In the food production industry, product contamination by microorganisms such as bacteria or fungi presents a potential and omnipotent risk. It is therefore important to prevent any type of contamination and to facilitate its removal. The public’s access to multimedia also makes it more sensitive to the importance of hygienic design. This is why more and more facility and machine builders as well as manufacturers of individual components of these face this increasing challenge.
The term hygienic design comprises the design of structural elements, components and production facilities in the food industry under the following premises:
- visible contamination
- easy cleaning
The design principles of hygienic design help to optimize designs to ensure the comprehensive clean-ability of the materials, surfaces and constructional elements. In this way, this design supports the food industry in its endeavors to sustainably increase product quality and safety.
Minebea Intec’s latest White Paper provides a comprehensive overview of the basics and guidelines for open processes in food production, including design examples and recommendations.