3-A SSI Announces ‘The Role of Hygienic Design in Food Safety Plans’
McLEAN, Virginia – 3-A SSI announces the schedule and tentative program for the expanded 2020 education program on May 11-12, 2020 at the Hilton Minneapolis/St. Paul Airport Hotel in Bloomington, MN. The program will feature experts on a range of leading topics and issues in the hygienic design of food processing equipment.
The 2020 education events will open with the comprehensive introductory and networking session on Monday, May 11 from 8-5pm. 3-A SSI for Beginners and the Basics of Sanitary Design will be a fast-moving full-day program, beginning with an overview to 3-A SSI and an introduction to the elements of hygienic equipment design that distinguish 3-A Sanitary Standards.
This session has been designed specifically for early career professionals who seek an understanding of the fundamentals of hygienic design, beginning with the entire building envelope all the way through the details of equipment fabrication, installation, operation, cleaning, and maintenance. Presentation topics will include: Elements of Hygienic Design, Standards and Regulation, Materials of Construction, Principles of Hygienic Equipment Design and Fabrication, Principles of Hygienic Facility Design, Cleaning and Sanitizing and Operations and Quality.
The second day, May 12, will feature a lineup of leading experts and timely topics reflecting the current developments, future challenges and new opportunities for hygienic design in the full-day education program, The Role of Hygienic Design in Food Safety Plans. The FSMA rules have brought more scrutiny by FDA and state government inspectors on all the equipment and related infrastructure in the food processing industry. The focus must be on improving the design and construction of food processing equipment and proving the effectiveness of specific equipment cleaning and sanitizing procedures. This full-day program will feature expert perspectives on improving food safety equipment and systems to help meet the FSMA Preventive Controls rule. Tentative topics and speakers include:
- The Role of Hygienic Design in Food Safety Plans, Dr. Ruth Petran, Ecolab
- Microbial Food Safety Hazards, Dr. Linda Harris, University of California, Davis
- GFSI Benchmark Requirements and Risk Assessment, Rick Heiman, DFA and Patrick Wouters, Cargill
- Personal Care Products: Where 3-A Fits into Hygienic Design Training, Mark Drake, L’Oreal
- Non-Product Contact Surfaces and Their Impact on a Food Safety Plan
- Additive Manufacturing in the Food Industry, Greg Paulsen, Xometry
- Conveyor Design and your Preventive Controls Plan, Charles Sena, Dorner
- Principles of Hygienic Design for Belting, Adam Bannerman, Intralox
- Avoiding Pitfalls in Hygienic Design: An Auditor’s Perspective, Daniel Erickson, H. Wainess & Assoc. Inc.
The 3-A SSI Annual Meeting will open on Wednesday morning, May 13, with reports on 3-A SSI programs and services. Work Group sessions will begin late Wednesday morning and continue through Thursday afternoon, May 14.
For more details on The Role of Hygienic Design in Food Safety Plans and the general event schedule, visit www.3-a.org and see News & Events. Registration is available for one or both days of the education events; a registration fee applies only to the full-day education events on Monday, May 13 and Tuesday, May 14. Registration is required for all events, including the 3-A SSI Annual Meeting and Work Group events on Wednesday, May 13 and Thursday, May 14.
Sponsored Link opportunities are also available. Sponsorship provides a great opportunity to show support for the educational mission of 3-A SSI through recognition at the Annual Meeting events, exposure on the 3-A SSI web site throughout the year, and worldwide outreach via the 3-A SSI quarterly e-newsletter Sanitary Design Connections. For sponsorship details, contact Tim Rugh at 3-A SSI.