Hygienic Design for Food Manufacturers

Hygienic Design for Food Manufacturers:

In the fast-paced, highly regulated world of food and beverage manufacturing, hygiene isn’t just a priority—it’s a mandate. As the pressure to meet FDA and USDA standards continues to rise, the stakes have never been higher for producers to design facilities that proactively prevent contamination and product recalls.

In this featured episode, Steve Voelzke, President & COO of Robroy Industries, explains to Food Institute podcasts why a holistic approach to hygienic design is critical for long-term success. From infrastructure planning to material selection, Steve unpacks how decisions made during facility design can have a direct impact on sanitation performance and brand protection.