Hygienic or Sanitary Design allows equipment and the areas around it to be easily cleaned and sanitized, which is crucial when it comes to food safety. Chris Callahan of University of Vermont developed five key principles to consider when evaluating hygienic design on produce farms. This interactive video has Chris walking you through key principles to consider when evaluating the hygienic design of your equipment. Chris then follows you virtually as you "walk around" a piece of equipment to give you an interactive look at these principles.
Hygienic Design on Produce Farms Interactive Video
Added by Phillip Tocco • Last updated April 7, 2020
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Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables
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