and a p

strial with a

r counts fo

will use a t

nd anodized

n Annex IV.

se in their

void any cro

w product

account the

giene progra

terials used.

ated in Rose

ultura de BarcUPC ‐ Barcelon

ating with a

icles. Dime

f frozen tub

pan for colle

power of

or input an

tray sealer.

d aluminium

production

oss-contamin

is much m

different ris

am of the ind

es (Girona)

celona aTech 

a sprinkler w

ensions are

bular of stai

ecting the w

1 kW each

d output o

The Mach

m. It has a p

there is a

nation.

more dang

sks.

dustrial plan

water

3,5 x

inless

aste.

one.

of the

ine is

power

heat

erous

nt, the

19

20

5.

5.1.

5.2.

Engine

Exterio

It is nece

façade w

wall of 3

lacquered

Ceilings:

ceiling is

barrier pa

Furtherm

lacquere

finished w

Walls: th

and conc

lacquere

and 32 k

piece rod

pavemen

Floorin

Continuo

HM-20 c

and sanit

They col

eering

or walls a

essary to fo

will be of se

35 cm of th

d aluminium

the outsid

s plasterbo

aper Kraff.

more there i

d , internal

with anticor

he inside is

crete armed

d internal

kg/m3 of den

d, the same

nt and facilit

ng

ous flooring

oncrete rein

tary accepta

lect water c

works

and ceil

ollow the gu

en concrete

hickness wit

m, placed flu

de of the r

oard ceiling

is a refriger

polisocian

rrosive coat

made of c

d plus a ref

polyisocyan

nsity. All pa

e material a

tate cleanin

of PVC a

nforced with

able not slip

channels AC

ings

uidelines of

e block of w

th seen fini

sh on prefra

roof is wate

with fiber

rator panel

urato PIR i

ting PET.

concrete 20

frigerator pa

nurate PIR

anels will co

as the pan

ng.

dhesive an

h slatted ø

p. With a va

CO concrete

the existen

white colour

shes. The

ames inferio

erproofed w

rglass blank

format of r

nsulation 8

0cm thick re

anel consis

rigid foam

over the bo

el, which w

nd self-leve

5 15x15 typ

apour barrie

e polymer ty

t Building a

r, and a rein

carpentries

orly.

with a kind

ket 80 mm

ribbed stee

0mm thick

einforced ac

ting of 0.5m

insulation

ttom half of

will serve as

lling mortar

pe B500T fo

er.

ype.

and therefor

nforced con

will be of

d DECK. In

m with a va

el sheet 0.5

metal plate

ccording to

mm ribbed

2000 mm

f a prefabri

s delivery t

r. Base is

orming 2%

re the

ncrete

white

nterior

apour

5mm ,

e and

NTE

steel,

thick

cated

to the

20cm

slope

Plant

5.3.

5.4.

5.5.

t layout proj

Doors

Doors w

beating fo

Ventila

The build

system w

Lightin

For more

III. There

ensure su

ect for the e

ill be white

or a vacuum

ation

ding will re

will monitor

ng

detail gene

are lamps I

fficient light

enlargement

lacquered

m force estim

emain heate

the air qual

eral and em

IP45 watert

ting.

t of fishing i

Escola Su

aluminium,

mated 90x21

ed to a tem

lity inside.

ergency lig

tight. There

ndustry loca

uperior d’AgricU

, placed on

15 cm, mad

mperature o

hting install

are fluores

ated in Rose

ultura de BarcUPC ‐ Barcelon

n frame of b

e with profil

of about 15

lation is des

scents of 58

es (Girona)

celona aTech 

base with a

les higher p

5ºC, so tha

scribed in A

8 W and 36

a leaf

rice.

at the

Annex

W to

21

22

6.

6.1.

The f

Indus

Scien

This

6.2.

New

Table

CON

Installa

Fire pro

fire protectio

strial Establ

nce and Tec

installation

Refrige

refrigeration

e 3. Refrige

SEMI-CO

NDENSING

ations

otection

on installed

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ons (length

refrigerant

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Annex IV of

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allation

se power s

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health stud

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point is the

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ecree 1627/1

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electrical and

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ated in Rose

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delines on t

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the preventi

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25

26

8.

1. D

2. Fi

3. Fa

4. W

5. H

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go to Annex

pósito

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celona aTech 

488.267,8 €

n investmen

0th of July of

€ and

nt with

f 2015

27

28

AN

Anne

Anne

Anne

Anne

Anne

Anne

Anne

Anne

NNEX

ex 1. P

ex 2. F

ex 3. L

ex 4. R

ex 5. E

ex 6. H

ex 7. H

ex 8. F

Plant layout

Fire protectio

Lighting insta

Refrigeration

Electrical ins

HACCP

Health and S

Financial Ec

on

allation

n installation

stallation

Safety Study

onomic Ass

n

y

sessment

ANNEX I

Annex I. – Plant Layout

2

ANNEX I. – PLANT LAYOUT

INDEX

1.  DESCRIPTION OF AREAS .......................................................................................... 3 

2.  RELATIONAL TABLE ACTIVITIES ............................................................................. 6 

3.  RELATIONAL GRAPH ACTIVITIES ............................................................................ 7 

4.  SURFACE DISTRIBUTION ........................................................................................... 9 

Annex I. – Plant Layout

3

1. DESCRIPTION OF AREAS

To do the design of the new plant distribution of this food industry is necessary

analyse operations that may generate risks to consumer health. So have to

identify the zones that are sensitive and the zones that are inert.

Here is shown the different zones of work that also can see schematised in

figures 1 and 2.

Zone 1: Pre-treatment of fish and seafood: in this area is done the

reception of fish and seafood and later becomes the surface cleaning.

Zone 2: Freeze: in this area is done the freezing of fish and seafood in the

freezer at -18ºC.

Zone 3: Defrost: in this area is done the thawing of fish in a cold storage

defrost that has a temperature between 5 – 7ºC.

Zone 4: Production of fish broth / carpaccio: if we talk about fish broth in

this area is done the preparing of the ingredients such as tomato sauce,

red pepper, garlics… but also the cooking at 98ºC, the filtering, the dosing

broth and the closing of glass bottles. On the other hand if we talk about

the carpaccio in this area is done the process of withdrawal of the heat and

rind, the filleting and the salt addition.

Zone 5: Heat treatment: in this area is carried out the heat treatment in

order to sterilize the product.

Zone 6: Packaging: in this area is carried out the labelling of bottles of fish

broth and the packaging of these, along with the packaging trays

carpaccio.

Zone 7: Storage and expedition: in this area is carried out the finished

product storage and the expedition of these.

Zone 8: Reception of other ingredients: in this area is carried out the

reception of other ingredients such as fried tomatoes, red peppers, garlics,

sunflower oil and salt, among others.

Figur

R

8

re 1: fish bro

Reception of

matters: oth

Storage

Preparatio

of

ingredient

4

M

Gla

oth diagram

first

her

on

ts

H5

1

Metal lid

ass bottle

Reception

Sanita

Fr

Heat treatme

S

n of first mat

ation of fish

reezer stora

Thawing (

Cooking

Filter

Dosa

Closu

ent (121-122

Label

Packag

Storage / Ex

tters: fish an

and seafoo

age (-18ºC)

(5-7ºC)

(98ºC)

ring

age

ure

2ºC / 10 min

ling

ging

xpedition

Annex

nd seafood

od

n / 1,5 bars)

6

7

2

3

x I. – Plant LLayout

4

Inert

Sens

zo

zone

sitive

ne

Figurre 2: prawn

S

1

2

4

7

3

Plastic tra

carpaccio d

Re

F

Re

Salt

ays

diagram

eception of f

Sanitatio

Freezer stora

Thawi

Fi

Pac

frigerated st

Removal o

Add

first matters

on of prawns

age (-20ºC /

ing (5-7ºC)

illeting

ckaging

torage / Exp

of head and

ding salt

: prawn

s

/ 24h)

pedition

rind

Annex

6

x I. – Plant LLayout

5

Inert z

Sensit

zone

one

ive

e

1

2

3 4 5

6

7 8

2. RELA

Once

of pr

proxi

That

letter

reaso

In thi

objec

muss

Figure 3.

REAS

Proximity in

Hyg

CoC

Bad sme

Produc

Common usAcces

ATIONAL T

e defined un

roduction, i

imity betwe

is why we

rs are used

ons.

is case, we

ctive of this

sels product

. Relational

SON

n the process

giene

ontrol Cold

lls, noise…

ct safety

se of materiassibility

TABLE ACT

nit operation

t is necess

en them to

make a re

to indicate

have includ

s project su

tion zone.

table activit

s A

E

I OU

X

al

TIVITIES

ns and areas

sary to est

o place them

elational tab

e the import

ded other p

uch as office

ties.

PROXIM

Absolutely

Especially

ImpoLittle imUnimp

Undes

s will be dev

ablish the

m properly o

le of activiti

ance of pro

arts of the p

es, wardrob

MITY

necessary

important

ortant mportant portant

sirable

Annex

veloped, tha

degree of

on the surfa

ies (figure 3

oximity and

plant that ar

bes, laborat

ASSOC

x I. – Plant L

at is direct m

relationship

face of the

3) whereas

numbers to

re not part o

tory, kitchen

CIATE COLO

Red

Yellow

Green Blue Black

Brown

Layout

6

means

p and

plant.

code

o give

of the

n and

OUR

Annex I. – Plant Layout

7

3. RELATIONAL GRAPH ACTIVITIES

Once done the relational table of activities, the activities relational diagram is

created. This diagram will establish a first spatial arrangement of zones

according to the degree of proximity that must exist between them.

First, the areas that have more type A are arranged in the central position of

the scheme, and then put around the other areas depending on the type of

relationship it has with each other. It will start with the type relation A between

the different zones and then continue with the type E, I, O, U and X.

The zones are represented by squares, within which we will put the number

that it represents. The relationships between areas are represented by lines,

so that the more important the relationship is between them, it will have more

lines. In order to make more understandable diagram, we omit to put the lines

in the relations U and X.

In this way, the relationship is represented:

A

E

I

O

U

X

Annex I. – Plant Layout

8

Thus the relationship diagram activities of this industry are as follows image 4:

Image 4. Relational activities graph.

1 8

13

12

11

10

9

2

3

7 6 5 4

Annex I. – Plant Layout

9

4. SURFACE DISTRIBUTION

The surface distribution will be as the table 1 shows:

Table 1. Surface distribution.

ZONE SURFACE (m2)

Broth packaging 17,426 Broth production 63,688

Broth storage 24,360

Carpaccio packaging 14,190

Carpaccio production 53,414

Carpaccio storage 16,773

Cleaning equipment zone 6,200

Corridor 1 11,184 Corridor 2 11,511 Corridor 3 8,618 Defroster 39,478

Expedition corridor 30,393 Expedition zone 21,805

Freezer 41,175 Heat treatment 26,120

Ingredients storage 4,000 Kitchen 9,940

Laboratory 11,700 Machinery room 36,510 Men wardrobes 19,860

Mussels depuration 57,755 Mussels production 239,413 Mussels reception 41,484

Office 24,938 Packing storage 21,311

Reception & cleaning zone 39,660

Refrigerator 1 31,580 Refrigerator 2 62,367

Women wardrobe 14,875

TOTAL: 1001,727

Imag

To fa

adde

direc

final

for th

Acco

ge 5. Final d

acilitate the

ed two corrid

ction of the

product. Th

he carpaccio

ording to the

istribution.

distribution

dors: one o

dispatch ar

he other cor

o production

ese final dist

of the plan

of them runs

rea making

rridor leads

n area.

tribution plan

nt and contro

s through th

more acce

into the ar

n is as follow

Annex

ol cross con

he middle of

essible the e

ea that has

ws in the im

x I. – Plant L

ntamination

of the plant

expedition o

s been expa

mage 5:

Layout

10

were

in the

of the

anded

ANNEX II

 

 

 

 

 

 

 

Annex II. – Fire protection installation 

2  

ANNEX II. – FIRE PROTECTION INSTALLATION 

 

INDEX

1.  OBJET ................................................................................................................................. 3 

2.  REGULATIONS .................................................................................................................. 3 

2.1.  STATE .............................................................................................................................. 3 

2.2.  REGIONAL ...................................................................................................................... 3 

3.  CHARACTERIZATION OF THE ESTABLISHMENT ................................................... 3 

4.  CALCULATION OF THE FIRE LOAD. DETERMINATION OF THE LEVEL OF THE INTRINSIC RISK. .............................................................................................................. 4 

5.  PASSIVE MEASURES ...................................................................................................... 6 

5.1.  MATERIAL .................................................................................................................. 6 

5.2.  EVACUATION OF THE INDUSTRIAL ESTABLISHMENT ................................ 6 

5.3.  VENTILATION AND ELIMINATION OF SMOKES AND GASES OF THE COMBUSTION IN THE INDUSTRIAL BUILDINGS ......................................................... 7 

5.4.  STORAGE ................................................................................................................... 7 

6.  ACTIVE MEASURES ........................................................................................................ 8 

6.1.  MANUAL FIRE ALARM SYSTEM .......................................................................... 8 

6.2.  FIRE EXTINGUISHERS ............................................................................................ 8 

6.3.  FIXED FIREFIGHTING SYSTEM ............................................................................ 8 

6.4.  EMERGENCY LIGHTING SYSTEM ....................................................................... 9 

Annex II. – Fire protection installation 

3  

1. OBJET

The purpose of this document is the technical justification of the fire protection

measures taken that affects to a closed industrial plant 1001,72 m2 dedicated to the

marketing and distribution of fresh fish, the production of fish broth and the

production of fish carpaccio.

2. REGULATIONS

2.1. STATE

- Fire Protection Regulations for the Industrial Establishments (RSCIEI):

Royal Decree 2267/2004 of 3rd December. Ministry of Science and

Technology.

- Royal Decree 1942/1993, of 5th November, whereby the Regulations on fire

protection facilities (RIPCI) is approved. Ministry of Industry and

Engineering.

- C.T.E. Basic Safety Document in case of fire.

2.2. REGIONAL

- Law 3/2010 of 18 February about prevention and safety system fires on

establishments and activity, infraestructura and buildings.

- ORDER INT/322/2012, of 11 October for approving the supplementary

technical instructions, Fire Protection Regulations in industrial

establishments (RSCIEI).

3. CHARACTERIZATION OF THE ESTABLISHMENT

According to the classification of the Annex I of the RSCIEI, the building is an

industrial establishment type B, as shown in picture 1, because the industrial

establishment entirely occupies a building that is attached to another building.

 

4. C

T

T

R

fo

e

W

Im

CALCULAT

THE INTRIN

The method

RSCIEI. The

ollowing eq

equation 2 is

Where:

- QS:

Mj/m

- qsi:

the

- qvi:

stor

- Ci: A

(by

sect

- Ra:

(by

sect

- A: S

mage 1. Co

TION OF T

NSIC RISK.

dology used

e level of t

quations, wh

s applied to

Density of

m2 or Mcal/m

Density of

distinct proc

Load of fire

age (i), in M

Adimension

the combu

tor.

Adimension

the activati

tor.

Surface built

Eq. 2 

Eq. 1 

onfiguration

THE FIRE L

d in this do

the intrinsic

here the eq

o storage ar

load of fire

m2

load of fire

cesses that

e contribute

MJ/m3 or Mc

nal coefficie

ustibility) of

nal coefficie

on) inheren

t of the fire

of the indus

LOAD. DE

ocument is

c risk of the

quation 1 is

reas.

∑ ∑

weighted a

of each zo

t realize in t

ed by each

cal/m3.

ent which w

f each one

ent which w

nt to the ind

sector in m

Annex II. –

strial establ

TERMINAT

the one de

e fire secto

s applied to

∗

∗

and correcte

one with diff

the sector o

m2 of each

weights the

of the fue

weights the

dustrial activ

2.

– Fire protec

ishment.

TION OF T

fined in the

or (Qs) is ca

o the produ

ed, of the s

ferent proce

of fire, in MJ

h zone with

degree of

els (i) that

e degree of

vity that dev

ction installat

THE LEVEL

e Annex I o

alculated b

uction areas

sector of fir

ess accordi

J/m2 or Mca

different ty

f dangerous

exist in th

f dangerous

velops in th

tion 

4 

L OF

of the

by the

s and

es, in

ing to

l/m2.

ype of

sness

e fire

sness

he fire

Annex II. – Fire protection installation 

5  

- Si: Surface of each zone with different process and density of load of fire, in

m2.

- hi: Height of the storage of each one of the fuels, in m.

- si: Occupied surface in plant by each zone with different type of storage, in

m2.

In accordance with the table 1.3 of the Annex I on the RSCIEI and attending to the

calculations that justify in the table 1, the density of load of fire weighted and

corrected is 1204,9 MJ/m2, which corresponds to a intrinsic risk level MEDIUM-3

because 850 < QS ≤ 1275 (MJ/m2).

Tabla 1: Justification of fire load.

ACTIVITY

PRODUCTION STORAGE

m² qs

MJ Ra Ci MJ m³ qv

MJ Ra Ci MJ MJ/m² (1) MJ/mᵌ (1)

Packing 31,6 800 25294 1,5 1,3 49324 68,2 800 54554 1,5 1,3 106380 Expedition 21,8 1000 21805 2 1,3 56693

Raw materials 90,8 3400 308557 2 1 617114 Production zone 198,2 200 39648 1 1 39648

Offices 24,9 600 14963 1 1 14963Cold stores and

freezer 612,4 300 183715 1 1,3 238830

Toilets, wardrobes and

corridors 96,4 80 7715 1 1 7715

Laboratory 11,7 200 2340 1 1 2340Storage cleaning

products 369,7 200 73948 1 1 73948

(1) Table 1.2 Annex I RSCIEI. Food, technical office, machinery and drug-storage.

TOTAL AREA m²: 1001,72

TOTAL MJ: 1206953,5MJ/m² 1204,9

Annex II. – Fire protection installation 

6  

5. PASSIVE MEASURES

According to table 2.1 of the Annex II on the RSCIEI and since the intrinsic risk leve

is MEDIUM-3, the maximum surface built for each fire sector is 3500 m2.

5.1. MATERIAL

Materials coating or Surface finishes should be CFL-s1 (M2) or more favourable

and walls and ceilings should be C-s3 d0 (M2) or more favourable. It has been

proven existing coating materials and meets these characteristics.

Knew that the intrinsic risk level of the plant is medium, and the establishment is

type B: the stability of the structural elements in front the fire (pillars and cover)

has to be R 90 as shown in table 2.2 of the Annex II of RSCIEI. It is important to

know that the existing structural elements comply with the condition.

.

The fire resistance of enclosing structural elements without supporting role,

complying with the characteristics explained above will be EI 180.

As it treats of an establishment with a B configuration, exist a constructive

element partitioning the neighbouring establishment that tackles to the cover,

therefore the resistance to the fire of this element will be EI 90 in a strip whose

width is equal to 1 m and it will be fixed to the roof structure.

5.2. EVACUATION OF THE INDUSTRIAL ESTABLISHMENT

For the implementation of the requirements relating to the evacuation of the

industrial establishment, it is necessary to estimate on occupation, P, derived

from the following expression where “p” is the number of employees:

P = 1,10 p when p<100 1,10*40= 44

Knowing that the industrial plant has more than one exit, the length of the

evacuation routes until some exit does not exceed 50 m.

o Dimensioning of the evacuation elements:

The doors shall not be less than 0,80 m wide.

Annex II. – Fire protection installation 

7  

The corridors and ramps where is foreseen the use of cars to

transport products will have an equal or upper width 1,80 m, but

if it is not foreseen the use of cars to transport products the

width will be 1,40 m.

o Signalling:

The exits of the plant shall have a sign with the entitle “EXIT”

and will have indicatives signals of the direction of the

evacuation routes, visible from all origin of evacuation. In case

that exist alternative routes that can induce to error as they can

be doors that are not exit will be have a signal with the entitle

“No Exit”,

The signals have to be visible even in case of failure in the

lighting subminist, therefore has to be photo luminescent.

