Sanitary Equipment Design Guidelines - Part 1 of 2

STANDARDS DOCUMENT
Title: Sanitary Design Guidelines: Equipment Principles & Criteria Product: Anything Demanding Precision & Accuracy
Department: Facilities, Manufacturing, Engineering. QA, R&D Reason: Outlining Sanitary Design Expectations
Location: Your Company, Facility Version: xx-xx-xxxx
Support: Joe Petrochko
Contact #: 609-605-2715
E-mail: joe@petrochko.com
Page 1 of 22
Primary Topics Page
1.0 Food Safety Criteria Background 2
2.0 Food Surface Types and Requirements 3
3.0 Eleven (11) Food Sanitary Criteria 3
3.1 Cleanable to acceptable microbiological level 3-4
3.2 Equipment Construction 5
3.2.1 Compatible materials 5
3.2.2 Construction and Fabrication 6-7
3.2.3 Internal Angle criteria 8
3.2.4 Permanent Joints 8-9
3.2.5 Connections, Attachments, and Ancillary Equipment 9-10
3.2.6 Openings, Covers, and Top Rims 11
3.3 Accessible for Inspection, Maintenance, Cleaning and Sanitation 11
3.4 Food Equipment Installation 12-13
3.5 No Product or Liquid Collection 14
3.6 Hollow Areas - Hermetically Sealed 14-15
3.7 No Niches 15
3.8 Sanitary Operational Performance: 16
3.9 Hygienic Design of Maintenance Enclosures: 16
3.10 Hygienic Compatibility with Other Plant Systems: 17
3.11 Validate Cleaning and Sanitizing Protocols: 17
4.0 Non-Product Contact Surfaces 18
5.0 Appendix, including [Company] & Industry Accepted References 19
5.1 Quality Operational Standards x-xxx-xx-xxx 19
5.1.1 x-xxx-xx-xxx: Hygienic Design 19
5.1.2 x-xxx-xx-xxx: Hygienic Design – Implementation Guidance 19
5.1.3 x-xxx-xx-xxx: Equipment Design 19
5.2 3-A Sanitary Standards and Accepted Practices Documentation Catalog Index 19-21
5.3 EHEDG Guideline Documentation Catalog Index 21-22

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1.0 Food Safety Criteria Background
1.1 As part of the [X] mission statement and on-going efforts to insure all facilities continue to adhere to current best
manufacturing practices and standards within [X] and throughout similar-type industries, it is the policy to incorporate basic
“Guidelines” for all process designs that reinforce food safety, that specifically target sanitary design principles.
1.2 To ensure safe food and adequate sanitation programs, BOTH THE EQUIPMENT AND THE FACILITY used for
processing and handling food products must be designed, fabricated, constructed, and installed per sound sanitary design
principles. This will ensure the equipment and facility can be effectively operated, cleaned, and sanitized, where surfaces are
resistant to corrosive food products, cleaning, and sanitizing chemicals. Equipment that does not meet basic sanitary design
principles, or is installed and used improperly cannot be adequately operated, cleaned, and sanitized, resulting in a higher
risk of cross contamination.
1.3 It is important to consider that even though standards for sanitary fabrication, construction, and design of food equipment
have been developed, mandated, and enforced by a variety of organizations with subtle differences between these standards,
the primary intent of each of the following organizations referenced is the application of sound sanitary principles in food
equipment manufacturing that primarily focus on Food Cross Contamination Prevention.
1.3.1 3-A SSI: 3-A Sanitary Standards, Inc.
1.3.2 USDA: United States Department of Agriculture
1.3.3 USFDA - cGMP: United States Food and Drug Administration – current Good Manufacturing Practices
1.3.4 NSF: National Sanitation Foundation
1.3.5 USPHS: United States Public Health Service
1.3.6 IAFP: International Association of Food Protection
1.3.7 IAFIS: International Association of Food Industry Suppliers
1.3.8 EHEDG: European Hygienic Engineering & Design Group
1.4 Since it is the expectation to mitigate the risks of cross contamination associated sometimes with poor design and operations
while driving toward lower operating costs that strategically requires a balance in the return-on-investment associated with
high processing equipment costs, it becomes critical to ensure the completed equipment meets both regulatory compliance
and industry/nationally accepted criteria prior to installation.
1.5 It is accepted industry practices that sanitary processing conditions are essential for wholesome, high quality food products.
Beyond the current known regulatory impact managed by every food manufacturing facility such as with USDA enforced
compliance, it is intention to provide the assurance that equipment designs and fabrication meet acceptable standards and
can be effectively cleaned to produce wholesome, high quality products. The production of such products depends upon
processing equipment which can be effectively maintained, cleaned, and sanitized.
1.6 Sanitary design requires the application of specific materials and engineering techniques to ensure the products processed
are protected always. For example, mechanical cleaning of equipment while fully assembled (e.g. CIP) requires exacting
sanitary design characteristics to be effective, equipment that is to be manually cleaned requires “easy” disassembly design
features.
1.7 The following Guidelines, Part 1 of 2, outlining “Sanitary Equipment Standards and Design Criteria”, including
various sited attachments such as 3-A standards and example views, is intended to drive a level of self-awareness and basic
instruction when managing the process designs and facility layout of operations for a food manufacturing environment.
Although the guide is not intended to be inclusive of all methodology, it will support in all sanitary design and improvement
efforts to better understand the requirements and methods that optimally work for the project and specific conditions.

