Hygienic equipment design is a crucial piece of food safety. The equipment must ensure that no water or product can be harbored in any cracks, joints, or hollow areas. Equipment pieces must also be designed for easy cleaning, using specific angles for corners and durable, smooth surface finishes. These practices keep the production line free of bacteria and the product as sanitary as possible, and protect employees from exposure to these pathogens. Sanitary procedures also extend the shelf life of the product, which can increase the potential profits from each one.
These hygienic designs make cleaning and sanitizing procedures faster, more efficient, and more cost effective by implementing proper materials and construction. Any third-party equipment in a meat processing facility should be designed with food safety and hygienic design practices to preserve product quality, employee safety, and customer satisfaction.
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Source: 3-A Sanitary Standards, Inc.
