In food processing and service environments, hygienic equipment design is critical to food safety. Insanitary equipment design is one of the most common causes of food contamination, resulting in foodborne illnesses and outbreaks. Poorly designed equipment may have difficult-to-clean areas, which could lead to sanitation issues. The equipment might also be constructed of materials that leach harmful compounds into the food, resulting in food contamination.
As food processors and service operators have a social obligation to protect public health, they prefer to invest in equipment that is hygienically designed and meets food safety standards—i.e., equipment that can be cleaned to a microbiological level and is made of food-grade materials. Given this preference, National Sanitation Foundation Institute (NSF) certification is essential for food equipment manufacturers in order for their products to be accepted in the food processing and service industry.