The Ready-to-Eat, fresh cut, and baby and pet food markets are some of the most sensitive to controlling and eliminating bacteria and food pathogens within the processing environment. The concern includes equipment design, room facilities, room atmosphere, room access, operator practices, and cleaning procedures. Equipment design details like homogenous materials, welding techniques, stand-offs, non-overlapping surfaces, pull-apart structures, and non-tubular open frame members all contribute to eliminating places for bacteria to reside and propagate and to allowing the food processor to verifiably clean the equipment.