Means of fire protection with manual use are signalled by

signals defined in UNE 23003-1 with a size of 595 x 495 mm.

5.3. VENTILATION AND ELIMINATION OF SMOKES AND GASES OF THE

COMBUSTION IN THE INDUSTRIAL BUILDINGS

Fort the evacuation of smokes and gases of the combustion, and with them, the

heat generated in the zone of production, will apply a minimum of aerodynamic

Surface of 0,5 m2/100m2 and for the storage zone will apply a minimum of

aerodynamic Surface of 0,5m2/100m2.

The ventilation will be natural and for this the gap will be in the high part of the

façade, but also in addition to gaps for the entrance of air in the low part of the

sector.

5.4. STORAGE

It will use a system of independent storage, therefore, the materials of the

structure have to be of class A1 steel and painted coating with thicknesses less

than 100μ must be the Bs3d0 class and also must be non-flammable.

Annex II. – Fire protection installation 

8  

6. ACTIVE MEASURES

6.1. MANUAL FIRE ALARM SYSTEM

Due to the fact that it does not require the installation of automatic systems of

fire detection according to the section 3.1 of the Annex III of the RSCIEI, will

install a manual fire alarm system.

This system will consist by a group of buttons that allow transmitting a signal to

a central control and signalling for the area that has been activated the button.

It will be installed in the fire section in vertical parameters as pillars or walls.

6.2. FIRE EXTINGUISHERS

Considering a load fire of medium will install portable fire extinguishers of CO2

with a minimum efficiency 21A-113B, in accordance with the table 3.1 of the

Annex III of the RSCIEI. We will install fire extinguishers each 15 m, of this way

will be a total of 12. Two of them will be of CO2 and will be placed around

electrical panels and office; the rest will be of multipurpose powder.

It has to be easily visible and accessible, besides have to be situated near of

the points where foresees a greater probability of fire.

6.3. FIXED FIREFIGHTING SYSTEM

As it is a type B building, its intrinsic risk level is medium and the total plant

area is 1001,76 m2, two fixed firefighting of 25 m will be installed next to the

main doors. In this way all the plant is covered.

According to article 9.2 of Annex III, a fixed firefighting system type DN 25 mm

will be installed with simultaneity of 2 and an autonomy time of 60 minutes.

Annex II. – Fire protection installation 

9  

6.4. EMERGENCY LIGHTING SYSTEM

An emergency lighting system will be installed in compliance with the article 16

of Annex III of RSCIEI.

- Conditions:

o It will be fixed, will be foreseen of own source of energy and will

light automatically when producing a failure of 70% of his nominal

tension of services.

o It will keep the conditions of service during 1 hour, minimum, from

the moment in that it produce the failure.

o It will provide a luminance of 1 lx, minimum, in the level of the floor

in the routes of evacuation.

o The luminance will be 5 lx minimum in the space where are installed

boxes, controls centre or technical installations.

o Uniformity of illumination provided at various points of each zone is

such that the ratio between the maximum and minimum and it has

to be less than 40.

o The levels of illumination establishment should be obtained

considering null the reflection factor of walls and ceiling and

contemplating a factor maintenance that comprise the reduction of

the luminous performance due to aging of lamps and dirt on

luminaries.

ANNEX III

Annex III. – Lighting Installation

2  

ANNEX III. – LIGHTING INSTALLATION

1.  DESIGN CONDITIONINGS .............................................................................................. 3 

2.  CALCULATION PROCEDURE ....................................................................................... 3 

3.  LIGHTING CALCULATION .............................................................................................. 5 

3.1.  GENERAL LIGHTING ............................................................................................... 5 

3.2.  EMERGENCY LIGHTING ......................................................................................... 7 

Annex III. – Lighting Installation

3  

1. DESIGN CONDITIONINGS The intensity of the lighting in the work rooms (reception and cleaning zone, broth production, heat treatment, broth packaging zone, carpaccio production, carpaccio packaging zone and expedition zone) it will be not less than 300 lux,it will have fluorescent with diffusing screen sealed to prevent contamination of food in case of breakage (IP-44minimum). In the other areas (freezer, defroster, broth storage, packaging storage, carpaccio storage, ingredient storage, cleaning equipment zone and corridors) lighting will be 200 lux maximum. (IP-44 minimum). All luminarias will be fluorescent with a power of 58 W except in the corridors, in the cleaning equipment zone and in the ingredient storage that it will be a power of 36 W. Emergency lighting will be situated near of the doors, to facilitate the visualisation of the exits in case of emergency. The lights of emergency are of 5 lux each one with an hour of autonomy and a power of 8 W each one. It has a IP-65 and an illumination of 240 lm.

- Legrand series NT65, IP65 class I, 240 lm and a power of 8 W.

2. CALCULATION PROCEDURE To determinate the number of lamps it is necessary to know the dimensions and the lighting level of each zone. So, for doing we will use the following expressions: Localrate(K):K = ∗ℎ( + ) Localflow(Ф):Ф = ∗∗

Lampsnumber = ФФ

a i b: zone dimensions (m).

h: distance between the light and the work plane (m).

Ф: local flow (lumen).

L: lighting level (lux).

S: Surface.

u: utilization factor.

m: maintenance coefficient. 

Ф: local flow (lumen).

ФL: lamp flow (lumen).

 

 

Figure.1account

Figure 1

To find tlamps thand floor Walls of

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Figure 2. 

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Annex III

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Annex III. – Lighting Installation

5  

When we know the number of theoretical lamps (n), it is necessary to determinate the exact lamps number (N). Thus we know the actual level of lighting in each zone using the following expression:

Lux = Ф∗ ∗

Lighting distribution plan and the number of lights can be seen in the plan floor of the industry. EMERGENCY LIGHTING:

For the calculation of emergency lighting with a level of illumination of 5 lux and a minimum autonomy of 1 hour (MIBT 025) in the lights and exit signs, taking into account that each door of exit has to have like minimum a n emergency light. For the calculation of the emergency lighting will use the following expression: Ф = 1,25 ∗ S ∗ E

3. LIGHTING CALCULATION

Then the calculation is performed considering illumination that have a medium illumination coefficient (m = 0,7).

3.1. GENERAL LIGHTING

To find the lamps number that have to install, we have followed the previous expressions; the results are shown in table 1.

Ф: local flow (lumen).

S: Surface.

u: utilization factor.

m: maintenance coefficient. 

Annex III. – Lighting Installation

6  

Table 1. General lighting calculation.

ZO

NE

Wid

th (

a)

Len

gth

(b

)

Hei

gh

t (H

)

Lo

cal r

ate

(K)

Lu

x (E

)

Co

effi

cien

t m

ain

ten

ance

(m

)

Ref

lect

ion

ro

of

Ref

lect

ion

wal

l

Uti

lizat

ion

fac

tor

(u)

Lu

min

ou

s fl

ux

(Ф)

Typ

e la

mp

Po

wer

Flo

w la

mp

Фᶫ

Cal

cula

te n

um

ber

o

f la

mp

s

Nu

mb

er o

f la

mp

s

Rea

l lu

x

Units m m m Lux % % lm W lm n N E

Reception & cleaning zone 5,1 6,8 3,2 1,32 300 0,7 75 50 0,45 32834 Fluorescent 58 5568 5,90 6 305

Freezer 4,5 9,3 3,2 1,38 200 0,7 75 50 0,45 26429 Fluorescent 58 5568 4,75 5 211

Defroster 4,5 9,3 3,2 1,37 200 0,7 75 50 0,45 26135 Fluorescent 58 5568 4,69 5 213

Broth production 6,4 10,1 3,2 1,77 325 0,7 75 50 0,56 53173 Fluorescent 58 5568 9,55 10 340

Heat treatment zone 4,4 6,0 3,2 1,15 350 0,7 75 50 0,45 29000 Fluorescent 58 5568 5,21 6 403

Broth packaging zone 4,0 4,4 3,2 0,95 300 0,7 75 50 0,39 19169 Fluorescent 58 5568 3,44 4 349

Broth storage 4,4 5,6 3,2 1,11 200 0,7 75 50 0,45 15467 Fluorescent 58 5568 2,78 3 216

Packaging storage 2,3 9,6 3,2 0,84 150 0,7 75 50 0,35 13448 Fluorescent 58 5568 2,42 3 186

Carpaccio production 4,7 11,4 3,2 1,51 400 0,7 75 50 0,49 62484 Fluorescent 58 5568 11,22 12 428

Carpaccio packaging 3,0 4,7 3,2 0,83 300 0,7 75 50 0,35 17265 Fluorescent 58 5568 3,10 4 387

Carpaccio storage 3,6 4,8 3,2 0,92 200 0,7 75 50 0,39 12353 Fluorescent 58 5568 2,22 3 270

Corridor 1 1,4 7,9 3,2 0,54 50 0,7 75 50 0,28 2804 Fluorescent 36 2880 0,97 1 51

Expedition corridor 1,6 20,0 3,2 0,65 60 0,7 75 50 0,28 9471 Fluorescent 36 2880 3,29 4 73

Expedition zone 4,5 4,9 3,2 1,06 250 0,7 75 50 0,39 19968 Fluorescent 58 5568 3,59 4 279

Ingredient storage 2,0 2,0 3,2 0,45 140 0,7 75 50 0,28 2857 Fluorescent 36 2880 0,99 1 141

Cleaning equipment zone 2,0 3,1 3,2 0,55 140 0,7 75 50 0,28 4429 Fluorescent 36 2880 1,54 2 182

Annex III. – Lighting Installation

7  

3.2. EMERGENCY LIGHTING To find the emergency lamps number that have to install, we have followed the previous expressions; the results are shown in table 2.

Table 2. Emergency lighting calculation.

ZO

NE

Wid

th (

a)

Len

gth

(b

)

Are

a

Lu

x (E

)

Lu

min

ou

s fl

ux

(Ф)

Flo

w la

mp

Фᶫ

Cal

cula

te n

um

ber

of

lam

ps

Nu

mb

er o

f la

mp

s

Units m m m² Lux lm lm n N

Reception & cleaning zone

5,1 6,8 34,5 5 215,5 240 0,9 1

Freezer 4,5 9,3 41,6 5 260,2 240 1,1 2

Defroster 4,5 9,3 41,2 5 257,3 240 1,1 2

Broth production 6,4 10,1 64,1 5 400,8 240 1,7 2 Heat treatment

zone 4,4 6,0 26,1 5 163,1 240 0,7 1

Broth packaging zone

4,0 4,4 17,4 5 109,0 240 0,5 1

Broth storage 4,4 5,6 24,4 5 152,3 240 0,6 1

Packaging storage 2,3 9,6 22,0 5 137,3 240 0,6 1 Carpaccio production

4,7 11,4 53,6 5 334,9 240 1,4 2

Carpaccio packaging

3,0 4,7 14,1 5 88,1 240 0,4 1

Carpaccio storage 3,6 4,8 16,9 5 105,4 240 0,4 1

Corridor 1 1,4 7,9 11,0 5 68,7 240 0,3 1 Expedition

corridor 1,6 20,0 30,9 5 193,4 240 0,8 1

Expedition zone 4,5 4,9 21,8 5 136,3 240 0,6 1

Ingredient storage 2,0 2,0 4,0 5 25,0 240 0,1 1 Cleaning

equipment zone 2,0 3,1 6,2 5 38,8 240 0,2 1

ANNEX IV

Annex IV.- Refrigeration Installation

2  

ANNEX IV.- REFRIGERATION INSTALLATION

INDEX

1.  OBJECT ............................................................................................................................... 3 

2.  REGULATIONS .................................................................................................................. 3 

3.  COLD STORAGE FEATURES ........................................................................................ 3 

3.1.  DIMENSIONS ............................................................................................................. 3 

3.2.  OPERATION CONDITIONS ..................................................................................... 3 

4.  COOLANT CLASSIFICATION ........................................................................................ 5 

4.1.  T.E.W.I. CALCULATION .......................................................................................... 5 

5.  THERMAL LOAD CALCULATION ................................................................................. 7 

5.1.  CONDUCTION HEAT GAINS .................................................................................. 7 

5.2.  INFILTRATION COOLING LOAD ........................................................................... 8 

5.3.  SENSIBLE COOLING LOADS ................................................................................ 9 

5.4.  HEAT PERSONS ....................................................................................................... 9 

5.5.  ANCILLARY COOLING LOADS ............................................................................. 9 

5.6.  SUMMARY OF ALL POWERS .............................................................................. 10 

6.  CHECK AND JUSTIFICATION FOR LOSSES BY RSIF. CALCULATION OF THE MAXIMUM LOAD COOLANT ................................................................................................ 11 

6.1.  JUSTIFICATION OF THE CHAMBER AND TESTING FOR LOSSES RSIF 11 

6.2.  CALCULATION OF THE MAXIMUM LOAD OF REFRIGERANT ................... 11 

7.  COLD PARAMETERS CALCULATION ....................................................................... 13 

8.  PIPES CALCULATION ................................................................................................... 15 

9.  REFRIGERATION EQUIPMENT ................................................................................... 17 

Annex IV.- Refrigeration Installation

3  

1. OBJECT

Currently in the area where we are doing the remodelling there are two

freezers. So the aim of this document is to leave a freezer as such but

reduce it in size, that it will be the freezer storage of raw materials. The

other freezer will become in a refrigerator to use for thawing raw materials.

Finally there is going to make a new cold storage to store the final product

carpaccio.

2. REGULATIONS

- Royal Decree 138/2011, of 4 February, approving the Safety

Regulations of Refrigeration Installations and their complementary

technical instruction (RSIF).

3. COLD STORAGE FEATURES

3.1. DIMENSIONS

The dimensions on the cold rooms are:

- Freezer: 9,25 m de long, 4,5 m wide and 3,2 m high; with a volume

of 133,2 m3.

- Defroster: 9,25 m de long, 4,45 m wide and 3,2 m high; with a

volume of 131,72 m3.

- Carpaccio storage: 4,75 m de long, 3,55 m wide and 3,2 m high;

with a volume of 53,96 m3.

3.2. OPERATION CONDITIONS

Then, in tables 1, 2 and 3, that are the conditions and technical data

necessary for the dimensioning of thermal equipment required:

Annex IV.- Refrigeration Installation

4  

Table 1. Freezer

Interior dimensions: 9,25 x 4,5 x 3,2 m

Stored product: Fish and seafood

Capacity: 10000 kg

Interior temperature: -18ºC

Dry outside temperature: 34,1ºC

Relative humidity outside: 66%

Minimum temperature input product: 4ºC

Table 2. Defroster

Interior dimensions: 9,25 x 4,45 x 3,2 m

Stored product: Fish and seafood

Capacity: 10000 kg

Interior temperature: 5ºC

Dry outside temperature: 34,1ºC

Relative humidity outside: 66%

Minimum temperature input product: -18ºC

Table 3. Carpaccio storage

Interior dimensions: 4,75 x 3,55 x 3,2 m

Stored product: Carpaccio

Capacity: 5000 kg

Interior temperature: 5ºC

Dry outside temperature: 34,1ºC

Relative humidity outside: 66%

Minimum temperature input product: 10ºC

 

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A gas is ble

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e refrigeran

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r according

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urity group

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omes of the

fewer COP

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Annex IV

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Annex IV.- Refrigeration Installation

6  

. . . . = ∗ ∗ + ∗ ∗ (1 − ) + ∗ ∗

The data of this gas are:

- PCA = 3260, density = 1,25Kg/L , annual losses = 5%, dosing tank

capacity = 10L.

Knowing that the dosing tank capacity is 10L it is possible find the limit of

the installation by multiplying it by the density of the gas:

10L ∗ 1,25 = 12,5kg. This value is M.

Thus annual losses are: 12,5kg ∗ 0,05 = 0,625 . This value is F.

N= 12 years (this value can be between 10-15 years).

α=0,5 and ß=0,21.

E annual = ∗ = 8760 .

So the calculation is as follows:

. . . . ( − ) = (3260 ∗ 0,625 ∗ 12) + [3260 ∗ 12,50 ∗ 1– 0,5 ] +(12 ∗ 8760 ∗ 0,21) = ,

Where:

PCA: greenhouse effect for CO2

F: Kg lost annually for leaks.

N: years of life of machine.

M: admission load machine (Kg)

α: recovery fraction.

β: CO2 emitted per KWh

Eq. 1 

Annex IV.- Refrigeration Installation

7  

5. THERMAL LOAD CALCULATION

The frigorific power which should provide thermal equipment depends on

what is called “load calculation” that involves numerically calculates the

amount of heat to be extracted from an enclosure to maintain the ideal

conditions of conservation.

So to estimate the thermal load will follow the criteria of l’ASHRAE, 2004.

We will realize the calculation of the thermal load of the cooling storage for

carpaccio storage:

To calculate the total thermal load, will use the following equation (Eq. 2):

Where:

QTOTAL: Total load.

QGains: Conduction heat gains.

QInfiltration: Infiltration cooling load.

QSensible: Sensible cooling load.

QP: Heat persons.

Qm i Qlights: Ancillary cooling load (motors and lights).

5.1. CONDUCTION HEAT GAINS

To realize the following calculation will use the equation described

below (Eq. 3):

QTOTAL = QGains + QInfiltration + QSensible + QP + QMotors + QLights

QGains = A x U x ∆T Eq. 3 

Eq. 2 

Annex IV.- Refrigeration Installation

8  

Where:

A: area (walls + roof).

U: heat transfer coefficient.

∆T: temperature difference inside and outside.

To determinate the U value in this case will use the following formula

(Eq. 4):

= + + = 0,11 + ,, + 0,11 = 3,7 → = , = 0,27 º

Where:

h: superficial thermal resistance.

e: thickness of material.

λ: thermal conductivity.

To determinate ∆T is as follows: ∆T = 34,1 – 5 = 29,1ºC

So we calculate QGains below (Eq. 5):

QGains = 58,7 x 0,27 x 29,1 = 461,21 W * 24h = 11069,04 Wh

5.2. INFILTRATION COOLING LOAD

To realize the following calculation will use the equation described below

(Eq. 6):

Where:

V: volume.

he: outside enthalpy.

hi: inside enthalpy.

ve: specific volume average between indoor and outdoor

conditions.

1/d: dialy amount of air renewal.

Eq. 4 

Eq. 5 

QInfiltration = V x (he-hi) x ve x Eq. 6 

Annex IV.- Refrigeration Installation

9  

Volume

(m3) He hi

∆h

(kJ/kg)

ve

interior

ve

exterior

ve

medium1/d QR (kJ) QR (Wh)

53,96 91,87 17,2

4 74,63

0,7933

5 0,90079 0,84707 12,5 42639,75 11844,47

5.3. SENSIBLE COOLING LOADS

It is a load that is not necessary to consider because the product is

practically at the same temperature of the chamber temperature.

5.4. HEAT PERSONS

The power that frees a persona t 5ºC is 206 kcal/h. Workers can spend

inside the chamber 14 hour a day at most so the calculation is as

follows: 206kcal1h ∗ 5h ∗ 1,163W ∗ h1kcal = ,

5.5. ANCILLARY COOLING LOADS

To realize the motors calculation will use the equation described below

(eq. 7):

Where:

P: Power.

T: Time operation corresponding to the time that the employees

are in the chamber.

To realize the lights calculation will use the equation described below

(eq. 8):

P (W) T (h) QMotors (Wh)

250 14 3500

QMotors = P x TEq. 7 

Annex IV.- Refrigeration Installation

10  

Where:

P: Power.

T: Time operation corresponding to the time that are the

employees in the chamber.

P (W) T (h) Qllums (Wh)

204 14 2856

5.6. SUMMARY OF ALL POWERS

Table 4 shows a summary of all the powers previously calculated along,

with the total power.

Table 4. Summary of powers

Charges Power (Wh)

Conduction heat gains 11069,04 Infiltration cooling load 11844,47

Heat persons 1197,89

Ancillary cooling loads

Motors 3500,00 Lights 2856,00

TOTAL: 30467,4

After knowing the total thermal load should be borne in mind that the

camera will operate 14 hours a day. Moreover must apply a safety

factor that is 1,1.

