MIPs are ready-to-eat foods and the various regulatory regimes, either the states, the FDA eventually, industry certification such as SQF or Intl regulations impact staffing, documentation, time, training, and risk. But what is the actual impact on the site, facility, building, utilities and your manufacturing process? If you just design according to Food Facility Standard practices, will you avoid the risk of major up-fits once the regulations harmonize? This presentation offers practical options to consider when designing your Facilities with an emphasis on MIPs production and packaging.