Sanitary standards

Sanitary Standards Certification
Earned by food & beverage automation experts

ESE, Inc., has earned 3-A Sanitary Standards certification from 3-A Sanitary Standards, Inc.,(SSI), a non-profit organization representing equipment manufacturers, processors, regulatory sanitarians, and other public health professionals whose mission is to enhance product safety for consumers of food, beverages, and pharmaceutical products. ESE, Inc. successfully met a comprehensive inventory of 3-A Sanitary Standards and 3-A Accepted Practices to certify the sanitary design of its processing equipment for dairy and food processing. ESE's Q5 Near Infrared Analyzers were inspected for their patent-pending flow cell design - whereby near infrared light passes through product in a flow cell, then returned light is rapidly and accurately analyzed for moisture, fat, protein, solids, salt, pH, or other constituents.

"Our 3-A certification status demonstrates a commitment to food quality that dates back to 2005 - preceding many of our competitors - and continues on today with heightened concern for potential safety issues facing the industry," states Tom Walther, President of ESE, Inc. "ESE proudly displays the 3-A Symbol to demonstrate our commitment to food hygiene standards and assure our customers that ESE's equipment conforms to the appropriate and current 3-A Sanitary Standards."

3-A Accepted Practices are used on a voluntary basis and certify that adequate public health protections are in place for equipment, systems, and products serving the dairy and food industries. Food and dairy producers widely recognize this certification because it signifies equipment that is easier to clean, inspect, and maintain. To achieve member status, food technology vendors must be verified by an objective, independent, third-party professional; inspections must be renewed every five years to maintain certification status. ESE first earned its 3-A certification in 2005 and has continually met the stringent requirements for certification.