There is no better time for processors to make sure they have the policies, procedures and practices in place to help meet the objectives of new rules on Preventive Controls for Human Food under the Food Safety Modernization Act.

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.

3-A Sanitary Standards Inc. introduces three new e-learning modules designed to bring the world of hygienic equipment design to audiences around the world.

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.