Test & measurement
consistency. In food production, faster washdowns and quicker changeovers give teams the flexibility to run smaller, more frequent batches - improving throughput without increasing risk. Well-designed systems also reduce reliance on chemical detergents and high-water volumes, contributing to sustainability goals and lowering operating costs.
Ultimately, hygienic design supports a leaner, cleaner process - where less time scrubbing means more time producing.
WHEN CRISIS FORCES CHANGE History shows that some of the biggest leaps in hygienic standards were made in the wake of outbreaks. In 2009, the United States faced a major Salmonella incident linked to peanuts. Just two years later, a deadly Listeria outbreak from cantaloupes dominated headlines. In both cases, the equipment in use was not up to the task - hard to clean, poorly maintained and structurally flawed. Similar issues have affected the dairy industry too.
Instrumentation Monthly August 2025
In 2025, frozen supplemental shakes were linked to a deadly Listeria outbreak across 21 states. An FDA investigation found the outbreak strain inside the facility, confirming biological contamination was likely due to problems within the processing environment rather than the raw ingredients. Meanwhile in the pharmaceutical world, contamination inside injectable drugs has led to patient exposure, regulatory shutdowns and serious public scrutiny. These are not isolated events — they are reminders that poor hygienic practices can slip through the cracks, sometimes literally. This is where safety concerns and the fear of biological contamination take over. Poor system design often means that cleaning must be done with extreme measures - using high temperatures, long cycle times, aggressive concentrations and harsh cleaning media - effectively sterilising the system to death. Not only does this require enormous effort, but it also puts additional strain on both equipment and resources. And the cost is not just reputational. According to the Grocery Manufacturers Association, some companies
hit by recalls have reported financial impacts of $99 million or more. Others never fully recover. So, it is no surprise that regulators have tightened their grip. In the US, the Food Safety Modernization Act (FSMA) mandates proactive food safety planning. The FDA recognised the problem very early on and founded the organisation 3A in 1929, whose guidelines and their implementation are mandatory for the dairy industry. In Europe, EHEDG plays a key role in guiding hygienic best practice from factory layout to machine geometry.
WHAT HYGIENIC DESIGN REALLY MEANS Hygienic design is not about overengineering or adding expense - it is about removing friction. Friction in cleaning, in maintenance, in downtime. It is about choosing equipment that is built to be cleaned thoroughly, quickly and repeatedly without damage or degradation.
That translates into smooth, rounded surfaces instead of corners where debris can collect. It means
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