Thus the total cooling capacity is: 30467,4Wh24h ∗ 24h14h ∗ 1,1 = , = ,

QLights = P x TEq. 8 

Annex IV.- Refrigeration Installation

11  

6. CHECK AND JUSTIFICATION FOR LOSSES BY RSIF. CALCULATION

OF THE MAXIMUM LOAD COOLANT

6.1. JUSTIFICATION OF THE CHAMBER AND TESTING FOR LOSSES

RSIF

For doing a justification of the chamber must know that has a volume of

53,96 m3, with a capacity of 5000 kg/m3.

It is import to know whether this is a positive or negative chamber: the

Standard IF-11 that tells us to guarantee the minimization of

environmental impact, the density of heat flow will be U*∆T < 8 W/m2 for

positive chambers and U*∆T = 6 W/m2 for negative chambers.

So: U*∆T = 0,27 x 29,1 =7,86 W/ m2 < 8 W/ m2 is therefore a positive

quarter.

It is also important to know the maximum capacity of the refrigerant R-

404A (Image 1) as this should not be bigger than the liquid evaporator,

condenser and pipes.

= 53,96 ∗ 0,48 = 25,9

6.2. CALCULATION OF THE MAXIMUM LOAD OF REFRIGERANT

To calculate the maximum load of the refrigerant has to add the content

of the liquid in the suction tube, the content of the liquid of the liquid line,

the content of the liquid of the gas to pressure pipe, the one of the

interior of the vaporizer and the one of the condenser. Has to take into

account that he deposit has to be a bit bigger for reasons of security,

therefore it will multiply the value obtained by a security coefficient of

1,2.

Pipe low pressure gas sucked:

∗ ∗ ℎ = ∗ 0,0132 ∗ 10 = 1,33 ∗ 10 = 1,33

Annex IV.- Refrigeration Installation

12  

Pipe line liquid at high pressure:

∗ ∗ ℎ = ∗ 0,0062 ∗ 10 = 2,83 ∗ 10 = 0,283

Pressure gas pipeline:

∗ ∗ ℎ = ∗ 0,0082 ∗ 10 = 5,03 ∗ 10 = 0,503

Evaporator (2 units): 3,7 dm3 * 2 = 7,4 dm3

Capacitor: 4,5 dm3

The total amount of coolants is: 14,02 dm3. To compare this result with

the result of the maximum load of refrigerant it is necessary to express it

in kg, knowing the cooler density: 1048 kg/m3.

14,02 ∗ 11000 ∗ 10481 = 14,69

Comparing this values that is the maximum load of cooling found in the

refrigeration, the value of the previous paragraph is the maximum

cooling that there may be, we can say that is correct because 14,69 kg <

25,9 kg

Annex IV.- Refrigeration Installation

13  

7. COLD PARAMETERS CALCULATION

All refrigeration parameters are calculated, to do it has used the program

Duprex that has found each point enthalpy (kJ/kg).

The data inserted to the program are showed in table 5.

Table 5. Dates

Geographical location Roses (Girona; Girona airport

observatory)

Chamber temperature 5ºC

Environmental

temperature 34,1C

Condensing

temperature 34,1 + 15 = 49,1ºC

Evaporation

temperature 5 - 5= 0ºC

So then the representation of the Mollier diagram with that program is

showed in the image 2.

 

The prop

image 3.

Image 2. R

perties obta

.

Image 3. P

Representa

ained as w

Properties

ation Mollier

well as the

Annex IV

r diagram

value of th

V.- Refrigera

he enthalpie

ation Installa

es shows t

ation

14 

to the

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8. PIPE

With

accu

some

to th

bigge

The r

Image 4.

ES CALCUL

the progra

stoms to be

e determina

e manufact

er and smal

results are

. Pipe low p

LATION

am Duprex

e non-existe

ate characte

ture. The p

ller.

shown in th

pressure ga

calculates

ent because

eristics. Wit

program giv

he image 4,

s sucked

Annex IV

the ideal p

e the pipes

th the result

es the valu

5 and 6:

V.- Refrigera

pipe for the

that find to

t obtained h

ue of the pip

ation Installa

installation

the market

have to ada

pes immed

ation

15 

n, this

have

apt us

iately

 

 

Image 5.

Image 6.

. Pipe line li

. Pressure g

iquid at high

gas pipeline

h pressure 

e  

Annex IVV.- Refrigeraation Installaation

16 

Annex IV.- Refrigeration Installation

17  

9. REFRIGERATION EQUIPMENT

Once we know the power installed, proceed to do the sizing of refrigeration

equipment with the features mentioned above.

The proposal is the following refrigeration equipment, as shown in table 6.

Table 6. Main features of refrigeration equipment

SEMI-COMPACT EQUIPMENT FORMAT FOR A UNIT OF HORIZONTAL

CONDENSING AND A UNIT OF LOW PROFILE EVAPORATOR, MARK

“INTRACON MSH-NF-3034”

Voltage 400 V - III

Evaporation temperature 0ºC

Cooling power 2,98 kW

Nominal power absorbed 1,72 kW

Caudal air evaporator 1500 m3/h

Number evaporators fans 3 x ø 254

Caudal air condenser 1500 m3/h

Evaporator dimensions (length, width, high) 1650 x 492 x 200 mm

Condenser dimensions (length, width, high) 925 x 580 x 515 mm

Gas refrigerant R-404A

Gas load < 10

ANNEX V

Annex V.- Electrical Installation

 

2  

ANNEX V.- ELECTRICAL INSTALLATION

INDEX

1.  OBJECT ............................................................................................................................... 3 

2.  REGULATIONS .................................................................................................................. 3 

3.  IMMOVABLE DESCRIPTION AND CLASSIFICATION .............................................. 3 

4.  CIRCUIT DESCRIPTION .................................................................................................. 4 

5.  POWER NEEDED FOR THE ELECTRICAL INSTALLATION ................................... 4 

5.1.  POWER NEEDED FOR LIGHTING ........................................................................ 4 

5.1.1.  GENERAL LIGHTING ....................................................................................... 4 

5.1.2.  EMERGENCY ILLUMINATION ....................................................................... 5 

5.2.  POWER NEEDED FOR MACHINERY ................................................................... 6 

5.3.  TOTAL POWER ......................................................................................................... 7 

6.  PROCEDURE CALCULATION ....................................................................................... 8 

6.1.  INTENSITY CALCULATION (I) ............................................................................... 8 

6.2.  PARTIAL VOLTAGE DROP CALCULATION ..................................................... 12 

6.3.  TOTAL VOLTAGE DROP ...................................................................................... 13 

7.  CALCULATION OF CIRCUITS ..................................................................................... 13 

 

Annex V.- Electrical Installation

 

3  

1. OBJECT

The aim of this Annex is to calculate and dimension the remodelling and extension

of the electrical installation of the industry. To continuation is detailed the electrical

installation of the general and the emergency illumination, the machinery and the

plugs.

2. REGULATIONS

For writing and doing the calculations of this project has taken into account the

following regulations:

Royal Decree 842/2002, of 2 August, approving the Electrotechnical

Regulations for Low Voltage (REBT-2002).

Technical Building Code (CTE).

UNE 60-260.

3. IMMOVABLE DESCRIPTION AND CLASSIFICATION

The areas involved in the production are classified as humid because

environmental conditions manifest temporally or permanently in shape of

condensation to the ceiling and walls, saline stains or moulds drops although not

appear neither the ceiling or walls are impregnated of water.

The areas dedicated to cold storage premises are classified as wet because the

floors, ceiling and walls are or can be impregnated of humidity and where see

appear, although only was temporally, big drops of water owed to the condensation

or be silverwares with steam during long periods

Annex V.- Electrical Installation

 

4  

4. CIRCUIT DESCRIPTION

In order to does a good distribution, in the general electrical box will install two sub-

boxes, thus circuits are grouped into:

Coupling: the input connection is buried and his installation complies with

the requirements set out in MI BT instructions. This line reaches the general

protection box with insulated conductors.

General distribution box: is located next to the main gate along with

counters. From this general distribution box are controlled the new three-

phase and single-phase sub-boxes.

New sub-boxes: these are located in the reception zone, one next to the

other. From this sub-boxes are controlled all the machinery, the new cooling

equipment, the general lighting of the remodelling zone and the emergency

lighting of the industrial plant.

5. POWER NEEDED FOR THE ELECTRICAL INSTALLATION

The company’s three-phase power supply provides a voltage of 230/400 V to the

installation according to needs, with a frequency of 50 Hz.

5.1. POWER NEEDED FOR LIGHTING

Given that the industry already has a general box, it will be two sub-boxes: one

is for three-phase machines and other is for single-phase machines, lighting

and plugs.

5.1.1. GENERAL LIGHTING

Table 1 shows the power required by the general lighting in each area.

It is important to know that the power is calculated by multiplying the total

number of lamps for power but also used a safety factor: the fluorescents

have been added to the power of 10 W each.

Annex V.- Electrical Installation

 

5  

Table 1. Power required by the general lighting.

ZONE Power Number of lamps Total power

Units W N W

Reception & cleaning zone 58 6 408

Freezer 58 5 340

Defroster 58 5 340

Broth production 58 10 680

Heat treatment zone 58 6 408

Broth packaging zone 58 4 272

Broth storage 58 3 204

Packaging storage 58 3 204

Carpaccio production 58 12 816

Carpaccio packaging 58 4 272

Carpaccio storage 58 3 204

Corridor 1 36 1 46

Expedition corridor 36 4 184

Expedition zone 58 4 272

Ingredient storage 36 1 46

Cleaning equipment zone 36 2 92

TOTAL 4788

5.1.2. EMERGENCY ILLUMINATION

Table 2 shows the necessary power for emergency lighting in each area.

Annex V.- Electrical Installation

 

6  

Table 2. Power required by the emergency lighting.

ZONE Power Number of lamps Total power

Units W N W

Reception & cleaning zone 8 1 8

Freezer 8 2 16

Defroster 8 2 16

Broth production 8 2 16

Heat treatment zone 8 1 8

Broth packaging zone 8 1 8

Broth storage 8 1 8

Packaging storage 8 1 8

Carpaccio production 8 2 16

Carpaccio packaging 8 1 8

Carpaccio storage 8 1 8

Corridor 1 8 1 8

Expedition corridor 8 1 8

Expedition zone 8 1 8

Ingredient storage 8 1 8

Cleaning equipment zone 8 1 8

TOTAL 160

5.2. POWER NEEDED FOR MACHINERY

Table 3 below shows the power required per Machine.

Annex V.- Electrical Installation

 

7  

Table 3. Power required by the machinery.

MACHINERY Quantity Power Real

consumption

Units nº W W

Conveyor roller rotating

with a sprinkler water

system

1 1850 1850

Cooker 1 22500 22500

Exhaust system 1 370 370

Bottle filling machine 1 1000 1000

Bottle closing 1 2350 2350

Autoclaving 1 16000 16000

Labelling 1 2600 2600

Filleting 2 1000 2000

Tray sealer 1 8000 8000

Tunnel frozen 1 370 370

TOTAL 57040

5.3. TOTAL POWER

The total installed power is the sum of the powers of the machinery with the

powers of emergency and general lighting. So is a total power of 62192 W.

Annex V.- Electrical Installation

 

8  

6. PROCEDURE CALCULATION

To realize the calculation of the different conductive section has to take into

account the intensity (I) and the voltage drop (CdT).

Should know that the sections are in REBT 2002 from the intensity calculated.

So to calculate the intensity will use equations 1 and 2 and to calculate the voltage

drop will use equations 3 and 4. Finally to calculate the total voltage drop will use

equations 5 and 6, all described below.

6.1. INTENSITY CALCULATION (I)

Single-phase:

= ∗∗ ∗ Ф

Three-phase:

= ∗∗ √3 ∗ ∗ Ф

Where:

I: Intensity that circulates for the line (IB).

k: coefficient of stared motors = 1,3; fluorescents = 1,8; resistances = 1.

P: power.

V: voltage.

η: motor performance.

cosФ: gap between current and voltage.

For motors are used the performance metrics and cos Ф from table 4.

depending on the power of each motor.

Eq. 1 

Eq. 2 

 

 

Table 4.

Once th

protectio

this at t

explaine

Relation be

e calculatio

on “PIA” (IN)

he same ti

d below – fo

etween pow

on of inten

), from the

ime has to

ollowing the

wer, perform

nsity (IB) ha

image 1, w

o be smalle

e relation:

IB ≤ IN

Annex V.

mance and c

as been m

which must

er than the

≤ IZ

- Electrical

cos Ф.

made, shoul

be smaller

intensity o

Installation

ld be chos

r than the I

of the line

n

9 

sen a

B and

(IZ) –

 

 

Im

When it

the inten

upper int

Also it is

circuits,

2 – dep

have. In

perforate

mage 1. Typ

has chosen

nsity of the l

tensity and

necessary

image 3, w

ending on

this case t

e that goes

pe of protec

n a protectio

ine (IZ), usi

like this wil

to take into

hich applies

the arrang

the installat

for the ceili

ction

on “PIA” (IN

ng table 2.

l know the s

o account th

s to the val

ement of c

tion is type

ng.

Annex V.

N) we proce

In this way

section of th

he reduction

ues of inten

cables and

C because

- Electrical

eds to do th

it looks for

he line to in

n factor by g

nsity found –

the numbe

e we will us

Installation

he calculat

r the immed

nstall.

grouping se

– through i

er of cables

se a tray w

n

10 

ion of

diately

everal

mage

s you

ithout

 

 

 

 

 

 

 

 

Image 22. Permissibble intensity

Annex V.

in A.

- Electrical Installationn

11 

 

 

66.2. PARTIA

Singl

Thre

Where:

q: voltag

L: cable

I: PIA int

μ: condu

S: cable

Image 3

AL VOLTAG

le-phase:

e-phase:

ge drop (V).

length from

tensity that

uctivity of th

section (mm

Eq. 3 

Eq. 4 

3. Reduction

GE DROP C

== √

m the equip t

circulates fo

e cable of 4

m2).

n factor.

CALCULAT

2 ∗ ∗ ∗∗√3 ∗ ∗ ∗∗

to the sub-b

or the line (

44 Cu at 90

Annex V.

TION

Ф

Ф

box (m).

(A).

ºC (Siemen

- Electrical

ns*m/mm2).

Installationn

12 

Annex V.- Electrical Installation

 

13  

6.3. TOTAL VOLTAGE DROP

Is the sum of all partial drop voltage of each line.

It is necessary to take into account that as the REBT-2002, the percentage of

the total voltage drop may not exceed 3% for light and 5% for the rest of the

installation. In case there was any lines exceed this limit would increase driver

section and repeat the checks.

Single-phase:

% = ∗ 100400√3

Three-phase:

% = ∗ 100400

7. CALCULATION OF CIRCUITS

Following the methods described in the previous section, we proceed to make the

sizing of powers lines installation. The calculations are showed in table 4 and 5.

Eq. 5 

Eq. 6 

Annex V.- Electrical Installation

 

14  

Table 4. Calculation circuits

Lin

e n

ame

Cir

cuit

Vo

ltag

e

Po

wer

Co

effi

cien

t b

oo

t

En

gin

e p

erfo

rman

ce

cos Ф

Inte

nsi

ty

CA

LC

UL

AT

ION

(Ib

)

PIA

(In

)

Red

uct

ion

fac

tor

Inte

nsi

ty T

AB

LE

S

Inte

nsi

ty t

able

s *

red

uct

ion

fac

tor

(Iz)

Sec

tio

n

Sec

tio

n o

f la

nd

Len

gth

Par

tial

Vo

ltag

e D

rop

To

tal V

olt

age

Dro

p

To

tal V

olt

age

Dro

p

L

V W k η 

A A

A A mm² mm² m V V %

III PHASE SUB BOX

L1 Conveyor roller 400 1850 1,3 0,81 0,82 5,23 10 0,7 19 13,3 1,5 1,5 5,5 0,62 2,28 0,57

L2 Exhaust system 400 370 1,3 0,72 0,72 1,34 10 0,7 19 13,3 1,5 1,5 17,0 0,43 2,09 0,52

L3 Bottle filling 400 1000 1,3 0,78 0,78 3,08 10 0,7 19 13,3 1,5 1,5 19,5 1,23 2,89 0,72

L4 Bottle closing 400 2350 1,3 0,82 0,83 6,52 10 0,7 19 13,3 1,5 1,5 22,0 3,12 4,78 1,20

L5 Autoclaving 400 16000 1,3 0,90 0,90 37,06 40 0,7 60 42,0 10,0 10,0 26,5 3,48 5,14 1,28

L6 Tray sealer 400 8000 1,3 0,86 0,86 20,30 25 0,7 44 30,8 6,0 6,0 29,5 3,38 5,04 1,26

L7 Tunnel frozen 400 370 1,3 0,86 0,86 0,94 10 0,7 19 13,3 1,5 1,5 29,5 0,62 2,28 0,57

L8 Carpaccio storage

(refrigerator) 400 2980 1,3 0,82 0,84 8,12 10 0,7 26 18,2 2,5 2,5 107,5 11,54 13,20 3,30

L9.1 Lighting 400 2698 1,8 1 0,95 7,38 10 0,7 19 13,3 1,5 1,5 33,5 6,16 7,82 1,95

L9.2 Lighting 400 2090 1,8 1 0,95 5,72 10 0,7 19 13,3 1,5 1,5 33,5 4,77 6,43 1,61

Annex V.- Electrical Installation

 

15  

Table 5. Calculation circuits

Lin

e n

ame

Cir

cuit

Vo

ltag

e

Po

wer

Co

effi

cien

t b

oo

t

En

gin

e p

erfo

rman

ce

cos Ф

Inte

nsi

ty C

AL

CU

LA

TIO

N

(Ib

)

PIA

(In

)

Red

uct

ion

fac

tor

Inte

nsi

ty T

AB

LE

S

Inte

nsi

ty t

able

s *

red

uct

ion

fac

tor

(Iz)

Sec

tio

n

Sec

tio

n o

f la

nd

Len

gth

Par

tial

Vo

ltag

e D

rop

To

tal V

olt

age

Dro

p

To

tal V

olt

age

Dro

p

L

V W k η 

A A

A A mm² mm² m V V %

SINGLE PHASE SUB BOX

L1 Cooker 230 22500 1,0 1,00 1,00 97,83 100 0,7 144 100,8 35,0 16,0 18,5 2,35 4,01 1,7

L2 Labelling 230 2600 1,0 1,00 1,00 11,30 16 0,7 29 20,3 2,5 2,5 20,5 4,21 5,87 2,5

L3 2 Filleting 230 2000 1,0 1,00 1,00 8,70 10 0,7 29 20,3 2,5 2,5 22,5 3,56 5,21 2,3

L4 Emergency lighting 230 160 1,0 1,00 1,00 0,70 10 0,7 21 14,7 1,5 1,5 34,5 0,73 2,38 1

L5 6 Plugs 230 6000 1 1 1 26,09 32 0,7 36 25,2 4 4 19 4,506 7,29 3,2

L6 6 Plugs 230 6000 1 1 1 26,09 32 0,7 36 25,2 4 4 24 5,692 8,77 3,8

L7 5 Plugs 230 5000 1 1 1 21,74 32 0,7 36 25,2 4 4 29 7,16 8,82 3,8

ANNEX VI

Annex VI. – Hazard Analysis Critical Control Points

2

ANNEX VI. – HAZARD ANALYSIS CRITICAL CONTROL POINTS

INDEX

1.  OBJECT ......................................................................................................................... 3 

2.  BIOLOGICAL HAZARDS .............................................................................................. 3 

2.1.  PATHOGENIC BACTERIA ................................................................................... 3 

2.1.1.  BACTERIA INDIGENOUS TO THE AQUATIC AND GENERAL ENVIRONMENT ............................................................................................................. 4 

2.1.2.  BACTERIA INDIGENOUS TO THE HUMAN/ANIMAL RESERVOIR ......... 6 

2.2.  PRODUCTION OF BIOGENIC AMINES .............................................................. 7 

2.3.  VIRUSES ................................................................................................................ 8 

2.4.  PARASITES ........................................................................................................... 8 

3.  HYGIENE ....................................................................................................................... 8 

3.1.  HYGIENE PROGRAM ........................................................................................... 8 

3.1.1.  CLEANING PROGRAM ................................................................................. 8 

3.1.2.  DISINFECTION PROGRAM .......................................................................... 9 

3.1.3.  MONITORING OF CLEANING AND DISINFECTION ................................ 10 

3.2.  PREVENTION OF CROSS-CONTAMINATION ................................................. 12 

3.3.  PEST CONTROL ................................................................................................. 13 

4.  THE HACCP SYSTEM ................................................................................................ 14 

4.1.  BASIC SEVEN PRINCIPLES OF HACCP ......................................................... 15 

4.2.  APPLICATION OF THE HACCP PRINCIPLES ................................................. 15 

5.  HAZARD ANALYSIS OF RAW MATERIAL .............................................................. 17 

5.1.  RAW FISH TO BE CONSUMED RAW ............................................................... 18 

6.  HAZARD ANALYSIS OF FISH BROTH ..................................................................... 20 

Annex VI. – Hazard Analysis Critical Control Points

3

1. OBJECT

The aim of this document to know all possible hazards affecting the fishing industry,

focusing on the microbiological part. Once known hazards, it is necessary to elaborate

and implement an HACCP to prevent or avoid these hazards in the final product.

