Document Library

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.

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.

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.

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.

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.

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.

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.

This 2016 annual report covers 3-A's operations during 2015.

The following guidance shall be used by the CCE when performing TPV evaluations. This guidance is effective immediately upon receipt and shall be used until revoked or included in an up-date of the TPV Manual.

FSMA was signed into law in 2011 and, per FDA, it is a new food safety system based upon prevention. This presentation takes a view on 3-A Sanitary Standards from the perspective of FSMA law and focuses on practical aspects of how adhering to 3-A Standards and Practices would help meet FSMA requirements in such aspects as hazard Analysis and risk-based preventative controls, sanitary food transportation, and others.