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Sanitary design is much more than principles that support an organization’s food safety program.

Despite the importance of sanitation within the food processing environment, foodborne illness outbreaks continue to be linked to products produced under unsanitary conditions.  

Activated water closely fits the criteria of cleaner and ‘sanitizer’ versus that of a ‘disinfectant.

The principal goal of the European Hygienic Engineering & Design Group is the promotion of safe food by improving hygienic engineering and design in all facets of food manufacture.

The development and implementation of extensive food safety systems at Butterball is ongoing to identify and prevent product contamination.

The air and ventilation in a food processing facility must meet certain specifications, depending upon where in the facility ventilation is located.

Whereas at one time the retail food establishment took an active role in integrated pest management, it has relegated this activity more and more to the pest control service.

Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.

When looking for new or used equipment, cleaning and sanitizing of the equipment should be fully considered in its design and operation.