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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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    Create an effective preventive controls plan

    Equipment design criteria for processing equipment play an indispensable role.
    Timothy Rugh
    May 7, 2021
    3-A Sanitary Standards Inc. (SSI) conducted a short industry survey last summer to learn about the key factors driving customers’ interest in hygienic design for applications other than dairy. U.S. regulations drive hygienic design in the dairy market, but what about in others?
    Read More
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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
    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.
    Read More
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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
    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
    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
    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

    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

    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.


    Read More
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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

    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.


    Read More
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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

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


    Read More
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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

    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
    View All Articles by Timothy Rugh
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    August 23, 2022

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