About this document
Hygienic Design for Food Processing Equipment by Kevin Cornejo is a document available to read on EtoBox.
This document provides guidelines for the hygienic design of open equipment used for food processing. It discusses important design considerations like joints, drainability, covers, ancillary equipment arrangement, shafts/couplings, bearings, belts, screens, cladding and installation. Hygienic design aims to prevent increased microbial contamination and ensure surfaces can be easily cleaned. The guidelines are based on documents from EHEDG and other standards organizations and are intended to help design eq
- Author
- Kevin Cornejo
- Language
- EN