2024 Summit on HygIenic design

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Marriott Chicago O'Hare
May 7-9, 2024
Presented by 3-A SSI

aGENDA

Unparalleled education and networking for professionals committed to advancing food safety through hygienic design.
Schedule subject to change. All times are local to Chicago. (CDT).
Tuesday
Wednesday
Thursday

Tuesday, May 7

Foundations of hygienic Design

8:00 a.m. - 9:00 a.m.

Registration Open

9:00 A.M. - 9:15 A.M.

Welcome and Overview

9:15 A.m. - 9:45 a.M.

Introduction to Hygienic Design - Part 1

Speaker: Scott Hoffmeyer, 3-A Certified Conformance Evaluator
In this two-part session, Scott will first describe the interrelated elements of hygienic design and where properly designed equipment fits as a central component.
9:45 A.m. - 10:15 a.M.

Understanding the Role of 3-A SSI - Part 2

Speaker: Scott Hoffmeyer, 3-A Certified Conformance Evaluator
An overview of 3-A Sanitary Standards, Accepted Practices, and the requirements for the Third Party Verification process to show how the standards and the inspection program work together to enhance product safety.
10:15 a.m. - 10:40 a.m.

Networking Break

Tabletop Exhibits and Student Poster Presentations
10:40 A.m. - 12:00 p.m.

Materials of Construction & Surface Finish

Speaker: Gabe Miller, 3-A Certified Conformance Evaluator
A thorough review of the essential properties for materials used in hygienic equipment design, the range of uses and key performance characteristics.
12:00 P.m. - 1:o0 p.m.

Lunch

Tabletop Exhibits and Student Poster Presentations
1:00 p.m. - 2:30 p.m.

Hygienic Design & Fabrication

Speaker: Bryan Downer, 3-A Certified Conformance Evaluator
An overview of requirements for the proper design, production and installation of hygienic equipment, as well as case examples of many common hygienic design failures.
2:30 p.m. - 3:00 p.m.

Networking Break

Tabletop Exhibits and Student Poster Presentations
3:00 p.m. - 3:30 p.m.

Hygienic Specification & Inspection Methods

Speaker: Greg Marconnet, Vice President Operations, Food & Beverage, Mead & Hunt
A professional summary of inspection methods during pre-and post-fabrication stages, as well as hygienic field operational inspection.
3:30 p.m. - 4:15 p.m.

Hygienic Design Failures

Speaker: Greg Marconnet
This session will highlight real-life examples of design and workmanship failures, as well as possible corrective actions.
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3-A SSI Knowledge Center

This session will orient participants to the range of 3-A SSI resources available to train and educate professionals at all levels on the essentials of hygienic design and 3-A SSI design criteria.
4:15 P.M. - 4:30 P.M.

Closing Remarks

4:30 P.M.

Adjournment

5:00 p.m. - 6:30 p.m.

Networking Reception

wednesday, May 8

Advancing Product Safety, Efficiency and Sustainability

7:30 a.m. - 8:00 a.m.

Registration Open

8:30 A.M. - 10:15 A.M.

Keynote

Alone and Relentless: How Does Your Organizational Culture Impact Your Sanitation Performance?

Speaker: Lone Jespersen, Ph.D., Principal and Founder, Cultivate SAl
It is 11:00 p.m., and the plant is quiet. Managers have left, and a red taillight is the sanitation crew’s only reminder that the room was recently abuzz with equipment and team members packing food to be consumed the next day. The sanitation crew starts its work cleaning up after others.

This keynote will explore how companies are identifying and changing the sanitation sub-culture to improve safety, food safety, and sustainability performance. Three specific interventions will be shared, illustrating how participants can improve food safety by maturing organizational culture, including that of the sanitation shift.

Risk Management Through Hygienic Design: Legal Considerations and Best Practices

Speaker: Liz Presnell, Attorney, Food Industry Counsel, LLC
This presentation will discuss risk identification and management, with a particular focus on risk mitigation through hygienic design. Regulatory requirements and best practices in risk mitigation will be presented. In addition, legal and regulatory implications of unmanaged risk will be reviewed. Finally, actionable takeaways will be provided for the audience to incorporate into their operations.

Cross-Industry Insights: Food Safety Challenges in Hygienic Design

Speaker: Jennifer McEntire, Ph.D., Founder, Food Safety Strategy, LLC
The food industry is about as varied as the products it produces, and the maturity of hygienic design is similarly variable.
• Why have some sectors made great progress while others lag behind?
• What hygienic design challenges are unique to certain parts of the food system, and where are there common challenges?
• Can common challenges be addressed through common solutions?

