Building Sanitary Design in From Day One

Ensuring food safety and reducing contamination risk are key reasons why the principles of sanitary design for facilities must be used. Developed by the Meat Institute (formerly NAMI), each of the principles play a significant role in the creation of food-safe facilities. While all of these principles are important, the first two set the foundation upon which the subsequent principles build, and are vital to include during the planning for any project. Hixson’s latest issue of our From Experience newsletter explores how these two principles help create safer, more cleanable spaces. Read the full issue now!