The OttOmate Guide to NSF Certification - Technically Speaking: The Nuts & Bolts
What are some of the most common design and construction issues in food equipment?
No matter where you are in the development process of your food equipment, understanding the basics of cleanability and accessibility is crucial to hygienic design. These equipment requirements are guidelines, not blueprints, on how to incorporate hygienic design elements into the final product.
Food equipment should be designed to eliminate food, water, shelter for insects, rodents and other vermin. Common design/construction issues may include:
Seams and inaccessible spaces
Tight 90° angles
Tubular and hollow extruded channels
Uncleanable fasteners and exposed fastener threads
The first line of defense against foodborne illnesses is proper food equipment design. Products used in commercial kitchens should be easily cleanable and accessible by the staff and technicians.
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