I just bought a new building to move my company. We have close to 2,000 square feet of production area and need to build it out. We are not constrained by HACCP, but process every species and need to work out the best layout for safety. Is there anyone that can look at a floor plan and say, "put your cooler here, your sink here, etc...". We have a small budget for this, also willing to trade girlfriends for advice (pick-up only).

I recieved some excellent advice here before about tenderizers, don't let me down meat cutters.