Hygienic Design Guidelines

Sets out design practices that avoid hygienic problems in service, and provides a reference against which the food manufacturer may evaluate equipment and specify requirements in future proposals.

The document is intended for use by food manufacturers and food equipment manufacturers as a guide to good hygienic design practice for equipment used in the production of chilled prepared food. It highlights poor design and aims to promote an awareness of good design practices that will reduce hygiene problems inherent in equipment, and serves as a means of evaluating 'food quality' equipment and its suitability for use in high risk areas.