Attention to sanitation during the design process can save time and resources and prevent problems later. For example, all exposed pipes, wires and drainage lines should be at least two inches away from walls and ceilings to allow access for cleaning and sanitizing. All drains should have removable grates over them for easy cleaning and sanitizing. Motors should not be mounted over produce handling areas. All equipment should be installed at least 6 inches above the flow to allow for access from beneath.
Consulting firms are available to aid in sanitary design as are several printed resources.
Once again, prevention of unsanitary conditions is the best strategy to avoid problems. The regulations are current through February, 1994. Amendments to the regulations appear in the Federal Register. D.C. J.A. Troller. Sanitation in Food Processing.