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    Home » Keywords: » hygienic design

    Items Tagged with 'hygienic design'

    ARTICLES

    Dairy Foods Blog

    Are your piping installers seeing the whole picture?

    While they focus on consumer safety, piping installers could inadvertently put your workers at risk.
    Jason Tucker
    Jason Tucker
    December 17, 2021

    Ask a dairy installer what matters most when it comes to piping, and you’ll likely hear about hygienic design.


    Read More
    ADPI COE 2018-2019

    3-A SSI announces project to revise 3-A Sanitary Standard for General Requirements

    This standard defines the general requirements for sanitary equipment intended for processing milk, milk products, foods, food ingredients, beverages or other edible materials.
    September 22, 2021

    3-A Sanitary Standards Inc. (3-A SSI), McLean, Va., announced the five-year revision project for revision of ANSI/3-A 00-01-2018, 3-A Sanitary Standard for General Requirements.


    Read More
    3A Headshot

    Take a holistic approach to a hygienic design plan

    Companies should look beyond design and include all policies and programs that affect cleanability and inspectability.
    Larry Hanson
    July 28, 2021
    Hygienic design for food processing facilities commonly focuses on new equipment and new facility construction. The selection of proper materials of construction, surface finishes, radii, welding quality, and other parameters is critical for good hygienic design.
    Read More
    3AToday.jpg

    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
    3AToday.jpg

    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
    CheeseDr.jpg

    Fend off bacteriophage in cheese plants

    Certain preventive measures can reduce phage presence.
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    January 12, 2021
    Cheese is a "living" food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.
    Read More
    3AToday.jpg

    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
    CheeseDr.jpg

    Avoid top food safety issues in cheese plants

    A proper facility design, environmental monitoring programs are key
    John Lucey Wisconsin Center for Dairy Research
    John A. Lucey
    August 22, 2019
    Manufacturing safe, wholesome products is the most important aspect of any dairy foods business. And the foundation for producing these products are rigorous food safety and sanitation programs in a properly designed facility.
    Read More
    DairyProcessors.jpg

    Ensure hygienic-installation success

    The successful integration of processing and packaging operations comes down to choosing and installing the right equipment.
    Juan Paulo Hidalgo Ríos
    May 16, 2018

    Integrating processing and packaging requires the process to be well-specified in terms of design and technical expectations. Global and local standards play an important role and need to be considered for every single piece of equipment purchased.


    Read More

    3-A SSI expands suite of free e-learning modules on hygienic equipment design

    The new modules bring the world of hygienic equipment design to audiences anywhere, any time.
    October 9, 2017

    The new modules bring the world of hygienic equipment design to audiences anywhere, any time.


    Read More
    More Articles Tagged with 'hygienic design'

    EVENTS

    Webinar

    7/27/22 to 7/27/23
    Contact: Demi

    Food Safety in Dairy Processing Plants

    On Demand Dairy processors need to address a number of threats to ensure the highest level of food safety within their processing facilities. Two of those threats are cybersecurity concerns and less-than-optimal hygienic practices. 

    Read More
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    Events

    June 12, 2023

    Membrane Technology Forum


    The premier live event in the commercial membrane and membrane technology sector. It is the go-to source for processors, plant managers, engineers, chemists, equipment manufacturers, research and development professionals, sales & marketing specialists, technicians with informative technical sessions covering current topics and emerging trends.

    June 13, 2023

    Milk is More Than the Sum of its Parts

    Broadcasting live from Dairy Foods' Membrane Technology Forum: We continue to discover new things about milk and the dairy complex but we still have much to learn. This presentation will give you a fresh new look at milk and the latest research on new dairy derived ingredients.

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    Products

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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