Hygienic equipment design

The purpose of hygienic equipment design is to:

Give maximum protection to the productProvide product contant surfaces necessary for processing which will not contaminate the product and are readily cleanableProvide junctures which minimise “dead“ areas where chemical or microbial contamination may occur.Give access for cleaning, maintenance and inspection.

Food contact areas include all surfaces that are directly exposed to the product and all indirect surfaces from which splashed product, condensate, liquid or dust may drain, drop or be drawn into the product. This means that, in the hygienic design of equipment for open processing, the area above the product processing surface must also be taken into consideration.