Hygienic Equipment Design

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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.

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

Food equipment should be designed to create a sanitary processing environment in which to produce uncontaminated products.

Good conveyor hygiene is essential for any sanitation program for food-related applications.

Seven standards should be used as reference resources when conducting a plan review or providing input on new construction or remodeling of an existing food plant.

Food manufacturers know that the easier it is to clean and sanitize food production lines, the better the overall sanitation result.

Refrigerators are designed and manufactured to meet the needs, operations and conditions in commercial settings.