eBook Download: Principles of Sanitary Design

 

In the age FSMA, processing equipment and facilities must be designed with sanitation in mind. This ensures that equipment can be adequately cleaned and sanitized and that there are no harborage points for pathogens to persist.

To support your understanding of the finer points of sanitary design, we present a collection of articles that specifically address the most common questions as well as the deeper practical aspects of sanitary design.

10 Principles of Equipment Design for Ready-to-Eat Operations
By Joe Stout, RS

Hygienic Design of Equipment in Food Processing
By Roy Curiel

Snapshots in Sanitary Equipment: Developing an Eye for Hygiene
By Don J. Graham

Food Equipment Hygienic Design: An Important Element of a Food Safety Program
By Ron Schmidt, Ph.D.

Progress in the Hygienic Design of Food Processing Equipment
By Huub Lelieveld

Using Sanitary Design to Avoid HACCP Hazards and Allergen Contamination
By Don J. Graham

Hygienic Design of Food Processing Facilities
By Frank Moerman, M.SC.

Best Practices in Facility Design
By Kenneth L. Fry, PE, LEED® AP