The Hygienic Design Network (HDN) has developed a methodology for hygienic design that is based on the following steps:

• Identification of Risks
  In this phase, the risks that could lead to food safety issues are identified. Factors such as the nature of the product, process steps, and environmental conditions are considered.

• Selection of Suitable Materials and Construction
  Based on the identified risks, suitable materials and construction methods are selected. Consideration is given to properties such as durability, hygiene, cleanability, and corrosion resistance.

• Design of the Installation
  In this phase, the installation is designed with a focus on hygienic aspects. Factors such as layout, the use of air handling units, and the placement of equipment are taken into account.

• Validation of the Design
  The design is validated through tests and measurements. Key aspects include the hygienic status of the product, cleaning efficiency, and air and water quality.
• Implementation and Maintenance
  After validation, the design is implemented and maintained. Considerations include staff training, the use of appropriate cleaning and disinfection agents, and regular maintenance.