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2.0 Food Surfaces
The general aspects of sanitary construction and design of food equipment begin with the kind of food surfaces, normally
subdivided in the following two (2) categories:
2.1 Food product contact surfaces:
 Defined as a surface in direct contact with any food residue or where food residue can migrate (e.g. drip, drain,
diffuse, or be drawn)
 Because these surfaces, if contaminated, can directly result in food product contamination, sanitary design criteria
must be followed
2.2 Non-product contact surfaces:
 Locations that are part of the equipment (e.g. legs, supports, housings, guards) but not in direct contact
 As contamination of non-product contact surfaces can cause indirect contamination of the food product, these
surfaces shall be considered regarding sanitary design
2.3 In terms of sanitary design, all food contact surfaces should be:
2.3.1 Smooth
2.3.2 Impervious
2.3.3 Free of cracks and crevices
2.3.4 Nonporous
2.3.5 Nonabsorbent
2.3.6 Non-contaminating
2.3.7 Nonreactive
2.3.8 Corrosion resistant
2.3.9 Durable and maintenance free
2.3.10 Nontoxic; and
2.3.11 Cleanable
2.4 If the surface is coated with metal alloy or non-metal (e.g. ceramics, plastic, rubber) in any way, the final surface must
meet the above requirements. Various nationally accepted standards require that such coatings maintain corrosion
resistance, and be free of surface de-lamination, pitting, flaking, chipping, blistering, and distortion under conditions of
intended use.
2.5 Similarly, if any other modification or process is used in fabrication (e.g. welded, bonded, or soldered) it should be done
using appropriate materials and in a manner, that ensures the final surface meets the sanitary design criteria.
3.0 The following Eleven (11) food sanitary criteria shall be considered in “All Food Process Equipment Designs”:
3.1 Cleanable to Acceptable Microbiological AND Allergen levels:
 Food equipment to be constructed to ensure effective & efficient cleaning over its entire life-cycle
 Equipment shall be designed as to “PREVENT” bacterial ingress, survival, growth and reproduction on both
product and non-product contact surfaces of the equipment.
 Equipment shall be designed in such a manner to adequately divert potential Allergen contamination away during
the cleaning process.
 Level of “Cleanability” shall be identified for both Microbiological and Allergens during initial project stages

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 Although the examples views below highlight recommendations to the types of “sanitary processes utilized” to
mitigate cross contamination and improve operating costs, the remaining criteria and attach examples will assist in
identifying how equipment shall be designed to mitigate the risks of “Unacceptable” microbiological and allergen
levels, including mitigating issues with ineffective/inefficient processes.

