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To ensure safe food and adequate sanitation programs, the facility and surroundings in which food processing and handling operations are conducted must be designed and constructed with sanitary design principles in mind. The purpose of this section is to provide a quick reference for food workers, sanitation workers, maintenance staff, and any other interested persons, to assess some of the most important attributes of sanitary design of food processing equipment. It includes design, installation and construction recommendations regarding food equipment and facilities
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This document can be used by both the regulatory health authority and the food establishment applicant. A flow chart for equipment design review and accompanying checklists created by the edtf members provide a systematic look at the interaction of equipment manufacturers and food processors in evaluating sanitary design attributes under the umbrella of the 10 principles of sanitary design. Discover key principles of sanitary design to ensure safety, efficiency, and compliance in food and pharmaceutical processing
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This blog will provide an overview of the design principles company leaders and food safety managers can follow when designing their food processing environment, including layout, equipment needs, and building requirements. The document illustrates basic concepts for designing and restoring food equipment, so they can be cleaned more efficiently and effectively to control listeria.
