Best practices for the design of snack and bakery facilities—whether building new construction or renovating an existing building—have undergone a significant evolution in recent years.

Today, the industry pays rigorous attention to implementing solid sanitary design solutions, notes Darrin McCormies, senior vice president, director of industrial process engineering, Epstein, Chicago. “Companies have come to the realization that operating a facility that includes critical sanitary design elements results in a more-productive facility, produces products with less risk, and is easier and less expensive to clean and maintain.” This also results in a facility that appeals to employees, visitors and customers—and auditors.