Is hygienic design just another line on your to-do list, or the overlooked key to avoiding production nightmares?

In this episode of Behind Clean Lines, we talk with Jennifer Crandall, CEO of Safe Food En Route. With over 20 years in the food industry, she’s seen what happens when manufacturers treat hygienic design as an afterthought. 

Spoiler: it gets expensive, fast.

We get straight to the point – how early design decisions impact everything from contamination risks to your next downtime crisis (and your profit margins, of course). 
If you're in food manufacturing, this one’s worth your time. Give it a listen. It might save you more than just money.

In this episode, you'll learn about:
1. Building a business case for hygienic design in food production.
2. Financial risks of neglecting hygienic design from the start.
3. Impact of design on product safety and market deadlines.
4. Importance of involving experienced food safety experts early.
5. Long-term benefits of strategic investment in hygienic construction.

Episode Content
00:08 Introduction to Hygienic Design with Jennifer Crandall  
01:07 The Importance of Early Hygienic Design Decisions  
02:42 How Poor Design Leads to Costly Redesigns  
05:20 The Role of Food Safety in Company Culture  
07:58 Encouraging Investor Awareness on Hygienic Design  
10:12 Avoiding Redesign: Real-World Cost Examples  
12:30 Understanding Purchasability in Food Safety Context  
15:50 The Impact of Accumulative Costs on Operations  
20:10 Key Factors in Food Safety Due Diligence  
24:29 Investigating Accumulative Costs through Environmental Monitoring  
29:15 Strategies for Small and Medium-Sized Companies  
32:42 Final Advice: Engage Experienced Food Safety Professionals

Production
This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.

Biofilm might sound harmless, but for food manufacturers, it’s a hidden threat that can take a serious toll on hygiene standards – and on your bottom line. Left unchecked, it risks production downtime, costly recalls, and long-term damage to your reputation.

In this episode of ‘Behind Clean Lines’, Mikkel Svold is again joined by Debra Smith, a global hygiene expert and biologist at Vikan. Together, they cut through the jargon and get straight to the practical advice on tackling biofilm; 

• What it is
• Why it’s a challenge and most importantly,
• What you can do about it. 

Deb shares real-world tips, from getting your engineering and hygiene teams on the same page, to using smarter cleaning tools and detergents that actually work.

If food safety and protecting your operations matter to you, this episode is worth your time. Give it a listen, and take away ideas you can act on today.

In this episode, you'll learn about:

1. Differences between biofilms and single-celled microbes in cleaning.
2. Effective cleaning methods for combating biofilms in food factories.
3. Importance of validated cleaning and disinfection protocols.
4. Role of a cross-functional task force in biofilm management.
5. Emerging technologies for improved biofilm control.
6. Strategies for nurturing a strong food safety culture.

Episode Content

00:09 Introduction to the episode and guest, Deb Smith  
00:53 Key differences between biofilm and single-celled microbes  
01:45 Effective cleaning and disinfection methods for biofilm  
04:10 The concept and importance of a joint task force  
07:06 Common contradictions in hygiene and engineering teams  
10:49 Emerging technologies for biofilm management in food industry  
12:23 First steps for implementing better hygienic practices  
14:04 Challenges of instilling a strong food safety culture

Production
This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.

Are your production installations doing their job, or are they holding your production back? 

It’s easy to overlook their impact, but production installations like electrical raceways play a key role in keeping your operations safe, clean, and efficient.  

In this episode of ‘Behind Clean Lines’ we sit down with Steve Voelzke from Robroy Industries to tackle this often-missed priority in food production. Steve shares straightforward tips on getting your production and overhead installations right — whether you're planning a new facility or upgrading an existing one.  

We’ll talk about practical solutions for avoiding contamination risks, cutting downtime, and designing for flexibility. Plus, Steve shares lessons from real-world projects that can help you prevent costly mistakes.  

In this episode, you'll learn about:
• Practical improvements for overhead production installations.  
• Strategies for achieving cleaner production environments.  
• The impact of effective design on food safety compliance.  
• Insights on overcoming challenges with retrofitting facilities.  
• Importance of ongoing education in facility construction and operation.  
• Enhancing collaboration across teams for better outcomes.
Episode Content00:09 Introduction
01:34 Current practices in overhead installations and design  
02:24 Evolution of facility design over the last decade  
03:41 Role of the Food Modernization Act in industry changes  
05:49 Importance of training and audits during construction  
07:06 Continuous improvement through client collaboration  
11:06 Practical steps for OEMs in facility design and installation  
12:57 Risks and costs of contamination in food production  
13:45 Strategies for retrofitting existing production facilities  
15:31 Closing thoughts
ProductionThis podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.

What comes to mind when you hear “contamination” in food factories?

For most people, it’s microbes. But there’s a bigger, tougher problem most don’t see: biofilms. These stubborn bacterial colonies are hard to remove and can lead to serious food safety issues.

In this episode of ‘Behind Clean Lines’, we talk with Debra Smith, a global hygiene specialist and microbiologist at Vikan. She breaks down what biofilms are, how they form, and why they’re such a challenge to food safety.

