Hygienic design of facilities and equipment is of critical importance to ensuring the consistent production of safe food and sanitation effectiveness. Although food companies strive to equip every processing plant with the most modern equipment, characterized by ideal hygienic design and hygienic environmental considerations, most in industry are aware that reality can be very different. Processors face many obstacles in obtaining and maintaining hygienically designed equipment and process facilities in the best condition throughout expected lifecycles. In this seminar we discuss the importance of adopting hygienic design risk management (HDRM) techniques to achieving these goals including real-life examples. EHEDG has developed an official HDRM model for industry that combines hygiene risk assessment and hygiene risk reduction via design, construction, integration and installation, as well as residual hygiene risk mitigation via operational procedures, such as cleaning and maintenance. The HDRM Guideline (#58) supports risk management and standards implementation in the food and equipment manufacturing industries.