Walk through a complete working day on paper. Raw material arrives, is prepared and treated, cools in a protected area, receives spawn, incubates and then fruits. Harvest moves to a clean packing area; used material and waste leave by a route that avoids the clean operation. Mark each location and the people, water, containers and tools needed at that point. A room can look spacious and still have a poor workflow if clean and dirty tasks compete for the same bench.
Prepare labels and a record sheet before the first bag is made. Agree who checks the room when the usual operator is away. Check that water is suitable for its intended use, instruments function, drainage works and electrical equipment is appropriate for a damp agricultural environment. Use trained assistance for electrical, steam and pressure equipment. Training should include watching an entire operation and then performing it under supervision.