IEH Academy

Sanitary Design For Food Facilities

Course details


8 hrs.

Randy Porter

This training explores the key sanitary design principles for food processing facilities to support food safety, and to allow effective sanitation of equipment. This course is presented by an industry leader in Sanitary Design using real-world examples to illustrate the learning objectives and enhance participants’ understanding. 

Benefits and Learning Objectives

This training explains the key sanitary design principles for facilities and food processing equipment to support food safety, and to allow effective and efficient sanitation of the equipment and the facility. This course provides you with an understanding of For more information in regards to the importance of Sanitary Design for Food Facilities and how a systematic approach to designing sanitary facilities and equipment, and identifying and correcting sanitary design issues is critical to food safety. This course is presented by a leading industry expert in Sanitation and Sanitary Design. Real-life examples from the instructor’s hands-on experience in a number of different types of food processing facilities will be shared to illustrate the learning objectives and enhance participants’ understanding. This program covers all aspects of hygienic design, from green field projects, to facility modifications/additions, and equipment design and modifications.

  1. Develop a working knowledge of sanitary design practices and standards.
  2. Gain the ability to implement projects that will include sound sanitary design principles.
  3. Understand the basic principles of Sanitary Design and how to implement them in your facility/company.
  4. Gain the knowledge necessary to identify and correct Sanitary Design issues in your facility.


Modules included in course:

  1. Introduction
  2. Food Safety Background
  3. Principles of Sanitary Design
  4. Surfaces, Zones, Finishes and Spacing
  5. GMP’s and Construction Standards
  6. Construction Site Policy
  7. Utilities (Environmental Air, Compressed Air, Water, Culinary Steam)
  8. Sanitary Tube Welding
  9. Flat Plate Welding
  10. Passivation
  11. Equipment Sanitary Design
  12. Standards Overview & Comparison
  13. 3A Standard
  14. NSF-3A/14159 – 1 – 2002 Standard
  15. BISSC Standard
  16. Peter Pan Peanut Butter Case Study

Who Should Take this Course?

Anyone who is involved in food facility engineering, design, maintenance, sanitation, operations and food safety.

  • Plant Engineers
  • Architects / Food Plant Design
  • Maintenance Supervisors
  • Sanitation Supervisors
  • Food Safety and Quality Assurance
  • Operations Leadership
  • R&D Managers


Contact us to schedule training

Registration and Payment

To Register for this Course, please visit:

Course Instructor

Randy Porter

Vice President, Technical Services – IEH Laboratories & Consulting Group


Randy Porter, BS, Indiana University joined IEH in 2019 as a Vice President of Technical Services after working for food processing companies such as Campbell Soup, Post Holdings, ConAgra Brands, Kraft/Nabisco and Dannon over his career. Mr. Porter has held leadership roles in Operations, Engineering / Hygienic Design, Sanitation, Quality and Food Safety, both in plant and in corporate environments. He has had responsibility for both, domestic and international food processing facilities across multiple food categories, ranging from dairy, bakery, meat, edible oils, eggs, snacks, agricultural, flour, frozen meals, chocolate confectionary, powdered beverages, fruit juice and more. Most recently, Mr. Porter has held leadership roles at ConAgra Brands – Sr. Director Food Safety, Hygienic Design & Sanitation, at Post Holdings – Vice President of Quality & Product Protection, at Campbell Soup – Head of North America Quality, and, at The Acheson Group as Sr. Director of Food Safety. He has authored and published multiple articles on Hygienic Design and has trained and presented at numerous food industry events and seminars across the globe. Mr. Porter is also a lead trainer for Preventive Controls Qualified Individuals, (PCQI), Human Food Rule.

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