2025 Summit on HygIenic design

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Marriott Chicago O'Hare
May 6-8, 2025
Presented by 3-A SSI

aGENDA

Join us for an intensive program focused on the essentials of designing, inspecting, and fabricating hygienic food processing equipment. Tailored for equipment fabrication specialists, processing equipment users, and regulatory sanitarians, this program will provide expert insights and practical guidance on meeting stringent hygiene standards, ensuring food safety compliance, and optimizing operational efficiency. Gain valuable knowledge from industry experts, explore cutting-edge design principles, and learn best practices for fabrication and inspection to elevate your food processing operations.
Please note: The timing and content of this program may be subject to change. All times are local to Chicago (CDT).
Tuesday
Wednesday
Thursday

Tuesday, May 6

The program kicks off with tailored learning tracks to match your expertise. Designed for equipment fabrication specialists, processing equipment users, and regulatory sanitarians, these sessions ensure targeted, practical knowledge to meet your professional needs.

The Beginner-Level Track provides foundational insights into hygienic design, inspection basics, and fabrication essentials.

The Skilled-Level Track focuses on advanced principles, emerging technologies, and complex challenges related to hygienic food processing equipment.

7:30 A.M. - 5:00 P.m.

Registration Open

8:00 - 9:30 a.M.

Welcome and Introductions


3-A Sanitary Standards: Your Path to Hygienic Excellence

Speaker: Scott Hoffmeyer, Spraying Solutions, Co.
Our hygienic design journey begins with an overview of the principles of hygienic design, the role of the 3-A Symbol authorization program and related Third Party Verification (TPV) Inspection, introduction to the structure and common elements of 3-A Sanitary Standards, and the 3-A SSI Standard for General Requirements.
9:30 - 10:00 a.m.

Networking Break

Tabletop Exhibits and Student Poster Presentations
10:15 - 11:00 A.m.

Beginner-Level Track

Materials of Construction & Surface Finish Part 1

Speaker: Gabe Miller, PI-FS, LLC
Explore the critical role of materials of construction and surface finishes in hygienic food processing equipment. This session delves into material selection, corrosion resistance, durability, and the impact of surface finishes on cleanability and food safety.
10:15 - 11:00 A.m.

Skilled-Level Track

Hygienic Design of Polymeric Gaskets and Seals for Food Processing Equipment

Speaker: Ferdinand Schwabe, Hygienic Design Consultant
In food processing and filling equipment, many individual parts must be connected to create a functioning unit. All connections with contact to food products or processing fluids must be sealed hygienically against leakage from the inside to the outside and to form a barrier against the environment and potential contaminants. This presentation will cover the key requirements for those connections as they are described in the 3-A Sanitary Standard for General Requirements. It follows the trail of the standard, starting with requirements for polymeric materials including legal requirements and provides examples of rubber materials and their key properties. The presentation moves on to the design requirements and concludes with some aspects of gasket maintenance.
11:15 - 12:00 noon

Beginner-Level Track

Materials of Construction & Surface Finish Part 2

Speaker: Gabe Miller, PI-FS, LLC
11:15  - 12:00 NOON

Skilled-Level Track

Essentials of Hygienic Welding for Food Processing Equipment

Speaker: Max Morines, JBT
This session will explore how to look at weldments and/or surface finishes that conform with 3-A Sanitary Standards. Main topics include inspecting examples of undercut, underfill, too much build up, too much penetration, lack of penetration, heavy grain, gouges, and other factors. We will go from the start of the fabrication/welding process to help you understand why these types of mistakes happen throughout the fabrication/welding process and how to prevent them. Examples will cover welding and polishing of sheet and tubing, the use of purge welding and orbital welding.
12:00 - 1:o0 p.m.

Lunch

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

Beginner-Level Track

Hygienic Design & Fabrication

This session covers key design features, fabrication techniques, and 3-A Sanitary Standards provisions that enhance cleanability, prevent contamination, and ensure food safety. Gain practical strategies to achieve compliance and optimize operational hygiene.
Speaker: Bryan Downer, Sani-Matic, Inc.
1:00 - 2:30 P.m.

Skilled-Level Track

Surface Finish and Polishing for Hygienic Food Processing Equipment

Speaker: Matthew King, 3M
This session examines the relationship between surface roughness, cleanability, and corrosion resistance, as well as techniques for achieving optimal finishes defined in 3-A Sanitary Standards. Participants will gain an understanding of the challenges and nuances of finishing stainless steel and the 3M process step solutions used to meet the high standards and regulatory requirements for a 32 Ra surface finish.
2:30 - 3:00 p.m.

Networking Break

Tabletop Exhibits and Student Poster Presentations
3:00 - 3:45 p.m.

Beginner-Level Track

Hygienic Specification & Inspection Methods

Speaker: Greg Marconnet, Mead & Hunt
This session focuses on developing and implementing specifications that meet 3-A Sanitary Standards and using inspection techniques to verify compliance. It provides actionable insights to ensure equipment meets hygiene and operational requirements.
3:00 - 3:45 P.m.

