HYGIENIC DESIGN OF MEAT PROCESSING FACILITIES

The article addresses current issues related to the hygienic design of meat processing facilities as a foundation for effective microbiological risk management and food safety assurance. In the context of increasing sanitary requirements imposed by regulatory authorities and consumer expectations, hygienic design is recognized as a key preventive tool against product contamination and a means of implementing the principles of international standards. The study presents a systematic analysis of the theoretical foundations, regulatory requirements, and practical aspects of hygienic design, covering all levels – from site selection and architectural zoning to the choice of construction materials and the organization of internal flows. Particular attention is given to the importance of sanitary protection zones and the zoning principle, which entails dividing the enterprise's premises into functional areas according to the level of microbiological risk. The necessity of establishing sanitary barriers, airlocks, sanitation checkpoints, and systems with positive air pressure in «clean» zones is substantiated. A separate section is devoted to the analysis of construction materials and design solutions. The article provides a detailed description of hygienic equipment design requirements, including core principles recommended by international organizations. The article also summarizes international best practices in organizing personnel, raw material, finished product, and waste flows. It is demonstrated that key principles include physical and organizational segregation of flows, unidirectional movement, prevention of route intersections, and the establishment of barriers between zones with different hygiene statuses. Based on the conducted analysis, a number of practical recommendations are formulated to enhance the hygienic design of meat processing facilities. The proposed approach is particularly relevant for enterprises striving to meet international standards, enter foreign markets, improve brand reputation, and build consumer trust. The implementation of systematic hygienic design also contributes to the sustainable development of the food industry as a whole, promoting public health and enhancing the competitiveness of domestic producers.