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    Home » Authors » Timothy Rugh

    Articles by Timothy Rugh

    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

    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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    The keys to maintaining hygienic design

    Understanding all the fundamental issues in creating and maintaining hygienic equipment design is important, from facility design requirements to hygienic welding.
    Timothy Rugh
    August 23, 2016

    What often happens to change the original state of ‘hygienic design’ in a processing system and, therefore, deserves attention when it comes to maintenance?


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    Taking a holistic approach to hygienic design

    When specifying processing and packaging equipment, it is important to know these core elements of hygienic equipment design.
    Timothy Rugh
    May 17, 2016

    Hygienic design is a design process or a set of design principles to manage hazards and reduce food safety risks in food processing equipment, processes and facilities. For this article, we will concentrate solely on equipment with one very big proviso – equipment design is only one of many inter-related elements.


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    Hygienic design is everyone’s responsibility

    Timothy Rugh
    February 15, 2016

    Writing on hygienic design for today’s readership in this industry requires a new perspective from even one or two years ago. Why so?


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    Select equipment that conforms to hygienic design

    Timothy Rugh
    December 15, 2015

    Makers of dairy powders should select systems that conform to hygienic design and construction principles. Otherwise, validation of cleaning efficacy is difficult, if not impossible.


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    Matching up 3-A standards and FSMA rules

    Timothy Rugh
    August 11, 2015

    The FDA soon will publish the final rules on Preventive Controls for human food and animal food and on Sanitary Food Transportation. These rules are more proactive and processed-oriented than previously required.


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    What is the true cost of hygienic design?

    Timothy Rugh
    May 19, 2015

    It's certainly not the first cost of buying equipment. To calculate the true cost, look at your dairy plant holistically. Evaluate equipment, plant design, cleaning and food safety, among other factors.


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    Understanding 3-A SSI’s new General Requirements standard

    Timothy Rugh
    February 11, 2015

    The standard’s benchmark hygienic design criteria can help dairy processors and equipment fabricators meet the requirements of various third-party auditing schemes.


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    New standards to evaluate equipment

    Timothy Rugh
    December 9, 2014

    A new General Requirements Standard provides benchmark hygienic design criteria to help meet the requirements and objectives of GFSI auditing schemes and regulatory programs under FSMA.


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    Writing standards for robotic equipment

    Robotic automation equipment is common in the auto industry, but the wet conditions in dairy plants have created a need for equipment standards to comply with strict food safety and hygiene rules. Here is what we have done so far.
    Timothy Rugh
    August 12, 2014

    Traditional applications for robot-based automation in food processing have been basic pick-and-place packing operations. On the processing side, dairy plants contain many applications that are repetitive or labor-intensive. These are perfect candidates for robot-based automation.


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