Skilled-Level Track

Hygienic Design of Non-Product Contact Surfaces in Processing Environments

Speaker: Dan Wolff, A&B
Learn the importance of hygienic design for non-product contact surfaces in food processing environments. This session addresses design principles, material choices, and maintenance practices to minimize contamination risks and support overall equipment cleanliness and to ensure non-product contact surfaces align with 3-A Sanitary Standards criteria
4:00  - 5:00 P.m.

Hands on Equipment Demonstrations

Demo A: Baumer Ltd. Kyle Lake, Product Market Manager
A demo tank will be used to show several different styles of hygienic connections for different sensors to illustrate proper welding, mounting positions, and installation procedures.

Other Demos TBD

Samples of hygienic and non-hygienic designs.
5:00 p.m. - 6:30 p.m.

Networking Reception

Tabletop Exhibits and Student Poster Presentations

wednesday, May 7

Skilled professionals and beginners come together on the second day of our program. Although education sessions remain organized by track, participants will choose between concurrent sessions focused on equipment design and fabrication or facility planning and design.

7:30 - 4:00 P.m.

Registration Open

8:00 - 9:30 A.M.

KEYNOTE Session

Legal Considerations in Hygienic Equipment Design

Speaker: Bill Marler, Marler Clark Food Attorneys
An accomplished attorney and national expert in food safety shines light on the key legal and regulatory frameworks governing hygienic equipment design in the food processing industry. This session highlights compliance requirements, liability risks, and best practices to meet evolving food safety standards. Designed for equipment fabrication specialists, processing equipment users, and regulatory sanitarians, this session equips participants with critical knowledge to navigate the legal landscape of hygienic equipment design.

Quality by Design: Fostering a Strong Food Safety Culture

Speaker: Shahram Ajamian, McCormick & Company
Building a robust food safety culture transcends mere compliance. It demands a proactive, modern, and value-driven approach that permeates every level of the organization. This presentation will explore how a food corporation can cultivate a culture of excellence in food safety. By leveraging "Quality by Design" principles, fostering employee engagement, and cultivating a shared commitment to food safety, organizations can drive continuous improvement, enhance product quality, and ultimately gain a sustainable competitive advantage within the dynamic food industry. Attendees will learn practical strategies for implementing these principles and building a thriving food safety culture.
9:30 - 10:00 a.M.

Networking Break

Tabletop Exhibits and Student Poster Presentations
10:30 - 11:15 A.M.

Equipment Design & Fabrication track

Hands-On Hygiene: Cleaning Techniques and Verification in Action, Part 1

Panelists: Allen Sayler, CFSRS
Michelle Stedman, FDA CFSAN
Kenneth Carney, Hygiena
Steve Holmes, Charm Sciences
Andrew Cabral, Neogen
Experience a live demonstration of  proper cleaning techniques and verification methods on sample food processing equipment. This interactive session will showcase best practices for removing residues, ensuring cleanability, and validating sanitation procedures to meet hygienic standards. Participants will observe and engage with real-world applications, gaining practical knowledge for effective cleaning and compliance. Ideal for equipment fabricators, users, and regulatory sanitarians, this session bridges theory and practice to reinforce hygienic excellence.
10:30 - 11:15 A.M.

Facility Planning/Design track

Hygienic Design for Food Processing Facilities Plant Floors

Speaker: Todd Kwasny, Indue Floors
Explore the critical role of flooring in maintaining a hygienic food processing environment. This session will cover essential design elements, including slope, drainage, and surface material selection and integration with processing equipment. Learn how proper floor construction minimizes contamination risks, facilitates cleaning, and supports compliance with food safety standards.
11:15 - 12:00 NOON

Equipment Design & Fabrication track

Hands-On Hygiene: Cleaning Techniques and Verification in Action, Part 2

Panelists: Allen Sayler, CFSRS
Michelle Stedman, FDA CFSAN
Kenneth Carney, Hygiena
Steve Holmes, Charm Sciences
Andrew Cabral, Neogen
11:15 - 12:00 NOON

Facility Planning/Design track

Seamless Start-Up: Installation and Commissioning for Hygienic Equipment

Speaker: Gary Ostrom, GEA
Proper installation and commissioning are vital to ensure that hygienic food processing equipment performs as designed. This session will begin with a brief overview of project execution planning for new equipment installations with an emphasis on proper sanitary valve setup, commissioning, and testing procedures. The presentation will be followed by a moderated Q&A session with a panel including a fabricator, processor, and regulatory sanitarian.
12:00 - 1:00 P.m.

Lunch

Tabletop Exhibits and Student Poster Presentations
1:00 - 1:45 P.M.

