Hygienic Design for Engineers

Words to know Hygienic design: building equipment so it can be cleaned properly and doesn't hide dirt or bacteria.Dead space or dirt trap: a corner, gap or hollow where food collects and cleaning can't reach.Food contact surface: any part of a machine that touches food.Listeria: a dangerous bacterium that grows in damp, dirty places, even in the fridge.Food-grade: made from materials that are approved to be used with food. What hygienic design means Hygienic design is about building and looking after equipment so that it can be cleaned properly and doesn't hide bacteria, allergens or bits of old food. A machine can run perfectly and still be a food safety risk if it has places where food collects and cleaning can't reach. Leftover food goes off, bacteria grow, and the next day's product picks them up. On the shop floor Think about a kitchen chopping board with a deep crack in it. You can scrub the top all you like, but food gets stuck in the crack and goes off. Food machines are the same. Any crack, gap or hollow…