Specifications and Standards
When it comes to system design BCA focuses first and foremost on our customer’s specifications.
Where possible (or if the end-user does not have their own spec) we reconcile the following industry specifications for design and equipment construction with the end-users requirements.
Food and Beverage
- Food Safety Modernization Act (FSMA)
- The FDA Food Safety Modernization Act (FSMA) is transforming the nation’s food safety system by shifting the focus from responding to foodborne illness to preventing it. Equipment designed to the specifications below is a big part of preventing foodborne illness.
- Hazard Analysis Critical Control Point (HAACP)
- HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement & handling, to manufacturing, distribution and consumption of the finished product.
- EHEDG Guidelines Document 43 –Hygienic Design of Belt Conveyors for the Food Industry
- Clear, concise standard complete with construction examples. Includes installation requirements and component recommendations. Focused primarily on the highest levels of sanitary design for protein processing etc.
- NSF/ANSI/3-A SSI 14159-3-2014 –Hygiene Requirements for the Design of Mechanical Belt Conveyors Used in Meat and Poultry Processing.
- Harmonized with EHEDG Doc 43 and focused on the start to finish processing of meat and poultry.
- ANSI/ASB/Z50.2-2013 –Sanitation Requirements.
- American Society of Bakers specification which is very broad and covers nearly all types of bakery equipment with specific requirements for each.
- PMMI One Voice for Hygienic Design of for Low-Moisture Foods
- Focused on the requirements of low moisture foods, which is defined as having water activity (aW) of <0.85, which is considered to be shelf stable.
In addition to the end-user specifications, BCA provides systems to Life Science companies that are in accordance with current Good Manufacturing Practices (cGMP) as defined in Title 21 of the Code of Federal Regulations (21 CFR).
All of the guiding standards that are applicable to General Industry also hold true for Food and Life Science projects. These include but are not limited to all applicable OSHA requirements as well as:
- Machine Safety
- ANSI PMMI B155.1
- Robot Safety
- ANSI RIA R15.06
- Electrical Codes
- NEC, NFPA 70, NFPA 79, NFPA 70E
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