Items Tagged with 'hygenic guidelines'

Riboflavin testing is an evaluation method to ensure spray device(s) effectively apply cleaning solutions for clean in place (CIP) of process vessels. This procedure is only a spray device coverage test and should not be considered a test of vessel cleanability.

New equipment from Advanced Detection Systems, Anritsu, Eriez and more!

Equipment without a 3-A Symbol may cost less than equipment bearing the symbol, but buyers must be aware that the price paid for equipment is often not the actual cost.

Whether you're in the business of manufacturing cheese, milk products, milk powders, cultured products, ice cream or anything else in the dairy world, your final products must be wholesome and pathogen-free.

A little over two years ago, 3-A Sanitary Standards Inc. (3-A SSI) became aware that some companies from China were using the trademarked 3-A Symbol without authorization.

Today, all food processing and food transportation companies should be fully aware of the Food Safety Modernization Act (FSMA), which was established to protect the U.S. domestic food supply.

To the credit of FDA, a wealth of resources has been assembled to help processors develop and implement a plan to come into compliance with the Preventive Controls rules. For example, the agency created a Food Safety Plan Builder to assist owners/operators of food facilities with the development of food safety plans that are specific to their facilities and has published several guidance documents related to implementing Food Safety Modernization Act.

There is a new urgency to understand the fundamentals of hygienic equipment design since we addressed this subject in a column last year.

Where can food industry professionals interested in hygienic equipment design find great practical foundation knowledge? Technical educational programs offered by universities and/or related institutions account for a lot, if and where such specialized training exists.

The subject of harmonizing and aligning standards specified for food processing equipment in the United States, with design criteria intended for European equipment, can be rather complex and abstract.