Sanitary and hygienic design take into account all the machinery and related infrastructure involved in processing food for public consumption. Different places use different methods depending on the type of product produced or served. But there are common standards and best practices that all manufacturers should be following to prevent accidental contamination of food sources. 
The core principles of sanitary food equipment design include (but are not limited to):
- Making microbiological cleansing possible
- Using compatible materials throughout a factory
- Being able to access every part of a plant (and all equipment) for cleaning
- Stopping the build-up of condensation on machinery
- Sealing off any crevices or hollow areas
- Creating cleaning standards for all workers to follow
Food equipment manufacturers should always look for ways to help customers keep their places of business bacteria-free. Using machinery designed with hygienic design principles in mind helps food manufacturers limit the risk of toxins or other microbiological organisms coming into contact with food supplies. The good news is that sanitary and hygienic design doesn’t necessarily cost more than the same equipment would cost without these principles in mind. That said, there is sometimes a higher upfront cost due to certain material choices, but the benefits of these choices reduce operating costs in the long-term.
Screenshot via Canadian Meat Council (CMC) by AMI (American Meat Institute) Equipment Design Taskforce
The concept of sanitary and hygienic design has grown as concerns about food safety rises among the public. The rise of social media and rapid response means that reputation damage comes swiftly once the word spreads of a potential outbreak.
That has food processing plants and food retailers on the hunt for products designed to decrease the chances of any type of contamination. Food equipment manufacturers should heed these concerns and adjust their own constructs to the demands of the evolving needs of their customers.
