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Browse all documents pertaining to 3-A SSI's work as a standards body.
The mission of SAGE Food Safety is to make recommendations on updating the requirements for the design, construction, and installation of baking equipment to facilitate cleaning and sanitation. This presentation provides an overview of the standards development process in the baking industry, including ANSI/ASB Z50.2 or “Z50.2”, formerly known as BISSC (Baking Industry Sanitation Standards Committee.)
Hygienic equipment design not only helps produce safer food, but it is also more cost-effective due to shorter cleaning time, and reduced chemicals and additives, among other factors. This presentation goes into details of design considerations for hygienic CIP systems, as well as into the financial aspects of the long-term operation.
The food industry is a recognized growth market for industrial robotics. This presentation highlights some business data regarding robotics and automation and goes over food industry requirements and applications.
Provides guidance to the CCEs when performing TPV inspections of hose assemblies under Standard 62- with emphasis on ensuring correct model number format and wording for consistency of equipment identification among the TPV reports.
Selecting appropriate materials for applications must take into consideration product details, cleaning chemicals being used, and temperature range of all processes. The presentation briefly covers some practical aspects of choosing appropriate gasket, seal face, and metal component materials.
With sanitarians, equipment fabricators, and food processors among 3-A stakeholders, 3-A SSI has a unique position to be a trustworthy and independent partner for various industries. This presentation describes the impact of 3-A SSI in three key areas: 3rd party audit, training, and standards development.
Electro-Chemical Activation (ECA) is a technology allowing to produce on-site, on-demand detergent and sanitizer using three simple inputs: water, salt, and energy. The presentation goes over sanitizer efficacy, using ECA in CIP process, some typical installation, applications, and benefits.
Adhering to 3-A Sanitary Standards and Accepted Practices is one of the ways to comply with complex FSMA requirements. This presentation gives an overview of the main FSMA provisions and highlights the valuable contribution of 3-A SSI to food safety due to three key factors: the preventive nature of 3-A Standards and Practices, an independent 3rd Party Audit, and its active role in the harmonization of hygienic requirements across country borders.
Seals are indispensable in equipment for food processing and filling! But if they are not properly designed, manufactured and maintained, they can pose a hygienic hazard! This presentation covers such topics as: basic requirements for static seals (elastomeric seals), things to be considered in groove design for seal, Finite Element Analysis (FEA) as a design tool, and dynamic seals.
Provides guidance for CCEs to use when inspecting DIN Standard fittings for conformance to 3-A Sanitary Standards for Fittings and Connections, Number 63-.
