PROFESSIONAL REQUIREMENTS FOR WAREHOUSE DESIGN

1.00 Design Concept Warehouses for edible farm produce are mainly plain buildings equipped with y y y y y Loading docks for loading and offloading from trucks and inventory rotation requirements such as FIFO and LIFO Pallet racks to arrange paletted goods Office and documentation unit for inventory management Storage for wares Cloak/washroom

The following value added services are included in the design y y y y y y y Insect and rodent proofing Light acceptance to improve dryness and decrease mouldiness Exclusion of rainwater floor laid to cross falls and roof slopes well constructed Food Hygiene Compatible paint to ensure neatness Sorting Tables to increase food hygiene and sorting Screen at eaves to prevent conde nsation drippage Ventilation - Free air circulation to provide ambient humidity, and a high ceiling to allow good air circulation.

2. Preliminary Design Stage This largely depends on the capacity and type of farm produce to be stored and how long they are stored prior to transportation. Here, a brief from the client detailing the following are required y y y y y y y y y y Type of produce Humidity requirements Period of Storage Location of facility Type of Soil to be encountered Accessibility by trucks Rainfall Pattern Wind and rainfall direction Capacity Mode of storage

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Any budgetary limitations design Any other requirements

this helps in the choice of materials and ultimately

3. PROFESSIONAL WORK OF QS INVOLVES 3A Pre-Tender Stage y y y y y y Establishing (with client) the warehouse requirements Providing sketch design and if accepted ; Develop the sketch design into detailed working drawings, plans and sections Establish Technical Specifications for construction Preliminary Estimate of the Warehouse to serve as basis for Price analysis Produce tender documents comprising ITT, Priced and Unpriced Bills of Quantities, Specifications, Contractor Requirements, Guidelines for Contractor Selection, Work Schedules (Timelines), Payment Plans and Schedule, Agreement Forms etc

3B Tender Stage (at the Discretion of Client) y Analyse tenders and making recommendations for contractor selection

3C Post Tender Stage y y y y Periodic supervision of the works and ensure that contractor has adhered to specifications and used the appropriate quantity of materials Make recommendations for payment of works duly executed Give technical advice to both client and contractor where necessary Prepare close out reports where necessary

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