Partner White Paper: The Food Safety Modernization Act: Sanitary Design Principles and the Role of Scales in Food Processing -
By Rice Lake Weighing Systems
The SDP was developed by the Equipment Design Task Force (EDTF), a group of representatives from meat and poultry processing companies, and was published in 2013. The EDTF’s purpose in creating the SDP was to help equipment manufacturers and food processors ensure their equipment designs met specific criteria to reduce the risk of pathogens contaminating food. Although the SDP was created by
representatives by businesses already in food processing, the intent is for the SDP to serve the entire industry, creating a standardized system of criteria for equipment to reduce contamination and recalls, benefiting food processors and consumers alike.
There are 10 Principles of Sanitary Design in the SDP, each focusing on a specific expectation for food processing equipment. The 10 Principles of Sanitary Design are as follows