06/03/2026
Whether your company processes or distributes food, you want to ensure that your customers consume the safest product, processed in the most sanitary facilities.
At Gleeson, we specialize in clean room design concepts, incorporating the 11 AMI (American Meat Institute) design principles for food safety in each design:
- Distinct hygienic zones are established in the facility.
- Personnel and material flow are controlled to reduce hazards.
- Water accumulations are controlled inside the facility.
- Room temperature and humidity controlled.
- Room airflow and room air-quality control.
- Site elements facilitate sanitary conditions.
- Building envelope facilitates sanitary conditions.
- The interior spatial design promotes sanitation.
- Building components and construction facilitate sanitary conditions.
- Utility systems designed to prevent contamination.
- Sanitation integrated into facility design.
Learn more about how we prioritize food safety for your customers. https://bit.ly/4dkIi54