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3.2 Equipment Construction:
3.2.1 Compatible materials
 While meeting the conditions for food contact surfaces outlined above, construction materials used for
equipment must be completely compatible with the product, environment, cleaning, and sanitizing
chemicals and the methods of cleaning and sanitation.
 Typically, Stainless steel is the preferred general use metal for food contact surfaces because of its
corrosion resistance and durability in “MOST” food applications.
 Although 3A Sanitary Standards calls out 300 series steel for “MOST” surfaces, specifically 304 or 316
types, understanding the impact of the product & chemistry on the materials will support the final material
of construction decision in whether an alternative surface is necessary such as Titanium for high acid type
product in the cooking stage.
 Specifically, [X] products such as ketchup & concentrated tomato based sauces, may require more
resistant materials such as AL6XN or Hastelloy-C22 depending upon corrosive nature.
 3A Sanitary Standards for materials in contact with product shall be ground or polished stainless steel
surfaces meet at least a No. 4 ground surface and unpolished surfaces meet a No. 2B or mill finish.
 Materials in contact with product should be at least 304 Stainless Steel polished to a #4 (32 Ra) finish
 Keep in mind that the properties of stainless steel can change with continued use, especially under
conditions where the chromium oxide layer is altered, such as from incompatible cleaners, abrasive cleaners
& cleaning pads, chlorine and related sanitizers, and even from low pH/high acid products.
 To extend the life of the above process pipe and improve the corrosion resistance of stainless steel when
first installed, it is recommended “passivation” be employed, where nitric acid or other strong oxidizing
agents are used initially and on a regular frequency thereafter, to maintain a passive (non-reactive) oxide
film on the surface.
o Passivation has two purposes where the acid dissolves any contaminant iron and accelerates the
formation of the passive chromium oxide film.
o It is critical to the overall passivation of stainless steel surfaces that all contaminant metals, (e.g. fines,
free iron, from welds, manufacturers oil protestants) be thoroughly removed.
o The absence of a passivation process will act as an initiation site for corrosion and result in a reduction
of the overall life of the metal, leading to product contamination and leaks.
o Although passivation of all food contact surfaces is recommended after any surface change, polishing,
or working such as in tanks and pipes, take note of exact equipment materials and where passivation is
not recommended or required, such as in plate heat exchangers and nickel plated surfaces
o When considering Surface Texture and/or Finishes, if any surface is ground, polished, or textured in
any way, it is advised passivation be performed so the final surface is smooth, durable, and free of
cracks and crevices, while meeting the other sanitary design requirements described above.
Examples of Incompatible Materials Utilized

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3.2.2 Construction and Fabrication:
 Food equipment should be designed and fabricated in such a way that all food contact surfaces are free of
sharp corners and crevices (Example Views below)
 All mating surfaces must also be continuous (e.g., substantially flush).
 All food handling or processing equipment should allow for easy disassembly for cleaning and inspection.
 Equipment (e.g., vessels, chambers, tanks), should be self-draining and pitched to a drainable port with no
potential hold up of food materials or solutions.
 The attached 3A Sanitary Standards outlines criteria and reinforces the recommendation:
o Polished Metal Tubing, Number 33-01
o Blending Equipment, Number 35-02
35-02 3-A Blending
Equipment.pdf
33-01 3-A Polished
Tubing.pdf
 Piping systems not designed for routine disassembly must be sloped to drain
Stainless Steel, Smooth Body Motor
Skid Mounted Process Standard & Assembly Tubing Configuration

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 Piping systems installed in food processing systems designed for cleaning-in-place (CIP), require special
consideration and close monitoring regarding drainage.
 Minimal amount of horizontal piping and conduits – eliminate potential for standing water, reduce overall
number of fasteners,
 Eliminate ‘step’ areas for potential for settling of any liquids
 Process and CIP piping should be installed to pitch properly to a low point to allow water to completely
drain at the end of CIP operations
 Attached: 3-A Accepted Practices for Permanently Installed Product and Solution Pipelines and Cleaning
Systems, Number 605-04
605-04 3-A Pipe Line
& Cleaning Systems.pdf
 Attached views: Hanger supports & wall penetrations
Process Pipe &
Round Support
Wall Penetration
Boot Covers

