Equipment Design

HYGIENIC EQUIPMENT DESIGN

All food contact equipment is designed prior to purchase and installed to be self-draining and not entrap water and soils, provide access for cleaning and inspection and are able to withstand the plant environment.

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EVALUATING NEW EQUIPMENT

New equipment design is reviewed by trained personnel for hygienic design compliance from concept to start to identify and mitigate areas of concern related to hygienic design.

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EVALUATING HYGIENIC DESIGN OF EQUIPMENT

Team utilizes a hygienic design checklist for equipment and a hygienic design checklist for infrastructure in conjunction with other standards. Audit results are reviewed and acted upon by the facility team in an organized and

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Media Inquiries

For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937

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