hygienic design - Page 1

A close-up of storage and pasteurization equipment in a diary factory.

3-A Today

How 3-A Standards reduce risk when using AI equipment

As artificial intelligence (AI) transforms dairy operations, hygienic design standards give processors confidence to invest — and give equipment manufacturers a competitive edge.

March 19, 2026

AI is transforming dairy operations and boosting investor confidence. One cheese manufacturer achieved a 1% to 3% margin improvement—and millions in additional revenue—through AI-driven yield optimization.

EQUIPMENT SHOWCASE

Equipment suppliers highlight the latest solutions in filtration and wastewater management equipment

July 22, 2024

New equipment from Baumer, FoodSafe Drains, Vogelsang, and more!

EQUIPMENT SHOWCASE

Equipment suppliers highlight the latest solutions in cleaning and sanitation equipment

May 30, 2024

New equipment from Atkore, Baumer, Diversey, and more!

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

December 17, 2021

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

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.

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.

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?

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.

Fend off bacteriophage in cheese plants

Certain preventive measures can reduce phage presence.

John A. Lucey Ph.D., Director, Center for Dairy Research

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.

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.