ABSTRACT
The concept of sanitary design is not entirely new to the food industry. Stainless steel was first developed in 1908 as one of the original steps geared toward sanitary design. There are several reasons for the increased attention to using sanitary design for facilities and equipment to prevent microbiological contamination. Establish traffic and process flows that control the movement of production workers, managers, visitors, QA staff, sanitation and maintenance personnel, products, ingredient, rework, and packaging materials to reduce food safety risks. Keeping process areas cold and dry will reduce the likelihood of the growth of foodborne pathogens. Ensure that HVAC/refrigeration systems serving process areas maintain specified room temperatures. Employ site elements that facilitate sanitary conditions. These include exterior grounds, lighting, grading, and water management systems as well as access to and from the site. Envelope design and components should promote easy cleaning and inspection.
