Equipment design can reduce the risks of food-borne illness
Hard-to-clean dairy processing equipment is poorly designed equipment. Hard-to-reach areas and nooks and crannies probably will not be properly cleaned and sanitized.
Because of considerable historical improvements in all dairy safety programs, it is difficult to precisely assess the impact of 3-A Sanitary Standards Inc. on preventing food-borne illness.
However, 3-A Sanitary Standards and 3-A Accepted Practices have been and continue to be recognized for their hygienic design provisions to enhance cleanability, thereby decreasing the risk of biological (e.g., pathogens), physical and chemical (e.g., allergens) contamination.