According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.

In the food and beverage industry, sanitary design refers to the application of design techniques that allow the timely and effective cleaning of the entire manufacturing asset.

Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?

Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.

Whether building a new facility or working with an existing plant, here are seven steps to form and manage an effective hygienic design team.

Food manufacturers, meat processors and equipment manufacturers continue to design, develop and implement sanitary principles to improve processes and products for consumers.