Document Library

Request For Interpretation of 3-A Sanitary Standards or 3-A Accepted Practices Criteria

The Report of Alleged Nonconformance (RAN) pertains only to equipment that displays a current 3-A Symbol authorization.  If you believe equipment in use in the dairy and food industry that displays the 3-A Symbol does not conform to a 3-A Sanitary Standard, report such equipment to 3-A Sanitary Standards, Inc. (3-A SSI).  The report must be submitted in writing using this form.

FDA has been compiling information on primary causes of foodborne illness outbreaks and recalls with processing equipment design, operation and maintenance falling into the “Top 10” category. Dr. Warren will be share overall information on this as well as sample case studies. In addition, he will describe the role of outside dairy and standards organizations such as 3-A SSI and the National Conference on Interstate Milk Shipments (NCIMS Grade A program) with FDA. Dr. Warren will be address the current status and future direction of FDA and its potential impact on 3-A SSI.

Dan Erickson has been traveling the world evaluating dairy equipment and dairy plant and packaging operations outside of the US for almost 20 years and will share his experience and the perspectives of specific dairy equipment hygienic design failures including the “whys”, “hows” and lessons to be learned.

Drawing upon years of experience as a state dairy farm and plant processing specialist and food safety and regulatory manager in the US dairy industry, Ms. Piotter will share her experiences on specific processing equipment hygienic design failures, its impact on dairy facility operations, products and lessons learned including tips of what to look for when evaluating dairy processing equipment.

As both a 3-A Certified Conformance Evaluator (CCE) and USDA AMS Meat and Poultry Equipment Review program evaluator, Mr. Glick will illustrate the key differences between hygienic design requirements for the dairy equipment inspection program and the USDA AMS meat equipment evaluation and certification program.  In addition, he will share specific experiences in evaluating meat equipment, common shortcomings and why meat equipment meeting the USDA AMS “Guidelines for the Evaluation and Certification of the Sanitary Design and Fabrication of Meat and Poultry Processing Equipment - February 2009” still require periodic “deep cleaning”.

Hygienic design challenges exist across the food industry and the produce industry is not immune to these challenges. Design challenges begin in the field and continue through the process at the plant. This presentation will focus on the current state of design in the process and how to increase food safety with improvements in design. Discussion will include thinking holistically about design and applying hygienic design principles to equipment, infrastructure and plant layout. With this approach the produce industry has the opportunity to maximize the benefits of hygienic design, resulting in wins in food safety and productivity.

How does smart hygienic design add up to a positive return on the investment?  This will give you an expert view to quantify your return through water, energy and comprehensive operating cost savings while enabling you to achieve both business and sustainability goals - without tradeoffs.

Product Recovery or ‘pigging’ systems have been in use since the early days of US oil exploration. The use of pigs has expanded in the proceeding century to include hygienic process plants. Pigging systems have multiple benefits, both direct and secondary, that touch on CIP systems, waste, yields, product purity, and environmental impact.  With some limitations, the benefits range broadly from cost reduction to revenue increase to lowered environmental impact. Product recovery/pigging systems should be part of every new plant and existing plants should be trying to retrofit to accommodate one.

In today’s complex and ever-changing marketplace, uptime in manufacturing can be a make or break for processors, especially when looking at slim margin products.  From the process automation and engineering side, the same slim margins exist along with the ever-shrinking experienced labor pool.  This presentation will cover the basics of making the right choices in vendors, how to ask the right questions and how to cross check that the work that is being completed matches the master scope of work and design criteria and that all of the project documentation is completed to the final ‘as built’ status prior to final closeout.  It is so easy for companies to ‘copy’ and ‘paste’ to save time but does that help or hinder you?