Items Tagged with 'hygienic design'

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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.


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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.
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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?
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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.
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Fend off bacteriophage in cheese plants

Certain preventive measures can reduce phage presence.
John Lucey Wisconsin Center for Dairy Research
John A. Lucey
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.
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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.
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Avoid top food safety issues in cheese plants

A proper facility design, environmental monitoring programs are key
John Lucey Wisconsin Center for Dairy Research
John A. Lucey
August 22, 2019
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.
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