Hixson has been a leader in improving food safety through hygienic and sanitary design solutions for much of our 75+ years in business. Hixson, in fact, helped write the book on food safety: As members of the American Meat Institute’s (AMI’s) Sanitary Facility Design Task Force, Hixson helped to set the standards of sanitary design for the meat and poultry industry. Today, we continue to help advance the knowledge of hygienic and sanitary design in all the industry segments we serve, playing pivotal roles with the North American Meat Institute, 3-A, International Dairy Foods Association, and other industry-based organizations.
Hixson brings this collective knowledge and experience to bear for our clients’ benefit. Our cross-discipline teams of associates, comprised from Hixson’s 20 integrated, in-house disciplines, work together to develop hygienic design solutions that minimize or eliminate sources of contamination in the food and beverage industry. Read more about our hygienic design capabilities here, or click one of the boxes below to learn about our complete list of services and solutions.