Top 6 Hygienic Design Questions with Experts' Answers

During our “Achieving Hygienic Design Compliance: What every food industry stakeholder should know” webinar, industry leaders shared valuable insights into the core principles of hygienic design and the current regulatory standards in both the EU and the US.

Experts such as Deb Smith from Vikan, Dr. Jim Hartley from Mondelez International, Patrick Wouters from Cargill and EHEDG, and Tim Rugh from 3-A SSI provided answers to a range of questions during and after the session. Here are six key takeaways that we believe will be useful for anyone working in the food sector.

1. Are there international standards or guidelines for hygienic design in the food industry?

• EHEDG offers a wide range of guidelines, while 3-A SSI provides sanitary standards for purchase.
• GFSI Scopes JI and JII are expected to form the foundation for certification programs like BRCGS, SQF, and FSSC 22000. EHEDG has also published a white paper on this topic.
• Other reputable organizations, including NSF and AIB, offer general or specialized hygienic design standards.

2. Are there global guidelines for auditing hygienic design in food equipment and cleaning tools?

Both BRCGS and FSSC22000 provide interpretation guides with audit guidelines for food equipment and cleaning tools. Vikan also has several publications that can help improve your understanding of hygienic design in cleaning tools:

• Choosing hygienically designed cleaning and food-handling tools
• Are your cleaning tools food safe?
• Decontamination of food industry cleaning brushware – a matter of hygienic design

3. Is there evidence that investing in hygienic equipment improves profitability?

While direct studies are limited, it’s reasonable to assume that well-designed facilities and equipment reduce risks, lower sanitation costs, and prevent recalls. In cases where poor design led to failures, companies faced severe consequences — including bankruptcy, fines, or legal action.

4. How do 3-A SSI and EHEDG compare in purpose and scope?

These two organizations collaborate closely, share standards, and have a strong partnership. While 3-A SSI is more active in the U.S., EHEDG focuses on Europe and global markets. Both aim to promote hygienic design through education, training, and standardization.

5. How can we educate suppliers and sites in developing countries on hygienic design?

EHEDG offers global training programs, including e-learning modules, and can tailor sessions to specific needs. You can access their materials via their website or request a custom session. Similarly, 3-A SSI provides free online resources to help teams understand hygienic design basics.

6. What features define hygienically designed equipment?

Key features include smooth, easy-to-clean surfaces, non-toxic and corrosion-resistant materials, rounded internal angles, self-draining designs, and no gaps or crevices where contaminants can accumulate. These principles are outlined in 3-A, EHEDG, and other industry guidelines.

For more information, contact:

• Deb Smith, Global Hygiene Specialist at Vikan
• Patrick Wouters, Global Hygienic Design Lead at Cargill and EHEDG
• Tim Rugh, Executive Director at 3-A SSI

Disclaimer: The opinions expressed are those of the experts and not endorsements of any products or services. Always conduct site-specific risk assessments and develop your own food safety controls.