초록 ▼

Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food proces

Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of area, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The food processing facility includes a plurality of separate rooms for processing the food product, each including separate food processing machines, air handling systems, drain systems and/or often-used supplies and tools. Different air pressures within different areas limit the possible movement of airborne food pathogens. Sanitizing stations are placed between various ones of the different areas.

대표청구항 ▼

What is claimed is: 1. A food processing facility, comprising: a plurality of single-line food processing rooms, each food processing room comprising a secure area having a single line of series-connected food processing elements including at least one food processing device and at least one food p

What is claimed is: 1. A food processing facility, comprising: a plurality of single-line food processing rooms, each food processing room comprising a secure area having a single line of series-connected food processing elements including at least one food processing device and at least one food packaging device, each food processing room at a first substantially sterile level of cleanliness which substantially prevents the presence and growth of pathogenic microorganisms including Listeria, the plurality of secure area single-line food processing rooms each being individually atmospherically and structurally isolated from each other to effectively prevent any contamination occurring in any one such food processing room or series-connected food processing element therein from contaminating food products processed in any other of such plurality of food processing rooms and series-connected food processing elements therein; at least one semi-secure delivery area, each delivery area adjacent to at least some of the food processing rooms, each delivery area at a second level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products; at least one semi-secure packaged food receiving area, each receiving area adjacent to at least some of the food processing rooms, each receiving area at a third level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of hermetically sealed food packages within the semi-secure receiving area; at least some of the plurality of the secure food processing rooms having a first passage to the semi-secure delivery area, and having a second passage to the semi-secure packaged food receiving area; at least one semi-secure buffer area adjacent to at least one of at least one receiving area or at least one delivery area, each buffer area at a fourth level of cleanliness that can be below the second level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products within the semi-secure buffer area, and of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such semi-secure buffer area; at least one common unsecure area adjacent to at least one buffer area, each common area at a fifth level of cleanliness that can be below the fourth level of cleanliness, wherein the fifth level of cleanliness is appropriate for management staff and personnel support activities; a plurality of sanitizing stations, at least one sanitizing station located between a common area and an adjacent buffer area and at least one sanitizing station located between a buffer area and an adjacent receiving or delivery area; a drain system comprising a plurality of drain lines and at least one catch basin, each drain line connected between one of the at least one catch basin and one of the plurality of single-line food processing rooms, and wherein each drain line is connected directly between the catch basin and the food processing room that it connects and each drain line connected to a particular catch basin connects to that catch basin at least at one of a) a unique position about the perimeter of the catch basin or b) a unique axial position along an axis of the catch basin. 2. The food processing facility of claim 1, wherein each drain line has a closing device that is usable to close that drain line such that that drain line can be filled with sanitizing fluid from the closing device back to the food processing room to which that drain line is connected to thereby sanitize the entire length of the drain line. 3. The food processing facility, comprising: a plurality of single-line food processing rooms, each food processing room comprising a secure area having at least one food processing device and at least one food packaging device, each food processing room at a first substantially sterile level of cleanliness and which will substantially prevent the presence and growth of pathogenic microorganisms including Listeria; at least one semi-secure delivery area, each delivery area adjacent to at least some of the food processing rooms, each delivery area at a second level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products; at least one semi-secure packaged food receiving area, each receiving area adjacent to at least some of the food processing rooms, each receiving area at a third level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of hermetically sealed food packages within the semi-secure receiving area; at least one semi-secure buffer area adjacent to at least one of at least one receiving area or at least one delivery area, each buffer area at a fourth level of cleanliness that can be below the second level of cleanliness but will substantially prevent contamination of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such semi-secure buffer area; at least one common unsecure area adjacent to at least one buffer area, each common area at a fifth level of cleanliness that can be below the fourth level of cleanliness, wherein the fifth level of cleanliness is appropriate for management staff and personnel support activities; a plurality of sanitizing stations, at least one sanitizing station located between a common area and an adjacent buffer area and at least one sanitizing station located between a buffer area and an adjacent receiving or delivery area, a drain system comprising a plurality of drain lines and at least one catch basin, each drain line connected between one of the at least one catch basin and one of the plurality of single-line food processing rooms wherein the drain system further comprises a second drain line that is connected at one end to one of the at least one delivery area at least at one connection point and to one of the at least one catch basin at another end. 4. The food processing facility of claim 3, wherein the second drain line connects to that catch basin at least at one of a) a unique position about the perimeter of the catch basin or b) a unique axial position along an axis of the catch basin relative to any drain lines connected between that catch basin and one of the plurality of food processing rooms. 