Food plant engineering is a high-stakes game. It is watched closely by some of the most hawkish regulatory bodies and constrained by razor-thin margins. Every day, we sit across the table from our clients, guiding them from their current manufacturing constraints to the next level of food plant engineering.
We start by locking in and clarifying your goals. Dairy, meat, dry goods, or liquid. Each path has different needs and rules.
Next, we define your target production capacity (if you are an operating facility, we’ll take a good look at your current levels). Our experience in mapping optimal output helps us identify current inefficiencies. Often, we find that current production can be boosted with a few line tweaks.
We also identify the main regulatory drivers early. FDA, USDA, and the standards we need to meet (HACCP, PMO, etc). We build food processing plants that produce high-quality food while limiting waste.
Owners, engineers, Quality Assurance Teams, Operations staff, and contractors all have roles. We keep everyone aligned so the job moves fast and matches real-world expectations.
When you work with Hygienic Manufacturing Solutions, you are working with a company with a deep history of food plant engineering. We use what works and apply it to create modern, sustainable food production facilities.
Everything starts with site selection.
Our nationwide network of realtors can assist in locating the ideal site. In many cases, we have located and repurposed existing facilities, saving millions in construction costs and shortening launch timelines by several months.
The right site matters. Access to raw ingredients and distribution affect the total production price of your end product.
Access to utilities also matters. Water, power, gas, and compliant waste systems must handle your peak load. Many food facilities fail here. We help you navigate it.
Zoning and permits are the next challenge. We’ve helped dozens of food plants through this process.
Our experience in choosing your location can help you save costs and avoid challenges later on in the process.
Linear product flow matters. Raw in, finished out, and no crossing of paths.
This is where we bring real value. We design food facilities that work in the real world. Keeping bacterial counts low is key to our success. Walls, doors, and air systems all play a role.
It’s also better if your facility looks great. We have a selection of hygienic materials that hold up over time. Floors, walls, and ceilings must handle washdowns and daily use.
We’ve tried a lot of products and have several brands that work extremely well.
Most of our facilities also provide co-packing services. We provide the flexibility in design to allow for these future customizations.
We also plan for growth. Many clients expand fast. We leave room to scale without tearing things apart.
Our designs support sustainable food production facilities by reducing waste, labor, and downtime.
Your build is only as good as your process map. We’ll work with you to map your process, step-by-step.
A lot of our best work is spent on avoiding cross-contamination of raw ingredients and finished products. By designing unidirectional flow for both product and people, we are able to keep clean zones clean, and reduce opportunities where human error can introduce cross-contamination.
We size each room for peak output, not average days. This keeps your lines moving when demand is high.
We place sanitation buffers where they matter. Entry points, exit points, transitions, and high-risk zones all get attention.
Our layouts built to optimize uptime while reducing quality risks.
When needed, we can handle full utility design.
Power is a critical need for food plants. We size your electrical systems for real loads and suggest common upgrades to support future growth.
Additionally, wastewater management is becoming a more important piece of the puzzle. We engineer wastewater systems that meet local and federal standards. Additionally, we can help reduce wastewater needs and save your business money.
We design HVAC, that control air flow, temp, and humidity. Clean air flow and positive pressure are key in food processing.
CIP-ready piping and valves are critical in maximizing the uptime of modern food facilities. By keeping your facility CIP-ready from day one, we can reduce bacterial loads and keep output high.
It’s not always about the most cutting-edge equipment, but optimizing the equipment you currently have. Our team often works with crews who need to repurpose used equipment or integrate new equipment with their current system.
Our full automation leans on PLC and SCADA systems, implementing human labor where it makes sense. This is the heart of Automation 4.0.
With the growth of AI, sensors are more important. The correct use of sensors can maintain product quality and provide an early alert on potential maintenance concerns.
We offer welders skilled in stainless steel work, including piping to 3A standards.
We also plan for maintenance. Spare parts, access points, and service space are built in for future maintenance needs.
Safety is core in every step of your food processing operation.
HACCP plans and prerequisite programs are something we can help your team develop as needed.
Sanitation stations placed at key entry points can help staff follow proper decontamination.
A clean facility is also key. Drainage should move water away fast with no pooling.
Allergen control zones can be provided to protect your product and your customers while expanding your product offering.
Finished product and raw ingredients both need cold storage systems. Whethere is is a cheese aging room, or raw meat storage, we design cold systems that support your full food processing flow.
Our insulated structures are designed to hold temp and reduce energy use. Fast-action doors can be implemented to reduce heat loss. We can offer backup refrigeration in the design to prevent losing so you product during failures.
And of course, monitoring systems that track temps 24/7 for audits and safety provide that extra peace of mind that everyone in the supply chain is looking for.
We do more than design. We lead. From early planning to permits, to construction, to the final commissioning and operation, we can be involved as much – or as little -as is needed. Our experience in the day-to-day design, maintenance, and operation of food processing facilities gives you a competitive advantage.
Explain your Engineering Challenges and We’ll have a Team Member Connect!
HACCP, SQF & regulatory-aligned from day one.
We modernize old factories or design from scratch.
Nationwide sanitary welding & commissioning support.
Precision Engineered. Sanitary By Design.
© 2026 HMS . All rights reserved.