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What is Sanitary Design Principles for Equipment about?
Equipment used in food processing should be designed, constructed, and installed to function properly, allow effective cleaning and sanitation, and prevent contamination. Contaminated equipment can transfer pathogens to food and cause illness. The American Meat Institute outlines 10 principles for sanitary equipment design including being cleanable, accessible, made of compatible materials, self-draining, having sealed hollow areas, preventing niches where bacteria can hide, and having a validated cleaning
- Author
- madbaking
- Language
- EN