Cross-flow membrane systems are used throughout the food, dairy, beverage, and pharmaceutical processing industries from the simple production of bottled water to yogurt to the whey protein concentrates used in tablets and food supplements. These membrane systems are very complex, and improper design and fabrication create a food safety risk. Proper design of membrane systems is essential for the cleaning and sanitizing of the membranes. 3-A Sanitary Standard 45- applies to the membrane modules, and 3-A Sanitary Practice 610- applies to the design and fabrication of the entire membrane systems. These standards define the requirements for the materials and fabrication of the membrane systems for food safety. This seminar will cover the sanitary design of cross-flow membrane system technology in milk, juice, water, and other food processing operations. This subject will include terminology, sanitary design requirements, system configuration, cleaning & sanitizing requirements, and troubleshooting.