From a devastating listeria outbreak to critical cleaning practices, Deb shares real-world examples and practical advice to help protect your operations.

We’ll look at the essentials—like equipment design and cleaning processes—and how they play a essential role in fighting biofilms. You’ll also learn how to build a stronger food safety culture within your team.

Episode Content
00:08 Introduction to biofilm and its importance  
01:07 What is biofilm and how does it form?  
02:42 Consequences of biofilm: A listeria incident  
04:13 European biofilm cases: lessons learned  
06:15 Key differences between microbes and biofilm   
08:55 Growth conditions and timeframes for biofilm  
11:10 Biofilm communication: Quorum sensing explained  
12:47 Mitigating biofilm risks in food factories  
14:22 Closing thoughts and future topics on biofilm

Production
This podcast is brought to you by NGI A/S
This podcast is produced by Montanus

Your mind is probably concerned with things like production efficiency, product quality and profit margins. Your thought go to contamination every now and then. Even to hygienic design. But have you ever thought about how the overhead spaces in your food facility impact hygiene? 
It’s surprising, but up to 15% of food contamination can stem from these often-overlooked areas!

Join us in this episode of Behind Clean Lines as we speak with Steve Voelzke from Robroy Industries. Steve shares his insights on the vital link between electrical infrastructure and hygienic design in food factories. With us from Texas, he highlights how improved overhead planning can significantly reduce contamination risks.

In this episode, you'll learn about:
1. Why overhead installations are crucial in food factory design.
2. How modern construction designs enhance hygienic standards.
3. Case studies showing contamination from overhead conditions.
4. Practical design strategies for safer food production environments.

Episode Content
00:08 Introduction to the episode and guest, Steve Voelzke  
02:28 Importance of electrical infrastructure in hygienic design  
04:51 Modeling electrical components: Why it's often neglected  
06:01 Need for improved planning in overhead designs  
08:15 Benefits of sealed equipment designs  
09:20 Overview of existing standards and their gaps  
12:05 Education's crucial role in construction's hygienic practices  
13:45 Strategies for effective wash down of overhead systems  
16:03 Aligning electrical and hygienic standards for better safety

This podcast is brought to you by NGI A/S
This podcast is produced by Montanus

As the labor market shifts, the conversation about automation's role in food production becomes more crucial.

While machines are tireless, can they truly replicate the finesse of a human hand when it comes to tasks like deboning a chicken?

Also, the demand for poultry is skyrocketing. With larger birds and faster processing lines, how does this affect your equipment design when you need to maximize throughput in limited spaces?

And as consumers call for fresher, diverse products, how agile are your current designs to adapt to these changes? 

Join us as Nate Harrison from Pheonix Innovations shares insights into these challenges and the need for ongoing innovation. 

In this episode, you'll learn about:

• Navigating manual labor vs. automation in poultry processing.
• AI innovations enhancing equipment precision and efficiency.
• Tackling increased bird sizes and faster line speeds.
• Designing adaptable machinery for evolving consumer demands.
• Strategies for OEMs to stay ahead in poultry processing.

Episode Content

00:00 Introduction with Mikkel Svold and Nate Harrison
01:10 Challenge 1: Automation vs. Manual Labor
03:10 How AI could enhance poultry processing efficiency
06:00 Current labor market conditions in poultry industry
08:30 Challenge 2: Increased Bird Size and Line Speed
11:10 OEMs need for efficiency amidst rising demand
12:55 Challenge 3: Flexibility and Adaptability in OEM Design
14:08 Meeting consumer demands for affordable poultry products
16:25 Closing thoughts and recap of challenges

This podcast is brought to you by NGI.
This podcast is produced by Montanus.

Are you confident that your cleaning team has what it takes to maintain the highest hygiene standards in your food production facility?

In this episode of Behind Clean Lines, we explore the crucial—but often overlooked—role of cleaners in the food manufacturing industry. 

Why are they sometimes seen as the weakest link in the hygiene chain? And more importantly, how can we empower the cleaners to succeed?

We’re excited to welcome back Dr. Thomas Buehler from Ecolab, a leader in sustainable water treatment and contamination prevention. He sheds light on the challenges cleaners face, from language barriers to inadequate training and tough night shifts. Plus, he shares how factory layouts and the right tools can enhance cleaning efficiency and boost food safety.

Buehler offers practical strategies for setting clear goals, improving communication across levels, and utilizing technology like UV lights to assess cleanliness. We hope his insights will inspire you to rethink your approach to people management and help drive a culture where food safety is a shared responsibility.

Tune in to discover how to build an engaged and effective cleaning team that can make a real difference.

In this episode, you'll learn about:

• The importance of effective management in maintaining hygiene.
• Challenges faced by cleaners in food production environments.
• Key considerations for hygienic design in factory layouts.
• Innovative tools like UV lights for measuring cleaning outcomes.
• Strategies for fostering communication between cleaners and management.
• Best practices for setting and achieving cleaning goals.

