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Gabriel Miller has 30 years of experience in cleaning and sanitizing equipment. He is the owner of Process Innovation – Food Safety LLC, which provides sanitary design guidance, training, sanitation audits, and 3-A CCE Third Party Verification inspections.
When specifying or designing dairy processing equipment, the first criterion is functionality for its purpose. But it is critical to remember that functionality includes cleaning and sanitizing. It is commonly thought that cleaning and sanitizing is the last step in the process, but it is not — it’s the first step.
Have you ever purchased a hygienic tank for a food processing application and found out after delivery that the spray device included with the tank was not suitable for your application?
Equipment without a 3-A Symbol may cost less than equipment bearing the symbol, but buyers must be aware that the price paid for equipment is often not the actual cost.