Quick answer
The two drawings differ: the site plan shows boundaries and flows, the equipment layout shows machines in each workshop. Mark gates, raw-material and finished-goods stores, chemical storage, halal/non-halal zoning or time-sharing, personnel and material flows, cleaning stations and waste points. A Wuhan bakery redrew its site plan after the used-oil route was omitted, so workshop and quality staff should verify the drawings together.
Detailed explanation
Required elements of the site plan
- Boundary walls, gates and guard post, plus the visitor registration point.
- Positions and numbers of raw-material and finished-goods warehouses, chemical store and waste room.
- Three flow arrows for people, materials and waste, arranged so they do not cross or backtrack.
- Mark any staff dining or prayer area that has been provided.
How detailed the equipment layout must be
Issue one drawing per workshop and number every major machine so it matches the equipment list. Mark dosing points, cooking or sterilizing equipment, primary and secondary packing stations, utensil washing stations, changing rooms and air showers. In shared-line workshops, use color blocks to show which equipment serves halal and non-halal production in different time slots.
Cross-checking the two drawings
Numbers on the site plan must be referenced consistently in the equipment layout and the process flow diagram. A Wuhan bakery omitted the used-oil return route and was asked to redraw and recheck zoning on site. After drafting, have the workshop manager walk the route to confirm it matches the site path before stamping.
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