Hello all,
Another question I had that is similar to my last one is, is 316 stainless steel necessary as opposed to 304 stainless steel for food-contact surfaces on equipment? In other words, is 304 stainless steel substandard? I saw a post from 2019 about 316 stainless steel for food-contact use, but was not clear if other grades are suitable, and the link from back then (to a BRCGS article, presumably) is broken. We manufacture dietary supplements in the United States and are certified for SQF and NSF GMP.
Thank you,
Matthew