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Home » 7 steps to harness your hygienic design team
Many of today’s food processors are adopting hygienic design principles to ease cleaning and reduce the potential for pathogen contamination. However, it can be overwhelming to identify hard-to-clean niches and potential bacteria harborage areas. In addition to food safety standards, there are worker safety and regulatory issues to consider—not to mention the costs.
Whether building a new facility or working with an existing plant, here are seven steps to form and manage an effective hygienic design team: