Ivana Pejanovic, Ilija Đjekić, Nemanja Kljajevic, Nada Šmigić
Hygienic design of food processing equipment is essential for maintaining food safety by minimizing contamination risks and ensuring that equipment can be cleaned and sanitized effectively. This comprehensive cross-industry review summarizes currently available standards and guidelines for the hygienic design of food processing equipment and discusses how their qualitative requirements can be translated into practical assessment tools, such as checklists or risk-based approaches to prioritize nonconformities. Differences between wet and low-moisture operations, as well as the particular challenges of packaging and end-of-line equipment, are summarized to illustrate that practical implementation of hygienic design principles must be adapted to sector-specific hazards, processing conditions and cleaning strategies. Outbreaks and product recalls linked to equipment that is difficult to clean or poorly designed are included to show how design limitations can contribute to persistent contamination and food safety incidents.