Laura Burke brings a process engineer’s insight to one of the most vital aspects of food and beverage manufacturing: sanitary design. For Laura, there are certain basic principles that are fundamental to protecting public health, preserving brand reputation and maintaining operational efficiency. She considers it a vital part of her job to help companies approach the practice of microbiological safety with intention, adaptability and a focus on long-term value.
As food categories expand and consumer expectations grow, designing for microbiological safety remains essential. Facilities built with hygienic integrity not only minimize contamination risks and improve cleanability but also advance sustainability goals. We spoke with Laura about cleanability and facility design, and actionable ways engineering and construction partners can make an impact by protecting people, products and profits in the food and beverage space.
