Today it is truer than ever, hygienic design is everyone’s responsibility. And the foundation knowledge required for effective performance is far more extensive than ever before.
The entire culture of a food processing operation must be invested in hygienic design, starting with the facility designers to everyone involved in the production, packaging and distribution of food products. In today’s world, the term “sanitary design” and “hygienic design” are commonly used to describe the same requirements for food processing and facilities. Hygienic design is a process or a set of design principles to manage hazards and reduce food safety risks in food processing equipment, processes and facilities.