Sanitary Design in the Food Industry

As part of an ongoing Epstein Officer initiative, our Darrin McCormies gave a presentation to our Chicago-based staff Tuesday, December 17th, on sanitary design in the food industry.

Darrins presentation, like all of the previous officer-led demonstrations, are intended to give knowledge-based industry expertise to our staff for continuing education. In this case, our staff learned how sanitary design impacts building design and why it is critical to food safety.

Darrin is Epsteins Senior Vice President and Director of Industrial Services, and has over 36 years of experience in developing engineering, maintenance and operations management solutions for clients in the food industry.

Due to his expertise, Darrin was able to delve into the responsibility that falls on us as designers, and showcased how Epstein assesses risk and design accordingly for all of our projects.

At a minimum, our designs must: utilize materials that are cleanable, provide adequate access to all areas that need to be cleaned, eliminate standing water, be free of areas that can harbor or promote growth of microscopic organisms, prevent cross contamination and prevent access by vermin.

Darrin also discussed how to establish distinct hygienic zones, choose building materials to facilitate sanitation and control personnel and material flows to reduce hazards.

Lastly, one of the aspects of Darrins role at Epstein is to help lead our team of engineers, architects and construction professionals in delivering highly sophisticated facilities that routinely achieve the operational goals of our clients. And this thoroughly enjoyable presentation helped the packed-house in attendance learn a number of critical sanitary design topics, issues that our architects, engineers and construction professionals will apply on their next assignment.

Thanks for sharing some of your incredible know-how with us, Darrin!