This 3-A Sanitary Standard applies to the sanitary aspects of open cheese vats and tables without covers, in which cheese curd is produced or drained and may include means for: (1) heating and/or cooling, (2) mechanical cutting and stirring, (3) curd washing, (4) curd salting, (5) curd handling within the vessel, and including (6) all valves and fittings supplied by the fabricator. The open cheese vat and table begin at the open vessel or provided product and ingredient inlet connection and ends at the provided product outlet(s). This standard does not include equipment with capabilities for curd pressing.

To conform to this 3-A Sanitary Standard, open cheese vats and tables shall conform to the following criteria for design, materials of construction, and fabrication techniques and installation, as appropriate, and the current revisions or editions of all referenced documents cited herein.