Almaty is Kazakhstan's largest food market and simultaneously the production base for the entire south of the country. Building a food production workshop here means working in a dual context: SES (sanitary-epidemiological service) requirements and the HACCP standard on one side, 9-point seismicity and climate specifics on the other. The building must be not just structurally sound, but hygienic, disinfectable, and functionally correct.
HACCP
mandatory for food enterprises in Kazakhstan
Hazard Analysis Critical Control Points — required for export and retail chain supply
+10…+18°C
working temperature of most food workshops
meat, dairy, confectionery workshop — comfort for personnel + limiting pathogen growth
from 70,000 ₸/m²
food workshop construction cost in Almaty
PVC-coated panels, drainage, ventilation, sanitary facilities — full turnkey package
smooth
wall and ceiling surfaces in the workshop
no porous materials — only antibacterial coatings, PVC panels or stainless steel
Why a Food Workshop Is the Most Demanding Type of Industrial Building
A regular warehouse or hangar is designed for structural integrity and thermal insulation. A food workshop is designed for hygiene, process flow, and risk control. The building must:
- Prevent entry of rodents, insects, and external dust
- Allow washing and disinfection of all surfaces
- Physically separate "clean" and "dirty" zones
- Maintain the required temperature and humidity regime
- Provide proper ventilation without condensation
- Have correctly organised sanitary facilities and airlocks
This affects not only technology but also the structural solutions of the building itself.
Regulatory Framework in Kazakhstan
| Document | What It Regulates |
|---|---|
| SanPiN 3.01.047-2005 (RK) | Sanitary requirements for food enterprises |
| EAEU Technical Regulation TR TS 021/2011 | HACCP, food product safety |
| RK Law "On Food Product Safety" | General food safety framework in Kazakhstan |
| SP RK 2.03-30-2017 (rev. 12.08.2025) | Seismics — mandatory for Almaty |
SES inspections upon opening a food production facility in Almaty are mandatory and can be unannounced. The building must comply from day one.
Layout Requirements: The "Flow" Principle
The key principle of food production is a unidirectional flow: raw materials → processing → finished product. Flows must not intersect:
Raw material intake → Raw material storage → Processing/production →
→ Packaging → Finished product storage → Dispatch
In building design this means:
- Separate gates/entries for raw materials and finished products
- Isolated rooms for different production stages
- Sanitary airlocks when moving between zones
Wall and Floor Surface Requirements
Food Workshop Walls
- Material: sandwich panels with PVC coating or stainless steel — soap-coated (PE) surfaces are not suitable for food zones
- Colour: light tones (white, light grey) — for visual contamination control
- Joints: food-grade silicone — no right angles (cove strips to prevent dirt accumulation)
- Sanitary cladding height: at least 1.8 m, ideally up to the ceiling
Food Workshop Floors
- Material: epoxy or polyurethane coating on a concrete base
- Slope: 1–2% towards floor drains for water drainage during washing
- Load: accounting for process equipment (3 to 15 t/m² on supports)
- Anti-slip coating in wet processing zones
Almaty specifics: expansion joints in the floor (required by seismic codes) must be sealed with special waterproof strips — standard joints become contamination accumulation zones.
Ventilation and Air Conditioning
Workshop ventilation is a separate engineering task:
| Zone | Requirement | Air Changes per Hour |
|---|---|---|
| Meat cutting workshop | Cooling +8°C, extraction | 6–8/hr |
| Confectionery workshop | +18…+22°C, humidity control | 4–6/hr |
| Packaging hall | +16…+20°C | 3–4/hr |
| Sanitary facilities and changing rooms | Supply + extraction | 5–6/hr |
Air filtration: in zones with open products — filters class F7 minimum (fine filtration). Prevents dust, insects, and pollen from entering.
Ceiling condensation is the main problem in Almaty food workshops in summer. Solution: correct dew point calculation + roof panel thermal insulation of at least 120 mm.
Sanitary Facilities and Airlocks per SES Requirements
A food enterprise must have:
- Changing rooms for personnel with individual lockers
- Washbasins with elbow/sensor operation before entering the production zone
- Disinfection mats at workshop entrances
- Toilets: not with direct access to production zones — only through a lock with a washbasin
- Airlocks between "dirty" (utility) and "clean" (production) zones
Food Workshop Construction Cost in Almaty
| Production Type | Area | Construction Cost |
|---|---|---|
| Small workshop (confectionery, bakery) | 200 m² | 25–40 million ₸ |
| Medium workshop (dairy, meat products) | 600 m² | 90–140 million ₸ |
| Full-cycle workshop (multiple product lines) | 1,500 m² | 200–320 million ₸ |
| Large production (export-oriented) | 5,000 m² | 600 million – 1.2 billion ₸ |
Includes: PVC panels on walls and ceiling, epoxy floors with slope, floor drains, ventilation with filtration, sanitary facilities and airlocks, stainless steel process doors, seismic frame reinforcement.
HACCP and the building — design them together
We'll design a food workshop in Almaty to SES and HACCP requirements
StroyHub builds industrial facilities in Almaty's seismic zone — we know food production requirements and design to pass inspection from day one.