Episode Content
00:08 Introduction to Dr. Thomas Buehler
00:57 Importance of cleaners in food safety
02:22 Managing cleaner expectations and motivation
03:21 Challenges faced by cleaning personnel
04:29 Typical equipment layout pitfalls
05:53 Ensuring quality with temporary cleaning staff
06:13 Setting clear cleaning targets and operating procedures
07:40 Measuring cleaning outcomes effectively
09:05 Utilizing UV light for hygiene checks
11:33 Creating a cleaner-friendly environment checklist
13:50 Bridging communication gaps between management and cleaners
15:47 Importance of trending reports for food safety
16:51 Encouraging upward communication from cleaning staff

Production
This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus. 
 

Are you sure your food processing equipment is up to par? 

In this episode of Behind Clean Lines, we chat with Nate Harrison from Phoenix Innovations, a poultry industry expert with over 20 years of experience. He shares key design choices that can enhance the safety and efficiency of your food production machinery.

Discover the importance of high-grade stainless steel, proper slopes, and easy cleaning access to combat bacteria. Nate weighs in on essential inspection points and the potential pitfalls of hidden tubing in your equipment design. 

From best practices to future trends like automation and sustainable materials, this episode is packed with practical advice to elevate your food safety standards. 

In the episode, you’ll learn about:
•    The necessity of simple, durable, and reliable designs.
•    The importance of designing for easy access and serviceability.
•    Benefits of increasing inspection points.
•    … and much more.

Guest
Our guest today is Nate Harrison, founder of Phoenix Innovations
You host is Mikkel Svold.

Episode Contents
00:08 Introduction to Episode and Guest Nate Harrison 
01:07 Importance of Design Choices in Food Factories 
02:33 Emphasizing Simple Concepts in Equipment Design 
04:18 Cost Implications of Overcomplicated Designs 
06:27 Significance of High-Grade Sanitary Stainless Steel 
10:24 Need for Easy Access for Cleaning and Maintenance 
12:49 Increased Inspection Points for Operational Efficiency 
15:43 Eliminating Tubing in Equipment Framework Design 
17:28 The Rise of Automation in Equipment Design 
19:23 Advice for Newcomers on Outsourcing Automation Solutions

Production
This podcast is brought to you by NGI 
The podcast is produced by Montanus.

In this episode of Behind Clean Lines, our host Mikkel Svold chats with Ulrich Thielemann, the visionary behind Food Technology Thielemann. 

Together, they dive into the fascinating journey of food production machinery, especially the shift from low-risk to high-risk areas. 

Ulrich opens up about the hurdles and breakthroughs in crafting high-care machines, the critical role of hygiene standards, and how customer feedback fuels innovation. 

In the episode, you’ll learn about:
•    The transition from low-risk to high-risk machinery and its significance.
•    The design decisions and innovations made by Food Technology Thielemann.
•    The challenges faced in balancing cost, quality, and hygiene standards in machine design.
•    The role of customer feedback and market demands in driving product development.

Guest
The guest today is Ulrich Thielemann, founder of Food Technology Thielemann.
You host is Mikkel Svold.

Episode Contents
00:08 - Introduction by Mikkel Svold
00:32 - Overview of optimizing hygiene in machine design
01:48 - The need for transitioning from low-risk to high-risk machinery
02:40 - Differences between low-risk and high-risk food production
03:31 - Continuous improvement in machine design for hygiene
04:25 - Implementation of hygienic components
05:18 - Customer feedback and risk assessment in design
08:50 - The importance of market demands in driving product innovation
10:23 - Collaboration with customers for product improvement
16:44 - Future developments and ongoing projects

Production
This podcast is brought to you by NGI 
The podcast is produced by Montanus.

In this episode of Behind Clean Lines, we invite you on a trip. A trip around your own food factory accompanied by your very own hygienic assessment committee. 

Or at least, we pretend. 

Today, we’re joined by Dr. Thomas Buehler from Ecolab, who will guide us through the different caveats, pitfalls, and hidden dangers in keeping your processing plan hygienic, and we’ll look at what initiatives you can set in motion to alleviate the risk from microbes, bacteria, and other contaminants. 

In the episode, you’ll learn about: 

• What are the focus areas of a production plan assessment.
• How hygienic assessments improve quality and profitability.
• The differences in assessing open vs. closed systems.
• How to prioritize and address food safety concerns effectively.
• How to engage large teams in maintaining food safety standards.

Guest:
The guest today is Dr. Thomas Buehler, Technical Excellence Specialist at Ecolab Europe. 
You host is Mikkel Svold.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you. 

00:08 Introduction by Mikkel Svold
01:07 Explanation of Hygiene Assessment
02:17 Initial Steps in Assessments
03:25 Differences in Assessing Open vs. Closed Systems
04:07 Necessity of Food Production Assessments
05:18 Report Delivery and Prioritization
07:01 Addressing High-Priority Issues
08:04 Customer Delays and Challenges
09:30 Balancing Productivity and Food Safety
11:10 Conducting Self-Assessments
14:22 Engaging Large Teams in Food Safety
15:45 Closing Advice and Key Takeaways

Production
This podcast is brought to you by NGI.
This podcast is produced by Montanus.