14.5 Conclusion
For hygienic design of equipment the end-product shouldbe taken as the starting
point. This means that the hygienic requirements can differ per type of
application.Furthermore, the requirementsbetween occupationalsafetyand
foodsafety could be conflicting. The designer needsto find solutionsby
balancing the risks of occupational and food safety. Furthermore the
documentationof the design,the designrequirementsand the choices made
are of utmost importancein the verification of the design. The advantages of
hygienic designcan be huge; however, strictcost control in the designprocessis
of crucialimportance to reach economicallyviablesolutions.Hygienic design of
equipmentrequiresa multidisciplinary approachin which foodproducers and
equipmentproducers worktogetherin findingsolutions.A `quick-fix' is not yet
available.
Fig. 14.3Cleaninginstructions.238 Handbookof hygiene controlin the foodindustry