This session will explore food safety challenges faced by different sectors of the food industry (e.g., dairy, meat processing, produce, others) in the context of hygienic equipment design. It will discuss how best practices and innovative solutions adopted by one sector may or may not benefit others. Case studies demonstrating successful implementation of hygienic design principles will be shared with the goal of equitable improvement of hygienic design of equipment throughout the food production chain.
10:15 A.m. - 10:45 a.M.

Networking Break

Tabletop Exhibits and Student Poster Presentations
10:45 A.M. - 12:15 P.M.

Extended Breakouts - Concurrent

Hygienic Design for Dry Plant Environments

Speaker: Blake Criswell, GotWhey LLC
This session will address the special hygienic design considerations needed to avoid food contamination, product recalls, and consumer safety concerns in operations that process dry products. It will cover the fundamental principles of hygienic design, including the use of materials, surfaces, and construction techniques that prevent contamination and facilitate cleaning. It will also examine the specific features that enhance sanitary design, such as rounded corners, sloped surfaces, and components that can easily be disassembled for thorough cleaning. Participants in this session will view examples of hygienic equipment and facility design for processing dry products, including conveyor systems, mixers, grinders, and packaging machines.

Hygienic Design Considerations for Facility Designs

Speakers: Greg Marconnet, Mead & Hunt, Jason Tucker, CRB
This session will address the special hygienic design considerations needed to avoid food contamination, product recalls, and consumer safety concerns in operations that process dry products. It will cover the fundamental principles of hygienic design, including the use of materials, surfaces, and construction techniques that prevent contamination and facilitate cleaning. It will also examine the specific features that enhance sanitary design, such as rounded corners, sloped surfaces, and components that can easily be disassembled for thorough cleaning. Participants in this session will view examples of hygienic equipment and facility design for processing dry products, including conveyor systems, mixers, grinders, and packaging machines.

Mastering Hygienic Excellence: A Deep Dive Into Cutting-Edge Cleaning Strategies, Gap Analysis, and Continuous Monitoring for Unparalleled Hygienic Design

Speaker: Sharif Uddin, Ph.D., Principal Engineer, Process Cleaning, Rockline Industries
Cleaning is an integral part of the food manufacturing process. It is a lifecycle event that starts with equipment design and selection of cleaning parameters. It is always better to address hygienic equipment design at the beginning of a project and to involve equipment manufacturers and engineering. Due diligence at this stage will result in easier cleaning.

This presentation will focus on the importance of training in hygienic design, the understanding and practice of hygienic design principles during equipment and CIP systems design, and continuous monitoring. The presentation will cover cleaning as a lifecycle event, the significance of training, and development of training and risk-based monitoring programs. The presentation will also discuss the gap analysis in hygienic design.
12:15 P.m. - 1:15 P.m.

Lunch

Tabletop Exhibits and Student Poster Presentations
1:15 P.M. - 2:00 P.M.

Breakouts - Concurrent

Machinery Safety Standards: What’s Going On and What To Know In Packaging and Processing Machinery

Speaker: Bruce Main, PE CSP, PMMI
Keeping up with the latest requirements in machinery safety standards is hard to do. This presentation will give an overview of key changes to important standards in the industry, including ANSI B155.1 for packaging and processing machinery, ANSI Z 244.1 for lockout tag out and alternative methods to control hazardous energy, ANSI R 15.06 for industrial robots and R15.08 for mobile robots, ISO 14159 revision efforts for hygienic design, and the New Machine Regulation in the EU.

Using OEE to Unlock Operational Improvement in Sanitation

Speaker: Peter Barrie, Product Management, Sani-Matic
Examine how cloud-connected cleaning equipment (such as automated CIP and COP washers) can produce data that unlocks insightful system operational metrics and help to reduce utility usages. Trending these performance metrics over time using Overall Equipment Effectiveness (OEE) data can expose potential issues that can be mitigated, helping to prevent system inefficiencies or allowing you to act on operator training opportunities.

CIP 101– The Origin and the Basics

Speaker: Rick Rector, Zee Dairy Division of the Vincit Group
This presentation will cover the basics of CIP, from its humble beginnings, when it was rooted in the need for improved efficiency and quality, to its growth from this basic concept in the mid-1950s, to where it is today. It will discuss the basic concepts used in cleaning with automated cleaning systems.
2:00 P.M. - 2:45 P.M.

