3-A SSI E-learning Modules

Anytime, Anyplace Learning!

Welcome to the 3-A SSI E-learning page! 3-A E-learning modules are engaging, self-paced courses that are available 24/7. Learning objectives are clearly listed at the beginning of each module and interactive assessment tools are included to support your learning experience. Each module is narrated and script is provided for your convenience. All materials are accompanied by straightforward illustrations including photos from the field, animations, as well as informative diagrams. Learners who successfully pass the quiz, will be able to print the Certificate of Completion for each Module.

Duration: Expect to spend about one hour on each module. 

Course viewing tips: Start with Module 1.0. for a thorough overview of the entire series, then deepen your knowledge with the other Modules. 

E-learning Modules Highlights

  • Specific, measurable learning objectives
  • Self-paced instruction available 24/7
  • Engaging real-world visuals and informative diagrams
  • Narrated slides, script provided
  • Interactive quizzes
  • Printable Certificate of Completion for each Module

List of 3-A E-learning Modules

1.0. Overview of Principles of Hygienic Design & Foundation Elements

The topics in this module will introduce you to 3-A SSI and the important role it plays in hygienic design. In particular, this module will focus on the holistic approach to hygienic design. You will also learn about the fundamental elements of hygienic design, and will gain an understanding of the link between hygienic equipment design, facility design, cleaning and sanitation, operational design and the basics of quality and regulation.

2.0. Basics of Hygienic Equipment Design

The purpose of this training module is to provide basic principles of hygienic equipment design for equipment that will be used to produce or process a wide variety of products for human consumption, as well as pet foods. This content is based on the principles of hygienic design and the terminology found in 3-A Sanitary Standards and 3-A Accepted Practices.

3.0. Basics of Hygienic Facility Design & Environmental Controls 

The purpose of this training module is to provide the basics of design and environmental controls for food processing facilities. This module covers non-product contact surfaces, air, water, steam utilities, as well as building interior, exterior, and the overall site location. The subject of contamination and cross-contamination includes pests, and operating personnel that may create and transfer unhygienic conditions. 

Further E-learning Modules are under development.

Technical requirements

1. Desktops / laptops (recommended):

  • Windows: Internet Explorer 8 and later, Microsoft Edge (latest version), Google Chrome (latest version), Firefox (latest version.)

  • Mac: Safari 7 and later, Google Chrome (latest version.)

2. Mobile devices:

You can view E-learning Modules on Android and iOS tablets using the Articulate Mobile Player App. For instructions on how to install the App please click here. Please note that some features may not display correctly on the Mobile Player App. Unfortunately, the Print Certificate of Completion function is not available on the Articulate Mobile Player App. Please note that E-learning Modules are NOT accessible on mobile phones. 


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