- The site selection for a food factory must adhere to national and local laws and regulations. It should align with long-term national and regional planning, administrative layouts, land development plans, and urban development plans.

-Emphasize the rational development and comprehensive utilization of resources, energy conservation, and labor efficiency. The site should prioritize environmental protection and ecological balance, avoiding disruption to scenic spots and historical sites.

- The chosen site should facilitate production, ease of living for workers, and construction feasibility. Multiple site options should be compared and evaluated for the best choice.

- Prefer sites near raw material sources, especially in suburban areas of large and medium-sized cities. This ensures a steady supply of fresh raw materials, reducing transportation costs and material loss.

-The site must have reliable geological conditions, avoiding areas with sand, silt, landslides, or other geotechnical issues. The environment should be free from harmful gases, radiation sources, dust, and other pollution, ensuring a safe and hygienic production environment.

-The site must have stable power, water, steam, and natural gas supplies. Water sources should be ample and of good quality, meeting health standards for food production.

-The site should have convenient transportation options to minimize transportation and investment costs.

- The design should economically and logically arrange buildings, storage areas, transportation routes, and utility networks. This ensures clear functional zones, easy management, and coordinated production activities.

-Buildings and structures should meet production process requirements, ensuring continuity of production. Related workshops and warehouses should be combined where possible to shorten logistics routes and efficiently organize personnel and materials flow.

-Utility facilities should be located near the load centers. Boiler rooms should be near areas with high steam usage to reduce pipeline losses.

-Wastewater treatment plants should be located downwind of the factory and residential areas. Compressed air stations should be in clean air zones, close to air-using departments.

-Warehouses should be near production and auxiliary workshops, while administrative offices should be at the factory edge or outside, ideally upwind.

-Utilize and modify natural terrain to minimize earthwork and efficiently organize site drainage.

- Pipelines should be designed for production needs, aiming for the shortest and most straightforward routes, avoiding crossings, and grouping lines where possible.

-The factory's road network should be planned to accommodate pedestrian and vehicular traffic, ensuring smooth transport within the site.

- Green spaces should enhance the production environment, improving labor conditions and efficiency. Buffer zones between buildings and roads, as well as green areas for exposed grounds, should be established.

By following these principles, food factories can achieve optimal site selection and design, ensuring safety, environmental sustainability, and economic efficiency in production.