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3.2.3 Internal Angle criteria
 As outlined in 3-A standard above for Blending Equipment and the view below, Internal angles should be
coved or rounded with defined radii
 Equipment standards specify appropriate radii for specific equipment applications and components.
 For example, radii requirements stated in the 3A Sanitary Standards indicate that “all internal angles 135
degrees or less should have a minimum radius of 1/4 inch (6.35 mm).
 The standards allow for a smaller radius where needed for function within certain specifications.
3.2.4 Permanent Joints
 All joints should be smooth, durable, and meet all sanitary design criteria.
 Equipment standards generally require that welded joints on stainless steel surfaces be continuous, butt-type
joints (view below) and ground to at least as smooth as a No. 4 finish.
 If welded joint is at a corner, it must be covered to the appropriate radius and ground smooth (View below
& section 3.2.3).
 Use of soldered joints should be limited by application with use of only non-toxic materials.
 Press fits and shrink fits are generally discouraged and should be limited only to applications where welded
joints are not possible (e.g. bushings).
Permanent welded joints showing butt weld vs. to lap weld Corner welds in food equipment
Square
Corner results in soil
accumulation
Unacceptable
Radius,
Area easily
Cleaned & inspected
Acceptable
Required Radius Size is
Application Dependent

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 Become familiar with the following Basic Types Welding Methods, to identify acceptable food contact
surface methods
3.2.5 Connections, Attachments, and Ancillary Equipment
 Care to be taken when connecting pipes, gauges, thermometers, probes, or other equipment to food contact
surfaces.
 It is necessary to ensure the connection does not create a dead end or an area where food product can
accumulate and is not accessible to cleaning solutions.
 Such connections should be close coupled (e.g., pipe connection should not be of length greater than one
(1) pipe diameter) as shown below.
Closed connection length (a) no greater than the pipe diameter (d)
 Example view of an acceptable and an unacceptable instrument connection are shown below
(1) Square Butt Joint: Difficult to achieve smooth flat surface
(2) Single-V Joint: Preferred in Sanitary Design
(3) Lap Joint: Leads to a niche area, permitting for trapped debris
(4) T-Joint: Leads to a niche area, permitting for trapped debris
Unacceptable Instrument
Connection- Dead Space Acceptable Instrument Connection

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 Shafts, bearings, agitators, and other attachments or ancillary components should be attached to food
equipment in such a way that the food contact zone is sealed from contamination caused by leakage of
lubricants or other contaminants into the product zone.
 Such components should be accessible and removable for cleaning.
 Threads of food equipment are to be avoided in or over the food product zone
 Machine guard design to include considerations for sanitary design – stainless steel mesh is preferred over
any plastics (Example view below) to avoid long term etching and reduced visibility
 Minimal number of mechanical fasteners – utilize welded construction whenever possible.
Unacceptable Connected Wire Ties
Bundled Wiring against Flat Frame
Acceptable Sealed Wire Connection Away
from Support for Improved Cleaning
Versus

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3.2.6 Openings, Covers, and Top Rims
 Any opening or cover should be designed, fabricated, and constructed in such a manner to adequately
protect food products from contamination and to divert potential contamination away from the food product
zone.
 Openings should be lipped and covered with a “shoe box type” design. And, the top rims of equipment
should be constructed and fabricated to avoid the collection of water droplets or dust (See View Below).
Acceptable shoe box design openings and covers Top rim of food equipment
3.3 Accessible for Inspection, Maintenance, Cleaning and Sanitation:
 All parts of the equipment shall be readily accessible for inspection, maintenance, & cleaning without use of tools
 Quick release design fasteners/pins/knobs will be attached via lanyards or have hanger on equipment (view below)
Quick Release, Pins, Knobs, and Storage Location
Lift Out for Easy Cleaning

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3.4 Food Equipment Installation:
 Food equipment should be installed in a logical sequence to avoid cross contamination.
 Space around and between equipment, and walls should be adequate to allow for sufficient cleaning.
 There should be no potential harborages for insects and rodents.
 Unless sealed to walls, food equipment should be at least 4 inches from walls.
 Table mounted equipment should be sealed to the table, or be no less than 4 inches from the counter top
Acceptable
Access below & behind equipment, exhibiting no niches or areas for settling debris
Versus
Low Clearance Limited Access Area for Settling Debris

