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Food equipment and facility design both have huge impacts on the production of safe, high quality food. How does all this work together in a food safety plan and meeting the objectives of a Preventive Controls Plan under the Food Safety Modernization Act?
Pete Barrie, Sr. Product Manager with Sani-Matic demonstrates how the provisions of the ANSI/3-A Sanitary Standard for General Requirements and 3-A CIP Accepted Practices can be applied to the Clean Out-of-Place Equipment.
Geir Moe of the Nickel Institute describes the requirements for the welding of austenitic stainless steel tube and pipe systems in conformance to American Welding Society requirements contained in the 3-A SSI General Requirements.
Certified Conformance Evaluator Gabriel Miller describes the critical role of surface finish requirements for equipment across all 3-A Sanitary Standards and he demonstrates surface measurement step-by-step using a profilometer. Find out more about the basic hygienic requirements for stainless steel components, welded joints, as well as plastics, and rubber components.
