Hygienic Design of Tanks

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The hygienic design of tanks encompasses the principles, strategies and engineering aspects that must be applied in the design phase of a tank so that it does not become a contamination source for the food products handled in the plant. Prevention of biological, physical and chemical hazards that may originate from the equipment is key when designing and constructing tanks.

 

Principles for hygienic design of tanks

 

• Be smooth and impervious

• Be cleanable

• Contain no crack or crevice of any type

• Made of nonporous and nonabsorbent material

• Not be conducive to contamination

• Require no maintenance

• Design of Self-draining

• Prevent from dismountable joint

• Mixer tank design

• Internal angles

• Clearance for floor surface

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