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Browse all documents pertaining to 3-A SSI's work as a standards body.
This 2017 annual report covers 3-A's operations during 2016.
The following guidance shall be used by the CCE when performing TPV evaluations of meat and poultry processing equipment covered by Standards ANSI/3-A/NSF 14159-1, ANSI/3-A/NSF 14159-2 or ANSI/3-A/NSF 14159-3. This guidance is effective immediately upon receipt and shall be used until revoked or included in an up-date of the TPV Manual.
With globalization, it is challenging to keep track of and enforce false claims of conformance to 3-A Symbol. This presentation contains some examples of false claims that have been known to 3-A with visual examples.
The mission of EHEDG is to enable safe food production by providing guidance as an authority in hygienic engineering and design. This presentation covers three main EHEDG's programs: developing guidelines, testing and certification of equipment, and training and education.
While each country aims at achieving the highest level of food safety for its population, navigating regulations across borders may become easily overwhelming. This presentation is a compilation of excerpts from various regulatory documents.
With the multitude of national food safety requirements, navigating food safety regulations in different parts of the world is challenging. This presentation goes over the role of the Global Food Safety Initiatives (GFSI) and lists some of the GFSI recognized schemes in food processing systems.
Correct tracking, and analyzing of the production data helps with operational uptime in a manufacturing facility. This presentation goes over various control systems, data entry, storage and retrieving.
Welding: marking it right from the hygienic design perspective is a complex task. This presentation covers qualification requirements for weld procedures and welder/welding operator performance, provides guidance for judging root welds of tubes and lists the visual acceptance criteria for welds.
Operating a facility that produces safe and wholesome food has multiple components and just having equipment bearing 3-A Symbol is not sufficient. Plant design, proper equipment installation, operation and maintenance are the critical aspects considered in this presentations.
The potential impact of food safety outbreaks on a food business or a company can be devastating. This presentation provides analysis of hygienic risks, considers various cleaning processes and hygienic design, and shows comparative estimates of costs of hygienic and non-hygienic design approaches.