Breakouts - Concurrent

Driving a Focus on Hygienic Manufacturing and the Forthcoming MoCRA Good Manufacturing Practices

Speaker: Geoff Waby
The personal care industry is becoming more regulated. In the United States, the Modernization of Cosmetics Regulations Act was passed on December 29, 2022. Under this regulation, Cosmetic Good Manufacturing Practices will be proposed by the FDA in 2024 and finalized in 2025. Meanwhile, the market is demanding more “clean” products, with natural raw materials, a more neutral pH, and only “essential” ingredients. Robust preservatives, which were once available, are no longer used. Just like foods, hygienic manufacturing of cosmetics requires that the increasing risk factors are offset by changes in equipment, facilities, operating practices, formulation, processing training, etc.

Navigating the Regulatory Landscape: Insights from the FDA on Hygienic Design of Equipment

Speaker: Dr. Steve Walker, FDA
Join us for a comprehensive update on regulatory inspection subjects in the realm of hygienic design for food processing equipment. Dr. Stephen Walker, Consumer Safety Officer for the FDA will share invaluable perspectives, insights, and best practices to ensure compliance with the latest requirements. Explore the intersection of innovation and regulation as we delve into key considerations for a seamless integration of hygienic design principles in your food processing operations. Don't miss this opportunity to stay ahead of the curve and enhance your understanding of the evolving regulatory landscape.

CIP 101– The Origin and the Basics (continued)

Speaker: Rick Rector, Zee Dairy Division of the Vincit Group
This presentation will cover the basics of CIP, from its humble beginnings, when it was rooted in the need for improved efficiency and quality, to its growth from this basic concept in the mid-1950s, to where it is today. It will discuss the basic concepts used in cleaning with automated cleaning systems.
2:45 P.m. - 3:15 P.M.

Networking Break

Tabletop Exhibits and Student Poster Presentations
3:15 P.M. - 4:00 P.M.

Breakouts - Concurrent

Crafting Clean: Stainless Steel Welding and Finishing Techniques for Hygienic Fabrication

Speaker: Bryan Downer, Vice President of Sales and Marketing, SaniMatic
Hidden nightmares: the hygienic risk you didn’t expect. Connect the dots between welding, finishing, and overall equipment hygiene. This session will review and discuss real-world examples of proper and improper welding and finishing techniques and how they can and do significantly affect the hygienic integrity of equipment. It will also discuss the implications of poor practices, from microbial harborage to complete material failure. The session will examine case studies looking at impeccable welding and finishing as well as advanced techniques. We will explore emerging technologies and innovations in welding and finishing for hygienic equipment and have a discussion on advancements that are shaping the future of hygienic design in fabrication.

Fabrication Technologies and their Impact on Equipment Cleanability

Speaker: Jacob Klein, Design Engineer III, DCI, Inc
Exploring the fabrication of different types of heads used on 3-A Certified vessels and the impact they have on cleanability, this session will address shearing/cutting of material for adequate fit-up when welding sections of the vessel together. This includes laser/plasma cutting, bending, forming and machining of vessel components to the required 3-A radius; fitting installation techniques (flare vs buttweld and radius); application of the correct amount of heat; use of cooling devices when installing valve plates and fittings to avoid metal distortion; orbital welding of vent/CIP lines vs hand welding; and different types of polishing technologies.

CIP 201 – The Devil in the Details – Under the Hood

Speaker: Rick Rector, Zee Dairy Division of the Vincit Group
This presentation will cover CIP from a more granular level, discussing how many of the new CIP distribution and cleaning systems use controls, sensors, valves, and interfaces. These can provide a plethora of information and easily help associates using the systems – or totally confuse them. In many instances, people “hit the button” and the system runs, but almost no one understands what is happening under the hood. Education is key as many of the newer systems involve more complex automation. With this increase in dependence on automation, the basic knowledge of processing operations, CIP, and COP operations has left a void in basic knowledge infrastructures.

Hygienic Re-Design: When Perfect isn't Possible

Speaker: Josh Burgess, Corporate Sanitation Manager, McCormick & Co., Inc
Hygienic Design is best implemented at the beginning stages of design. The reality for many operations is equipment without a perfect design or perhaps built before the common application of hygienic design principles.This session will cover the critical need to risk assess current equipment for hygienic design and how to use a risk-based approach for prioritizing corrective actions. We will discuss sanitation and monitoring options for addressing gaps in hygienic design on existing equipment, especially when replacement or engineering modifications may be cost-prohibitive.
4:00 P.M. - 4:45 P.M.

