Continuation of Part 1

Explore the critical role of materials of construction and surface finishes in hygienic food processing equipment. This session delves into material selection, corrosion resistance, durability, and the impact of surface finishes on cleanability and food safety.

3-A Sanitary Standards/Accepted Practice References:3-A Sanitary Standard for General Requirements (The “GR”) ANSI/3-A 00-02