Sanitary support systems

Sanitary support systems are used in electrical infrastructure installations to support wires, conduit, process pipe, and other materials that are a part of an electrical raceway.

## Overview

Generally, channel strut framing systems are used or supports are fabricated on the job site using angle iron. In these methods, holes are drilled into the iron depending on where the conduit will run, and clamps or fasteners can be inserted into those holes to secure piping to the platform. However, in environments where sanitation and hygiene are a concern, these methods would be an issue.[1] Factors such as risk of metal filings contamination or bacteria harborage and foreign matter contamination could lead support systems to become unsafe or unhygienic.[2]

Sanitary support systems have a sloped design to eliminate a horizontal ledge so that dust, particles, or bacteria do not cause build-up on the system. Additionally, they are designed to minimize thread exposure and harborage points.[3] The contractors and specifiers responsible for planning electrical infrastructure systems and the electrical engineers responsible for installing sanitary support systems must understand the environmental conditions and ratings of the installation site as well as the appropriate standards and regulations outlined by the National Electrical Code (NEC).[4]

## Application

Sanitary support systems can be found in factories, food and beverage facilities, pharmaceuticals and water/wastewater or chemical treatment plants. Hygienic support products are considered important when dealing with additional regulations from NSF, the FDA, and USDA, especially in food and beverage production areas.[5]

## References

1. ↑ Cramer, Michael M. (29 May 2013) (in en). Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition. CRC Press. ISBN 978-1-4665-1174-3. https://books.google.com/books?id=YT7SBQAAQBAJ&dq=making+unistrut+from+angle+iron&pg=PA122.
2. ↑ "EHEDG Guidelines, Hygiene Design Principles". https://www.ehedg.org/guidelines/?tx_ehedgguidelines_newguidelines[controller]=Guidelines&tx_ehedgguidelines_newguidelines[action]=downloadCounter&tx_ehedgguidelines_newguidelines[filetodownload]=file:6700&tx_ehedgguidelines_newguidelines[guideline]=8&tx_ehedgguidelines_newguidelines[titel]=Hygienic design principles&tx_ehedgguidelines_newguidelines[language]=0&cHash=cab3327328bf3831828458175f8392ab.
3. ↑ "Six Steps to Effective Sanitary Design for the Food Plant" (in en). BNP Media. https://www.food-safety.com/articles/4349-six-steps-to-effective-sanitary-design-for-the-food-plant.
4. ↑ "NFPA 70®: National Electrical Code®". National Fire Protection Association. https://www.nfpa.org/codes-and-standards/all-codes-and-standards/list-of-codes-and-standards/detail?code=70.
5. ↑ Nutrition, Center for Food Safety and Applied (17 September 2021). "Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables" (in en). FDA. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-guide-minimize-microbial-food-safety-hazards-fresh-cut-fruits-and-vegetables#appa.

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