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 Floor mounted equipment should be sealed to the floor, platform, or pedestal or should be no less than 6 inches
from the floor to avoid niche areas for microbiological growth (See Example and instructions Below)
 Threads used on all leveling components should be of a sanitary design and enclosed as shown below in the views
and the 3-A Attachment, 88-00, ‘3-A Standard for Sanitary Machine Leveling Feet and Supports”
88-00 3-A Machine
Leveling.pdf
How to install anchors for
legs/feet on plates
• Rotary hammer - drill a
hole in floor – gas/air to
remove dust
• SS threaded rod cut on
angle on one end
• 2-part epoxy in hole
• Insert rod angle end in
and slightly turn back
forth while pushing
down
• Set 15 minutes
• Set foot over rods
• Install hardware
Versus
How to install components
with House Keeping Pads
• Rotary hammer - drill
a hole in floor –
gas/air to remove dust
• SS threaded rod cut
on angle on one end
• 2-part epoxy in hole
• Insert rod angle end
in and slightly turn
back forth while
pushing down
• Set 15 minutes
• Install leveler nut for
underside of plate
• Install plate over rods
• Level plate
• Install plates on here
or in the field.

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3.5 No Product or Liquid Collection:
 Equipment should be self-draining to assure that liquid, which can harbor and promote the growth of bacteria, does
not accumulate, pool or condense on the equipment.
 Structural members should round or rotated to slope to eliminate horizontal flat surfaces (See Views below and
Sections 3.2.2 & 3.4)
3.6 Hollow Areas Should Be Hermetically Sealed:
 Hollow areas of equipment such as frames & rollers must be eliminated whenever possible or permanently sealed.
 Bolts, studs, mounting plates, brackets, junction boxes, nameplates, end caps, sleeves and other such items should
be applied using welded stand-offs, or be continuously welded to the surface, not attached via drilled and tapped
holes (See Connections views above and Below).
Control Panels Self Draining and Sloped
Structural Supports Round and Rotated

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3.7 No Niches:
 Equipment parts should be free of niches such as pits, cracks, corrosion, recesses, open seams, gaps, lap seams,
protruding ledges, inside threads, bolt rivets and dead ends.
 UHMW wear strip example – inaccessible areas (See below)
 No plastic fasteners or tie-wraps, minimize potential of foreign material (See Section 3.2.5, Connections above)
 Views above & below of acceptable elimination of niche
Versus
Unacceptable Connections:
Washers (Niche Areas) & Drilled to Support
Acceptable Connected Equipment
Sloped, capped & sealed equipment seen below compared to un-sealed,
exposed, hidden, & product catching ledges seen above

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3.8 Sanitary Operational Performance:
 During normal operations, the equipment must perform so it does not contribute to unsanitary conditions or the
harborage and growth of bacteria.
 All equipment requiring lubricants of any kind for operation near food processing areas, including
open/expose product and/or ingredients, shall be a lubricant acceptable for incidental food contact
designated at least a category code H1.
 The attached 3A Sanitary Standards and summary outlines criteria and reinforces the recommendation:
 A Method of Producing Culinary Steam, Number 609-03
o This 3-A Accepted Practice outlines the sanitary aspects of the equipment and filters used in the supplying
of steam of culinary quality which comes in direct contact with food products or product contact surface.
Producing Culinary
Steam
 Supplying Air Under Pressure in Contact with Product Contact Surfaces, Number 604-05
o This 3-A Accepted Practice outlines the sanitary aspects of the equipment and filters used in the supplying
of air under pressure for contact with food products or product contact surface.
Supplying Air Under
Pressure
3.9 Hygienic Design of Maintenance Enclosures:
 Maintenance enclosures and human machine interfaces such as push buttons, valve handles, switches and touch
screens, must be designed to ensure food product, water, or product liquid does not penetrate or accumulate in or on
the enclosure or interface.
 Physical design of the enclosures should be sloped or pitched to avoid use as storage area (See view below and
Section 3.5)
HMI Controls on Skids in Production
Area Built for Wash Down

