This unique publication is designed to bring key sanitary design principles, the basis of Listeria control, to the food industry’s workforce. This easy-to-use visual guide was developed by food safety experts as an educational tool for production facility employees. The document illustrates basic concepts for designing and restoring food equipment, so they can be cleaned more efficiently and effectively to control Listeria.

The guidance tool is part of a 3-year project supported by the Oregon Department of Agriculture to advance a mutual understanding of sanitary design among the food industry and its equipment and infrastructure partners. 

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