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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.
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 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?
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.
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.
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.
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.
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.
Understanding all the fundamental issues in creating and maintaining hygienic equipment design is important, from facility design requirements to hygienic welding.
What often happens to change the original state of ‘hygienic design’ in a processing system and, therefore, deserves attention when it comes to maintenance?
