In this Thesis, I try to reinstruct and convert the H.A.C.C.P ( hazard analysis and critical control point) standard to H.A.C.C.P + S (sustainable )In the way that in this new standard stable factors like amount of using energy and temperature will be combine with the previous standard and energy and stability factors will be add to industrial Foods environment like industrial kitchens.
It also increases Functional, communicative, hygienic and health facilities in a productive food industrial environment. Dividing the whole environment into three parts(unclean, disinfected area and clean area) like hospital environment(like sterilize, laundry,…)and also using one direction cycle in order to reduce pollution and correct function of environment for industrial kitchen and food production.
Dividing the environment into two sections, cold area and warm. Using this method and also taking shadow dividing in elevation and building mass makes a saving of energy. hot area, hot environment, and a very hot environment