Plant design has a major influence on the production of safe and unspoiled food. Hygienic design principles such as smooth surface and absence of crevices and dead spaces should be taken into account when designing process lines. Therefore the hygienic characteristics of equipment (cleanability, sterilizability, etc) must be known. Standardization of methods of testing the hygienic characteristics of equipment would greatly benefit both equipment manufacturers and food processors. It is suggested that a committee should be formed to draft such standards.