Integrating processing and packaging requires the process to be well-specified in terms of design and technical expectations. Global and local standards play an important role and need to be considered for every single piece of equipment purchased.

What often happens to change the original state of ‘hygienic design’ in a processing system and, therefore, deserves attention when it comes to maintenance?

Two main organizations provide hygienic design certifications. The European Hygienic Engineering & Design Group is a consortium of equipment manufacturers, research institutes and public health authorities. In the United Sates, the main organization is 3-A Sanitary Standards Inc.

Hygienic design is a design process or a set of design principles to manage hazards and reduce food safety risks in food processing equipment, processes and facilities. For this article, we will concentrate solely on equipment with one very big proviso – equipment design is only one of many inter-related elements.

Writing on hygienic design for today’s readership in this industry requires a new perspective from even one or two years ago. Why so?

Makers of dairy powders should select systems that conform to hygienic design and construction principles. Otherwise, validation of cleaning efficacy is difficult, if not impossible.

It's certainly not the first cost of buying equipment. To calculate the true cost, look at your dairy plant holistically. Evaluate equipment, plant design, cleaning and food safety, among other factors.