Hygienic Equipment Design

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In reviewing environmental monitoring programs for food manufacturing facilities, a common weakness is the investigation into the root cause of the positive test result.

There are many benefits for both the equipment fabricator and processor when they participate in the development and use of standards of hygienic design principles.

The success of any sanitation program, whether you are just starting or retrofitting an existing program, begins and ends with the food safety culture of the company and of the plant.

A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.

When first confronted with a pathogen problem in a facility, it is hard to pinpoint an exact root cause from so many potential sources.

Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

Because stainless steel materials are in widespread use in food processing and food preparation, it is important to recognize their limitations.  

As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.

Food equipment hygienic design is more important than ever before and is often addressed in a general manner in most regulatory and industry food safety programs.

Food packagers can borrow insight from the pharmaceutical industry for the best approaches to use for safe packaging.