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Top 6 Hygienic Design Questions with Experts' Answers
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During our recent webinar titled "Achieving Hygienic Design Compliance: What Every Food Industry Stakeholder Should Know," experts from the food industry delved into the core principles of hygienic design and explored the current regulatory and global food safety standards within the EU and the US. Panelists Deb Smith, Vikan’s Global Hygiene Specialist; Dr. Jim Hartley, Global Sanitation Director for Mondelez International; Patrick Wouters, Global Hygienic Design Leader for Cargill and EHEDG; and Tim Rugh, Executive Director of 3-A Sanitary Standards Inc., answered a range of questions both during and post-webinar. Here are six particularly interesting Q&As that we thought you might find valuable. Some questions have been condensed for brevity and clarity.
**1. Are There Any Reliable International Standards or Guidelines for Hygienic Design Requirements in the Food Industry?**
EHEDG offers a comprehensive collection of guidelines, while 3-A SSI provides purchasable sanitary standards. GFSI Scopes JI (for equipment and building providers) and JII (for food businesses) will soon serve as the foundation for Certification Program Owners like BRCGS, SQF, FSSC 22000, and others to establish hygienic design standards. EHEDG has also published a white paper on the topic. Additionally, NSF and AIB are among the other reputable organizations that create general or sector-specific hygienic design standards and guidelines.
**2. Are There Any International Guidelines for Auditing the Hygienic Design of Food Equipment and Cleaning Tools?**
Currently, both BRCGS and FSSC 22000 include interpretation guides that offer auditing guidelines regarding the requirements for food equipment and cleaning tools. Vikan also has several publications related to the hygienic design of cleaning tools that may prove useful, such as "Choosing Hygienically Designed Cleaning and Food-Handling Tools," "Are Your Cleaning Tools Food Safe?" and "Decontamination of Food Industry Cleaning Brushware – A Matter of Hygienic Design."
**3. Are There Any Reliable Studies Showing That Investing in Hygienically Designed Equipment or Facilities Would Improve an Organization’s Profitability or Help Prioritize Risky Capital Expenditure Projects?**
While common sense suggests that good hygienic design leads to better food safety and cost savings related to sanitation, chemicals, employee time, product waste, and recalls, systematic benchmarking studies haven’t yet been conducted. However, instances where poor hygienic design led to significant issues resulted in bankruptcies, closures, heavy fines, or even jail time for company leaders.
**4. Are 3-A SSI and EHEDG Related in Their Purpose, Missions, and Roles? What Are Their Key Similarities and Differences?**
3-A SSI and EHEDG collaborate closely, reviewing each other’s standards and guidelines while maintaining a strong partnership on hygienic equipment design. Many EHEDG members are also active participants in 3-A Sanitary Standards. In fact, at the 2024 Anuga FoodTech in Cologne, the two organizations shared a booth and presented jointly at the event’s Speakers Corner. While they share similar goals, their focus differs geographically—EHEDG primarily serves European and global clients, whereas 3-A SSI has a robust presence in the US, where regulatory sanitarians depend on its trusted and credible educational resources.
Together, by harmonizing their expertise, 3-A SSI and EHEDG provide food stakeholders with a unified and informed perspective on hygienic design, helping to shape the future of the industry and raising the bar for hygienic design excellence.
**5. How Can We Educate Food Equipment Suppliers and Processing Sites on Hygienic Design Requirements, Especially in Developing Countries Where Legal Regulatory Frameworks May Not Exist?**
EHEDG is globally accessible and prepared to deliver hygienic design training anywhere in the world. They currently conduct trainings in various Asian countries and parts of Africa, with upcoming public sessions listed [here](insert link). Bespoke training can also be arranged through the Training Request Form. Additionally, EHEDG offers an e-learning module that individuals can use to self-train online, accessible upon login for members. Non-members can request access to the e-learning application by contacting EHEDG directly.
Moreover, 3-A SSI provides free e-learning modules covering the foundational aspects of hygienic equipment design. These resources blend traditional seminar elements with the flexibility of online learning and are available [here](insert link).
**6. What Features Should We Typically Look for When Selecting Hygienically Designed Equipment?**
These characteristics are generally outlined in 3-A, EHEDG, and similar industry-standard guidelines. Hygienically designed tools often feature:
- Easily cleanable, smooth surfaces
- Non-toxic, non-absorbent, and corrosion-resistant materials under recommended conditions
- Appropriate food-contact-compliant materials (in accordance with local regulations)
- Rounded internal angles
- Self-draining surfaces
- No crevices or gaps where contaminants could lodge
EHEDG Guideline 8 provides further details on hygienic design principles and is freely downloadable in multiple languages.
*Disclaimer: The responses provided are the personal opinions of the industry experts involved and are not endorsements of any specific products or services. Companies should conduct their own site-specific risk assessments and develop their own hazard controls as part of their food safety plan.*
For additional information and support, feel free to reach out to:
- Deb Smith, Global Hygiene Specialist for Vikan
- Patrick Wouters, Global Hygienic Design Lead for Cargill and EHEDG
- Tim Rugh, Executive Director for 3-A SSI
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Recent Blog Posts
Amit M. Kheradia, former Environmental Health and Sanitation Manager at Vikan North America, recently contributed several insightful pieces to our blog:
**Cross-Contamination Control Strategies Part 1: What Are the Top Violations Related to Equipment and Environmental Sanitation?**
The safety and quality of food products heavily depend on the sanitation of processors' equipment and environments. Data spanning nearly 18 years shows that about 1 in 3 inspection violations relate to sanitation issues.
**2023 Food Safety Developments and Our Great Expectations for 2024**
With the new year just around the corner, we’ve highlighted key developments from the food hygiene and sanitation industries in North America for this blog.
**Top 6 Food Safety Culture and Color-Coding Webinar Questions Answered by Industry Experts**
Our Food Safety Culture webinar featured discussions on how simple techniques like color-coding help employees maintain consistent food safety practices and promote a strong safety culture.
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