Equipment Design & Fabrication track

Steel Passivation: Protecting Hygienic Integrity in Food Processing

Speaker: Bradley Hostetler, Astropak
Proper passivation of stainless steel is essential for maintaining corrosion resistance and hygienic standards in food processing equipment. This session delves into the science and techniques of passivation, highlighting its role in preventing contamination and preserving equipment longevity. Participants will gain insights into best practices for performing and verifying passivation to ensure compliance with 3-A Sanitary Standards criteria, plus other chemical processes available when corrosion occurs in stainless steel.
1:00 - 1:45 P.M.

facility Planning/design Track

Managing Air and Moisture: Condensation Control and HVAC Best Practices

Moderator: Curtis L. Weller, Ph.D., P.E (Moderator), University of Nebraska/Lincoln  
Panelists: Sue Nielsen, FDA
Frank De La Guardia, Eco Lab
Preventing condensation and ensuring proper HVAC design are critical to maintaining hygienic standards in food processing environments. This moderated panel explores strategies for controlling humidity, preventing moisture buildup, and designing HVAC systems that support sanitation. Learn how effective planning and installation minimize contamination risks, enhance air quality, and ensure compliance with hygienic best practices.
2:00  - 2:45 P.M.

Equipment Design & Fabrication track

3-A Sanitary Standards: Evaluating Verified vs. Unverified Equipment

Speakers: Brian Wise, Ohio Department of Agriculture
Paul Dix, Maryland Department of Health
Reviewing equipment designs in the field is one of the most difficult tasks a sanitarian must perform. There is not a textbook that tells you the steps to take, but you do have some resources at your fingertips that can help guide you along the way. We will discuss how to approach the issue of equipment design reviews from a state regulatory perspective.
2:00  - 2:45 P.M.

facility Planning/design Track

Smart Hygiene: IoT Monitoring and AI in Hygienic Design

Speaker: George Kokkinias, MEM, Grantek 
Learn how IoT-enabled condition monitoring and AI-driven insights are revolutionizing hygienic design in food processing operations. This session explores the integration of smart sensors to track equipment performance, predict maintenance needs, and ensure compliance with sanitation standards. Participants will learn about the benefits of AI in optimizing cleaning cycles, reducing downtime, and enhancing food safety.
3:00 - 3:45 P.M.

Equipment Design & Fabrication track

Optimizing Spray Ball Design for Hygienic Tank Cleaning

Speaker: Gabe Miller, Certified Conformance Evaluator
Dive into the design and application of spray balls to achieve effective and hygienic tank cleaning in food processing operations. This session will cover key considerations, including spray coverage, flow rates, material compatibility, and cleaning validation. Gain practical insights into selecting and designing spray balls that meet sanitation standards and enhance operational efficiency.Dive into the design and application of spray balls to achieve effective and hygienic tank cleaning in food processing operations. This session will cover key considerations, including spray coverage, flow rates, material compatibility, and cleaning validation. Gain practical insights into selecting and designing spray balls that meet sanitation standards and enhance operational efficiency.
3:00 - 3:45 P.M.

facility Planning/design Track

Water Usage Rate Reduction using Hygienic Design

Speaker: Alex Maroto, Ecolab
Explore the intersection of water sustainability and hygienic design in food processing operations. This session will cover strategies for reducing water usage while maintaining sanitation standards, including efficient cleaning technologies, water recycling systems, and equipment design considerations. Learn how to balance environmental responsibility with regulatory compliance and operational efficiency to achieve sustainable practices that support food safety and resource conservation
4:00 - 5:00 P.M.

Root Cause Analysis and Rapid Response Team Operations

Speaker: Kyle Shannon, Maryland Department of Health
Food Safety incidents including foodborne outbreak investigations require close coordination at the Federal, State, and Local level and require an interdisciplinary response from Environmental Health, Epidemiology, Laboratory and Industry Officials.  The Rapid Response Team (RRT) Cooperative Agreement Program has facilitated this collaboration.  This presentation will describe the RRT program and concept and will provide examples of RRT operations in the investigations of food safety incidents.

European Hygienic Engineering Design Group (EHEDG) Update

Speaker: Adwy Van den Berg, EHEDG Director of Operations
5:00 P.m. - 6:30 P.m.

Networking Reception

Tabletop Exhibits and Student Poster Presentations

THURSDAY, May 8

The 3-A SSI Role in Hygienic Design Integrity

A series of sessions on the third day of our event will give participants an overview of 3-A SSI and its role in hygienic design integrity

8:30 - 9:30 a.m.

3-A Café – Networking Breakfast

Continental Breakfast and Roundtables
9:30 - 10:00 A.M.

3-A SSI Gold Standard Celebration and Awards

10:00 - 10:45 a.M.

3-A Gold Standard Elevating More Industries

10:45 - 12:00 NOON

Regulatory Sanitarian Perspectives on 3-A SSI Programs and Requirements

Speaker: Chris Thompson, USDA/AMS/Dairy Program
The U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) plays a pivotal role in expanding domestic and international marketing opportunities for U.S. agriculture. This session will spotlight the AMS Dairy Program’s initiatives, particularly focusing on the Dairy Grading and Standards Division. Attendees will gain insights into the division’s activities, including the development and application of grading standards, technical services, and export-related activities designed to facilitate the marketing of U.S. dairy products.
Questions? Contact us at mdrumm@3-a.org
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