Hygienic Design Enhances Food Safety, Brand Protection and the Bottom Line
Food producers and equipment manufacturers can effectively reduce the overall risk of food contamination by incorporating sanitary principles of hygienic design into food equipment and facilities.
Resources & Industry-Driven Initiatives
The equipment and facility design process is much more effective in reducing the overall risk of food contamination events when it is carried out collaboratively between food manufacturers and equipment fabricators. That includes drafting specifications and standard operating procedures that aim to improve the ability of companies to ensure sanitary conditions in the food manufacturing environment. The process is also aided if both the original equipment manufacturers (OEMs) and their customers have a deep understanding of microbiology and the conditions that result in ideal niches for microbes to thrive.