Food & Beverage (F&B) industry maintenance personnel have long been compelled to perform extra, time-consuming actions to shield critical electrical and electronic equipment prior to equipment cleaning or washdowns. Not doing so could result in unwelcome production delays and product safety losses, due to water ingress and bacteria-nurturing catch spots. An enclosure produces a safe environment for vulnerable electrical components from the environment. Enclosures purpose-built to satisfy F&B production lines in sanitary environments are generally termed "Hygienic Design" enclosures. This article provides an overview of the current and relevant directives, regulations, and guidelines, and focuses on the difficulties encountered by the F&B industry. It also delves into hygienic design principles and their applications.
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