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3.10 Hygienic Compatibility with Other Plant Systems:
 Equipment design should ensure hygienic compatibility with other equipment and systems, such as electrical,
hydraulics, steam, air and water. (See Views and See Section 3.8)
3.11 Validate Cleaning and Sanitizing Protocols:
 Procedures for cleaning and sanitation must be clearly written, designed and proven effective and efficient.
 Chemicals recommended for cleaning and sanitation must be compatible with the equipment and the manufacturing
environment. (See Section 3.2.1)
Air Compressor Installation
HVAC systems in ceilings not located
directly above product flow
To Improve the Production Area Functions,
All Electrical Control Panels Installed on
Walk-on Ceiling out of the Process Area

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4.0 Non-product contact surfaces
4.1 Non-Product contact surfaces of food equipment are a source for environmental contamination of a food facility with
pathogens (e.g. Listeria monocytogenes). These areas can also be harborage areas for insects and rodents. Therefore,
care should be used in evaluating these surfaces of equipment regarding sanitary construction and design.
4.2 Non-product surfaces of equipment should be constructed with appropriate materials and fabricated in such a manner as
to be reasonably cleanable, corrosion resistant, and maintenance free. As much as practicable, tubular steel framework
equipment should be entirely sealed and not penetrated (e.g. bolts, studs) to avoid creating niches for microorganisms.
4.3 Whenever practicable, attachments should be welded to the surface of the tubing and not attached via drilled and tapped
holes. In addition, unused framework penetrations (e.g. Unbolted areas, seams) should be capped or eliminated to
reduce the potential for areas of cross contamination (see view below& supporting sections above: 3.2.5, 3.5, 3.6, &
3.7)
4.4 Ledges or areas where dust and water can collect should be avoided. Tops of equipment, shields, covers, or boxes,
should be sloped at 45-degree angle or more. (See views below & section 3.5 No product or liquid collection)
Versus
Versus
Unacceptable
Acceptable[Company] STANDARDS DOCUMENT

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5.0 Appendix, including [Company] & Industry Accepted References
5.1 Quality Operational Standards: TBD
5.1.1 X-XXX-XX-XX: HYGIENIC DESIGN
HYGIENIC DESIGN
5.1.2 X-XXX-XX-XX: HYGIENIC DESIGN – IMPLEMENTATION GUIDANCE
HYGIENIC
DESIGN-Implementation
5.1.3 X-XXX-XX-XX: EQUIPMENT DESIGN
EQUIPMENT DESIGN
5.2 3-A Sanitary Standards and Accepted Practices Documentation Index
5.2.1 3-A SANITARY STANDARDS
5.2.1.1 01-08 Storage Tanks 11/2001
5.2.1.2 02-10 Centrifugal and Positive Rotary Pumps 1/2006
5.2.1.3 04-04 Homogenizers and Reciprocating Pumps 11/1996
5.2.1.4 05-15 Stainless Steel Automotive Transportation Tanks 11/2002
5.2.1.5 10-04 Filters Using Single Service Filter Media 11/2000
5.2.1.6 11-08 Plate-Type Heat Exchangers 1/2007
5.2.1.7 12-07 Tubular Heat Exchangers 11/2003
5.2.1.8 13-10 Farm Milk Cooling and Holding Tanks 11/2003
5.2.1.9 16-05 Product Evaporators and Vacuum Pans 8/1997
5.2.1.10 17-10 Formers, Fillers, and Sealers of Containers for Fluid Products 11/2002
5.2.1.11 18-03 Multiple-Use Rubber and Rubber-Like Materials 8/1999
5.2.1.12 19-05 Batch and Continuous Freezers Ice Cream, Ices, and Other Similarly Frozen Foods 11/1999
5.2.1.13 20-25 Multiple-Use Plastic Materials 7/2007
5.2.1.14 21-01 Centrifugal Separators and Clarifiers 11/2006
5.2.1.15 22-08 Silo-Type Storage Tanks 11/2004
5.2.1.16 23-05 Equipment for Packaging Viscous Products 10/2006
5.2.1.17 24-02 Non-Coil Type Batch Pasteurizers 11/1989
5.2.1.18 25-03 Non-Coil Type Batch Processors 11/2002
5.2.1.19 26-05 Sifters for Dry Products 4/2007
5.2.1.20 27-05 Equipment for Packaging Dry Products 11/2002
5.2.1.21 28-03 Flow Meters 11/1995
5.2.1.22 29-02 Air Eliminators 11/2000
5.2.1.23 30-01 Farm Milk Storage Tanks 9/1984
5.2.1.24 31-04 Scraped Surface Heat Exchangers 1/2006
5.2.1.25 32-02 Un-insulated Tanks 8/1994
5.2.1.26 33-01 Polished Metal Tubing 11/1994

