Defining the environmental and functional characteristics of the buildings used to produce prickly pear dried puree in terms of food hygiene and safety

► Building requirements were analysed for the production of prickly pear puree. ► The meta-design approach was been used. ► The processing spaces have been identified. ► Their reciprocal links and environmental requisites have been identified. ► The organization of space has been proposed in order to ensure the hygiene safety.