Passivation of stainless steel

This paper, the 18th in a series of articles on the hygienic design of food processing equipment published in TIFS, introduces the first joint EHEDG/3-A Update article in the series, a set of guidelines for the hygienic passivation of stainless steel surfaces intended for food-contact use. These guidelines have been prepared on behalf of the US-based 3-A Steering Committee and the Sanitary Standards Sub-committee of the Dairy Industry/Farm Industry Committee, in addition to the European Hygienic Equipment Design Group (EHEDG).