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5.2.1.27 34-02 Portable Bins for Dry Products 09/1992
5.2.1.28 35-02 Blending Equipment 12/2005
5.2.1.29 36-01 Inline Rotor-Stator Mixers 11/2003
5.2.1.30 38-00 Cottage Cheese Vats 8/1997
5.2.1.31 39-01 Pneumatic Conveyors for Dry Products 11/2003
5.2.1.32 40-03 Bag Collectors 7/2006
5.2.1.33 41-02 Mechanical Conveyors for Dry Products 11/2005
5.2.1.34 42-01 In-Line Strainers 11/1997
5.2.1.35 44-03 Diaphragm Pumps 11/2001
5.2.1.36 45-02 Cross-flow Membrane Modules 11/2003
5.2.1.37 46-03 Refractometers and Energy-Absorbing Optical Sensors 11/2002
5.2.1.38 49-01 Air Driven Sonic Horns for Dry Products 11/2001
5.2.1.39 50-01 Level Sensing Devices for Dry Products 11/2001
5.2.1.40 51-01 Plug-Type Valves 11/1998
5.2.1.41 52-02 Plastic Plug-Type Valves 11/1998
5.2.1.42 53-03 Compression-Type Valves 12/2006
5.2.1.43 54-02 Diaphragm-Type Valves 11/1997
5.2.1.44 56-00 Inlet and Outlet Leak-Protector Plug-Type Valves 5/1993
5.2.1.45 57-01 Tank Outlet Valves 11/1996
5.2.1.46 58-00 Vacuum Breakers and Check Valves 6/1992
5.2.1.47 59-00 Automatic Positive Displacement Samplers 11/1993
5.2.1.48 60-00 Rupture Discs 9/1983
5.2.1.49 61-01 Steam Injection Heaters 9/2006
5.2.1.50 62-01 Hose Assemblies 11/1996
5.2.1.51 63-03 Sanitary Fittings 11/2002
5.2.1.52 64-00 Pressure Reducing and Back Pressure Regulating Valves 11/1993
5.2.1.53 65-00 Sight and/or Light Windows and Sight Indicators in Contact with Product 11/1994
5.2.1.54 68-00 Ball-Type Valves 11/1996
5.2.1.55 70-01 Italian-Type Pasta Filata Style Cheese Cookers 11/2002
5.2.1.56 71-01 Italian-Type Pasta Filata Style Cheese Molders 11/2002
5.2.1.57 72-01 Italian-Type Pasta Filata Style Molded Cheese Chillers 11/2002
5.2.1.58 73-01 Shear Mixers, Mixers, and Agitators 10/2005
5.2.1.59 74-03 Sensors and Sensor Fittings and Connections Used on Equipment 1/2006
5.2.1.60 75-00 Belt-Type Feeders 11/1998
5.2.1.61 78-01 Spray Cleaning Devices Intended to Remain in Place 11/2003
5.2.1.62 81-00 Auger-Type Feeders 11/1998
5.2.1.63 82-00 Pulsation Dampening Devices 11/2002
5.2.1.64 83-00 Enclosed Cheese Vats and Tables 11/2003
5.2.1.65 84-02 Personnel Access Ports for Wet Applications 6/2007
5.2.1.66 85-00 Double-Seat Mix Proof Valves 11/2004
5.2.1.67 88-00 Machine Leveling Feet and Supports 12/2006

