Designed to shine?: Sanitary design and construction
Facilities and equipment should be built or bought with sanitation and food safety at the top of the priority list.
Cross-contamination from spoilage and pathogenic bacterium as well as food allergens are major concerns for food processors. Proper facility and equipment design is a preventive measure that can help reduce those risks.
Construction materials should be impervious materials such as stainless steel, plastic, rubber or sealed concrete which can be easily maintained, cleaned and sanitized. It also must be compatible with the product, environment and proposed cleaning methods.