609-03
A Method of Producing Culinary Steam
active, Most Current
| Publication Date: | 21 November 2004 |
| Status: | active |
| Page Count: | 8 |
scope:
This 3-A Accepted Practice shall pertain to the sanitary aspects of the equipment and filters used in the supplying of steam of culinary quality which comes in direct contact with food products, other comestibles, or product contact surfaces. The system shall begin with the steam inlet of the entrainment separator and terminate at the steam inlet of the process equipment.
In order to conform to this 3-A Accepted Practice, equipment for supplying steam of culinary quality, as defined herein, shall conform to the following design, material, fabrication, and installation criteria.1
1 Use current revisions or editions of all referenced documents cited herein.
Document History
609-03
November 21, 2004
A Method of Producing Culinary Steam
This 3-A Accepted Practice shall pertain to the sanitary aspects of the equipment and filters used in the supplying of steam of culinary quality which comes in direct contact with food products,...