About two years ago for this blog, I interviewed Darin Zehr, the general manager of Commercial Food Sanitation (an Intralox company) about the state of industry knowledge surrounding food safety and hygienic design. As a company that provides consulting services and training programs in sanitation, hygienic design, and environmental controls, Commercial Food Sanitation has the inside scoop on where processors and their suppliers are seeking more education and information.
At that time, with FSMA deadlines just starting to roll out, Zehr said that the #1 question they were hearing from clients was: “How can we become more proactive in hygienic design?”
Now, FSMA is in full swing and hygienic design is becoming a prerequisite for processors purchasing new equipment. So, we reached out to Zehr again to learn what’s changed in the past two years and what the most important and prevalent question is today.