3A SSI is a US independent, not-for-profit corporation dedicated to advancing hygienic equipment design for the food, beverage, and pharmaceutical industries. They represent the interests of three stakeholder groups with a common commitment to promoting food safety and the public health — regulatory sanitarians, equipment fabricators and processors.
The term Culinary Steam refers to steam used in the processing and manufacture of food products for human consumption. While not regulation, 3A Standard 609-01 is often referred to as best practice in the dairy and food processing industries for the production of Culinary Steam.
The requirements of 3A Standard 609-01 state that filters should:
- Be capable of removing particles of size 2um (microns) and greater to an efficiency of 95% with an associated condensate trap.
- Be manufactured from an appropriate grade of stainless steel (300 Series or better).
- Meet the regulations for Indirect Food Additives used as Basic Components for Repeated use Food Contact Surfaces as specified in 21 CFR177, Current Good Manufacturing Practices 21 CFR Part 110, and have been accepted by the U.S. Department of Agriculture.