Food Protection Trends - April 2012 - (Page 192)

WHAT’S HAPPENING IN FOOD SAFETY 3-A SSI Invites Participation in Development of New Food Processing Equipment Design Standard -A Sanitary Standards invites participation in the development of a new base or “A-level” standard for the sanitary design, materials of construction, and fabrication techniques of dairy and other food and beverage equipment used to handle, process and package consumable products where a high degree of sanitation is required. The primary purpose of the new document is to help streamline the upkeep of current 3-A Sanitary Standards which are specified for the processing of milk and dairy products. The new document may be beneficial to other industries where specific design criteria are desired for processing equipment that comes into contact with food products or other comestibles. The new 3-A SSI “A level” standard will encompass key criteria which are common to 3-A Sanitary Standards. Some of these key criteria include definitions of important terms, acceptable materials and testing requirements, and fabrication details. Unlike other types of standards, 3-A Sanitary Standards relate to the cleanability of processing equipment. In conjunction with the new “A level” standard, 3-A SSI will develop the technical requirements applicable to specific types of equipment contained in a series of revamped “B-level” standards. 3-A SSI currently maintains 69 individual 3-A Sanitary Standards encompassing virtually all the major types of equipment involved in the processing and transport of fluid milk and dairy products. Under the new tiered system of standards, 3-A SSI will be able to more easily update the common criteria for all 3-A SSI equipment standards. 3-A SSI is developing the “A level” standard as an American National Standard to inform all interested parties and to encourage participation in the project. 3-A Sanitary Standards are developed through a consensus-based process where the cooperative efforts of industry experts — equipment manufacturers, food and beverage product processors, and regulatory sanitarians — define the technical content. Most of the work is conducted by conference call and drafts and ballots are sent electronically. There are no dues or fees for participation. For information on how to participate on the standard development committee, contact Nate Wall a t nwall@3-a.org or phone at +1 703.790.0295, ext. 101. Visit the 3-A SSI Web site at www. 3-a.org for general information on 3-A Sanitary Standards, procedures, Work Groups, an index of current 3-A Sanitary Standards, and more. safety and quality. It is intended to be used only on food that has been produced under good manufacturing practice (GMP) principles. The irradiation of food can be used for different purposes including control of pathogenic microorganisms and parasites, reduction of the number of spoilage microorganisms, inhibition of the sprouting of bulbs, tubers and root crops, extension of product shelf life or phytosanitary treatment. The main objectives of ISO 14470:2011 are to: • Provide requirements for the irradiation of food consistent with current standards and practices • Provide directions for a technical agreement between the customer and the irradiator operator • Establish a documentation system to support the controls on the food irradiation process. Mariana Funes and Noelia Antonuccio, the two project leaders of the committee that developed the standard, comment: “ISO 14470 will contribute to confidence and transparency among the different stakeholders operating in the food sector and will help provide regulators and consumer representatives with improved information on products, enabling better choices.” ISO 14470:2011, Food irradiation -- Requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food was developed by Technical Committee ISO/TC 34, Food products. It is available from ISO national member institutes (see the complete list with contact details). It may also be obtained directly from the ISO Central Secretariat, price 98 Swiss francs respectively through the ISO 3 New ISO Standard Makes Food Irradiation Safer new ISO standard provides state-of-the art requirements for food irradiation, commonly used to improve quality and safety in food processing. The standard will benefit manufacturers, irradiation operators, regulators, customers and, ultimately, consumers. ISO 14470:2011, Food irradiation – Requirements for the development, validation and routine control of the process of irradiation using ionizing radiation for the treatment of food, not only provides requirements, but also guidance for meeting them. Food irradiation is the process where food is exposed to ionizing radiation in order to improve its A 192 FOOD PROTECTION TRENDS | APRIL 2012 http://www.3-a.org http://www.3-a.org

Table of Contents for the Digital Edition of Food Protection Trends - April 2012

Food Protection Trends - April 2012
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Consumer Vegetable and Fruit Washing Practices in the United States, 2006 and 2010
Sanitizer Efficacy against Escherichia coli O157:H7 Biofilms on Inadequately Cleaned Meat-contact Surface Materials
Highlights from the Dubai International Food Safety Conference
New Members
What’s Happening in Food Safety
Industry Products
General Information
Registration Information
Committee Meetings Schedule
Preliminary Program
Ivan Parkin Lecture
John H. Silliker Lecture
Exhibitors
Special Contributors and Sponsors
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - April 2012

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