Hygienic Equipment Design

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Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.

Because stainless steel materials are in widespread use in food processing and food preparation, it is important to recognize their limitations.  

As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.

Food equipment hygienic design is more important than ever before and is often addressed in a general manner in most regulatory and industry food safety programs.

Food packagers can borrow insight from the pharmaceutical industry for the best approaches to use for safe packaging.

Preventive maintenance is an area where a well-documented program can provide a company not just with significant cost savings but also with data for future savings.

Packaging companies are responding to new mandates to prevent contamination or misinformation before the product ever reaches the supply chain.

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.

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.