a food plant producing $1500$ tons of pasteurized milk $($in $1$ lt packeges$),3000$ tons of yogurt $(1,5$ kg and $3$ kg packeges$)$ and $3000$ tons white cheese $(500$ g and $1$ kg packeges in brine$)$ per year will be established on a new site $($grass$-$root$).$description and justification of the layout by considering hygenic design and related general design considerations,include considerations on the building structures as well