groupsaffiliated withthat section of the foodindustry. Examples are meat
processors heeding design recommendations from groups such as the
American MeatInstitute, NationalFood ProcessorsAssociation,National
Sanitation Foundation,and other applicableorganizations.Othercountries
around the world have similar industry-oriented associationsthat have
recommendationsthat can applyto the foodprocessingindustries in theirpart
of the world. Theseshouldbe consulted.In addition,it behovesany food
processorengagingan engineering firmto designand/orbuildor renovatea
facilityto questionthe firmon their knowledgeof foodprocessingand
especially sanitary design.
∑ Best± the best levelis a bit morecomplicatedfromthe standpointthat this
levelcalls for specialized materials, conditions and knowledge.Designing to
the best'levelis commonly a custom designfor that particular product and facility.It usually is confined to a smallarea of the facility where the product is micro-sensitive and is mostlikelyto become contaminated if the process- ing/packagingconditionsare not cleanand the process lacks a kill step either duringor afterpackaging.Special materials for surfacesare oftenusedin the best'areas.
7.2 Applying the HACCP concept to building design
Regardless of the levelof design,the conceptsof HACCP(Hazard Analysis
CriticalControl Point) shouldbe followedwhenemployingsanitary design.The
Fig. 7.2 Costplanningcurve.Improvingbuildingdesign 125