5. The food processing facility of claim 3, wherein that second drain line has a closing device that is usable to close that drain line such that the second drain line can be filled with fluid from the closing device back to that delivery area. 6. A food processing facility, comprising: a plurality of single-line food processing rooms, each food processing room comprising a secure area having at least one food processing device and at least one food packaging device, each food processing room at a first substantially sterile level of cleanliness which will substantially prevent the presence and growth of pathogenic microorganisms including Listeria; at least one semi-secure delivery area, each delivery area adjacent to at least some of the food processing rooms, each delivery area at a second level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products; at least one semi-secure packaged food receiving area, each receiving area adjacent to at least some of the food processing rooms, each receiving area at a third level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of hermetically sealed food packages within the semi-secure receiving area; at least one semi-secure buffer area adjacent to at least one of at least one receiving area or at least one delivery area, each buffer area at a fourth level of cleanliness that can be below the second level of cleanliness but will substantially prevent contamination of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such semi-secure buffer area; at least one common unsecure area adjacent to at least one buffer area, each common area at a fifth level of cleanliness that can be below the fourth level of cleanliness, wherein the fifth level of cleanliness is appropriate for management staff and personnel support activities; a plurality of sanitizing stations, at least one sanitizing station located between a common area and an adjacent buffer area and at least one sanitizing station located between a buffer area and an adjacent receiving or delivery area, a drain system comprising a plurality of drain lines and at least one catch basin, each drain line connected between one of the at least one catch basin and one of the plurality of single-line food processing rooms, wherein the drain system further comprises a second drain line that is connected at one end, at least at one connection point, to at least one of a) at least one of the at least one buffer area or b) at least one of the at least one receiving area and to one of the at least one catch basin at another end. 7. The food processing facility of claim 6, wherein the second drain line connects to that catch basin at least at one of a) a unique position about the perimeter of the catch basin or b) a unique axial position along an axis of the catch basin relative to any drain lines connected between that catch basin and one of the plurality of food processing rooms. 8. A food processing facility comprising: a plurality of single-line food processing rooms, each food processing room comprising a secure area having at least one food processing device and at least one food packaging device, each food processing room at a first substantially sterile level of cleanliness which will substantially prevent the presence and growth of pathogenic microorganisms including Listeria; at least one semi-secure delivery area, each delivery area adjacent to at least some of the food processing rooms, each delivery area at a second level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products; at least one semi-secure packaged food receiving area, each receiving area adjacent to at least some of the food processing rooms, each receiving area at a third level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of hermetically sealed food packages within the semi-secure receiving area; at least one semi-secure buffer area adjacent to at least one of at least one receiving area or at least one delivery area, each buffer area at a fourth level of cleanliness that can be below the second level of cleanliness but will substantially prevent contamination of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such semi-secure buffer area; at least one common unsecure area adjacent to at least one buffer area, each common area at a fifth level of cleanliness that can be below the fourth level of cleanliness, wherein the fifth level of cleanliness is appropriate for management staff and personnel support activities; a plurality of sanitizing stations, at least one sanitizing station located between a common area and an adjacent buffer area and at least one sanitizing station located between a buffer area and an adjacent receiving or delivery area, a curb system comprising a plurality of curbs that reduce an ability of food pathogens to migrate along or under walls of the food processing facility between the plurality of food processing rooms, between a food processing room and the at least one delivery area, the at least one receiving area and the at least one buffer area, between the at least one delivery area and the at least one buffer area, between the at least one receiving area and the at least one buffer area and between the at least one buffer area and the at least one common area, the plurality of curbs comprising: a first type of curb, the first type of curb used in at least the plurality of food processing rooms and providing a first level of protection against the migration of food pathogens; a second type of curb, the second type of curb used in at least one of a) at least one of the at least one delivery area or b) at least one of the at least one buffer area, and providing a second level of protection against the migration of food pathogens that is less than the first level; and a third type of curb, the third type of curb used in at least one of a) at least one of the at least one buffer area or b) at least one of the at least one receiving area, and providing a third level of protection against the migration of food pathogens that is less than the second level. 