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An overview of 3-A Sanitary Standards, Accepted Practices, and the requirements for the Third Party Verification process to show how the standards and the inspection program work together to enhance product safety.

In this two-part session, Scott Hoffmeyer will describe the interrelated elements of hygienic design and where properly designed equipment fits as a central component.

This 2023 annual report covers 3-A's operations during 2022.

These procedures constitute 3-A SSI’smethod of developing evidence of consensus for the approval, reaffirmation, revision, orwithdrawal of American National Standards in accordance to the ANSI Essential Requirements:Due Process Requirements for American National Standards.

3-A Sanitary Standards (for equipment) or 3-A Accepted Practices (for systems) establish criteria for equipment, materials, hygienic design, and fabrication to assure the cleanability of equipment used for dairy, food, pharmaceutical, or other comestible processing, packaging and handling. 3-A Accepted Practices may include installation, control and regulatory criteria. Equipment performance and operator safety are not included.

This overview is intended as a very basic introduction to 3-A Sanitary Standards and 3-A Accepted Practices.This information is intended for anyone with a specific interest in 3-A Sanitary Standards (e.g. equipment manufacturers, equipment purchasers, engineering managers, quality assurance professionals), as well as those with a more general interest in hygienic equipment design.

3-A SSI formulates sanitary standards and accepted practices for the sanitary design, fabrication, installation and cleanability of dairy and food equipment or systems used to handle, process and package consumable products where a high degree of sanitation is required.

This paper describes the general requirements for plastic materials in 3-A Sanitary Standards. Readers shoul dobtain a copy of the complete current standard for details or consult with a qualified laboratory authority on the testing protocol.

3-A SSI and EHEDG: Yin & Yang

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations

Dealing with Food Allergies

Federal Regulation of the Food Industry: Part 1, The Regulatory Process

Federal Regulation of the Food Industry: Part 2, Federal Regulatory Agencies

HACCP: An Overview

3-A SSI / EHEDG Cross Reference Matrix (XLS)

This CCE Bulletin provides CCEs with important provisions for conducting TPV inspections and approved methods for conducting on-site and virtual inspections.