2. BIOLOGICAL HAZARDS

Biological hazards include pathogenic bacteria, biogenic amines, viruses, parasites

and aquatic biotoxins.

2.1. PATHOGENIC BACTERIA

Pathogenic bacteria are defined as those bacteria that may cause illness in

humans. Bacterial food-borne pathogens may be grouped into those that cause

food intoxication and those that can result in food-borne bacterial infection.

Most often intoxications require that the toxin producing bacteria have grown to

high numbers in the food before it is eaten. In contrast, the food merely acts as a

carrier for the causative organism in food-borne infections.

The infectious agent may or may not have multiplied in the food, but the ingested

viable bacteria continue to grow within the host’s body.

Seafood-borne pathogenic bacteria are divided into 3 groups:

I. The aquatic environment: is generally low. Highest concentrations are found in

molluscs and in the intestines of mollusc’s predators.

The ambient temperature strongly influences the composition of the natural

micro flora present in the environment and on the fish raw material. For

example: Clostridium botulinum B, E and F, Aeromonas.

II. The general environment: is also low. It should be emphasized that pathogenic

bacteria indigenous to the general environment contain non-pathogenic

environmental strains. For example: Listeria monocytogenes, Clostridium

botulinum A and B.

III. The animal/human reservoir: they are found on outer and inner surfaces or

diseased or asymptomatic carriers.

Contamination of fish products is almost always due to poor hygiene.

For example: Salmonella sp., Escherichia coli, Staphylococcus aureus.

Annex VI. – Hazard Analysis Critical Control Points

4

As these bacteria are not normally present in fish and fish products, the main

preventive measure is to avoid contamination by applying good hygienic

practices (GHP) and good manufacturing practices (GMP).

Table 1 shows the safety concerns related to pathogenic bacteria in seafood. The

mere presence of pathogens from the aquatic and general environment is of no

safety concern, not even in ready-to-eat (RTE) products.

Table 1. Safety concerns related to pathogenic bacteria in seafood.

Natural habitat of pathogen State of pathogen Safety concern

Fresh fish to be eaten

Cooked Raw RTE

Aquatic environment Presence - - -

Growth - (+) +

General environment Presence - - -

Growth - (+) +

Animal-human reservoir Presence - + +

Growth (+) + +

+: definitely a safety concern, (+): limited safety concern, - no safety concern.

In contrast, the presence of pathogens from the animal/human reservoir is a

serious safety concern for products to be eaten without cooking. Growth of these

pathogens is only possible at > 5ºC.

2.1.1. BACTERIA INDIGENOUS TO THE AQUATIC AND GENERAL

ENVIRONMENT

Table 2 give overviews of heat resistance of these organisms. The D-value

used to determinate heat resistance indicates the length of time witch is

required at a given temperature to reduce the populations to 10% of this

initial count.

Annex VI. – Hazard Analysis Critical Control Points

5

Table 2. Heat resistance of pathogenic bacteria indigenous to the aquatic and the general

environment.

Pathogenic bacteria Heat resistance

Clostridium botulinum

Proteolytic, type A, B, F D121 (spores) = 0,1 - 0,25 min

D119 (spores) = 7,44 min in products with high fat

content

Non-proteolytic, type B, E, F D100 (spores) < 0,1 min; D82,2 = 0,5 – 2,0 min (broth)

D80 (spores) = 4,5 – 10,5 min in products with high fat

content

Aeromonas spp. motile D55 = 0,17 min

Listeria monocytogenes D60 = 2,4 – 16,7 min in meat products; 1,95 – 4,48

min in fish

Clostridium perfringens D90 (spores) = 0,015 – 4,93 min (buffer)

D100 (spores) = 0,31 – 13,0 min (broth)

a) Clostridium botulinum:

Proteolytic types A, B and F are heat resistant, mesophilic, NaCl tolerant and

have the general environment as the natural habitat.

Non-proteolytic types B, E, F are heat sensitives, psychrotolerant, NaCl-

sensitives and have the aquatic environment as the natural habitat.

o Prevention and control: of Clostridium botulinum in fishery products can be

achieved by inactivation of spores or by inhibition of growth. One of the

procedures is the following

Storage at all times at < 3,3ºC.

Storage at 5 – 10ºC and a shelf life of 5 days.

A heat treatment of 90ºC for 10 min combined with a chill storage

(<10ºC).

A pH ≤ 5 throughout the food combined with chilled storage

(<10ºC).

A salt-on-water concentration ≥ 3,5% or aw ≤ 0,97 throughout the

food combined with chill storage (<10ºC).

Annex VI. – Hazard Analysis Critical Control Points

6

b) Listeria monocytogenes: is a Gram-positive that grows well at 37ºC, but witch

at the same time is psychrotolerant and halotolerant so can grow well in

refrigerated food.

o Prevention and control: of listeriosis can be achieved using HACCP and

GHP. Freezing of products will eliminate growth, and sufficient levels of

acid and NaCl will also prevent growth. The addition of live lactic acid

bacteria may inhibit growth.

The processing plant must have a Listeria surveillance programme

installed and procedures to be implemented when the organism is

detected.

c) Aeromonas: are readily isolated from water, fish and shellfish and must be

expected to be present. Limitations of growth require a combination of

chilling, salting and/or acidification. Growth of Aeromonas will not be a

problem in food with a pH below 6,5 and NaCl > 3%.

2.1.2. BACTERIA INDIGENOUS TO THE HUMAN/ANIMAL RESERVOIR

Table 3 present the tolerance of these organisms to food-relevant

preservation.

Table 3. Growth limiting factors of pathogenic bacteria indigenous to the human and

animal reservoir.

Pathogenic bacteria Temperature (ºC) pH aw NaCl (%)

Minimum Optimum Minimum Minimum Maximum

Salmonella 5 35 - 43 3,8 0,94 6

Escherichia coli 7 35 - 40 4,4 0,95 8

Staphylococcus aureus 7 37 4 0,83 20 - 25

a) Salmonella spp.: is a member of the Enterobacteriaceae family. The vast

majority are mesophilic bacteria growing from just above 5ºC to 45ºC

with an optimum at 37ºC. Vegetative, unstressed cells are heat-sensitive

and are easily destroyed at pasteurisation. Does not growth below pH

4,5.

Annex VI. – Hazard Analysis Critical Control Points

7

b) Escherichia coli: is a member of the Enterobacteriaceae family and is the

most common aerobic organism in the intestinal tract of man and warm-

blooded animals. All E.coli strains are mesophilic organisms with a

optimum growth at 37ºC.

Prevention and control of mesophilic Enerobacteriaceae: therefore

adherence to GHP with emphasis on clear water and personnel hygiene will

control the organisms. All are sensitive to heating. Growth will be inhibited at

chill temperature and by salting.

c) Staphylococcus aureus: are Gram-positive with their primary habitat in

the skin, glands and mucous membranes.

o Prevention and control: avoidance of cross contamination of heat

treatment products is important. They are resistant to heat and will

resist boiling for some time.

2.2. PRODUCTION OF BIOGENIC AMINES

Histamine poisoning is a food-borne chemical intoxication occurring few minutes

to several hours bellowing the ingestion of foods that contain unusually high

levels of histamine.

Levels for histamine content of fish:

o < 5 mg/100 g safe for consumption.

o 5 - 20 mg/100 g possibly toxic.

o 20 - 100 mg/100 g probably toxic.

o > 100 mg/100 g toxic and unsafe for human consumption.

- Prevention and control: rapid chilling of fish immediately after dead. Generally, fish

should be placed in ice or in refrigerated seawater, in chilled sea water or brine at

4,5ºC or less within 12 hours of dead.

Fish exposed to air or water temperatures above 28ºC, or large tuna that are

eviscerated before on-board chilling, should be placed in ice or refrigerated

seawater or brine at 4,5ºC or less within 6 hours of dead.

Large tuna that are not eviscerated before on-board chilling should be chilled to an

internal temperature of 10ºC or less within 6 hours death.

Annex VI. – Hazard Analysis Critical Control Points

8

2.3. VIRUSES

Viruses are very small microorganisms which consist of genetic material and a

protein cover. Viruses are obligatory intracellular pathogens and cannot multiply

outside host cells.

- Prevention and control: is simple since the source of disease is indirect or direct

faecal contamination. Thus, measures that prevent this contamination control

disease.

2.4. PARASITES

The presence of parasites in fish is very common, but most of them are of little

concern with regard to economics or public health.

o Anisakis species: is a gastrointestinal parasitosis caused by the larval

stage of Anisakis nematodes. Humans acquire the disease by eating raw

or improperly cooked food.

- Prevention and control: all fish and fish products must be subject to a visual

inspection during processing for the purpose of detecting and removing any visible

parasite. Further, all fish that are to be consumed raw or almost raw must be

subjected to a freezing process.

3. HYGIENE

3.1. HYGIENE PROGRAM

All food contact surfaces should be adequately and routinely cleaned and

disinfected. Cleaning and disinfection belong to the most important operation.

3.1.1. CLEANING PROGRAM

In the preparatory phase, the processing area is cleaned of remaining

products, spills… Machines are dismantled so that all locations where

microorganisms can accumulate became accessible for cleaning and

disinfection.

Before use of the cleaning agent, a gross food debris removal procedure

should be carried out by brushing or scraping.

The types of residues to be removed:

o Organic matter, such as protein, fat and carbohydrate. These are most

effectively removed strong alkaline.

Annex VI. – Hazard Analysis Critical Control Points

9

o Inorganic matter, such as salts of calcium. These are most effectively

removed by an acid cleaning agent.

o Biofilm, formed by bacteria, moulds, yeasts and algae can be removed by

cleaning agents that are effective against organic matter.

Cleaning is carried out at 60 – 80ºC because when the water is heated, any

calcium and magnesium salts will precipitate as insoluble salts.

3.1.2. DISINFECTION PROGRAM

It can be effected by physical treatments such as heat, U.V. irradiation, or by

means of chemical compounds. With the use of chemical disinfectants, the

death rate for microorganisms depends, among other things, upon the

agent’s microbiological properties, concentration, temperature and pH.

Different microorganisms show different resistance.

Table 4 describes some types of disinfectants and its advantages and

disadvantages.

Table 4. Types of disinfectants

Disinfectant Description Advantages Disadvantages

Chlorine

Hypochlorite

Chlorite gas

Organic chlorite

Kills most type of microorganisms.

Does not form films.

Effective at low temperature.

Relatively inexpensive.

May corrode metals and weaken

rubber.

Irritating to skin, eyes and throat.

pH sensitive.

Unstable, dissipates quickly.

Iodophors

Iodine dissolved in

surfactant and

acid

Kills most types of

microorganisms.

Less pH sensitive than chlorine.

Solution colour indicates active

sanitiser.

May stain plastics and porous

materials.

Inactive above 50ºC.

May be unsuitable for cleaning in

place due to foaming.

Annex VI. – Hazard Analysis Critical Control Points

10

Acid-Anionic

Combination of

certain surfactants

and acids

Sanitize and acid rinse in one step.

Very stable.

Can be applied at high

temperature.

Effectiveness varies with

microorganisms.

pH sensitive (use below pH 3.0).

Corrode some metals.

May be unsuitable for cleaning in

place due to foaming.

Peroxy

Compounds

Acetic acid and

hydrogen

peroxide

combined to form

peroxyacetic acid

Best against bacteria in biofilms.

Kills most types of

microorganisms.

Relatively stable in use.

Effective at low temperatures.

Suitable for cleaning in place.

Inactivated by some metals.

May corrode some metals.

Not as efficient as some against

yeasts and moulds.

Carboxylic acid

Fatty acids

combined with

other acids

Kills most types of bacteria.

Sanitize and acid rinse in one step.

Suitable for cleaning in place due

to a low foaming.

Inactivated by some detergents.

pH sensitive (use below 3.5).

May damage non-stainless steel

materials.

Less effective than chlorine.

3.1.3. MONITORING OF CLEANING AND DISINFECTION

Effective cleaning is a prerequisite for an efficient disinfection. This indicates

the importance of controlling cleaning. The most important control is sensory

inspection to demonstrate:

o That all cleaned surfaces are visibly clean.

o That all surfaces, be feeling, are free from food residues and by smelling,

free from undesirables odours.

Control of disinfection will be the final control of the complete cycle of cleaning

and disinfection. It will be effective when the following conditions are met:

Annex VI. – Hazard Analysis Critical Control Points

11

o Control of time and temperature conditions for disinfection by heat.

o Control of active concentrations of chemical disinfectant.

o Control that all surfaces to be disinfected are covered by the disinfectant.

o Control of contact time.

To sum up the hygiene program, table 5 shows the prerequisite programme

that should be used in the industrial plant.

Table 5. Sum up of cleaning and disinfection programme.

Prerequisite programme: Cleanliness of food contact surfaces

Criteria:

A permanent cleaning and disinfection must be draw specifying the

frequency of cleaning and disinfection at each location. Food contact

surfaces are most important, but non-food contact surface must also be

kept clean. In addition, good housekeeping of all areas including employee

restrooms and locker rooms is necessary. The following procedure should

be followed in cleaning and disinfection procedures:

- Pre-cleaning, preparation of area for cleaning.

- Pre-rinse or soak in tanks.

- Cleaning – with appropriate detergent.

- Rinse

- Disinfection – application of approved chemical (name disinfectant,

concentration and contact time).

- Post rinse.

A full cleaning schedule must be applied at the end of a working day on all

locations, but part of the schedule can be omitted in a “clean as you go”

policy.

Monitoring:

- What: Cleanliness of food contact surfaces, concentrations of cleaning

and disinfection agents, cleaning operation, contact time for sanitation

chemicals.

- How: Visual inspection, smelling for offensive odours, feeling for greasy

surfaces.

Check labels.

- When: Daily.

- Who: Foreman.

Annex VI. – Hazard Analysis Critical Control Points

12

Corrective

action: Repeat the operation.

Records: All observations and actions. Daily sanitation control records.

Verification: Microbiological testing of food contact surfaces, review of records and

procedures.

3.2. PREVENTION OF CROSS-CONTAMINATION

Table 6 shows the prerequisite programme but the main preventive measures

to avoid cross-contamination are:

o A clear and effective separation of raw material and cooked products

during processing, handling and storage.

o Proper employee hygiene, clothing and handling practices.

o Restricted and controlled traffic or movement about the plant

(employees, product, equipment).

o Food handling and processing areas and equipment adequately cleaned

and disinfected.

o Use of potable water.

Table 6. Sum up of prevention of cross-contamination programme.

Prerequisite programme: Prevention of cross-contamination

Criteria:

Cooked products must be physically separated from raw materials during

processing and storage.

Waste must be removed by the most direct route or at least downstream out

of the processing-area. Care must be taken to avoid any possible contact

with food products.

No traffic of employees, products or utensils between clean and less clean

areas is permitted.

Annex VI. – Hazard Analysis Critical Control Points

13

Food handling and processing areas must be clean and orderly at start-up.

Description of dress-code.

Description of hand-washing requirements.

Monitoring:

Adequate separation of raw and cooked or ready-to-eat products and

processing activities.

Cleanliness of food handling areas.

Employee hygiene, handling practices and traffic in the plant.

The monitoring should be carried out continuously by all supervisors in their

areas of responsibility.

Corrective

action:

Stop all activities until areas or utensils are cleaned and disinfected or faulty

procedures are corrected.

Further training of personnel.

If contamination of cooked or ready-to-eat products is likely to have

happened, these products must be identified and segregated until a decision

is made on their safety.

Records:

Daily sanitation records – including specified time for checks on cleaning

and disinfection procedures.

All observations and actions.

3.3. PEST CONTROL

Pets such rodents, birds and insects as well as dogs or cats, can carry a variety

of human disease agents, which can be introduced into the processing

environment. For this reason table 7 shows the prerequisites programme about

pests control. It should be based on:

o Exclusion or preventive access.

o Restriction by avoiding creating an environment conductive to pests.

o Destruction and eradication.

Annex VI. – Hazard Analysis Critical Control Points

14

Table 7: Pests control programme

Prerequisite programme: Pests control

Criteria:

Presence of rodents, insects and other animals on the premises is not

allowed in any area of the processing plant.

An effective plan for pest control will be in place and includes:

- Elimination: Of harbourage and attractant areas.

- Exclusion: All openings (doors, windows, ventilators) must be filled with

fly protection.

- Extermination: External company is hired for extermination of rodents.

Monitoring:

What: Inspection of plant for presence or trace of pests (droppings),

attractant areas, exclusion arrangements (screening of openings, windows

etc.) and of rodent traps.

How: Visual.

When: Daily.

Who: Quality manager.

Corrective

action:

Immediate repair of defect screenings, removal of attractant areas.

Records: All actions and observations.

4. THE HACCP SYSTEM

HACCP is a system which identifies, evaluates and controls hazards which are

significant for food safety.

The traditional approach to food safety assurance was based on applying codes of

Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) in food

processing. Confirmation of safety and identification of potential problems were

obtained by end-product testing.

In contrast the HACCP system clearly identifies food safety problems and also where

and how they can be controlled or prevented.

To assure that these actions are executed regularly and consistently, they have to be

described and people who are responsible for their execution have to be trained. A

record-keeping system has to be developed to provide documentation for all actions

and measurements.

Annex VI. – Hazard Analysis Critical Control Points

15

4.1. BASIC SEVEN PRINCIPLES OF HACCP

Principle 1: conduct a hazard analysis.

Principle 2: determine the critical control points (CCPs).

Principle 3: establish critical limits.

Principle 4: establish monitoring procedures.

Principle 5: establish corrective actions.

Principle 6: establish verification procedures.

Principle 7: establish record-keeping and documentation procedures.

4.2. APPLICATION OF THE HACCP PRINCIPLES

The codex guidelines suggest that the introduction and application of the HACCP

principles should follow 12 steps described below:

Step 1. Assemble the HACCP team:

Introduction of HACCP is a complex process and requires a

multidisciplinary approach by a team of specialists. The microbiologist is of

paramount importance, and must advise the team on all matters related to

microbiology safety and risks.

Other important members of the HACCP team are the processing

specialist, food chemist or food engineer.

Step 2. Describe product:

Is a full and detailed description of the final product.

Elements of the product description: product name, raw materials and

ingredients used, aw, pH, % salt, processing, packaging, storage condition

and shelflife.

Step 3. Identify intended use and consumer:

The intended use should be based on expected use by the consumer. The

use and preparation before use greatly influence the safety of the product.

