Articles Tagged with ''3-A Sanitary Standards''

Preserve food safety, protect dairy plants from biofilms with regular cleaning and sanitation.

The 3-A Sanitary Standards and Accepted Practices define hygienic design requirements to ensure the cleanability and inspectability of food processing equipment. 

Is eliminating water to clean more sanitary?

The 3-A SSI Fall Webinar Series will highlight the key challenges to enhancing food safety equipment and systems from the standpoint of regulatory professionals, equipment users (processors) and equipment fabricators. 

Experts handle third-party equipment verification to assure conformity, safety.

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. 

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.

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

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.”