Update from the GFSI Technical Working Group on Hygienic Design (Video)

by Marie-Claude Quentin

In 2018, GFSI launched a Technical Working Group devoted to the hygienic design of food facilities and equipment from farm to fork. The group have spent the past year developing guidelines for the construction and selection of hygienic equipment.

In this video, Joe Stout, CFS President and Vice-Chair of the Technical Working Group, explains why he believes hygienic design is so important to the industry.

Stout: “Oh my goodness, let me count the ways. I spent a lot of time on the plant floor, observing sanitation; how difficult it is to clean and disassemble equipment. With a better hygienic design, we will be more effective in our cleaning process, and it will be much more efficient. So it really is important to food safety. It’s the fundamental thing, in my opinion. And it’s great that GFSI is taking this initiative to be more broadly-focused, to include hygienic design at this point.”

Together with John Holah, in this video they share an update on the group’s latest developments.

Click here to watch the video interview with Joe Stout on "Update from the GFSI Technical Working Group on Hygienic Design." 

Visit GFSI for a full transcript of the interview.

Tip: CFS Institute

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Marie-Claude Quentin

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