The intended consumer may be the general public or a particular segment

of the population such as infants or eldering.

Step 4. Construct flow diagram:

It provides a clear simple description of all steps involved in the processing.

Step 5. On-site confirmation of flow diagram:

The constructed flow diagram should be verified on-site for accuracy.

Step 6. List all potential hazards:

Associated with each step in the operation, conduct a hazard analysis and

consider any measure to control identified hazards.

Step 7. Determine the critical control points (CCPs):

Annex VI. – Hazard Analysis Critical Control Points

16

To facility this identification, the use of a CCP decision tree can be of a

great help.

It’s important to note, that if an identified hazard is eliminated or reduced at

a later process step or by normal consumer use, the raw material is not a

CCP.

Step 8. Establish critical limits:

Critical limits are a criterion which separates acceptability from

unacceptability. All critical limits should be scientifically based and refer to

factors such as: time/temperature conditions, water activity, pH…

Microbiological limits should normally be avoided. This is because

microbiological data can usually only be produced by a process which may

take several days.

Step 9. Establish monitoring procedures:

To determine if there is a loss of control and a deviation occurs at a CCP.

Appropriate action must then be taken.

Monitoring keeps check on the operation and provides information whether

there is a trend towards loos of control and action can be taken to bring the

process back into control before a deviation occur.

Provides written documentation for use in verification and audit.

Step 10. Establish corrective actions:

A corrective action is any action to be taken when the results of monitoring

at the CCP indicate a loss of control. These actions should include:

Determine and correct the cause of deviation.

Determine the disposition of products that were produced during

the process deviation.

Record the corrective action taken.

Step 11. Establish verification procedures:

Verification is the application of methods, procedures, tests and other

evaluation, in addition to monitoring to determine the compliance with the

HACCP plan.

An essential complement of verification is validation that is obtaining

evidence that the elements of the HACCP plan are effective.

Step 12. Establish record-keeping and documentation procedures:

Record keeping ensure that the information resulting from the HACCP

study and implementation of the resulting HACCP plan is available for

validation, verification, review, auditing and other purposes.

Annex VI. – Hazard Analysis Critical Control Points

17

5. HAZARD ANALYSIS OF RAW MATERIAL

In a general hazard analysis of the pre-harvest conditions for fish and shellfish and the

procedures for handling the raw material before being received at the processing plant

a number of significant hazards can be identified:

- Pathogenic bacteria:

o Pathogenic bacteria from the aquatic or general environment may be

present in low numbers in all fish and shellfish at the time of harvest so this

is not a significant hazard. However, if growth and toxin production of this

organism is taking place as a result of time/temperature abuse, it is

reasonably likely that these pathogens and their toxins could be reach

unsafe levels. For fish to be eaten war or used as raw material in products

that are not heat-treated, this situation is a significant hazard that must be

controlled.

o Pathogenic bacteria from animal/human reservoir may be present in fish

and shellfish harvested in contaminated waters. This is a significant hazard

for fish and shellfish to be eaten raw due to the low Minimum Infective

Dose (MID) from some of these organisms. The preventive measure for

these hazards are control and monitoring of harvest areas for faecal

pollution and placing a limit on the time between harvest and refrigeration

prevent growth and toxin production.

- Viruses: the presence of viruses in the harvest area is of particular concern in

molluscan shellfish.

- Biotoxins: contamination of fish and shellfish with natural toxins from the harvest

area can cause serious consumer illness. The toxins accumulate in fish when they

feed on marine algae, where the toxins are produced. The preventive measures

for the presence of biotoxins are control and classification of harvesting areas. As

a result, fish harvesting is only allowed from “safe” waters.

- Biogenic amines: these amines are produced as a result of time/temperature

abuse of certain fish species and they can cause illness in consumers. The

preventive measure is rapid chilling of fish immediately after capture. Generally,

fish should be packed in ice or chilled sea water in less than 12 hours after catch

or chilled to an internal temperature of 10ºC or less whithin 6 hours after capture.

- Parasites: it is reasonably likely that parasites will be present in significant

numbers of wild caught fish species. Thus, parasites should be considered a

significant hazard and a preventive measure to eliminate parasites must be

identified during the processing of any particular fish products.

Annex VI. – Hazard Analysis Critical Control Points

18

5.1. RAW FISH TO BE CONSUMED RAW

Contamination of raw fish with indigenous pathogenic bacteria is unlikely to be

high enough to provoke disease and therefore not a significant hazard. Growth of

these bacteria and of histamine producing bacteria is a potential hazard, but it is

very unlikely in a product to be eaten raw.

Table 9 shows the hazard analysis of raw fish to be consumed raw.

The significant hazards are:

o Contamination of fish with non-indigenous bacteria, viruses or biotoxins.

o Presence of parasites.

Table 8 shows the two CCPs that are identified in the processing of raw fish to be

eaten raw: the receiving step and the freezing step.

Table 8. Raw fish to be consumed raw programme.

Raw fish to be consumed raw programme

Critical limits:

1. In situations where contamination with non-indigenous

pathogens from the harvest area is a possibility, a source

control or certificate must accompany all lots of fish.

2. Critical limits for the freezing step.

Monitoring

program:

What: time and temperature at freezing step.

How: visual check.

When: all containers. Continuous recording of freezing temperature.

Who: receiving employee.

Corrective

actions:

1. Reject if untagged or from closed areas.

2. Adjust freezer. Refreeze material not properly frozen.

Record

keeping:

1. Receiving record on all fish raw material.

2. Temperature records.

Verification: Daily review of records.

Annex VI. – Hazard Analysis Critical Control Points

19

Table 9. Hazard analysis of raw fish to be consumed raw

Organism/ component of

concern

Potential hazard Analysis of hazard Control

Contamination Growth SeverityLikely

occurrence Significant

Govt. monitoring

programme

Pre-requisite

Programme

Incl. In

HACCP

plan

Pathogenic

bacteria

Indigenous - + High Low -

Non-

indigenous + - High High + + + +

Viruses + - High High + + + +

Biotoxins + - High High/low +/-

(+) - +

Biogenic amines - + Low Low -

Parasites + - Low High + - - +

Annex VI. – Hazard Analysis Critical Control Points

20

6. HAZARD ANALYSIS OF FISH BROTH

Table 10 shows the different hazards can be found in the fish broth in each step of the flow diagram.

Table 10. Hazard analysis of fish broth.

Processing step Identify potential

hazards Precautionary measures Critical limit

Monitoring and

frequency Corrective actions

Reception of fish

and seafood

Contaminated fish

reception.

Fish with parasites of

foreign elements.

Selection and approval of

suppliers.

Establish conditions of

purchase of raw matter

and transport.

Founding enough ice.

No signs of

deterioration.

Ni parasites extraneous

matter.

Track all shipments of raw

materials.

Evacuation characteristics

manager freshness.

Warning provider.

Identification and

removal of heading

and acting according

to the provider.

Freezing storage Growth of pathogenic

microorganisms. Suitable temperature

Storage temperature: -

18ºC Daily: temperature

Notify the

responsible, check

and correct storage

conditions

Annex VI. – Hazard Analysis Critical Control Points

21

Processing step Identify potential

hazards Precautionary measures Critical limit

Monitoring and

frequency Corrective actions

Thawing Microorganism

proliferation. Proper thawing treatment.

Appropriate thawing as

regard time and

temperature (5-7ºC)

Daily: temperature Correct thawing

Cooking Growth of pathogenic

microorganisms.

Design and implement

adequate treatment

Cooking temperature:

98ºC

Check treatment

temperature

Notify the

responsible, check

and correct

temperature.

Dosage Microorganism

proliferation.

Temperature control and

cleaning of machine.

Temperature may not

fall below 85ºC Temperature

Notify the

responsible, check

and correct

temperature.

Bottle closing Microorganism

proliferation.

Temperature control and

cleaning of machine.

Temperature may not

fall below 85ºC Temperature

Notify the

responsible, check

and correct

temperature.

Heat treatment - - - - -

Packaging Microorganism

proliferation. Good handling bottles No open bottles Review bottle enclosure

Draw the attention of

failure.

Expedition - - - - -

Annex VI. – Hazard Analysis Critical Control Points

22

The information source to realize this Annex is:

FAO, Fisheries Technical Paper Nº 444. Assessment and Management of Seafood

Safety and Quality. Rome, 2004.

ANNEX VII

ANNEX VII. – SAFETY AND HEALTH STUDY

INDEX

1.  THE COMPLIANCE OF 1627/97 of 24 OCTOBER PROVISIONS ON MINIMUM SAFETY AND

HEALTH IN CONSTRUCTION WORKS ..................................................................................................... 3 

1.1.  INTRODUCTION .......................................................................................................................... 3 

2.  GENERAL PRINCIPLES APPLICABLE DURING THE EXECUTION OF WORK ............................. 4 

3.  RISKS IDENTIFICATION .................................................................................................................... 5 

3.1.  MEANS AND MACHINERY ......................................................................................................... 6 

3.2.  PREVIOUS WORK ...................................................................................................................... 6 

3.3.  LAND MOVEMENTS AND EXCAVATIONS ............................................................................... 6 

3.4.  STRUCTURE ............................................................................................................................... 7 

3.5.  BOUQUET OF BRICKLAYER ..................................................................................................... 7 

3.6.  COVER ......................................................................................................................................... 7 

3.7.  COATINGS AND FINISHES ........................................................................................................ 8 

3.8.  INSTALLATIONS......................................................................................................................... 8 

4.  PREVENTION AND PROTECTION MEASURES ............................................................................... 9 

4.1.  COLLECTIVE PROTECTION MEASURES ................................................................................ 9 

4.2.  INDIVIDUAL PROTECTION MEASURES .................................................................................. 9 

4.3.  PROTECTION MEASURES TO THIRD .................................................................................... 10 

5.  FIRST AID .......................................................................................................................................... 10 

3

1. THE COMPLIANCE OF 1627/97 of 24 OCTOBER PROVISIONS ON MINIMUM SAFETY

AND HEALTH IN CONSTRUCTION WORKS

1.1. INTRODUCTION

This study established the Basic Health and Safety, during the execution of this work,

forecasts regarding the prevention of occupational accidents and illnesses, as well as useful

information to carry in his day, proper safety and health, predictable maintenance work later.

Will provide basic guidelines for the construction company to carry out their obligations in

the field of health and safety professionals, facilitating their development, according to Royal

Decree 1627/1997 of 24 October, laying down minimum safety and health in construction.

Based on article 7th, and implementation of the Basic Health and Safety Study, the

contractor shall prepare a Plan for Safety and Health at Work which analyses, study,

develop and complement the provisions contained in this document.

The Health and Safety Plan must be approved before the start of the work by the Health

and Safety Coordinator during the execution of the work, or where there is none, by the

Project Management. In the case of works of public administration must be submitted for the

approval of this administration.

It recalls the obligation that every workplace there is a Book of incidents by monitoring the

Plan. The annotations made to the Book of incidents should get the attention of the

Inspectorate of Labour and Social Security, within 24 hours, when there are repetitions of

the incident.

According to article 15th Royal Decree, contractors and sub-contractors must ensure that

workers receive appropriate information on all measures of safety and health at work.

The communication opening workplace occupational competent authority shall include the

Health and Safety Plan, should be made prior to the start of work and present only those

considered to be entrepreneurs contractors.

The Health and Safety Coordinator during the execution of the work or any member of the

Project Management should see an imminent serious risk to the safety of workers will stop

work completely or partially, communicating it the Inspectorate of Labour and Social

Security, the contractor, sub-contractors and workers' representatives.

4

The responsibility of the coordinators of the Project Management and the developer does

not exempt its responsibilities to contractors and sub-contractors (Art. 11th).

2. GENERAL PRINCIPLES APPLICABLE DURING THE EXECUTION OF WORK

Article 10 of Royal Decree 1627/1997 states that apply the principles of preventive action

contained in Art. 15th of "Labour Risks Prevention Act (Ley 31/1995 of 8 November)" during

the execution of the work and in particular in the following activities:

- The maintenance of the work in good order and cleanliness.

- The choice of the location of places and work areas, taking into account the conditions

of access and determining routes or areas of displacement or movement.

- The manipulation of different materials and the use of auxiliary means.

- The maintenance, control prior to commissioning and periodic control facilities and

devices necessary for the execution of the work, with the object of correcting defects

that could affect the safety and health of worker.

- Delimitation and preparation areas and storage tank of the different materials.

- The collection of hazardous materials used.

- Storage and disposal or removal of waste and debris.

- The adaptation depending on the evolution of work time cash should be spent on

different tasks or phases of the work.

- Cooperation between contractors, sub-contractors and freelancers.

- Interactions and incompatibilities with any other work or activity that is done on site or

near the work

The principles of preventive action laid down in the 15th article of the Law 31/95 are:

The employer implements measures that make up the general duty of prevention, in

accordance with the following general principles:

o Avoid risks.

o Assess the risks cannot be avoided.

o Combating risks at source.

o Adapt the job to the person, particularly with regard to the design of workplaces, the

choice of equipment and methods of work and production, to reduce monotonous and

repetitive work and reduce the effects of same health.

o Taking into account the evolution of technology.

o Replace what is dangerous by what has little or no danger.

5

o Plan prevention, seeking a coherent whole that integrates technology, work

organization, working conditions, social relationships and the influence of

environmental factors at work.

o Adopt measures that put collective protection ahead of the individual.

o Give appropriate instructions to workers.

The employer shall take into consideration the professional skills of workers in safety

and health at the time of the tasks entrusted.

The employer shall take the necessary measures to ensure that only workers who have

received sufficient and appropriate information to access the serious and specific risk

areas.

The effectiveness of preventive measures will provide distractions and reckless

imprudence he could not commit the worker. For its implementation will take into

account the additional risks that may involve certain preventive measures that can be

adopted only when the magnitude of such risks is substantially lower than that of control

and tries safer alternatives do not exist.

May arrange insurance operations whose purpose is to guarantee coverage area as

forecast risks arising from work, the company with respect to its workers, freelancers

respect themselves and respect the cooperatives partners whose activity consists in the

provision of their work.

3. RISKS IDENTIFICATION

Notwithstanding the minimum health and safety applicable to the work set out in Annex IV of

Royal Decree 1627/1997 of 24 October , listed below are the particular risks in different

work force, even considering that some of them may occur during the process of

implementation of the work or be applicable to other jobs .

Should take special care in the most common hazards in the works, such as are falls, cuts,

burns, erosions and blows , having taken each time the position most suitable for the work

to be carried out .

In addition, consider the possible repercussions to the neighbouring building structures and

care at all times to minimize the risk of fire.

6

However, risks related to be taken into account by the foreseeable subsequent work (repair,

maintenance...).

3.1. MEANS AND MACHINERY

- Road accidents, crashes with other vehicles, trapped.

- Interference with supply public facilities (water, electricity, gas…).

- Collapsed and/or fall in construction machinery (silos, cranes…).

- Risks arising from operating cranes.

- Falling cargo.

- Generation excessive dust or toxic gas emanation.

- Falls from high points and/or from temporary elements of access (stairs, platforms).

- Cops and setbacks.

- Falling materials rebounds.

- Excessively noisy environment.

- Direct or indirect electrical contacts.

- Accidents resulting from atmospheric conditions.

3.2. PREVIOUS WORK

- Interference with supply public facilities (water, electricity, gas…).

- Falls from high points and/or from temporary elements of access (stairs, platforms).

- Cops and setbacks.

- Falling materials rebounds.

- About efforts to incorrect postures.

- Overturning cell materials.

- Risks arising from the storage of materials (temperature, humidity, chemical

reactions).

3.3. LAND MOVEMENTS AND EXCAVATIONS

- Interference with supply public facilities (water, electricity, gas…).

- Generation excessive dust or toxic gas emanation.

- Falls from high points and/or from temporary elements of access (stairs, platforms).

- Cops and setbacks.

- Detachment and/or landslide and/or rocks.

- Falling materials rebounds.

- Excessively noisy environment.

- Collapsed and/or collapse of retaining walls, ditches and wells.

- Collapsed and/or collapse of neighbouring buildings.

- Accidents resulting from atmospheric conditions.

7

- About efforts to incorrect postures.

3.4. STRUCTURE

- Interference with supply public facilities (water, electricity, gas…).

- Screening particles during the works.

- Falls from high points and/or from temporary elements of access (stairs, platforms).

- Contacts with aggressive materials.

- Cuts and punctures.

- Cops and setbacks.

- Falling materials rebounds.

- Excessively noisy environment.

- Direct or indirect electrical contacts.

- About efforts to incorrect postures.

- Bankruptcy formwork.

- Generation excessive dust or toxic gas emanation.

- Overturning piles of material.

- Risks arising from the storage of materials (temperature, humidity, chemical

reactions).

- Risks arising from access to plants.

- Risks arising from the rise and receipt of materials.

3.5. BOUQUET OF BRICKLAYER

- Generation excessive dust or toxic gas emanation.

- Screening particles during the works.

- Falls from high points and/or from temporary elements of access (stairs, platforms).

- Contacts with aggressive materials.

- Cuts and punctures.

- Cops and setbacks.

- Falling materials rebounds.

- Excessively noisy environment.

- About efforts to incorrect postures.

- Overturning piles of material.

- Risks arising from the storage of materials (temperature, humidity, chemical

reactions).

3.6. COVER

- Interference with supply public facilities (water, electricity, gas…).

- Screening particles during the works.

8

- Falls from high points and/or from temporary elements of access (stairs, platforms).

- Contacts with aggressive materials.

- Cuts and punctures.

- Cops and setbacks.

- Falling materials rebounds.

- Excessively noisy environment.

- About efforts to incorrect postures.

- Generation excessive dust or toxic gas emanation.

- Falls masts and antennas.

- Overturning piles of material.

- Risks arising from the storage of materials (temperature, humidity, chemical

reactions).

3.7. COATINGS AND FINISHES

- Generation excessive dust or toxic gas emanation.

- Screening particles during the works.

- Falls from high points and/or from temporary elements of access (stairs, platforms).

- Contacts with aggressive materials.

- Cuts and punctures.

- Cops and setbacks.

- Falling materials rebounds.

- About efforts to incorrect postures.

- Overturning piles of material.

- Risks arising from the storage of materials (temperature, humidity, chemical

reactions).

3.8. INSTALLATIONS

- Interference with supply public facilities (water, electricity, gas…).

- Falls from high points and/or from temporary elements of access (stairs, platforms).

- Cuts and punctures.

- Cops and setbacks.

- Falling materials rebounds.

- Emanation of gases in openings cesspools.

- Direct or indirect electrical contacts.

- On - efforts to incorrect postures.

- Falls masts and antennas.

9

4. PREVENTION AND PROTECTION MEASURES

As a general rule take priority protections collective versus individual. In addition, it must be

kept in good condition media auxiliary machinery and work tools. Moreover the means of

protection must be approved according to current regulations.

However, related measures must take into account for the foreseeable subsequent work

(repair, maintenance…).

4.1. COLLECTIVE PROTECTION MEASURES

- Organization and planning work to avoid interference between different jobs and

circulation within the work.

- Signalling danger zones.

- Provide system vehicles and their signalling, both within the work as compared with

the roads outside.

- Let free zone around the area excavated by the passage of machinery.

- Immobilization of trucks using wedges and/or stops during loading and unloading.

- Respect the safety distances with existing facilities.

- The elements of the facilities must be insulated with its protections.

- Foundations correct construction machinery.

- Assembly cranes made by a specialized company, with regular reviews, control of the

maximum load, delimitation of scope, braking, blocking, etc.

- Periodic review and maintenance of machinery and work equipment.

- Irrigation system that prevents the emission of dust in large quantity.

- Checking the appropriateness of implementing solutions to the real state of the

elements (subsoil neighbouring buildings).

- Checking shoring, conditions estrebats protective screens and ditches.

- Use non-slip flooring.

- Installation of guardrail in places with danger of falling.

- Put holes in horizontal networks.

- Protection holes and walls to prevent falling objects (nets, tarpaulins).