STANDARDS DOCUMENT
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Page 21 of 22
5.2.2 3-A ACCEPTED PRACTICES
5.2.2.1 603-07 Sanitary Construction, Installation, Testing, and Operation of High-Temperature Short-Time
and Higher-Heat Shorter-Time Pasteurizer Systems 11/2005
5.2.2.2 604-05 Supplying Air Under Pressure for Contact with Product or Product Contact Surfaces 11/2004
5.2.2.3 605-04 Permanently Installed Product and Solution Pipelines and Cleaning Systems 8/1994
5.2.2.4 606-05 Design, Fabrication, and Installation of Milking and Milk Handling Equipment 11/2002
5.2.2.5 607-05 Spray Drying Systems 11/2004
5.2.2.6 608-02 Instantizing Systems 11/2001
5.2.2.7 609-03 Method of Producing Steam of Culinary Quality 11/2004
5.2.2.8 610-01 Sanitary Construction, Installation, and Cleaning of Crossflow Membrane Processing Systems
11/2003
5.2.2.9 611-00 Farm Milk Cooling and Storage Systems 11/1994
5.2.3 E-3-A SANITARY STANDARDS
5.2.3.1 E-600 Egg Breaking & Separating Machines 1/1998
5.2.3.2 E-1500 Shell Egg Washer 1/1998
5.3 EHEDG Guideline Documentation Index
5.3.1 Doc.01 Microbiologically safe continuous pasteurization of liquid foods
5.3.2 Doc.02 A method for assessing the in-place Cleanability of food processing equipment,
5.3.3 Doc.03 Microbiologically safe aseptic packing of food products
5.3.4 Doc.04 A method for the assessment of in-line pasteurization of food processing equipment
5.3.5 Doc.05 A method for the assessment of in-line steam sterilization of food processing equipment
5.3.6 Doc.06 The microbiologically safe continuous flow thermal sterilization of liquid foods
5.3.7 Doc.07 A method for the assessment of bacteria tightness of food processing equipment
5.3.8 Doc.08 Hygienic equipment design criteria
5.3.9 Doc.09 Welding stainless steel to meet hygienic requirements
5.3.10 Doc.10 Hygienic design of closed equipment for the processing of liquid food
5.3.11 Doc.11 Hygienic packing of food products
5.3.12 Doc.12 The continuous or semi-continuous flow thermal treatment of particulate foods
5.3.13 Doc.13 Hygienic design of equipment for open processing
5.3.14 Doc.14 Hygienic design of valves for food processing
5.3.15 Doc.15 A method for the assessment of in-place Cleanability of moderately-sized food processing
equipment
5.3.16 Doc.16 Hygienic pipe couplings
5.3.17 Doc.17 Hygienic design of pumps, homogenizers and dampening devices
5.3.18 Doc.18 Passivation of stainless steel
5.3.19 Doc.19 A method for assessing the bacterial impermeability of hydrophobic membrane filters
5.3.20 Doc.20 Hygienic design and safe use of double-seat mix-proof valves
5.3.21 Doc.21 Challenge tests for the evaluation of the hygienic characteristics of packing machines for liquid and
semi-liquid products
5.3.22 Doc.22 General hygienic design criteria for the safe processing of dry particulate materials
5.3.23 Doc.23 Production and use of food-grade lubricants

STANDARDS DOCUMENT
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Page 22 of 22
5.3.24 Doc.24 The prevention and control of Legionella spp (including Legionnaires’ Disease) in Food
Factories
5.3.25 Doc.25 Design of mechanical seals for hygienic and aseptic applications
5.3.26 Doc.26 Hygienic Engineering of Plants for the Processing of Dry Particulate Materials
5.3.27 Doc.27 Safe Storage and Distribution of Water in Food Factories
5.3.28 Doc.28 Safe and Hygienic Water Treatment in Food Factories
5.3.29 Doc.29 Hygienic Design of packing systems for solid foodstuffs
5.3.30 Doc.30 Guidelines on Air Handling in the Food Industry
5.3.31 Doc.31 Hygienic engineering of fluid bed and spray dryer plants
5.3.32 Doc.32 Materials of construction for equipment in contact with food
5.3.33 Doc.33 Hygienic engineering of discharging systems for dry particulate materials
5.3.34 Doc.34 Integration of hygienic and aseptic systems
5.3.35 Doc.35 Hygienic welding of stainless steel tubing in the food processing industry
5.3.36 Doc.36 Hygienic engineering of transfer systems for dry particulate materials

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