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Home » Authors » Timothy Rugh

Timothy Rugh

Timothy R. Rugh is the executive director of 3-A Sanitary Standards Inc., www.3-a.org.

Articles

ARTICLES

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Distance training in the COVID-19 era

Members of the 3-A SSI community share how the coronavirus pandemic affected their operations trainings.
Timothy Rugh
February 10, 2021
One Comment
The emergence of COVID-19 early this year precipitated immediate and far-ranging changes in all types of workplace learning. When it comes to ensuring food safety in equipment design and operation, COVID-19 did not change the imperative for training, but it accelerated the implementation of digital and virtual learning programs.
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Understand key 3-A Sanitary Standards terms

Equipment must be cleanable, readily accessible and substantially flush.
Timothy Rugh
December 10, 2020
No Comments
3-A Sanitary Standards have a long history of use for the design and operation of equipment and utensils in the manufacturing, processing, packaging and storing of milk and dairy products.
Read More
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Address corrosion in 'stainless' steel

A corrosion-related training program should focus on prevention first
Timothy Rugh
February 14, 2019
No Comments
Stainless steel is generally the most preferred and most commonly used material in the design, construction and fabrication of food processing equipment and is specified in 3-A Sanitary Standards.
Read More
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Buyers beware of counterfeit hygienic equipment

The continuing problem of counterfeit hygienic equipment threatens the integrity of the 3-A Symbol and exposes food manufacturers to risk.
Timothy Rugh
December 12, 2018
No Comments
A little over two years ago, 3-A Sanitary Standards Inc. (3-A SSI) became aware that some companies from China were using the trademarked 3-A Symbol without authorization.
Read More
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Develop the best plan for food safety and hygiene training

Training for equipment operations and maintenance is important to FSMA
Timothy Rugh
February 12, 2018
No Comments

Personnel training is one of the cornerstones of the Food Safety Modernization Act (FSMA). Under the Preventive Controls rules, employee training is now mandatory for both human food and animal food manufacturers.


Read More
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Best practices for maintaining hygienic design

A look at key considerations to help identify and control equipment-related food safety hazards during maintenance operations.
Timothy Rugh
December 8, 2017
No Comments

To the credit of FDA, a wealth of resources has been assembled to help processors develop and implement a plan to come into compliance with the Preventive Controls rules. For example, the agency created a Food Safety Plan Builder to assist owners/operators of food facilities with the development of food safety plans that are specific to their facilities and has published several guidance documents related to implementing Food Safety Modernization Act.


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Verifying the integrity of hygienic equipment design

Processors need to know that the policies and procedures they’re using are sufficient to guarantee the integrity of hygienic equipment design.
Timothy Rugh
August 10, 2017
No Comments

There is no better time for processors to make sure they have the policies, procedures and practices in place to help meet the objectives of new rules on Preventive Controls for Human Food under the Food Safety Modernization Act.


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Here’s what to know now about hygienic equipment design fundamentals

With looming deadlines and extensive requirements, now is the time to get hygienic equipment design training for virtually everyone involved in food processing operations.
Timothy Rugh
May 11, 2017
No Comments

There is a new urgency to understand the fundamentals of hygienic equipment design since we addressed this subject in a column last year.


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Online training modules for hygienic design provide practical knowledge

3-A SSI introduced three new hygienic equipment design e-learning modules available for free.
Timothy Rugh
February 14, 2017
No Comments

Where can food industry professionals interested in hygienic equipment design find great practical foundation knowledge? Technical educational programs offered by universities and/or related institutions account for a lot, if and where such specialized training exists.


Read More
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3-A SSI and the EHEDG work toward harmonization

3-A SSI and the European Hygienic Engineering & Design Group work to align standards specified for food processing equipment.
Timothy Rugh
December 15, 2016
No Comments

The subject of harmonizing and aligning standards specified for food processing equipment in the United States, with design criteria intended for European equipment, can be rather complex and abstract.


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