The 3-A standards are now crucial as food industry players need to comply with the Food Safety Modernization Act (FSMA). Public Health Service fully cooperated with 3-A’s program.
Their standards and practices are designed to ensure product quality as well as protect public health. It’s dedicated to improving hygienic design in the food, beverage, and pharmaceutical industries. The 3-A SSI ( 3-A Sanitary Standards Inc.) is a non-profit organization that’s based in the U.S. Below are a few such training courses that can help your organization get a start on sanitation and hygienic design training. Several companies and non-profit organizations do offer in-house and in-depth training programs as well. General sanitation training courses are offered by universities and specialized institutions. Sanitary and Hygienic Design Training Courses Check out this blog post to learn more about the benefits of using equipment built with sanitary design principles. This is where equipment with a 3-A symbol or EHEDG certification have the advantage. That’s why food, beverage, and pharmaceutical companies give great importance to hygienic, cleaning-friendly designs. Non-certified equipment not designed according to hygienic design standards and best practices could lead to an unnecessary increase in cleaning time that could have been better spent on actual food processing, not to mention the potential regulatory risks that come with using non-certified equipment. Purchasing pieces of equipment that have no certification marks from hygienic standards organizations has some drawbacks. Due to its corrosion and moisture resistance, formability, and cleanability, stainless steel has become a preferred material in the food industry.Īnother aspect is the equipment purchase. For instance, learning about the choice of materials that will make contact with food is critical. Sanitary and hygienic design is an important topic that shouldn’t be omitted in sanitation training programs. Why Learn About Sanitary and Hygienic Design? Roles and responsible persons also need to be clearly defined, as well as the reasons why these practices are put in place.
Many food safety and sanitation training programs cover diverse topics to deliver the expertise required to ensure that food processing is entirely safe and hygienic, including equipment design, purchasing, receiving, and raw material storage, as well as operation and finished goods distribution. That makes food safety training important. Today, no matter how large or small an organization is, sanitary and hygienic practices should be regarded as a priority.Ĭonsider this: deadly microbial contamination or other serious mishaps can happen in seconds and cause negative publicity, loss of customers, and financial losses to a company, yet it would take years to recover. Sanitation used to be a not-so-important subject, but that’s already in the past.
0 kommentar(er)
