Hygienic Design & cleaning methods

Sanitary and hygienic design takes 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.

Safety is a global issue that concerns all food manufacturers. In order to sell their products with complete peace of mind, they must indeed be certain that their manufacturing and packaging process is not a potential source of contamination, be it biological, chemical or physical. In order to help them with that central point, the French manufacturers of food processing equipment have entered over 20 years ago in a collective work for defining design rules that ensure the highest level of hygiene. We here below propose an overview of the main points you should look at to evaluate the quality of your equipment from an hygienic point of view.

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