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Hygienic design of equipment requires a multidisciplinary approach in which food producers and equipment producers work together in finding solutions.
Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design.
Hygienic design and cleaning are closely connected.
For hygienic design of equipment the end-product should be taken as the starting point.
Exemplified here are hygienic design best practices that apply to the overall brewery design.
Therefore, their hygienic design is vital to producing a high-quality, safe product.
The filter media should be designed according to hygienic design criteria in order to reduce residuals, cleaning time and costs.
This paper is the 19th in a series of articles on the hygienic design of food processing equipment.
This chapter highlights that sanitation and sanitary (hygienic) design are partners in the true sense of the word.
There are a number of opportunities to minimize or eliminate the limitations in today's CIP systems through improved hygienic design.
Sanitary design deals with details of the hygienic design and construction of the physical structure and the equipment.
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CEO of Professional Science Editing for Scientists @ prosciediting.com