ABSTRACT

The food industry is a diversified and large sector that produces, processes, and supplies much of the foods consumed by the world population. However, proper hazard management, food safety, and hygiene practices are crucial in food production and handling in protecting public health. Hygiene is a key discipline in the area of food safety and public health management. Lack of adequate hygienic practices at all stages of harvesting, postharvesting, processing, and storage drastically increase the risk of contamination with food poisoning and food infection [1]. Therefore, hygienic design is essential to ensure safe goods supply for consumers. Sanitation is an applied science that states the creation and maintenance of hygienic and healthful conditions in an industry. Its applications refer to hygienic practices designed to maintain a clean and wholesome environment for food production, preparation, and storage [2]. This includes not only cleanliness in foods, but also improved food processing environments that prevent chemical, physical, and biological hazards from causing illnesses and injuries to consumers. One of the keys to operating a clean and sanitary facility is the design of the building and equipment. It is important to do it right the first time, as it is always much harder and more expensive to retrofit or rebuild [3].