Hygienic Design of Floors and Drains: What to Specify, and How to Audit What You Already Have

Hygienic design of floors and drains, ASC hygienic design article cover

Drains are nobody’s equipment until something goes wrong. Here is the profile, the fall, the cover and the rated capacity to specify, how to audit a room in one shift, and the four findings almost every plant has.

304, 316 or Duplex? How to Choose the Right Stainless Steel for Food Equipment

Choosing 304, 316 or duplex stainless steel, ASC hygienic design article cover

Three numbers off your own plant choose the grade: chloride, surface temperature and pH. Here is the commonly cited envelope for 304 and 316, where duplex earns its place, the four corrosion mechanisms you will actually meet, and the three documents to ask for at order.

Dead Legs in Food Processing Pipework: How to Find Them, Measure Them and Get Rid of Them

Dead legs in food processing pipework, ASC hygienic design article cover

A dead leg is a branch the cleaning solution sweeps past instead of through. Here is how to find every one on your line with a tape measure, how to work out L over D, which guidance sets which limit, and what the fix actually costs.

What Is Hygienic Design in Food Manufacturing? The Ten Rules, and How to Spot a Bad Machine on Your Own Line

Cross section of a flanged pipe joint where the gasket is set back from the bore, leaving a crevice packed with soil that sheds bacterial cells into the product stream

Hygienic design is why a machine that is cleaned perfectly can still fail a swab. The ten rules from EHEDG Guideline 8 with the actual numbers, what R638 regulation 6 already requires of your equipment, which scheme clause your auditor will open, and six design faults you can find on your own line this week.

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