Sometimes a couple of inches can make all the difference ... especially when it comes to hygienic factory design. Unfortunately, thinking about how cleaners are going to navigate your plant with a pressure washer is not usually uppermost in the minds of most engineers working on new factories, says John Holah, head of food hygiene at Campden and Chorleywood Food Research Association (CCFRA). "Machinery is improving. You only have to look at the EHEDG [European Hygienic Engineering & Design Group] website to see that there are hundreds of suppliers whose equipment is certified as complying with hygienic design criteria. But the same cannot be said of plant design. People who design factories do not have a basic training in hygienic plant design, so you still get poor accessibility and points where food can get trapped."
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