9. The food processing facility of claim 8, wherein the first type of curb comprises: a mass of concrete adjacent to a wall and a floor of the food processing facility; an antimicrobial-type stainless steel skirt around the mass of concrete, the stainless steel skirt extending between the wall and the floor and extending into the floor; and a flexible sealant provided at a joint between the stainless steel skirt and the floor. 10. The food processing facility of claim 8, wherein the second type of curb comprises: a mass of concrete adjacent to a wall and a floor of the food processing facility; a non-anti-microbial stainless steel skirt around the mass of concrete, the stainless steel skirt extending between the wall and the floor and extending into the floor; and a flexible sealant provided at a joint between the stainless steel skirt and the floor. 11. The food processing facility of claim 8, wherein the third type of curb comprises a mass of concrete adjacent to a wall and a floor of the food processing facility. 12. A food processing facility, comprising: a plurality of single-line food processing rooms, each food processing room comprising a secure area having at least one food processing device and at least one food packaging device, each food processing room at a first substantially sterile level of cleanliness which will substantially prevent the presence and growth of pathogenic microorganisms including Listeria; at least one semi-secure delivery area, each delivery area adjacent to at least some of the food processing rooms, each delivery area at a second level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products; at least one semi-secure packaged food receiving area, each receiving area adjacent to at least some of the food processing rooms, each receiving area at a third level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of hermetically sealed food packages within the semi-secure receiving area; at least one semi-secure buffer area adjacent to at least one of at least one receiving area or at least one delivery area, each buffer area at a fourth level of cleanliness that can be below the second level of cleanliness but will substantially prevent contamination of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such semi-secure buffer area; at least one common unsecure area adjacent to at least one buffer area, each common area at a fifth level of cleanliness that can be below the fourth level of cleanliness, wherein the fifth level of cleanliness is appropriate for management staff and personnel support activities; a plurality of sanitizing stations, at least one sanitizing station located between a common area and an adjacent buffer area and at least one sanitizing station located between a buffer area and an adjacent receiving or delivery area, and an air handling system, comprising: a plenum connected to at least some of the plurality of food processing rooms: a first bacterial-grade filter connected between the plenum and the ambient atmosphere outside the facility; for each connected food processing room, a second bacterial-grade filter connected between the plenum and that food processing room; and a plurality of separate ventilation and cooling subsystems, each ventilation and cooling subsystem connected to a different one of the at least some food processing rooms, each ventilation and cooling subsystem drawing air from that connected food processing room, chilling the withdrawn air and returning the chilled air to that connected food processing room. 13. The food processing facility of claim 12, wherein the ventilation and cooling subsystem comprises: a housing; a ventilation and cooling unit located in the housing; a supply inlet from the associated food processing room into the housing; a return outlet from the housing into the associated food processing room; and an exhaust duct from the associated food processing room to the outside of the food processing facility, a controllable damper provided in the exhaust duct and useable to controllably open and close the exhaust duct. 14. The food processing facility of claim 13, wherein the ventilation and cooling unit provides air to the associated food processing room at a rate sufficient to raise an air pressure in the associated food processing room above an air pressure in an adjacent delivery area. 15. A food processing facility, comprising: a plurality of single-line food processing rooms, each food processing room comprising a secure area having at least one food processing device and at least one food packaging device, each food processing room at a first substantially sterile level of cleanliness which will substantially prevent the presence and growth of pathogenic microorganisms including Listeria; at least one semi-secure delivery area, each delivery area adjacent to at least some of the food processing rooms, each delivery area at a second level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products; at least one semi-secure packaged food receiving area, each receiving area adjacent to at least some of the food processing rooms, each receiving area at a third level of substantial cleanliness that can be below the first level of cleanliness but will substantially prevent contamination of hermetically sealed food packages within the semi-secure receiving area; at least one semi-secure buffer area adjacent to at least one of at least one receiving area or at least one delivery area, each buffer area at a fourth level of cleanliness that can be below the second level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products within the semi-secure buffer area and substantially prevent contamination of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such semi-secure buffer area; at least one common unsecure area adjacent to at least one buffer area, each common area at a fifth level of cleanliness that can be below the fourth level of cleanliness, wherein the fifth level of cleanliness is appropriate for management staff and personnel support activities; a plurality of sanitizing stations, at least one sanitizing station located between a common area and an adjacent buffer area and at least one sanitizing station located between a buffer area and an adjacent receiving or delivery area, wherein at least one buffer area includes a treatment room where a lethality treatment is applied to the food product before it is processed in the single-line food processing rooms, the treatment room connected to other