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.
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.
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
For all media inquiries, please contact:
Mary Emma Young
Vice President of Communications
meyoung@affi.com
443-904-3937
Tel: (703) 821.0770
Email: info@affi.com