Document Library

This CCE Coordination Bulletin identifies temporary, alternate procedures to be followed during the COVID-19 health crisis, in order to reduce potential disease exposure in the interest of public health for CCEs, the equipment fabricator’s staff and the general public while government advisory travel restrictions are in place.

Accurate data recording is a critical component in any food production process. This presentation compares traditional and electronic data recording methods and highlights key aspects of the 21 CFR Part 11 data recording compliance requirements.

Blockchain technology has potential in the food Industry to improve traceability. This presentation will help you understand what is Blockchain and how it can be used, as well as opportunities to adopting Blockchain,  and most common challenges in the process.

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There are multiple variables that go into design and manufacturing of a reliable and safe CIP system for food processing. This presentation provides an in-depth analysis of the most common CIP problems, helps identify most typical root causes and offers ready-to-apply solutions.

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The following guidance shall be used by the CCE when performing TPV evaluations and provides guidance on appropriate unique model number designations.

Strong demand for modern hygienic equipment across all segments of the food processing industry produced a record year for demand for new 3-A Symbol authorizations and other voluntary certificates in 2018.

Capital Investment, when amortized, is a small contributors to Cost of Goods Sold but has a significant leverage effect on other components of COGS.

Surface disinfection through UVC irradiation is a reliable and environmentally compatible alternative to chemical methods. This presentation covers such topics as UV radiation basics, use of UV for disinfection purposes in a variety of food processing applications, and results of testing.

Biofilm is a considerable challenge in operating CIP systems. These research findings are focused on the influence of ozone concentration on the rate of biofilm cleaning and sanitation and present methods to determine the water efficiency of the ozonated CIP system.

Ensuring food safety is impossible without at least some fundamental understanding of food microbiology. The presentation covers the basics of food microbiology and provides highly practical information on microbiological validation and verification of Hygienic Design, as well as goes over the current food trends in relation to hygienic design.