portions of that buffer area and to at least one delivery area, the food processing facility further comprising an exhaust subsystem that connects the treatment room to an outside of the food processing facility, wherein the exhaust system maintains an air pressure in the treatment room at a level that is below an air pressure in the other portions of the buffer area and an air pressure in the at least one connected delivery area. 16. A food processing facility usable to process a food product in an environment having low risk for contamination, comprising: a plurality of single-line food processing rooms, each food processing room comprising at least one food processing device and at least one food packaging device; a first area, at least some of the plurality of food processing rooms having a first passage to the first area; a second area that includes at least some of a holding area, a treatment area, a buffer area and a packaged food receiving area, at least some of the plurality of food processing rooms having at least a second passage to the packaged food receiving area; and a third area that includes at least some of a break room, restrooms, a locker room, at least one office and a reception area, wherein: the first area and the plurality of single-line food processing rooms comprise a secure area and are each at least at a first sanitary level of cleanliness, at least some of the single-line food processing rooms each at substantially sterile conditions which substantially prevent the presence and growth of pathogenic microorganisms including Listeria; the second area comprises a semi-secure area at a second level of cleanliness that may be less than the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products within the semi-secure second area, and of hermetically sealed food packages conveyed and handled within the second area, and of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such second area; and the third area is an unsecure area which has a third level of cleanliness that can be less than the second level of cleanliness and is appropriate for management staff and personnel support activities within said food processing facility, a first transport system that conveys portions of the food product to be processed from the holding area to the treatment room, at least one lethality treatment device in the treatment room, each lethality treatment device usable to apply a lethality treatment to the portions of the food product conveyed to the treatment room, wherein the at least one lethality treatment device is at least one of: at least one hot liquid bath; and at least one heat treating device that applies a radiant heat treatment, and wherein the at least one hot liquid bath comprises at least one oil bath. 17. The food processing facility of claim 16, wherein the at least one heat treating device comprises at least one infra-red treatment device that applies an infra-red heating treatment. 18. The food processing facility of claim 16, further comprising, in the first area, at least one of a chilling device that reduces a surface temperature of the food product to a desired temperature or at least one lethality treatment device, the food product transportable through at least one of the chilling device or at least one lethality treatment device. 19. The food processing facility of claim 18, further comprising a transport system that conveys the food product from the at least one chilling device or at least one lethality treatment device into at least one food processing room through the first passage. 20. The food processing facility of claim 16, further comprising a dram system comprising: at least one collection basin, and, for each food processing room: a drain in that food processing room; a drain line connected solely between that drain and one of the at least one collection basin, an outlet of that drain line into that collection basin being offset from any other drain outlets ending at that collection basin; and a closure structure that allows the drain line to be closed so that that drain line can be filled with a desired sanitizing liquid from the closing device back to the food processing room to which that drain is connected to thereby sanitize the entire length of the drain line. 21. The food processing facility of claim 16, further comprising a plurality of sanitizing stations, at least one sanitizing station located between the first area and the second area, at least one sanitizing station located between the second area and the third area, and at least one sanitizing station located between the packaged food receiving area and other portions of the second area. 22. The food processing facility of claim 20, wherein, each drain line is connected directly between the catch basin and the food processing room that it connects and each drain line connected to a particular catch basin connects to that catch basin at least at one of a) a unique position about the perimeter of the catch basin or b) a unique axial position along an axis of the catch basin. 23. A food processing facility usable to process a food product in an environment having low risk for contamination, comprising: a plurality of single-line food processing rooms, each food processing room comprising at least one food processing device and at least one food packaging device; a first area, at least some of the plurality of food processing rooms having a first passage to the first area; a second area that includes at least some of a holding area, a treatment area, a buffer area and a packaged food receiving area, at least some of the plurality of food processing rooms having at least a second passage to the packaged food receiving area; and a third area that includes at least some of a break room, restrooms, a locker room, at least one office and a reception area, wherein: the first area and the plurality of single-line food processing rooms comprise a secure area and are each at a first sanitary level of cleanliness, at least some of the single-line food processing rooms each at substantially sterile conditions which substantially prevent the presence and growth of pathogenic microorganisms including Listeria; the second area comprises a semi-secure area and is at a second level of cleanliness that may be less than the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products within the semi-secure second area, and of hermetically sealed food packages conveyed and handled within the second area, and