Items Tagged with '3-A Sanitary Standards'

ARTICLES

Dairy equipment cleaning: CIP vs. COP

It is essential that the intended method of cleaning and sanitizing is determined during the design phase of every project.

Gabriel Miller

April 28, 2022

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.

3-A Sanitary Standards names 2022 officers and directors

Chris Hylkema of the New York State Department of Agriculture and Markets is chair.

January 5, 2022

The 3-A Sanitary Standards Inc. (3-A SSI) board of directors recently named Chris Hylkema of the New York State Deptartment of Agriculture and Markets chair and elected other officers for 2022.

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.

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.

3-A SSI releases revised accepted practice for installation, CIP of processing equipment

The new edition is compatible with FDA’s ‘Grade A’ Pasteurized Milk Ordinance and also contains requirements for non-PMO food processing applications.

July 7, 2021

3-A Sanitary Standards Inc. (3-A SSI), McLean, Va., announced the release of the 6th edition of the widely-used “3-A Accepted Practice for Installation and CIP (Clean-In-Place) of Processing Equipment and Hygienic Pipelines Sanitary, Number 605-05.”

3-A SSI announces on-site 2022 education program

The program will feature experts on a range of leading topics and issues in the hygienic design of food processing equipment.

July 1, 2021

3-A Sanitary Standards Inc. (3-A SSI) announced plans to hold its yearly education program and annual meeting on-site at the Hilton Minneapolis/St. Paul Airport Hotel in Bloomington, Minn. on May 16-19, 2022.

3-A SSI announces recipients of 2021 Volunteer Service Awards

The organization also released its annual progress report.

May 24, 2021

3-A Sanitary Standards Inc. (3-A SSI), McLean, Va., announced the recipients of its 2021 Volunteer Service Awards and the release of its latest annual progress report at the 3-A SSI Annual Meeting.

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?

3-A SSI opens registration for 2021 virtual education program

Join leading authorities on virtually all aspects of hygienic equipment design from across the United States and around the world for this special learning and networking opportunity.

March 23, 2021

Registration is now open for the first-ever 3-A Sanitary Standards Inc. (3-A SSI) virtual education program on May 17-18, 2021.

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.

More Articles Tagged with '3-A Sanitary Standards'

The right flavor or flavor combination can add excitement to — and encourage trial of — new dairy products such as ice cream, cultured dairy products and dairy beverages. Conversely, the wrong flavor or flavor combination can result in new product failure.

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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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