| Definition of Hygienic Design: |
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The application of design techniques that allow the timely and effective cleaning of the entire manufacturing asset.
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| Role of Equipment Design: |
| To eliminate the growth of pathogens by eliminating niches and harborage points in equipment design to improve cleanability, access, inspection and consistency of cleaning |
| This is a modification of the North American Meat Institute Equipment Design Checklist, specifically for frozen food equipment. The checklist will identify ten principles of hygienic design for food processing equipment. This audit will assist equipment designers, processors and food safety personnel with identifying problem areas and typical design flaws that limit the effectiveness and efficiency of the cleaning and sanitization processes. |
| Three rating classifications are used in the checklist |
| Satisfactory (S): Design is acceptable and is easily cleanable to a microbiological level. |
| Marginal (M): Design is acceptable but improved design would improve the probability that the equipment can be cleaned to a microbiological level |
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Unsatisfactory (U): Design is unacceptable and will need to be redesigned before we consider the purchase of this equipment.
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| These guidelines aid the identification of design criteria needed to continuously improve the cleanability of processing equipment. This document is not intended to critique specific equipment or to ensure compliance with applicable regulations. |
