Top 6 Hygienic Design Questions with Experts' Answers

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Sure! Here's a rewritten version of the content in English: --- I recently attended an insightful webinar titled "Achieving Hygienic Design Compliance: What Every Food Industry Stakeholder Should Know," which brought together industry experts to discuss the principles of hygienic design and the regulatory and global food safety standard requirements within the EU and the US. The panel included 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. They provided answers to a range of questions during and after the session, and I found the following Q&As particularly interesting. **Q1:** Are there any reliable international standards or guidelines available for hygienic design requirements in the food industry? A: Yes, EHEDG offers a broad selection of guidelines, while 3-A SSI provides a catalog of purchasable sanitary standards. GFSI Scopes JI (for equipment and building providers) and JII (for food businesses) will serve as the foundation for Certification Program Owners like BRCGS, SQF, FSSC 22000, and others to develop hygienic design standards in the near future. EHEDG has also published a white paper on the subject. Other credible organizations, such as NSF and AIB, also develop general or sector-specific hygienic design standards and guidelines. **Q2:** Are there any international guidelines available to audit the hygienic design of food equipment and cleaning tools? A: Both BRCGS and FSSC22000 have interpretation guides that include auditing guidelines regarding the requirements for food equipment and cleaning tools. Vikan also offers several publications related to the hygienic design of cleaning tools, 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." **Q3:** Is there evidence that investing in hygienically designed equipment or facilities improves an organization's profitability or helps prioritize risky capital expenditure projects? A: 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 been conducted yet. However, cases where poor hygienic design led to significant issues—such as bankruptcy, closure, massive fines, or imprisonment for leaders—are well-documented. **Q4:** Are 3-A SSI and EHEDG related in their purpose, mission, and roles? What are their key similarities and differences? A: 3-A SSI and EHEDG are partners who peer-review their standards and guidelines and maintain a collaborative relationship. Many EHEDG members are also active in 3-A Sanitary Standards. At Anuga FoodTech 2024 in Cologne, they shared a booth and gave a joint presentation. Both organizations aim to raise the bar for hygienic design excellence but focus on different geographical markets: EHEDG serves Europe and global customers, while 3-A SSI has a strong presence in the US. **Q5:** How can we educate food equipment suppliers and processing sites about hygienic design requirements, especially in developing countries lacking legal regulatory frameworks? A: EHEDG delivers hygienic design training worldwide and is currently active in several Asian and African countries. Upcoming public training sessions are listed on their website, and bespoke training can be requested through their Training Request Form. EHEDG also offers an e-learning module for self-training. Additionally, 3-A SSI provides free e-learning modules on foundational elements of hygienic equipment design. **Q6:** What features should we look for when selecting hygienically designed equipment? A: These are generally defined in 3-A and EHEDG guidelines. Key characteristics include easily cleanable, smooth surfaces; non-toxic, non-absorbent, and corrosion-resistant materials; rounded internal angles; self-draining surfaces; and no crevices or gaps where contaminants can lodge. EHEDG Guideline 8 provides further details on hygienic design principles and is available in multiple languages. For more information, reach out to Deb Smith, Global Hygiene Specialist for Vikan; Patrick Wouters, Global Hygienic Design Lead for Cargill and EHEDG; or Tim Rugh, Executive Director for 3-A SSI. In other news, here are some recent blog posts from the Vikan team: 1. **Cross-Contamination Control Strategies Part 1:** Amit M. Kheradia discusses top violations related to equipment and environmental sanitation. 2. **2023 Food Safety Developments and Our Great Expectations for 2024:** Highlights from the food hygiene and sanitation industry in North America. 3. **Top 6 Food Safety Culture Questions Answered by Industry Experts:** Insights into food safety culture and color-coding practices. Stay tuned for more updates! --- This version retains the essence of the original content while adding depth and flow, making it more engaging and readable.

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