of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such second area; and the third area is an unsecure area which has a third level of cleanliness that can be less than the second level of cleanliness and is appropriate for management staff and personnel support activities within said food processing facility a ventilation and cooling system that ventilates and cools at least a plurality of the single-line processing rooms, wherein the ventilation and cooling system comprises: a plenum connected to at least some of the plurality of food processing rooms: a first bacterial-grade filter connected between the plenum and the ambient atmosphere outside the facility; for each connected food processing room, a second bacterial-grade filter connected between the plenum and that food processing room; and a plurality of separate ventilation and cooling subsystems, each ventilation and cooling subsystem located in a dedicated housing and connected to a different one of the at least some single-line food processing rooms, each ventilation and cooling subsystem drawing air from that connected single-line food processing room, chilling the withdrawn air and returning the chilled air to that connected single-line food processing room. 24. The food processing facility of claim 23, wherein: for each different one of the at least some single-line food processing rooms, the separate ventilation and cooling subsystem of that connected food processing room supplies the chilled air to that food processing room such that it has an internal temperature near the freezing point of water and is at an air pressure that is greater than a first air pressure within the first area; and the chilled air in that food processing room passes through the first passage from that food processing room into the first area. 25. The food processing facility of claim 24, further comprising an air handling subsystem usable to exhaust air from the treatment room to the ambient atmosphere outside of the food processing facility. 26. The food processing facility of claim 25, wherein the air handling subsystem maintains the treatment room at a second air pressure that is less than the first air pressure within the first area. 27. The food processing facility of claim 23, wherein: for each different one of the at least some single-line food processing rooms, the separate ventilation and cooling subsystem of that connected single-line food processing room is adapted to supply the chilled air to that single-line food processing room such that it has an internal temperature near the freezing point of water and an air pressure that is greater than a first air pressure within the packaged food receiving area; and the chilled air in that single-line food processing room passes through the second passage into the packaged food receiving area. 28. The food processing facility of claim 23, wherein each single-line food processing room further includes a duct from that food processing room to the ambient atmosphere outside of the food processing facility, the duct having a device usable to controllably close the duct, the duct usable to exhaust air from that food processing room to the ambient air outside of the food processing facility. 29. A food processing facility usable to process a food product in an environment having low risk for contamination, comprising: a plurality of single-line food processing rooms, each food processing room comprising at least one food processing device and at least one food packaging device; a first area, at least some of the plurality of food processing rooms having a first passage to the first area; a second area that includes at least some of a holding area, a treatment area, a buffer area and a packaged food receiving area, at least some of the plurality of food processing rooms having at least a second passage to the packaged food receiving area; and a third area that includes at least some of a break room, restrooms, a locker room, at least one office and a reception area; wherein: the first area and the plurality of single-line food processing rooms comprise a secure area and are each maintained at least at a first sanitary level of cleanliness, at least some of the single-line food processing rooms each maintained under substantially sterile conditions which substantially prevent the presence and growth of pathogenic microorganisms including Listeria; the second area comprises a semi-secure area and is maintained at a second level of cleanliness that may be less than the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products within the semi-secure second area, and of hermetically sealed food packages conveyed and handled within the second area, and of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such second area; and the third area is an unsecure area which has a third level of cleanliness that can be less than the second level of cleanliness and is appropriate for management staff and personnel support activities within said food processing facility a drain system comprising a plurality of drain lines and at least one catch basin, each drain line connected between one of the at least one catch basin and one of the plurality of food processing rooms, and a second drain line that is connected at one end to one of the at least one delivery area at least at one connection point and to one of the at least one catch basin at another end. 30. The food processing facility of claim 29, wherein the second drain line connects to that catch basin at least at one of a) a unique position about the perimeter of the catch basin or b) a unique axial position along an axis of the catch basin relative to any drain lines connected between that catch basin and one of the plurality of food processing rooms. 