The ongoing implementation of the Food Safety Modernization Act (FSMA) has made prevention a key buzzword in the packaging industry. One of the fundamentals of sanitation management is designing equipment to facilitate easy cleanable access to optimize effectiveness and efficiency, including access for sampling and inspection. Analogous to Dr. Demming’s often quoted precept, “if you can’t measure it, you can’t control it”, the rule in Hygienic design is “If you can’t see it, you can’t clean it or sample it.” 

In its simplest form, hygienic principles apply to two fundamental aspects of design: surfaces designed for contact with food products, and those not meant to be (non-contact). In general, surfaces meant to be in contact with food must be non-porous, smooth and impervious without cracks or crevices.

Avoid harmful bacteria buildup on your packaging machine by following sanitation requirements. Machine designs should not allow moisture collection and other harmful particulates. A particular emphasis should be put on points of product contact where the exposed product can be compromised.

Deciding on the correct packaging method for medical devices is important for package integrity.