The presentation discusses the relevance of biofilm formation in food processing environments and highlights hygienic design as a key preventive strategy. It provides an overview of the microbiological foundations of biofilms, their formation stages, and the factors that promote their development on industrial surfaces. The implications of biofilms for food safety, including cross-contamination, product spoilage, and sanitation challenges, are addressed. Emphasis is placed on the role of hygienic equipment design in reducing biofilm risks by improving cleanability and minimizing microbial harborage sites. The presentation integrates microbiology, sanitation, and design principles to support effective biofilm prevention strategies.