Alan Friis og Natacha Holmud Hygienic Design - Alan Friis - English Book - Books On Demand

Hygienic design aims to create optimal conditions for producing safe food, ingredients, cosmetics, and pharmaceuticals while maintaining cost-effective operations. Its primary objective is to prevent contamination - particularly from pathogenic microorganisms - and ensure that products remain safe, consistent in quality, and free from substances that could affect their appearance, taste, shelf life, or consumer health. In practice, hygienic design focuses on preventing contaminant ingress and eliminating conditions that promote the accumulation of residues that are difficult to remove during cleaning. / The discipline encompasses the entire lifecycle of production equipment, from concept development and design through construction, operation, cleaning, maintenance, decommissioning, and recommissioning. Its purpose is to ensure that equipment consistently achieves the required hygiene standards while meeting regulatory requirements, operational needs, and product quality objectives. Effective hygienic design supports not only product safety but also process efficiency and economic performance. Design decisions are often guided by Hygienic Design Risk Assessment, which balances hygiene risks against investment and operating costs. This book addresses all key aspects of hygienic design in a practical, application-oriented manner, integrating recognised best practices and guidance from the European Hygienic Engineering and Design Group (EHEDG).