List of 3-A E-learning Modules
The topics in this module will introduce you to 3-A SSI and the important role it plays in hygienic design. In particular, this module will focus on the holistic approach to hygienic design. You will also learn about the fundamental elements of hygienic design, and will gain an understanding of the link between hygienic equipment design, facility design, cleaning and sanitation, operational design and the basics of quality and regulation.
The purpose of this training module is to provide basic principles of hygienic equipment design for equipment that will be used to produce or process a wide variety of products for human consumption, as well as pet foods. This content is based on the principles of hygienic design and the terminology found in 3-A Sanitary Standards and 3-A Accepted Practices.
The purpose of this training module is to provide the basics of design and environmental controls for food processing facilities. This module covers non-product contact surfaces, air, water, steam utilities, as well as building interior, exterior, and the overall site location. The subject of contamination and cross-contamination includes pests, and operating personnel that may create and transfer unhygienic conditions.
Further E-learning Modules are under development.