31. The food processing facility of claim 29, wherein that second drain line has a closing device that is usable to close that drain line such that the second drain line can be filled with fluid from the closing device back to that delivery area. 32. A food processing facility usable to process a food product in an environment having low risk for contamination, comprising: a plurality of single-line food processing rooms, each food processing room comprising at least one food processing device and at least one food packaging device; a first area, at least some of the plurality of food processing rooms having a first passage to the first area; a second area that includes at least some of a holding area, a treatment area, a buffer area and a packaged food receiving area, at least some of the plurality of food processing rooms having at least a second passage to the packaged food receiving area; and a third area that includes at least some of a break room, restrooms, a locker room, at least one office and a reception area; wherein: the first area and the plurality of single-line food processing rooms comprise a secure area and are each maintained at least at a first sanitary level of cleanliness, at least some of the single-line food processing rooms each maintained under substantially sterile conditions which substantially prevent the presence and growth of pathogenic microorganisms including Listeria; the second area comprises a semi-secure area and is maintained at a second level of cleanliness that may be less than the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products within the semi-secure second area, and of hermetically sealed food packages conveyed and handled within the second area, and of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such second area; and the third area is an unsecure area which has a third level of cleanliness that can be less than the second level of cleanliness and is appropriate for management staff and personnel support activities within said food processing facility, a plurality of drain lines and at least one catch basin, each drain line connected between one of the at least one catch basin and one of the plurality of food processing rooms, wherein the drain system further comprises a second drain line that is connected at one end, at least at one connection point, to at least one of a) at least one of the at least one buffer area or b) at least one of the at least one receiving area and to one of the at least one catch basin at another end. 33. The food processing facility of claim 32, wherein the second drain line connects to that catch basin at least at one of a) a unique position about the perimeter of the catch basin or b) a unique axial position along an axis of the catch basin relative to any drain lines connected between that catch basin and one of the plurality of food processing rooms. 34. A food processing facility usable to process a food product in an environment having low risk for contamination, comprising: a plurality of single-line food processing rooms, each food processing room comprising at least one food processing device and at least one food packaging device; a first area, at least some of the plurality of food processing rooms having a first passage to the first area; a second area that includes at least some of a holding area, a treatment area, a buffer area and a packaged food receiving area, at least some of the plurality of food processing rooms having at least a second passage to the packaged food receiving area; and a third area that includes at least some of a break room, restrooms, a locker room, at least one office and a reception area, wherein: the first area and the plurality of single-line food processing rooms comprise a secure area and are each maintained at least at a first sanitary level of cleanliness, at least some of the single-line food processing rooms each being maintained under substantially sterile conditions which substantially prevent the presence and growth of pathogenic microorganisms including Listeria; the second area comprises a semi-secure area and is maintained at a second level of cleanliness that may be less than the first level of cleanliness but will substantially prevent contamination of previously processed food products after at least one selected post-lethality treatment of the food products within the semi-secure second area, and of hermetically sealed food packages conveyed and handled within the second area, and of personnel, clean uniforms, cleaning supplies and equipment located within and passing through such second area; and the third area is an unsecure area which has a third level of cleanliness that can be less than the second level of cleanliness and is appropriate for management staff and personnel support activities within said food processing facility, a curb system comprising a plurality of curbs that reduce an ability of food pathogens to migrate along or under walls of the food processing facility between the plurality of food processing rooms, between a food processing room and the at least one delivery area, the at least one receiving area and the at least one buffer area, between the at least one delivery area and the at least one buffer area, between the at least one receiving area and the at least one buffer area and between the at least one buffer area and the at least one common area, the plurality of curbs comprising: a first type of curb, the first type of curb used in at least the plurality of food processing rooms and providing a first level of protection against the migration of food pathogens; a second type of curb, the second type of curb used in at least one of a) at least one of the at least one delivery area or b) at least one of the at least one buffer area, and providing a second level of protection against the migration of food pathogens that is less than the first level; and a third type of curb, the third type of curb used in at least one of a) at least one of the at least one buffer area or b) at least one of the at least one receiving area, and providing a third level of protection against the migration of food pathogens that is less than the second level. 35. The food processing facility of claim 34, wherein the first type of curb comprises: a mass of concrete adjacent to a wall and a floor of the food processing facility; an antimicrobial-type stainless steel skirt around the mass of concrete, the stainless steel skirt extending between the wall and the floor and extending into the floor; and a flexible sealant provided at a joint between the stainless steel skirt and the floor. 36. The food processing facility of claim 34, wherein the second type of curb comprises: a mass of concrete adjacent to a wall and a floor of the food processing facility; a non-anti-microbial stainless steel skirt around the mass of concrete, the stainless steel skirt extending between the wall and the floor and extending into the floor; and a flexible sealant provided at a joint between the stainless steel skirt and the floor. 37. The food processing facility of claim 34, wherein the third type of curb comprises a mass of concrete adjacent to a wall and a floor of the food processing facility.