Breakouts - Concurrent

Metal Alloys for Enhanced Hygienic Performance in Food Processing Equipment‍

Speaker: Geir Moe, Technical Inquiry Service Coordinator, The Nickel Institute
This session will present the criteria for selecting metal alloys that meet the stringent hygienic standards required in the food industry. It will highlight how certain metal alloys excel in resisting corrosion, ensuring the longevity and reliability of hygienic equipment. The session will also discuss how specific alloys can be engineered to have optimal surface finishes that facilitate easy cleaning, reducing the risk of contamination. It will emphasize the importance of materials that comply with regulatory standards for hygienic design in food processing, ensuring the safety and quality of the end product. Finally, the presenter will share real-world examples or case studies where the application of innovative metal alloys has resulted in enhanced hygienic performance and operational efficiency.

Biofilms: Their Biology & Approaches in Detection & Their Control

Speaker: Adam Esser, Senior Technical Applications Manager at Sterilex
Biofilms are complex communities of microorganisms that adhere to surfaces and are embedded in a self-produced extracellular matrix. They are ubiquitous in nature and can be found in a variety of environments, including soil, water, and living tissues. Biofilms are of great significance in hygienic design as they can harbor pathogenic microorganisms and are often associated with resident microorganisms. In this presentation, Adam will provide an overview of biofilms, how they form, and their significance in hygienic design. He will discuss the structure and composition of biofilms, the mechanisms of biofilm formation, and the factors that influence biofilm growth and development. The session will also explore the challenges associated with biofilm detection and control, along with strategies that can be employed to prevent or remove biofilms in various settings.

CIP 201 – The Devil in the Details – Under the Hood  (continued)

Speaker: Rick Rector, Zee Dairy Division of the Vincit Group
This presentation will cover CIP from a more granular level, discussing how many of the new CIP distribution and cleaning systems use controls, sensors, valves, and interfaces. These can provide a plethora of information and easily help associates using the systems – or totally confuse them. In many instances, people “hit the button” and the system runs, but almost no one understands what is happening under the hood. Education is key as many of the newer systems involve more complex automation. With this increase in dependence on automation, the basic knowledge of processing operations, CIP, and COP operations has left a void in basic knowledge infrastructures.
5:00 P.m.

Adjournment

5:00 P.m. - 6:30 P.m.

Networking Reception

THURSDAY, May 9

3-A SSI Equipment Hands on Training

8:00 a.m. - 9:00 a.m.

3-A Café – Networking Breakfast

Roundtables, Informal Continental Breakfast and Networking
9:00 A.M. - 9:30 A.M.

3-A SSI Report

Speaker: John T. Allan, III, MS, 3-A SSI Chair
• 3-A SSI Year in Review
• Volunteer Service Awards
9:30 A.m. - 10:00 a.M.

3-A SSI General Requirements Standard: Upcoming Revisions

Speaker: Eric Schweitzer, 3-A SSI
• Structure and Organization of a 3-A Sanitary Standard
• Overview of 3-A SSI Procedures for Consensus Development
10:00 A.M. - 12:00 P.M.

Hands-on Demonstrations: Introduction of Program and Presenters

Speaker: Eric Schweitzer, 3-A SSI

Extended Breakouts - Concurrent

Demo 1: Hygienic Design Elements of Tank Components

Speaker: Kyle Brown, Feldmeier Equipment
Mr. Brown will review the hygienic design elements of tank components including a hygienic mixing impeller, hygienic tank vent assembly and hygienic feet.

Demo 2: 3-A Sanitary Standards and RPSCQC components

Speaker: Chris Horton, DeLaval, AMS System Specialist
Mr. Horton will review how DeLaval utilizes 3-A Sanitary Standards and RPSCQC components which meet these standards.

Demo 3: Cheese and Butter Equipment

Speaker: Peter Nelles, Tetra Pak, Processing Equipment Inc.
Mr. Nelles will review replacement parts and system components of equipment typically used in cheese and butter equipment which conform to several 3-A Sanitary Standards.

Demo 4: Pumps and Valves

Speaker: Chris Sinutko, SPX FLOW
Mr. Sinutko will display working demos of real-life pumps and valves to show good vs. bad hygienic design elements and function.
12:00 P.m. - 12:15 P.m.

Stepping Up: Your Invitation to Participate in 3-A SSI

Speaker: Eric Schweitzer, 3-A SSI
12:15 P.M.

Adjournment

Questions? Contact us at mdrumm@3-a.org
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