2023 3-A SSI Education Event

May 9-11, 2023
Presented by 3-A SSI


Unparalleled education and networking for professionals committed to advance food safety through hygienic design.
Schedule subject to change. All times are local to Minneapolis, Minn. (CDT).

Monday, May 8

1:00 p.m. - 5:00 p.m.

Registration Open

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

Newcomers’ Reception and Welcome

Expressly for First-timers and Student Travel Award Recipients
6:30 p.m.

Dinner Open

Tuesday, May 9

Foundations of hygienic Design

This program is intended for early career professionals and newcomers to the world of hygienic design.  Led by an expert faculty of Certified Conformance Evaluators with decades of broad industry experience, this will be a fast and comprehensive introduction to the basics of sanitary design and the requirements to obtain a 3-A Symbol or certificate through a Third-Party Verification (TPV) inspection. The TPV requirement is an inspection of finished equipment and other documentation to help assure a design and manufacturing process will consistently produce a product that conforms to a 3-A Sanitary Standard.  Presenters will use actual equipment to help illustrate 3-A SSI’s practical approach to sanitary design, based on a wealth of industry experience.  Participants will gain key insights on hygienic equipment design and learn from examples of common designs and pitfalls.  Each presentation will include an interactive Q&A session to help deliver practical knowledge for attendees at many levels of education and experience.
8:00 a.m. - 9:00 a.m.

Registration Open

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

Welcome and Overview

Speakers: Greg Marconnet and Carianne Endert-Klaasen, Chair, Communications & Education Committee
9:15 A.m. - 9:45 a.M.

Introduction to Hygienic Design

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

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


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.


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.


3:00 p.m. - 3:30 p.m.

Hygienic Specification & Inspection Methods

Speaker: Greg Marconnet
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, Carianne Endert-Klaasen
This session will highlight real-life examples of design and workmanship failures, as well as possible corrective actions.

3-A SSI Knowledge Center

Speaker: Carianne Endert-Klaasen
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

Speakers: Greg Marconnet and Carianne Endert-Klaasen
5:00 p.m. - 6:30 p.m.

Networking Reception

wednesday, May 10

Hygienic by Design: Reducing Risk in Your Facility

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

Registration Open

9:00 A.M. - 9:10 A.M.

Welcome and Program Introduction

Speakers: Greg Marconnet and Carianne Endert-Klaasen, Chair, Communications & Education Committee
9:10 A.M. - 9:50 A.M.

Hygienic by Design: Reducing Risk in Your Facility

Speaker: Dr. Rolando Gonzalez, Executive VP, Food Safety & Public Health, The Acheson Group
Hygienic by design means designing or modifying facilities, equipment and systems to minimize the risk of contamination in all phases of food production. It involves considering hygiene and sanitation at every stage of facility design, construction, and operation. This includes selecting materials, equipment, and surfaces that are easy to clean and maintain, creating layouts that minimize cross-contamination, and implementing effective cleaning and disinfection procedures. The goal is to create a hygienic environment that supports food safety and reduces the risk of foodborne illness.
9:50 A.M. - 10:30 A.M.

Regulatory Perspective on Verification Activities and Corrective Actions to Ensure the Effectiveness of Controls at Preventing Foodborne Illness

Speaker: Dr. Benjamin Warren, FDA
In general, a facility that manufactures, processes, packs, or holds food for consumption in the United States and must register with FDA is subject to the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food rule (CGMP & PC rule). The CGMP & PC rule requires a facility to conduct a hazard analysis and establish preventive controls when there is a hazard identified that requires a preventive control for food safety. To ensure the effectiveness of preventive controls, the CGMP & PC rule further requires that preventive control management components (i.e., monitoring, verification, and corrective actions) be established, taking into account the nature of the preventive controls and their role in the facility's food safety system. Likewise, food safety controls for FDA-regulated food that is also subject to other rules (i.e., infant formula) require appropriate verification and corrective action activities. This presentation will review certain verification and corrective action practices and how they relate to selected recent food safety events, such as recalls and/or foodborne illness outbreaks.
10:30 A.m. - 11:00 a.M.


Student Posters, Static Equipment Displays
11:00 A.M. - 12:00 P.M.

Hygienic Equipment Design: Challenges, Differing Perspectives, Failures, and Lessons Learned

Perspectives from three experienced and respected industry experts.

Dairy Equipment Fabrication Shortcomings & Challenges

Speaker: Dan Erickson, 3-A Certified Conformance Evaluator, Harold Wainess & Associates  
Mr. Erickson has been traveling the world evaluating dairy equipment and dairy plant and packaging operations outside of the US for almost 20 years and will share his experience and the perspectives of specific dairy equipment hygienic design failures including the “whys”, “hows” and lessons to be learned.

Hygienic Design’s Impact on the Dairy Processing Industry

Speaker: Helen Piotter, Dairy Farmers of America    
Drawing upon years of experience as a state dairy farm and plant processing specialist and food safety and regulatory manager in the US dairy industry, Ms. Piotter will share her experiences on specific processing equipment hygienic design failures, its impact on dairy facility operations, products and lessons learned including tips of what to look for when evaluating dairy processing equipment.

