Sanitary Design and Construction for Food Processing

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Part of the Food Science Text Series book series (FSTS)


Sanitary design and construction or renovation of food facilities is essential to maintain a sanitary operation. Hygienic design begins with a site free of environmental contamination such as polluted air, pests, and pathogenic microorganisms. Site preparation is necessary to attain proper drainage and the reduction of contamination from the environment. All portions of a food facility should contain smooth, impervious surfaces that discourage pest entry. Loading dock design should include dock seals.

Facility and equipment design enhances cleaning effectiveness and avoids microbial growth niches. Process design should incorporate a flow that prevents finished items from making contact with raw materials and unprocessed products. During construction (especially renovations), the suppression of dust particles can be reduced by creating a negative pressure in the construction area and the erection of temporary walls to separate the construction area from food production. Although expensive, stainless steel should be considered for food contact surfaces.


Construction Design Equipment Materials Renovation 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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