- Using pipelines evacuation of debris, properly installed.

- Using ladders, scaffolds and work platforms.

- Placement platform for receiving materials on upper floors.

4.2. INDIVIDUAL PROTECTION MEASURES

- Using masks and goggles approved dust and / or particle projection.

- Use of safety footwear.

- Using helmet.

10

- In all areas where there is high fixed protection systems must be established anchor

points to hold it secure seatbelts approved the use of which is mandatory.

- Use of gloves approved to avoid direct contact with aggressive materials and minimize

the risk of cuts and punctures.

- Use of hearing protectors approved excessively noisy environments.

- Using aprons.

- Fastening systems and permanent monitoring by more than one operator in the work

with danger of poisoning. Use of air supply equipment.

4.3. PROTECTION MEASURES TO THIRD

- Using masks and goggles approved dust and / or particle projection.

- Use of safety footwear.

- Using helmet.

- In all areas where there is high fixed protection systems must be established anchor

points to hold it secure seatbelts approved the use of which is mandatory.

- Use of gloves approved to avoid direct contact with aggressive materials and minimize

the risk of cuts and punctures.

- Use of hearing protectors approved excessively noisy environments.

- Using aprons.

- Fastening systems and permanent monitoring by more than one operator in the work

with danger of poisoning. Use of air supply equipment.

5. FIRST AID

We have a first aid kit with content material specified in the regulations.

Informed at the beginning of the work, the situation of medical centres that must transfer the

victims. It is desirable to have the work and clearly visible from a list of addresses and

phone numbers assigned to emergency centres, ambulances, taxis, etc. to ensure the rapid

transfer of potential victims.

ANNEX VIII

Annex VIII. – Financial Economic Assessment

2

ANNEX VIII. – FINANCIAL ECONOMIC ASSESSMENT

INDEX

1.  OBJECT ................................................................................................................................. 3 

2.  PARAMETERS DEFINING INVESTMENT ........................................................................... 3 

2.1.  INVESTMENT – INITIAL ............................................................................................... 3 

2.2.  PROJECT YEARS LIFE ............................................................................................... 3 

2.3.  REFRESH RATE ........................................................................................................... 3 

2.4.  CASH FLOW ................................................................................................................. 3 

2.4.1.  REGULAR PAYMENTS ........................................................................................ 3 

2.4.2.  EXTRAORDINARY PAYMENTS .......................................................................... 4 

2.4.3.  ORDINARY CHARGES ........................................................................................ 5 

2.4.4.  EXTRAORDINARY CHARGES ............................................................................ 6 

3.  CONCLUSIONS ..................................................................................................................... 6 

Annex VIII. – Financial Economic Assessment

3

1. OBJECT

The aim of this Annex is to analyse the feasibility of the project in economic terms

using a dynamic methodology while payments and receipts are projected over the

life of the investment.

Will be evaluated the return on investment using the following economic indicators:

Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period, and

earnings per euro invested (NPV/k).

2. PARAMETERS DEFINING INVESTMENT

2.1. INVESTMENT – INITIAL

The initial investment consists of fixed assets newly acquired reflected in the

document 3: budget that has been granted VAT, totalling the amount of

246.777,89 €.

2.2. PROJECT YEARS LIFE

Life years have been estimated based on the useful life of equipment

installation, so this is reflected in 10 years.

2.3. REFRESH RATE

The refresh rate is initially considered as 5%. It has been estimated by

comparing different investment opportunities in the bond markets the National

Treasury.

2.4. CASH FLOW

2.4.1. REGULAR PAYMENTS

The ordinary payments constitute them all those expenses produced by

the own activity of the investment. In the present project the ordinary

payments are composed by:

- The total annual cost of 4 workers who are in the production of fish

broth and prawn carpaccio. 20.000 € for each worker (public health

Annex VIII. – Financial Economic Assessment

4

safety & salary).

- Warehouse rent: 1,5 €/m2 with a total surface of 1001,72 m2. Must

know that the remodelled part is almost 50%, so will apply this relation.

- Facilities: the total amount is estimated at 6000 €.

2.4.2. EXTRAORDINARY PAYMENTS

It values in this section the renewal of the necessary investments. In the

analysis with extraneous finance consider extraordinary payments the

return of the main and the interests of the capital loaned. The loan will be

60% of the initial investment (148.066,73 €), to 6% to give back in 10

years. Table 1 shows the evolution of the annual payments in concept of

external finance.

Table 1. Evolution of external financing payments.

YEAR PARTIAL

RETURN

REMAINING

LOAN INTERESTS

ANNUAL

QUOTA

1 14806,7 148066,7 8884,0 23690,7

2 14806,7 133260,1 7995,6 22802,3

3 14806,7 118453,4 7107,2 21913,9

4 14806,7 103646,7 6218,8 21025,5

5 14806,7 88840,0 5330,4 20137,1

6 14806,7 74033,4 4442,0 19248,7

7 14806,7 59226,7 3553,6 18360,3

8 14806,7 44420,0 2665,2 17471,9

9 14806,7 29613,3 1776,8 16583,5

10 14806,7 14806,7 888,4 15695,1

Annex VIII. – Financial Economic Assessment

5

2.4.3. ORDINARY CHARGES

Ordinary charges correspond to the sales of products, knowing the data

shown in table 2:

Table 2. Ordinary charges.

FISH BROTH

Units €

Total

€/L

DAILY SALES 1200 1,5 1800

RAW MATTER

Monkfish 20 12 -240

Conger 30 2 -60

Jurel 30 1,5 -45

Prawn

heads 2 0 0

Crabs 10 0,5 -5

Fried

tomato 10 1 -10

Condiments 4 2 -8

PACKAGING 1200 0,5 -600

GROSS MARGIN 106 832

PRAWN CARPACCIO

Units €

Total

€/120 g

trays

DAILY SALES 500 8 4000

RAW MATTER Prawn 125 25 -3125

Factor

Converting

1 kg prawn

gross = 0,48

kg net prawn

PACKAGING 500 0,5 -250

GROSS MARGIN 125 625

Annex VIII. – Financial Economic Assessment

6

The annual amount rises to 291.400 €. In addition to this amount, we must take

into account the depreciation of the machinery, the interest charges to the final

product, that is a 6%, and the TAX that is a 25%.

So the total amount is 198.150 €.

2.4.4. EXTRAORDINARY CHARGES

The extraordinary payments constitute them the residual value of

replacement on the investments, that is a 10%, and in the last year the

value of the total of investment.

3. CONCLUSIONS

With all of the above parameters is made a table analysing cash flow. Table 3

shows the results of this economic analysis when external financial:

Annex VIII. – Financial Economic Assessment

7

Table 3. Results

YEAR Ki ORDINARY EXTRAORDINARY

CASH FLOW CASH FLOW UPDATED K UPDATED PB PAYMENTS CHARGES PAYMENTS CHARGES

0 246777,89 246777,89

1

86751,29 198150 23690,7 2369,1 90077,1 85787,7 - 85787,7

2 86751,29 198150 22802,3 2280,2 90876,7 82427,8 - 168215,5

3 86751,29 198150 21913,9 2191,4 91676,2 79193,4 - 247408,9

4 86751,29 198150 21025,5 2102,5 92475,8 76080,1 - 323488,9

5 86751,29 198150 20137,1 2013,7 93275,3 73083,7 - 396572,6

6 86751,29 198150 19248,7 1924,9 94074,9 70200,1 - 466772,8

7 86751,29 198150 18360,3 1836,0 94874,5 67425,5 - 534198,3

8 86751,29 198150 17471,9 1747,2 95674,0 64755,9 - 598954,2

9 86751,29 198150 16583,5 1658,3 96473,6 62187,7 - 661141,9

10 86751,29 198150 15695,1 24677,8 120381,4 73903,8 - 735045,7

Annex VIII. – Financial Economic Assessment

8

In this scenario the investment is recovered in the third year as shows table 4:

Table 4. Economic indicators.

NPV 488267,8

IRR 36

NPV/k 1,98

PB 3

Indeed, economic indicators are positive, NPV values obtained is 488.267,8 € and

IRR is 36%.that means that there is a 36% of readability, so it is an investment with

some flexibility.

Plant

t layout project for the eenlargementt of fishing i

Escola Su

ndustry loca

uperior d’AgricU

ated in Rose

ultura de BarcUPC ‐ Barcelon

2ND D

es (Girona)

celona aTech 

DOCUME

PLA

ENT:

ANS

LOCATION

0,97

1,09

4,674,67

4,93

4,50

4,934,79

4,654,64

3,993,96

4,02

4,05

4,42

1,14

1,01

1,16

1,18

1,19

0.87

0,84

0,850,85

0,88

0,89

0,87

0,840,83

0,850,82

0,85

0,84

0,83

0,86

1,03

0,97

3,90

3,86

4,654,674,84

4,844,51

4,73

4,79

4,66

4,60

4,70

4,74

4,854,55

4,734,74 4,68

4,50

4,82

4,704,71 4,69

4,72

4,90

4,57 4,564,63 4,60

4,90

4,61

4,50

4,58 4,54

4,47

4,55 4,53

4,534,52

4,56

4,53 4,514,47

4,484,42

4,474,40

4,43

4,55

4,39 4,40

4,51

4,37 4,374,31

4,30

4,27

4,19

4,29

4,16

4,24

4,22 4,22

4,28

4,214,24

4,204,20

4,22 4,17

4,124,15

4,07

4,13

4,054,07

4,11

4,14

4,10

1,13

1,30

1,35

1,34

1,28

1,11

1,25

1,00

0,77

1,02

4,02

3,99

3,89

3,93

4,04

4,03

4,18

4,05 4,04

4,02 4,02

3,96

3,97

3,99

4,14

3,85

3,84

4,13

4,01

3,99

4,013,99

4,09 4,06

3,72

3,95

4,034,04

4,03

4,05

3,89

0.94

4,58

4,41

4,59

4,76

4,62

4,49

4,67

4,574,60

4,594,67

4,50

4,74

4,63

4,62

4,68 4,70

4,66

4,62

4,52

4,79

4,66

4,78

4,74

4,73

4,69

4,89

4,794,77

4,83

4,81 4,81

4,70

4,94

4,64

4,94

4,814,82

4,76

4,81 4,80

4,93

4,77 4,76

4,74

4,71

4,634,89

4,75 4,76

1,00

0,71

P-2

P-3

4,76 4,71 4,604,38 4,34 4,28 4,244,514,554,474,614,93 4,83

4,80 4,70 4,46 4,364,39 4,41 4,214,19 4,154,214,264,29

vial de circulació del moll

MOLL DE RIBERA PORT OF ROSES (GIRONA)

DATETUTOR

EDUARD HERNÁNDEZ YAÑEZ 10/JULY/2015

SCALE:

PLANT LAYOUT PROJECT FOR THE ENLARGEMENTOF FISHING INDUSTRY

CLARA VINGUT EXPÓSITO

PLAN TITLE: 01LOCATION

1/08

DIN A2: 1/500

BACHEROL'S DEGREE IN FOOD ENGINEERING

BARCELONA SCHOOLOF AGRICULTURALENGINEERING

N

OE

S

SO

SE

60º

60

º

30

º

21

º 24

º 27º

18

º

α

REMODELLING ZONE

LEGEND

4.94

1.191.03

MOLL DE RIBERA PORT OF ROSES (GIRONA)

DATETUTOR

EDUARD HERNÁNDEZ YAÑEZ 10/JULY/2015

SCALE:

PLANT LAYOUT PROJECT FOR THE ENLARGEMENTOF FISHING INDUSTRY

DIN A2: 1/200

CLARA VINGUT EXPÓSITO

PLAN TITLE: 022/08

BACHEROL'S DEGREE IN FOOD ENGINEERING

BARCELONA SCHOOLOF AGRICULTURALENGINEERINGN

OE

S

SO

SE

60

º60

º

30

º

21

º 24

º 27

º1

8º

α

WEST FACADE

CURRENT STATUS:PLANT FLOOR AND WEST FACADE

r i d e r i d er i d e

POLYISOCYANURATE WALL

LEGEND WALLS

BRICK WALL

TOTAL SURFACETOTAL VOLUME 3205,530 m3

1001,727 m2

MEASURES

470

445

300

1140

785

1996 490

475

435

435

676

470

200

200

1010 21 925

310

635

1043

510

155

600 10 401 10 560 20 355

955

925

144

1022

620

450

2039

520

3044

520

125

30

200

10

510

THE DIMENSIONS ARE EXPRESSED IN CENTIMETERS

NOTE

su: 11.18 m²v : 35.79 m³

CORRIDOR 1

su: 21.31 m²v : 68.20 m³

PACKING STORAGE

su: 39.66 m²v : 126.91 m³

RECEPTION & CLEANING Z

su: 11.51 m²v : 36.84 m³

CORRIDOR 2

su: 8.62 m²v : 27.58 m³

CORRIDOR 3

su: 36.33 m²v : 116.26 m³

MACHINERY ROOM

su: 239.41 m²v : 766.12 m³

MUSSELS PRODUCTION

su: 9.94 m²v : 31.81 m³

KITCHEN

su: 24.94 m²v : 79.80 m³

OFFICE

su: 14.88 m²v : 47.60 m³

WOMEN WARDROBE

su: 19.86 m²v : 63.55 m³

MEN WARDROBES

su: 63.69 m²v : 203.80 m³

BROTH PRODUCTION

su: 41.18 m²v : 131.76 m³

FREEZER

su: 4.00 m²v : 12.80 m³

su: 30.40 m²v : 97.27 m³

EXPEDITION CORRIDOR

su: 39.48 m²v : 126.33 m³

DEFROSTER

su: 14.19 m²v : 45.41 m³

CARPACCIO PACKAGING

su: 21.81 m²v : 69.78 m³

EXPEDITION ZONE

su: 17.43 m²v : 55.77 m³

BROTH PACKAGINGHEAT TREATMENTsu: 26.12 m²v : 83.58 m³

su: 24.36 m²v : 77.95 m³

BROTH STORAGE

su: 41.48 m²v : 132.75 m³

MUSSELS RECEPTION

su: 11.70 m²v : 37.44 m³

LABORATORY

su: 57.76 m²v : 184.82 m³

MUSSELS DEPURATION

su: 31.58 m²v : 101.06 m³

REFRIGERATOR 1su: 62.37 m²v : 199.58 m³

REFRIGERATOR 2

su: 6.20 m²v : 19.84 m³

su: 16.77 m²v : 53.67 m³

su: 53.41 m²v : 170.92 m³

CARPACCIO PRODUCTION

INGREDIENTSSTORAGE

CLEANINGEQUIPMENT ZONE

CARPACCIOSTORAGE

MOLL DE RIBERA PORT OF ROSES (GIRONA)

DATETUTOR

EDUARD HERNÁNDEZ YAÑEZ 10/JULY/2015

SCALE:

PLANT LAYOUT PROJECT FOR THE ENLARGEMENTOF FISHING INDUSTRY

CLARA VINGUT EXPÓSITO

PLAN TITLE: 0303/08

BACHEROL'S DEGREE IN FOOD ENGINEERING

BARCELONA SCHOOLOF AGRICULTURALENGINEERING

DIN A2: 1/100PLANT FLOOR

r i d e r i d er i d e

POLYISOCYANURATE WALL

LEGEND WALLS

BRICK WALL

TOTAL SURFACETOTAL VOLUME 3205,530 m3

1001,727 m2

MEASURES

+5.88

+5.48

RIDE

MOLL DE RIBERA PORT OF ROSES (GIRONA)

DATETUTOR

EDUARD HERNÁNDEZ YAÑEZ 10/JULY/2015

SCALE:

PLANT LAYOUT PROJECT FOR THE ENLARGEMENTOF FISHING INDUSTRY

CLARA VINGUT EXPÓSITO

PLAN TITLE:

SECTION

BACHEROL'S DEGREE IN FOOD ENGINEERING

BARCELONA SCHOOLOF AGRICULTURALENGINEERING

DIN A2: 1/50

5/08

04A'

A

TRAY SEALER8.000 W

A

B

C

D

E

F

G

H

I

FILLETING2.000 W

CONVEYOR ROLLER1.850 W

COOKER22.500 W

BOTTLE CLOSING2.350 W

LABELLING2.600 W

HEAT TREATMENT16.000 W

BOTTLE FILLING1.000 W

TUNNEL FROZEN370 W

MACHINERY LEGEND

r i d e r i d er i d e

POLYISOCYANURATE WALL

LEGEND WALLS

BRICK WALL

TOTAL SURFACETOTAL VOLUME 3205,530 m3

1001,727 m2

MEASURES

su: 11.18 m²v : 35.79 m³

CORRIDOR 1

su: 21.31 m²v : 68.20 m³

PACKING STORAGE

su: 39.66 m²v : 126.91 m³

RECEPTION & CLEANING Z

su: 11.51 m²v : 36.84 m³

CORRIDOR 2

su: 8.62 m²v : 27.58 m³

CORRIDOR 3

su: 36.33 m²v : 116.26 m³

MACHINERY ROOM

su: 239.41 m²v : 766.12 m³

MUSSELS PRODUCTION

su: 9.94 m²v : 31.81 m³

KITCHEN

su: 24.94 m²v : 79.80 m³

OFFICE

su: 14.88 m²v : 47.60 m³

WOMEN WARDROBE

su: 19.86 m²v : 63.55 m³

MEN WARDROBES

su: 63.69 m²v : 203.80 m³

BROTH PRODUCTION

su: 41.18 m²v : 131.76 m³

FREEZER

su: 4.00 m²v : 12.80 m³

su: 30.40 m²v : 97.27 m³

EXPEDITION CORRIDOR

su: 39.48 m²v : 126.33 m³

DEFROSTER

su: 14.19 m²v : 45.41 m³

CARPACCIO PACKAGING

su: 21.81 m²v : 69.78 m³

EXPEDITION ZONE

su: 17.43 m²v : 55.77 m³

BROTH PACKAGINGHEAT TREATMENTsu: 26.12 m²v : 83.58 m³

su: 24.36 m²v : 77.95 m³

BROTH STORAGE

su: 41.48 m²v : 132.75 m³

MUSSELS RECEPTION

su: 11.70 m²v : 37.44 m³

LABORATORY

su: 57.76 m²v : 184.82 m³

MUSSELS DEPURATION

su: 31.58 m²v : 101.06 m³

REFRIGERATOR 1su: 62.37 m²v : 199.58 m³

REFRIGERATOR 2

su: 6.20 m²v : 19.84 m³

su: 16.77 m²v : 53.67 m³

su: 53.41 m²v : 170.92 m³

CARPACCIO PRODUCTION

INGREDIENTSSTORAGE

CLEANINGEQUIPMENT ZONE

CARPACCIOSTORAGE

A

B

C

C

D

F

E

G

H

I

MOLL DE RIBERA PORT OF ROSES (GIRONA)

DATETUTOR

EDUARD HERNÁNDEZ YAÑEZ 10/JULY/2015

SCALE:

PLANT LAYOUT PROJECT FOR THE ENLARGEMENTOF FISHING INDUSTRY

CLARA VINGUT EXPÓSITO

PLAN TITLE:

MACHINERY DISTRIBUTION DIN A2: 1/100

BACHEROL'S DEGREE IN FOOD ENGINEERING

BARCELONA SCHOOLOF AGRICULTURALENGINEERING

4/08

05

r i d e r i d er i d e

POLYISOCYANURATE WALL

LEGEND WALLS

BRICK WALL

TOTAL SURFACETOTAL VOLUME 3205,530 m3

1001,727 m2

MEASURES

CGP SQCM (II)

SQCM (IV)

