This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Designing with hygiene in mind

01 August 2016

Drawing on the expertise of an in-house engineering design team, Sue Springett, commercial manager at Teknomek, offers some tips to help ensure you specify furniture that has been designed with hygiene in mind. 

1. Designed dirt traps – When an item is new, it is difficult to consider what it might look like after six months use in a food environment.  Always check for any ledges or folds where dirt or mould might collect.  If there are ledges, can you see drainage points to aid cleaning? When a BRC auditor looks underneath the cupboard, it isn’t just the floor that’s being checked!

2. Dirt traps from poor quality manufacture – Roughly finished products offer a good home for bugs and dirt. Look at the weld lines…smooth welds will attract less dirt and will be easier to thoroughly clean. If purchasing on-line, always check the close up images to see how good the welds are. If the catalogue/web page only has a drawing, then do ask yourself why. 

3. Function – So you think a sink is a sink. Wrong! As well as ensuring it is fit for purpose, always check out the number of unnecessary flat surfaces where water (and germs) could collect.  Look for a design where splashed water can easily drain away from an area where it should be not be congregating – especially by the sides and around the taps.  

4. Cleaning access – Well designed furniture and equipment can reduce the time spent cleaning by offering easier access. This may be the openness of the design (is it easy to get to the back/underneath), the number and scale of the dirt traps (secret ledges, additional folds) or unnecessary flat surfaces.  When choosing furniture for areas that require regular cleaning, always consider the on-going cleaning costs. 

5. Sealed ingresses – Water is not the only pest.  Well designed and made furniture should have no gaps or crevices for any little critters to creep into.  They don’t just like ledges, living inside can be attractive too. 


Contact Details and Archive...

Print this page | E-mail this page

MOST VIEWED...


Article image Oil-free compressor breaks with tradition

Gardner Denver went back to the drawing board with the design for its new water cooled, oil-free compressor. The CompAir branded Ultima is said to offer improvements in energy efficiency of up to 12%, compared to a conventional two-stage machine. It also has a 37% smaller footprint. Full Story...

Article image Finding the key to successful BRC audits

David Wolf looks at the common pitfalls encountered by many food businesses when undertaking an audit and offers advice on the steps to take to make sure things run smoothly. Full Story...

New and used food processing machinery

What role does refrigeration play in the supply chain?

Food Processing Awards 2017 – first call for nominations