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 Content00:08 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 ProfessionalsProductionThis podcast is brought to you by NGI A/S.This podcast is produced by Montanus.This podcast is brought to you by NGI A/S.This podcast is produced by Montanus.

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