This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
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?
Two main organizations provide hygienic design certifications. The European Hygienic Engineering & Design Group is a consortium of equipment manufacturers, research institutes and public health authorities. In the United Sates, the main organization is 3-A Sanitary Standards Inc.
Hygienic design is a design process or a set of design principles to manage hazards and reduce food safety risks in food processing equipment, processes and facilities. For this article, we will concentrate solely on equipment with one very big proviso – equipment design is only one of many inter-related elements.
Makers of dairy powders should select systems that conform to hygienic design and construction principles. Otherwise, validation of cleaning efficacy is difficult, if not impossible.