Caution. This will not be the typical article about technical details of hygienic design. I would characterize it more as a historical perspective of hygienic design since my engagement with the food industry (40 years—ouch!). I have had significant experience with both highs and lows of hygienic designs associated with food safety recalls and problems with sanitation efficiency and effectiveness, and while progress has been made, it has been an uphill battle to improve hygienic design. The food industry needs to update its approach to change the culture of how we think of hygienic design. In the absence of such an updated process, we will repeat the struggle with the technical and functional challenges as we have in the past. We need to think and act smarter using science and collaboration.
This story follows my career learnings while providing guidance and thoughts on continuous improvement in hygienic design for safer food and more effective and efficient production, operations, and sanitation. To advance beyond the current state, we need a shift in the culture of hygiene, starting with design.