HYGIENIC SOLUTIONS


MAKING SENSE OF


HYGIENIC DESIGN


Author: Simon Burns, Process Operations Manager, ZERO2FIVE Food Industry Centre (part of Cardiff Metropolitan University).


T


he core principle of hygienic design is to prevent food safety issues that are caused by contamination from machinery or buildings that have


been designed in a way that make them difficult to clean and maintain. Well-considered hygienic design will offer the added advantages of improved productivity and efficiency that come as a result of reduced downtime, labour, energy requirements and costs associated with cleaning.


32 • KENNEDY’S CONFECTION • NOVEMBER 2025 So, good hygienic design makes sense


from a safety, quality, efficiency, and financial perspective. If you’re looking to implement it successfully in your business, then here are some tips:


Good communication is important: When it comes to hygienic equipment design there needs to be good communication between the people making the machinery and those that are going to use it. Food safety professionals


tend to talk in the language of HACCP and risk whilst engineers talk about health and safety and ISO9000. As a result, there is plenty of scope for miscommunication. A detailed User Requirement Specification


(URS) is key: If you are looking to purchase new equipment, the first important step in hygienic design is to prepare a detailed User Requirement Specification (URS). This document contains lots of information, but it is important to ensure that the equipment manufacturer knows


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