QCM

L9

.1

L9.1

L9.1

L9.1

L9.1

L9.1

L9

.1

L9.1

L9

.1

L9.2

L9

.2

L9

.2

L9

.2

L9.2

L9.2

L9.2

L9.2L9.2

L9.2

L9.2

L5

L5

L5 L5

L5

L5

L6

L6

L6

L6 L6

L6

L7 L7

L7

L7

L7

ELECTRICITAT

Plug

General safety protection box

General distribution boxSQCM

Single-phase sub-box

Three-phase sub-box

Watertight fluorescent 36w

Watertight fluorescent 58w

CGP

QCM

Single switch

Two switch

Three switch

SQCM

L2

L6

L4 L3 L1

L3

L3

L7 L1

L5

MOLL DE RIBERA PORT OF ROSES (GIRONA)

DATETUTOR

EDUARD HERNÁNDEZ YAÑEZ 10/JULY/2015

SCALE:

PLANT LAYOUT PROJECT FOR THE ENLARGEMENTOF FISHING INDUSTRY

CLARA VINGUT EXPÓSITO

PLAN TITLE: 066/08

DIN A2: 1/100

BACHEROL'S DEGREE IN FOOD ENGINEERING

BARCELONA SCHOOLOF AGRICULTURALENGINEERING

LIGHTING AND ELECTRICAL DISTRIBUTION PLANT

10A

10A

10ABottle filling

Conveyor rolling

10A

40A

Bottle closing

25A

10A

10A

Tunel frozen

100A

L1 (C 9L)

L2 (C 9L)

L3 (C 9L)

L4 (C 9L)

L5 (C 9L)

L6 (C 9L)

L7 (C 9L)

L8 (C 9L)

Tray sealer

Cooling equipament

Heat treatment

Exhaust system

5.5 m RZ1-K (AS) 0,6/1kV

17.0 m RZ1-K (AS) 0,6/1kV

19.5 m RZ1-K (AS) 0,6/1kV

22.0 m RZ1-K (AS) 0,6/1kV

26.5 m RZ1-K (AS) 0,6/1kV

29.3 m RZ1-K (AS) 0,6/1kV

29.5 m RZ1-K (AS) 0,6/1kV

107.5 m RZ1-K (AS) 0,6/1kV

10A

L2 (C 9L)

L3 (C 9L)

L1 (C 9L) Cooker 2 x 35 T 16

2 x 2,5 T 2,5Labelling16A

Filleting 2 x 2,5 T 2,5

18.3 m RZ1-K (AS) 0,6/1kV

20.5 m RZ1-K (AS) 0,6/1kV

22.3 m RZ1-K (AS) 0,6/1kV

19.0 m RZ1-K (AS) 0,6/1kV

24.0 m RZ1-K (AS) 0,6/1kV

100A

Power PowerCIRCUIT CIRCUIT

125A

40 A

300 mA

63 A

300 mA

63 A

300 mA

CONDUCTOR

mm2

CONDUCTOR

mm2

100 A

300 mA

40 A

300 mA

1.850 W

370 W

1.000 W

2.350 W

16.000 W

8.000 W

370 W

2.980 W

22.500 W

2600 W

2.000 W

10 A /230 V

10 A /230 V6 plugs

6 plugs

10 A /230 V

40 A

300 mA

32A

32A

32A

5 plugsL7 (C 9L)

L6 (C 9L)

L5 (C 9L)

29.0 m RZ1-K (AS) 0,6/1kV

2 x 4.0 T 4.0

2 x 4.0 T 4.0

2 x 4.0 T 4.0

10A

33.3 m RZ1-K (AS) 0,6/1kV

10A 33.5 m RZ1-K (AS) 0,6/1kV

4 x 1,5 T 1,5

4 x 1,5 T 1,5

4 x 1,5 T 1,5

4 x 1,5 T 1,5

4 x 1,5 T 1,5

4 x 10 T 10

4 x 6 T 6

4 x 1,5 T 1,5

4 x 2,5 T 2,5

4 x 1,5 T 1,5

2.698 W

2.090 W

10A

34.5 m RZ1-K (AS) 0,6/1kV

Emergency lighting 2 x 1.5 T 1.5 160 WL4 (C 9L)

20 A

300 mA

L9.1 (C 9L)

L9.2 (C 9L)

Lighting

Lighting

40 A

30 mA

R +

L 2

00 m

IV

IV

IV

II

II

II

II

II

Che

ckpo

int

1 x

35 m

m2

40 k

AU

P 1

.5 k

V

II

LEGEND

I NominalCorve* Class 3* 6 kA Power Cut

R +

L 2

00 m

Che

ckpo

int40

kAU

P 1

.5 k

V

1 x

35 m

m2

IV

II

SURGE PROTECTION

DIFERENTIAL SWITCHConnected to the generalline

THREE PHASE SUB-BOX (SQCM_IV) THREE PHASE SUB-BOX (SQCM_II)

MOLL DE RIBERA PORT OF ROSES (GIRONA)

DATETUTOR

EDUARD HERNÁNDEZ YAÑEZ 10/JULY/2015

SCALE:

PLANT LAYOUT PROJECT FOR THE ENLARGEMENTOF FISHING INDUSTRY

DIN A2: 1/200

CLARA VINGUT EXPÓSITO

PLAN TITLE:

UNIFILAR SCHEME07

7/08

BACHEROL'S DEGREE IN FOOD ENGINEERING

BARCELONA SCHOOLOF AGRICULTURALENGINEERING

r i d e r i d er i d e

POLYISOCYANURATE WALL

LEGEND WALLS

BRICK WALL

TOTAL SURFACETOTAL VOLUME 3205,530 m3

1001,727 m2

MEASURES

EVACUATION W

AY 25.00 m

EV

AC

UA

TIO

N W

AY

18.40 m

EVACUATION WAY 23.00 m

EVACUATION WAY 22.50 m

EV

AC

UA

TIO

N W

AY

19.

00 m

240

24

0

240

240

240240

24

0

24

0

24

0

240

24

0

24

0

240

240

24

0

240

240

240 240

24

0

240

EMERGENCY LIGHT

CO2 EXTINGUISHER

FIXED FIREFIGHTING SYSTEM

EVACUATION

FIRE ALARM PULSER

FIRE ALARM SIREN

MULTIPURPOSE POWDER EXTINGUISHER

LEGEND

240

MOLL DE RIBERA PORT OF ROSES (GIRONA)

DATETUTOR

EDUARD HERNÁNDEZ YAÑEZ 10/JULY/2015

SCALE:

PLANT LAYOUT PROJECT FOR THE ENLARGEMENTOF FISHING INDUSTRY

CLARA VINGUT EXPÓSITO

PLAN TITLE:

FIRE PROTECTION DISTRIBUTION PLANT08

DIN A2: 1/100

8/08

BACHEROL'S DEGREE IN FOOD ENGINEERING

BARCELONA SCHOOLOF AGRICULTURALENGINEERING

Plant layo

 

 

 

 

out project ffor the enlarggement of fisshing indust

E

ry located in

Escola Superior

n Roses (Giro

r d’AgriculturaUPC ‐ B

3RD

ona) 

a de BarcelonaBarcelonaTech

DOCU

BU

   

a h 

UMENT:

UDGET

:

T

Document 3 

 

INDEX

PARTIAL B

1.1 DISM

1.2 PART

1.3 DOO

PARTIAL B

2.1 FINIS

PARTIAL B

3.1 ELEC

3.2 FIRE

PARTIAL B

4.1 INER

PARTIAL B

5.1 PROT

5.2 TRAI

5.3 PERS

GENERAL

 

3: Budget 

BUDGET nº

MANTLING

TITION WA

ORS ..............

BUDGET nº

SHES ..........

BUDGET nº

CTRICAL ....

E PROTECT

BUDGET nº

RT WASTE

BUDGET nº

TECTION S

NING .........

SONAL PR

BUDGET ..

º 1 MODIFIC

EXISTING

ALLS ...........

....................

º 2 FINISHE

....................

º 3 INSTALL

....................

TION ...........

º 4 WASTE

MANAGEM

º 5 HEALTH

SYSTEM G

....................

ROTECTION

....................

CATION OF

CHAMBER

....................

....................

ES AND AID

....................

LATIONS ...

....................

....................

MANAGEM

MENT ..........

H AND SAF

ROUP ........

....................

N EQUIPME

....................

F INTERIOR

R ..................

....................

....................

D ..................

....................

....................

....................

....................

MENT ..........

....................

ETY ............

....................

....................

ENT .............

....................

R PARTITIO

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

ONS ............

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

2 

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

....................

.................. 1

.................. 1

.................. 1

.................. 1

.................. 1

.................. 1

.................. 1

 3 

 3 

 3 

 5 

 6 

 6 

 7 

 7 

 9 

14 

14 

15 

15 

15 

16 

19 

Documen 

PART

1.1 DIS

1.1.1 D

1.2 PA

1.2.1 E7

nt 3: Budget 

TIAL BUD

CODE

SMANTLI

PS010

U

ARTITION

7C3F8W2

U

DGET nº

Ut DE

ING EXIS

m² De

sid

affe

de

wo

rem

Uts. LENGT

7,5

2,3

4,0

N WALLS

m2 Po

thic

fas

Uts. LENGT

9,5

4,5

3,0

4,0

5,0

4,0

1 MODIF

ENOMINAT

TING CHA

emolition of

de plates) in

ecting the s

molition of t

oodwork, be

moval and m

TH WIDT

500

300

000

Total m² ..

olyisocyanur

ck and 0.02

steners.

TH WIDT

500

500

000

000

000

000

Total m2 ..

E

FICATION

TION MEA

AMBER

self-suppor

nstalled on t

stability of th

their coverin

efore assem

manual load

TH HEIGHT

3,950

3,950

3,950

...........:

rate rigid fo

29 W / mK t

TH HEIGHT

3,950

3,950

3,950

3,950

3,950

3,950

...........:

Escola Superior

N OF INT

ASUREMEN

rting lattice

two profiles

he adjacent

ngs (tiling, e

mbling the pl

ding debris

T SUBTOT

0 29,

0 9,

0 15,

54,

am insulatio

hermal con

T SUBTOTA

0 37,5

0 17,7

0 11,8

0 15,8

0 19,7

0 15,8

118,5

r d’AgriculturaUPC ‐ B

TERIOR P

NT PRIC

gypsum pla

with manua

t building ele

etc.), includ

lates; clean

truck or con

TAL

,625

,085

,800

,510

on, 32 kg / m

ductivity, pl

AL

25

75

50

00

50

00

00

a de BarcelonaBarcelonaTech

PARTITI

CE

asterboard (

al means, w

ements. Ev

ding facilities

ning, gather

ntainer.

8,99

m3 density,

laced with m

28,34

3 

a h 

ONS

TOTAL

(two per

without

ven w / w

s and

ing,

490,04

, 200 mm

mechanical

3.358,29

L

4

9

Document 3 

 

PARTIA

CO

1.2.2 E7C3

1.2.3 E7C3

1.2.4 FMC

3: Budget 

AL BUDG

ODE

3F8W1

Uts.

3F3A2

Uts.

2

C010

Uts.

2

GET nº 1

Ut DENO

m2 Plate

mm th

LENGTH

3,500

5,000

To

m2 Plate

30mm

coate

LENGTH

9,600

1,400

2,200

4,400

4,600

To

m² Suppl

made

1.60 m

wall, u

LENGTH

10,200

4,500

To

MODIFIC

OMINATIO

polyisocyan

hick and 0.0

WIDTH

otal m2 ......

polyisocyan

m thick and

d on both s

WIDTH

otal m2 ......

ly and insta

e by rugs, fo

m. Window

using as a s

WIDTH

otal m² ......

CATION O

N MEASU

nurate rigid

029 W / mK

HEIGHT S

3,950

3,950

......:

nurate rigid

0.029 W / m

sides, place

HEIGHT S

3,950

3,950

3,950

3,950

3,950

......:

allation of al

orming a gri

ws made wit

system of fix

HEIGHT S

3,500

3,500

......:

OF INTE

UREMENT

foam insul

K thermal co

SUBTOTAL

13,825

19,750

33,575

foam insul

mK thermal

d with mech

SUBTOTAL

37,920

11,060

8,690

17,380

18,170

93,220

uminium cu

d with the v

th profiles h

xing the str

SUBTOTAL

71,400

15,750

87,150

RIOR PA

PRICE

ation, 32 kg

onductivity, p

L

5

0

5 19,

ation, 32 kg

conductivit

hanical fast

L

0

0

0

0

0

0 12,

urtain wall c

vertical sepa

idden from

uctural silic

L

0

0

0 309,

4 

ARTITION

g / m3 dens

placed atta

,17

g / m3 dens

ty, aluminiu

teners.

,37

closure syste

aration betw

the outside

cone glazing

,50 2

NS

TOTAL

ity, 200

ched.

643,63

ity,

m

1.153,13

em

ween

e curtain

g on.

26.972,93

Documen 

PART

1.3 DO

1.3.1 EA

Normal

1.3.2 EA

Cool

refrigera

1.3.3 EA

nt 3: Budget 

TIAL BUD

CODE

OORS

AFA2204

U

AFA210L

U

ation

AFAA904

DGET nº

Ut DE

u Wh

bea

of a

Uts. LENGT

3

u Wh

bea

hig

Uts. LENGT

5

u Wh

hin

15

1 MODIF

ENOMINAT

hite lacquer

ating for a v

average pri

TH WIDT

Total u ..

hite lacquer

ating for a v

gher price

TH WIDT

Total u ..

hite lacquer

nged blades

0x250 cm,

Total u ..

E

FICATION

TION MEA

red aluminiu

vacuum forc

ice

TH HEIGHT

...........:

red aluminiu

vacuum forc

TH HEIGHT

...........:

red aluminiu

s and blade

made with p

...........:

Escola Superior

N OF INT

ASUREMEN

um door, pla

ce estimate

T SUBTOTA

3,0

3,0

um door, pla

ce estimate

T SUBTOTA

5,0

5,0

um door, pla

upper hing

profiles of a

1,0

r d’AgriculturaUPC ‐ B

TERIOR P

NT PRIC

aced on fra

ed 90x230 c

AL

00

00 3

aced on fra

ed 90x215 c

AL

00

00 4

aced on fra

e, to a hollo

average pric

00 6

a de BarcelonaBarcelonaTech

PARTITI

CE

me of base

cm, made w

305,06

me of base

cm, made w

480,85

me of base

ow force es

ce

612,60

5 

a h 

ONS

TOTAL

e with a leaf

with profiles

915,18

e with a leaf

with profiles

2.404,25

e with two

stimated

612,60

L

8

5

0

Document 3

 

PARTIA

CO

2.1 FINI

2.1.1 HYA

2.1.2 HYA

3: Budget 

AL BUDG

ODE

ISHES

A010

A010b

GET nº 2

Ut DEN

m² Repe

neces

consis

fightin

auxilia

openi

install

assem

T

m² Repe

neces

comp

acces

openi

the pa

to the

T

FINISHE

NOMINATIO

rcussion pe

ssary for the

sting of: det

ng equipme

ary equipme

ng holes in

lations, fixin

mbly installa

Total m² ....

rcussion for

ssary for the

rised: centr

ssories. Eve

ng and rubs

assage of in

e correct ass

Total m² ....

ES AND A

ON MEA

er m² of floo

e proper ex

tection equ

ent, ventilatio

ent to perfo

walls, walls

ng brackets

ation.

.........:

r m² of floor

e proper ex

ral micropro

en auxiliary

s, opening

nstallations,

sembly inst

.........:

AID

ASUREMEN

or work, aid

ecution of t

ipment and

on, mechan

orm all work

s, ceilings a

, receipts a

850,000

r work, aid o

ecution of t

ocessors, se

equipment

holes in wa

, fixing brac

allation.

450,000

NT PRIC

of any bran

he installati

alarm, eme

nisms and a

s covered o

and slabs fo

nd accurate

0

of any branc

he installati

ensors, sign

to perform

lls, walls, ce

ckets, receip

0

6 

CE

nch of maso

ion of fire p

ergency ligh

accessories

opening and

or the passa

e shots to th

0,35

ch of maso

ion of secur

nals, mecha

all works co

eilings and

pts and acc

0,47

TOTA

onry work,

rotection

hting,

s. Even

d rubs,

age of

he correct

297,5

nry work,

rity

anisms and

overed

slabs for

urate shots

211,5

AL

50

s

50

Documen

PART

3.1 EL

3.1.1 IE

3.1.2 IE

3.1.3 III

3.1.4 III

3.1.5 EG

nt 3: Budget 

TIAL BUD

CODE

LECTRICA

EX050

EX400

I140

I140b

G151422

DGET nº

Ut D

AL

Ut S

(

d

s

Ut S

t

i

w

c

Ut S

o

i

l

t

Ut S

o

i

l

t

u S

m

3 INSTA

DENOMINA

Supply and

(2P) 6 A nom

degree of pr

staples. Ful

Total U

Supply and

transparent

nsulation, ra

with rail DIN

cover-modu

Total U

Supply and

one fluoresc

n white; spe

amps, acce

tested and c

Total U

Supply and

one fluoresc

n white; spe

amps, acce

tested and c

Total U

Safety bypa

mounted.

Total

E

ALLATION

ATION M

installation

minal curre

rotection IP

ly assemble

Ut ............:

assembly o

door with d

rated voltag

N, neutral an

ules. Fully a

Ut ............:

installation

cent lamp T

ecular alum

essories, fas

connected.

Ut ............:

installation

cent lamp T

ecular alum

essories, fas

connected.

Ut ............:

ass square p

u ............:

Escola Superior

NS

MEASUREM

of automat

nt, power c

P 20, mount

ed and teste

2

of plastic dis

degree of pr

e 400 V, up

nd ground t

assembled.

2

of ceiling lu

TL 58 W; lum

minium reflec

steners and

7

of ceiling lu

TL 36 W; lum

minium reflec

steners and

plastic, 90x

3

r d’AgriculturaUPC ‐ B

MENT P

tic breaker s

ut 6 kA, cur

ing on DIN

ed wiring.

2,000

stribution bo

rotection IP

p to 8 modu

erminals, ha

2,000

uminaire lin

minaire bod

ctor; Magne

d material he

0,000

uminaire lin

minaire bod

ctor; Magne

d material he

5,000

90 mm, with

0,000

a de BarcelonaBarcelonaTech

PRICE

switch, 2 m

rve C, of 36

rail (35 mm

45,68

ox for reces

40 and IK

ules of 198x

andle and l

17,46

nes of 1551x

dy thermo-e

etic ballasts

elp. Fully a

104,15

nes of 1251x

dy thermo-e

etic ballasts

elp. Fully a

92,17

h IP-54 gra

7,46

7 

a h 

TO

odules, bipo

6x80x77,8 m

m) and fixing

ssed modula

07, Class II

x212x70 mm

ids opening

x200x94 mm

namelled st

s; IP 20. Eve

ssembled,

7.2

x200x94 mm

namelled st

s; IP 20. Eve

ssembled,

46

de, surface

22

OTAL

olar

mm,

g rail

91,36

ar,

m,

g

34,92

m for

teel

en

90,50

m for

teel

en

60,85

e

23,80

Document 3

 

PARTIA

CO

3.1.6 EG62

3.1.7 EG63

3.1.8 EG3

3: Budget 

AL BUDG

ODE

2BHD2

3B152

12236

U

GET nº 3

Ut DEN

u Swi

surf

u Bipo

pric

m Cop

RZ1

with

Uts. LENGT

4 5,00

2 6,00

4,00

2 6,00

9,00

10,00

50,00

17,00

2 19,00

4 18,50

2 7,00

2 13,50

24 3,50

INSTALL

NOMINATIO

tch double

face mounte

Total u .

olar outlet g

ce, surface m

Total u .

pper conduc

1-K (AS), bi

h low smoke

TH WIDT

00

00

00

00

00

00

00

00

00

00

00

00

00

LATIONS

ON MEA

bipolar (2P

ed

...........:

grounded si

mounted

...........:

ctor wire wi

ipolar sectio

e emission,

TH HEIGHT

S

ASUREMEN

P) 10 AX / 25

24,0

de (2P + T)

24,0

th 0.6 / 1 kV

on 2 x 2.5 m

placed cha

T SUBTOTA

20,0

12,0

4,0

12,0

9,0

10,0

50,0

17,0

38,0

74,0

14,0

27,0

84,0

NT PRI

50 V, with k

00

), 16 250 V,

00

V voltage as

mm2, covere

annel or tray

AL

00

00

00

00

00

00

00

00

00

00

00

00

00

8 

CE

key, average

16,80

, with cover

8,08

ssigned wit

ed with poly

y.

