4 Important Considerations When Designing Food-Handling Equipment

Food Handling Equipment

Designing a commercial kitchen or food-service processing facility requires careful planning to ensure all materials and construction techniques meet safe food-handling standards. Standards from the USDA (United States Department of Agriculture) and the FDA (Food and Drug Administration) must be diligently followed depending on the type of food being handled, processed or served.

If you’re in the process of planning a food-service operation from scratch, take time to familiarize yourself with the rules and requirements for your food-handling equipment. Pay attention to the four tips listed below as you create your equipment designs.

1. Create Projects Without Hidden Risks

As you design your equipment, avoid hidden areas where food can get trapped and begin rotting or growing bacteria. Dead ends in processing equipment, right-angle joints in tubing, lap-welded joints and other design flaws are ideal places for food to accumulate during processing. Continue reading “4 Important Considerations When Designing Food-Handling Equipment”