Hygienic Design Perspectives in the Meat Processing Industry

Speaker: Dennis Glick, 3-A Certified Conformance Evaluator    
As both a 3-A Certified Conformance Evaluator(CCE) and USDA AMS Meat and Poultry Equipment Review program evaluator, Mr. Glick will illustrate the key differences between hygienic design requirements for the dairy equipment inspection program and the USDA AMS meat equipment evaluation and certification program.  In addition, he will share specific experiences in evaluating meat equipment, common shortcomings and why meat equipment meeting the USDA AMS “Guidelines for the Evaluation and Certification of the Sanitary Design and Fabrication of Meat and Poultry Processing Equipment - February 2009” still require periodic “deep cleaning”.
12:00 P.m. - 1:00 P.m.


1:00 P.M. - 1:35 P.M.

Hygienic Design for Produce Processing

Speaker: Cari Rasmussen, CFS
Hygienic design challenges exist across the food industry, and the produce industry is not immune to these challenges. Design challenges begin in the field and continue through the process at the plant. This presentation will focus on the current state of design in the process and how to increase food safety with improvements in design. Discussion will include thinking holistically about design and applying hygienic design principles to equipment, infrastructure and plant layout. With this approach the produce industry has the opportunity to maximize the benefits of hygienic design, resulting in wins in food safety and productivity.
1:35 P.M. - 2:10 P.M.

Hygienic Design for Profitability and Sustainability

Speaker: Rick Stokes, Ecolab
How does smart hygienic design add up to a positive return on the investment?   This will give you an expert view to quantify your return through water, energy and comprehensive operating cost savings while enabling you to achieve both business and sustainability goals - without tradeoffs.
2:10 P.M. - 2:40 P.M.

Product Recovery and Profitability

Speaker: Nik Ocello, Laufer Valve Tech
Product Recovery or ‘pigging’ systems have been in use since the early days of US oil exploration. The use of pigs has expanded in the proceeding century to include hygienic process plants. Pigging systems have multiple benefits, both direct and secondary, that touch on CIP systems, waste, yields, product purity, and environmental impact. With some limitations, the benefits range broadly from cost reduction to revenue increase to lowered environmental impact. Product recovery/pigging systems should be part of every new plant and existing plants should be trying to retrofit to accommodate one.
2:40 P.m. - 3:10 P.M.


Student Posters, Static Equipment Displays
3:10 P.M. - 3:50 P.M.

The Options for Sanitation Automation Including CIP/COP

Speaker: Rick Rector, Vincit Group
In today’s complex and ever-changing marketplace, uptime in manufacturing can be a make or break for processors, especially when looking at slim margin products.  From the process automation and engineering side the same slim margins exist along with the ever-shrinking experienced labor pool.  This presentation will cover the basics of making the right choices in vendors, how to ask the right questions and how to cross check that the work that is being completed matches the master scope of work and design criteria and that all of the project documentation is completed to the final ‘as built’ status prior to final close out.  It is so easy for companies to ‘copy’ and ‘paste’ to save time but does that help or hinder you?
3:50 P.M. - 4:30 P.M.

Engineering for Food Safety

Speaker: Pablo Coronel, CRB
Food Safety is the overarching goal of food production. As such, it must be built into the design and construction of new and remodeled food factories.  In order to comply with regulations and ensure that customers will be safe, such design must look at all the aspects of the food supply chain, including warehousing, transportation, preparation, processing and final distribution.  This presentation will discuss a practical engineering approach to design food safety into your factory using Process Systems Engineering, and Data-mining techniques to improve safety and overall operational or supply chain efficiencies.
4:30 P.m.

Closing Comments and Adjournment

6:00 P.m. - 7:30 P.m.

Networking Reception

thursday, May 11

3-A SSI Annual Meeting & Open Forum

Join us for a casual networking and learning opportunity that will benefit you and your career throughout the year!  Meet up with new and experienced 3-A SSI volunteers for a continental breakfast followed by a short program to celebrate the accomplishments of contributors recognized by their peers in 3-A SSI.  After the short Annual Meeting, get insights on the upcoming revisions and improvements anticipated in the next edition of 3-A SSI General Requirements, the keystone document in the architecture of the 3-A SSI standards program.  We will also apply some of the practical knowledge gained over the education program to evaluate sample equipment and help you see design from a brand new perspective.  We will also get a synopsis of some of the leading challenges and opportunities for improvements across various 3-A SSI equipment standards.  Learn where you can participate and contribute to help advance in your career!
8:00 a.m. - 9:30 a.m.

Networking Breakfast

9:30 A.M. - 3:00 P.M.

Annual Meeting

Speaker: Rick Heiman, Chair, 3-A SSI

3-A Hygienic Design Criteria: Issues and Challenges

Speaker: Eric Schweitzer, 3-A SSI

Equipment Conformance Evaluation Exercise

Speaker: Allen Sayler, Chair, TPV Coordinating Committee

Issues in Equipment Design: 3-A SSI Projects

Speaker: Eric Schweitzer, 3-A SSI
3:00 p.m. - 3:15 P.M.

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

Speaker: Eric Schweitzer, 3-A SSI
3:15 p.m.