TOTA

e price,

403,

r, average

193,

h designatio

yolefin cable

AL

20

92

on

e

Documen

PART

3.1.9 EG

3.2 FIR

3.2.1 IO

3.2.2 IO

3.2.3 IO

nt 3: Budget 

TIAL BUD

CODE

G2B3511

RE PROT

OA010

OD004

OD005

DGET nº

Ut D

m C

m

c

p

TECTION

Ut S

8

I

t

F

Uts. LEN

18

Ut S

r

a

Uts. LEN

4

Ut S

n

m

Uts. LEN

3

3 INSTA

DENOMINA

Total m

Canal of alu

mechanisms

compartmen

proportionat

Total m

Supply and

8 W - G5, 24

P 65, with N

time 24 h. E

Fully mount

NGTH WI

Total U

Supply and

red, IP 41 p

assembled a

NGTH WI

Total U

Supply and

noise power

m. Complete

NGTH WI

E

ALLATION

ATION M

m ............:

uminium for

s, width 130

nts at most,

te accessor

m ............:

installation

40 lumens

Ni-Cd high t

Even access

ted, tested a

DTH HEIG

Ut ............:

installation

protection, L

and tested

DTH HEIG

Ut ............:

installation

r at 24 VDC

ely mounte

DTH HEIG

Escola Superior

NS

MEASUREM

37

electrical d

0 mm, dept

, anodized g

ries and fini

37

of emergen

light output

temperature

sories, auxi

and connec

GHT SUBTO

1

1

of convent

LED indicato

wiring.

GHT SUBTO

4

4

of electron

C, 100 dB so

d, tested an

GHT SUBTO

r d’AgriculturaUPC ‐ B

MENT P

1,000

distribution a

h 50 to 60 m

grey mounte

shing eleme

1,000

ncy light tig

, housing 4

e range 1 h

liary materia

cted.

OTAL

8,000

8,000

ional alarm

or and red a

OTAL

4,000

4,000

ic siren, red

ound power

nd connecte

OTAL

3,000

a de BarcelonaBarcelonaTech

PRICE

1,60

and adaptat

mm, 3 tops

ted on walls

ents.

26,28

ht, linear flu

05x134x13

h, 230 V pow

al and anch

131,39

button man

alarm reset

30,32

d, mounting

r consumpt

ed.

9 

a h 

TO

5

tion

, 3

s with

9.74

uorescent tu

4 mm, class

wer, chargin

horing elem

2.36

nual reset, A

key. Fully

12

g internal sig

ion of 14 m

OTAL

93,60

49,88

ube,

s I,

ng

ments.

65,02

ABS

21,28

gnal

A 1

Document 3

 

PARTIA

CO

3.2.4 IOD0

3.2.5 IOD0

3.2.6 IOD0

3: Budget 

AL BUDG

ODE

006

U

025

U

020

U

GET nº 3

Ut DEN

Ut Sup

mou

mou

Uts. LENGT

1

Ut Sup

105

retu

Uts. LENGT

25

m Sup

con

diam

(cur

test

Uts. LENGT

50,23

13,00

8,41

52,00

60,40

INSTALL

NOMINATIO

Total Ut .

pply and ins

unting, with

unted, teste

TH WIDT

Total Ut .

pply and ins

5x105x55 m

urn. Even w

TH WIDT

Total Ut .

pply and ins

sisting of rig

meter with I

rved sleeve

ted and con

TH WIDT

30

00

10

00

00

Total m .

LATIONS

ON MEA

...........:

stallation of

optical and

ed and conn

TH HEIGHT

...........:

stallation of

mm with con

w / w of faste

TH HEIGHT

...........:

stallation of

gid PVC pip

IP 547. Eve

es, tees, elb

nnected.

TH HEIGHT

...........:

S

ASUREMEN

3,0

electronic s

d acoustic s

nected.

T SUBTOTA

1,0

1,0

junction bo

es and man

eners. Fully

T SUBTOTA

25,0

25,0

pipeline pro

pe, shielded

en w / w of c

bows and cu

T SUBTOTA

50,2

13,0

8,4

52,0

60,4

184,0

NT PRI

00

siren, ABS r

signal and s

AL

00

00

xes to be p

nhole cover

mounted, t

AL

00

00

otection cab

d plug, blac

clamps, fast

urves flexibl

AL

30

00

10

00

00

40

10 

CE

54,12

red, for exte

sign "FIRE".

78,63

placed on th

r with screw

tested and c

7,06

bles, fixed s

ck, 16 mm n

teners and

e). Fully mo

3,86

TOTA

162,

ernal

Completely

78,

e surface o

ws / 4 to 1

connected.

176,

surface,

ominal

accessories

ounted,

710,

AL

36

y

63

of

50

s

39

Documen

PART

3.2.7 IO

3.2.8 IO

nt 3: Budget 

TIAL BUD

CODE

OD030

OX010

DGET nº

Ut D

m S

+

c

p

a

d

c

c

c

a

Uts. LEN

50

13

8

52

60

Ut S

d

k

s

Uts. LEN

7

3 INSTA

DENOMINA

Supply and

+), no flame

class 5 (-K)

polymer-bas

and corrosiv

driver draina

composite fo

corrosive ga

connection

assembled a

NGTH WI

0,230

3,000

8,410

2,000

0,400

Total m

Supply and

dry chemica

kg extinguis

support and

NGTH WI

Total U

E

ALLATION

ATION M

installation

e and fire re

and section

sed elastom

ve gases (S

age pond co

force polyole

ases (Z1), b

and few acc

and tested

DTH HEIG

m ............:

installation

al against re

sher with pre

d mounting a

DTH HEIG

Ut ............:

Escola Superior

NS

MEASUREM

of cable wi

esistant, mu

n 2x1,5 mm

mer vulcaniz

S) screen an

opper outer

efin haloge

being alloca

cessories n

wiring.

GHT SUBTO

5

1

52

6

184

of portable

e-ignition, p

essure gau

accessories

GHT SUBTO

r d’AgriculturaUPC ‐ B

MENT P

iring formed

ltithreaded

m², with insu

zed halogen

nd aluminiu

r covering o

n free low s

ated tension

necessary fo

OTAL

0,230

3,000

8,410

2,000

0,400

4,040

e fire extingu

ressure bui

ge and hos

s. Fully asse

OTAL

7,000

7,000

1

a de BarcelonaBarcelonaTech

PRICE

d by bipolar

copper con

ulation of co

n-free low s

m polyeste

of a thermop

smoke emis

n 300/500 V

or proper in

4,68

uisher ABC

ilt-efficiency

se with nozz

embled.

42,99

11 

a h 

TO

r SO2Z1-K (

nductor with

ompound

smoke emis

r tape (O2)

plastic

ssion and

V. Even strip

stallation. F

86

multipurpo

y 21A-144B

zle diffuser.

3

OTAL

(AS

h

sion

with

ps of

Fully

61,31

ose

-C, 6

Even

00,93

Document 3

 

PARTIA

CO

3.2.9 IOB0

3.2.10 IOS

3.2.11 IOD

3: Budget 

AL BUDG

ODE

030

U

S010

U

D030b

U

GET nº 3

Ut DEN

Ut Sup

con

300

finis

red

effe

valv

plac

test

Uts. LENGT

2

Ut Sup

pho

Uts. LENGT

7

m Sup

(AS

sec

halo

alum

cov

low

its a

acc

test

Uts. LENGT

INSTALL

NOMINATIO

pply and ins

sisting of: c

00 and red d

shed in epo

epoxy with

ects (closing

ve type and

ced in hous

ted and con

TH WIDT

Total Ut .

pply and ins

otoluminesc

TH WIDT

Total Ut .

pply and ins

S), no flame

tion 2x1,5 m

ogen free lo

minium poly

ering of pol

emission o

assigned te

essories ne

ted wiring.

TH WIDT

LATIONS

ON MEA

stallation of

closet built i

door semi b

oxy RAL 300

food axial

g spray jet a

area of 25

sehold. Even

nnected.

TH HEIGHT

...........:

stallation of

cent of 210x

TH HEIGHT

...........:

stallation of

, multithrea

mm², insula

ow smoke e

yester tape

lyolefin ther

of smoke an

nsion of 30

ecessary fo

TH HEIGHT

S

ASUREMEN

fixed firefig

n steel 1.2

blind window

00 red, meta

rigid hose 2

and compac

mm (1 ") b

n accessori

T SUBTOTA

2,0

2,0

board signa

x210 mm.

T SUBTOTA

7,0

7,0

cable wiring

ded copper

ted thermop

emission an

(O2) with d

rmoplastic c

nd corrosive

0/500 V. Ev

r proper ins

T SUBTOTA

NT PRI

hting system

mm thick, f

w methacryl

al spinning

20 m in leng

ct) construc

rass with m

es and fast

AL

00

00 3

alling equip

AL

00

00

g formed by

r conductor

plastic com

d corrosive

river draina

composite fo

e gases (Z1

ven strips of

stallation. Fu

AL

12 

CE

m 25mm (1

finished in e

late steel 1.

reels fixed,

gth; launche

cted from AB

manometer 0

teners. Fully

398,16

pment fire po

7,29

y bipolar Z1

with class

mposite force

gases (Z1)

age pond co

orce with ha

) red green

f connectio

ully assemb

TOTA

") area,

epoxy RAL

.2 mm thick

painted in

es three

BS plastic

0-16 bar,

y assemble

796,

olystyrene

51,

O2Z1-K

5 (-K) of

e polyolefin

) screen and

opper outer

alogen-free

stripe, and

n and few

bled and

AL

k,

d,

32

03

d

e

Documen

PART

3.2.12 I

nt 3: Budget 

TIAL BUD

CODE

IOD020b

DGET nº

Ut D

106

m S

c

d

(

t

Uts. LEN

117

3 INSTA

DENOMINA

6,000

Total m

Supply and

consisting o

diameter wit

(curved slee

tested and c

NGTH WI

7,000

Total m

E

ALLATION

ATION M

m ............:

installation

of rigid PVC

th IP 547. E

eves, tees,

connected.

DTH HEIG

m ............:

Escola Superior

NS

MEASUREM

10

10

of pipeline

C pipe, shield

Even w / w o

elbows and

GHT SUBTO

11

11

r d’AgriculturaUPC ‐ B

MENT P

6,000

6,000

protection

ded plug, b

of clamps, f

d curves flex

OTAL

7,000

7,000

1

a de BarcelonaBarcelonaTech

PRICE

2,64

cables, fixe

lack, 16 mm

fasteners an

xible). Fully

3,86

13 

a h 

TO

2

ed surface,

m nominal

nd accesso

mounted,

4

OTAL

79,84

ories

51,62

Document 3

 

PARTIA

CO

4.1 INER

4.1.1 GRB

3: Budget 

AL BUDG

ODE

RT WAST

B020

Uts

1,25

GET nº 4 W

Ut DEN

TE MANA

m³ Canon

produ

treatm

recove

. LENGTH

5 25,500

T

WASTE

NOMINATIO

AGEMENT

n landfill for

ced in cons

ment facility

ery or waste

WIDTH

0 0,800

Total m³ ....

MANAG

ON MEA

T

r inert waste

struction an

constructio

e disposal.

HEIGHT

0,800

.........:

EMENT

ASUREMEN

e Delivery o

d / or demo

on and dem

Excluding t

SUBTOTAL

20,400

20,400

NT PRIC

of bricks, tile

olition landfi

olition work

transportatio

L

0

0

14 

CE

es and cera

ll specific w

k or externa

on.

7,96

TOTA

amics,

waste

l centre

162,3

AL

38

Documen

PART

5.1 PR

5.1.1 Y

5.1.2 Y

5.2 TR

5.2.1 Y

nt 3: Budget 

TIAL BUD

CODE

ROTECTIO

YCU010

YCT041

U

RAINING

YFX010

DGET nº

Ut DE

ON SYSTE

Ut Sup

dry

6 kg

rede

mai

and

m² Prot

lock

thre

rope

rope

con

Uts. LENGT

1

Ut Staf

Hea

Hea

Proj

Stud

5 HEALT

ENOMINAT

EM GROU

pply and ins

chemical ag

g extinguish

eemable in

ntenance in

dismantling

Total Ut ..

tection agai

ksmith work

ee network u

e gauge net

e 13 mm dia

ditions thro

TH WIDTH

Total m² ..

ff training ne

alth at Work

alth at Work

ject measur

dy or Basic

Total Ut ..

E

TH AND

TION MEA

UP

stallation of

gainst re-ig

her with pres

three uses.

n safe cond

g.

..........:

inst projecti

k, consisting

uses and pr

twork 4 mm

ameter. Eve

ughout the

H HEIGHT

..........:

eeded to fu

k. Even mee

k.

rement crite

Health and

..........:

Escola Superior

SAFETY

ASUREMEN

portable fire

nition, pres

ssure gaug

. Even w / w

itions throu

2,00

ion of incan

g of fireproo

rotection of

m, repayable

en w / w ass

period of tim

T SUBTOTA

1,0

1,0

lfil the curre

etings of the

eria: Numbe

d Safety Stu

1,00

r d’AgriculturaUPC ‐ B

Y

NT PRIC

e extinguish

sure built-e

e and hose

w support an

ghout the p

0 1

descent pa

f blanket fib

high tenaci

e in three us

sembly, ma

me required

AL

00

00 1

ent regulatio

e Committee

er of units p

udy.

0 51

1

a de BarcelonaBarcelonaTech

CE

her ABC mu

efficiency 21

e with nozzle

nd mountin

period of tim

15,65

articles work

berglass, re

ity polyamid

ses, subject

aintenance i

d and disma

13,91

ons on Safe

e for Safety

planned acc

15,00

15 

a h 

TOTAL

ultipurpose

A-144B-C,

e diffuser

g

me required

31,30

k area in

epayable in

de, white,

t tied by

in safe

antling.

13,91

ety and

y and

ording

515,00

L

0

1

0

Document 3

 

PARTIA

CO

5.3 PER

5.3.1 YIC

5.3.2 YID

5.3.3 YIJ0

5.3.4 YIM

3: Budget 

AL BUDG

ODE

RSONAL

C010

D010

010

M010

GET nº 5

Ut DENO

PROTECT

Ut Supply

electric

by ente

Project

Study o

To

Ut Supply

allows

this pri

anchor

redeem

in 4 us

develo

harnes

adjustm

of a pe

uses.

To

Ut Supply

with tw

protect

To

Ut Supply

uses.

To

HEALTH

OMINATIO

TION EQU

y of old elec

c shock by p

ering any, re

t measurem

or Basic He

otal Ut .......

y anti fall sys

the system

ce), redeem

rage line wit

mable in 4 u

es; an ener

ped during

ss and a fall

ment eleme

erson to hold

otal Ut .......

y os spectac

wo eye glass

tion, redeem

otal Ut .......

y of gloves f

otal Ut .......

H AND SA

ON MEASU

UIPMENT

ctrical insula

preventing t

epayable in

ment criteria

ealth and Sa

.....:

stem consis

m to assemb

mable in 4 u

th automati

uses; rope f

rgy absorbe

a fall from a

l arrest poin

ents arrange

d it during a

.....:

cles of prote

ses frame in

mable in 5 u

.....:

for electrica

.....:

AFETY

UREMENT

T

ator, design

the passage

n 10 uses.

a: Number o

afety Study

2,000

sting of a ba

ble an ancho

uses; a slidi

c locking fe

fibre as fixed

er in charge

a certain he

nt mooring c

ed and adju

a fall and th

2,000

ection with m

ntegrated in

uses.

4,000

al work, low

2,000

PRICE

ed to protec

e of a curre

of units plan

.

1,1

asic connec

oring device

ng fall arres

eature and a

d length lan

dissipate th

eight, redee

comprising

sted approp

en stop it, r

69,8

mount unive

nto a conven

2,5

voltage, rep

10,2

16 

ct users aga

ent through

nned accord

17

ctor (Class

e (not includ

st device on

a guidance

nyard, redee

he kinetic e

emable in 4

bands, buc

priately on t

redeemable

85

ersal basic

ntional side

54

payable in f

23

TOTAL

ainst

the body

ding

2,34

B) that

ded in

n flexible

system,

emable

energy

uses a

kles and

the body

e in 4

139,70

use,

e

10,16

four

20,46

Documen

PART

5.3.5 Y

5.3.6 Y

nt 3: Budget 

TIAL BUD

CODE

YIO010

YIP010

DGET nº

Ut DE

Ut Prov

prod

adju

Ut Sup

and

des

5 HEALT

ENOMINAT

vision game

duce pressu

ustment with

Total Ut ..

pply pair of b

compressio

ignation PB

Total Ut ..

E

TH AND

TION MEA

e earplugs,

ure on the h

h acoustic a

..........:

boots low p

on of up to

B, redeemab

..........:

Escola Superior

SAFETY

ASUREMEN

standard co

head by a h

attenuation

2,00

protective to

10 kN, with

ble in 10 us

2,00

r d’AgriculturaUPC ‐ B

Y

NT PRIC

omprises a

arness with

of 15 dB, re

0

e impact re

h slip resista

es.

0

1

a de BarcelonaBarcelonaTech

CE

cap design

h padded ce

edeemable

0,98

esistant up t

ance, with c

3,76

17 

a h 

TOTAL

ned to

entral and

in 10 uses.

1,96

to 100 J

code

7,52

L

.

6

2

  Document 3

 

PARTIA

CODE

6.1

6.2

6.3

6.4

6.5

6.6

6.7

6.8

6.9

3: Budget 

L BUDG

Ut

Ut Con

Ut

Ut

Ut

Ut

Ut

Ut

Ut

Ut

ET nº 6 M

DENOM

nveyor rollesprinkler wa

Coo

Exhaus

Bottle fillin

Bottle

Labe

Fille

Tray s

Tunne

MACHIN

INATION

r rotating water System

oker

t system

ng Machine

closing

elling

eting

sealer

l frozen

ERY

Q

with a m

QUANTITY

1

1

1

1

1

1

2

1

1

PRI

785

2625

358

8468

799

1285

9340

168

1173

18 

ICE

50

57,75 2

8,03

8,87

90

54,23 1

0,45 1

895

30,85 1

TOTAL

7850

26257,75

358,03

8468,87

7990

12854,23

18680,90

16895

11730,85

Documen

BUDGE

General

Industria

TOTAL

21 % VA

CONTRA

TOTAL

The pres

SEVENT

Clara Vi

1. Demo

2. Finish

3. Facili

4. Waste

5. Healt

6. Mach

nt 3: Budget 

T OF MATE

expenses

al profit (6%

AT

ACT BUDG

sent budget

TY SEVEN

ngut Expós

olition and

hing and g

ities.

e managem

h and safe

hinery

ERIAL EXE

(9%)

%)

GET EXECU

t to hire is o

EUROS W

sito

modified i

rants.

ment.

ety.

ECUTION (B

UTION (CBE

of TWO HUN

WITH EIGHT

GEN

nterior par

E

BME)

E)

NDRED FO

TY NINE CE

NERAL B

rtitions.

Escola Superior

ORTY SIX T

ENTS (246.7

Caste

BUDGET

r d’AgriculturaUPC ‐ B

THOUSAND

777,89 €).

elldefels, 10

T

1

a de BarcelonaBarcelonaTech

D SEVEN H

0th of July of

TOTAL:

19 

a h 

177.346,67

15.961,20

10.640,80

203.948,67

42.829,22

246.777,89

246.777,89

UNDRED

f 2015

36.550,05

509

25.397,26

162,38

742,35

113985,63

177.346,67

7 €

0 €

0 €

7 €

2 €

9 €

9 €

5 €

9 €

6 €

8 €

5 €

3 €

7 €