Sanitary and Hygienic design guide for food equipment
10 July 2018
Sanitary and hygienic design takes into account all the machinery and related infrastructure involved in processing food for public consumption. Different places use different methods depending on the type of product produced or served. But there are common standards and best practices that all manufacturers should be following to prevent accidental contamination of food sources.
Food equipment manufacturers should always look for ways to help customers keep their places of business bacteria-free. Using machinery designed with hygienic design principles in mind helps food manufacturers limit the risk of toxins or other microbiological organisms coming into contact with food supplies. The good news is that sanitary and hygienic design doesn’t necessarily cost more than the same equipment would cost without these principles in mind. That said, there is sometimes a higher upfront cost due to certain material choices, but the benefits of these choices reduce operating costs in the long-term.
Different materials meet different requirements depending on the type of food processing machinery needed by a factory, facility, or retail environment. Some manufacturers incorporate antimicrobial coatings into their designs to improve safety. Any materials or surface coatings used should conform to the standard needed by that particular industry.
Any perceived complexity in the concept of hygienic and sanitary design should be compared to the benefit obtained from using equipment designed for easy cleanliness and maintenance. It makes things easier for your labor force and provides long-term savings thanks to the payoff obtained from using well-designed equipment built for durability.
Sanitary and hygienic design helps equipment manufacturers and, subsequently, food processing plants, remain compliant with the latest regulations and recommended best practices.