The principal goal of the European Hygienic Engineering & Design Group is the promotion of safe food by improving hygienic engineering and design in all facets of food manufacture.
Whereas at one time the retail food establishment took an active role in integrated pest management, it has relegated this activity more and more to the pest control service.
Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.