Hygienic Equipment Design

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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.

Leading experts in the field of sanitary equipment and facility design were brought together to present the latest trends and strategies on this topic.

Shouldn’t allergens be considered the fourth hazard in a HACCP program, rather than simply a chemical hazard as they are currently defined?

One area gaining increased attention is the application of food-grade lubricants as a part of sanitary equipment design considerations.