How Sanitary Equipment Design Prevents Contamination

Food Online was broadcasting live at Process Expo 2015 in Chicago, recording podcasts with key attendees at the show. Todd Schnick, host of Food Online Voices, spoke with influential industry leaders about hot topics in food and beverage manufacturing. These podcasts address the latest in technology and processes as described by individuals who are driving developments in food safety, processing, and packaging.

This podcast by Mark Morgan discusses guidelines and criteria for hygienic, or sanitary, design of food processing equipment.  Morgan is a professor at the University of Tennessee and Director of the European Hygienic Engineering and Design Group Authorized Test Institute. Sanitary design is an important food safety consideration that is increasingly being examined under new regulations and during safety audits.  Poorly designed equipment can cause bacterial contamination over large quantities of product.  Equipment which has been designed for easy cleaning can shorten the overall cleaning time and increase production.

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