scope:

This 3-A Sanitary Standard applies to the sanitary aspects of pasta filata style cheese cookers. The cookers covered by this standard may include unitized sections that act as receiving reservoirs, preheat or cooking sections (direct or indirect), integral heating media systems, stretcher sections, discharge reservoirs and discharge ports. The cookers shall begin at the point where cheese curd is introduced and shall terminate at the point where cooked and stretched cheese is discharged. With regard to the use of steam, hot water, or other forms of heating media, the cookers shall begin and end at the manufacturer's supplied fittings.

This standard does not include cheese dicers, mills, cyclones or similar appurtenances attached to the receiving reservoir.

To conform to this 3-A Sanitary Standard, Italian-type pasta filata style cheese cookers shall conform to the following criteria for design, materials of construction, fabrication techniques and installation, as applicable, and the current revisions or editions of all referenced documents cited herein.