2022 Fall Webinar Series


3-A SSI announces a special free three-part fall webinar series, Design to Clean: Creating a Hygiene Focused Culture.  If you missed our May education program, you can take advantage of these featured presentations from leading industry experts!

September 28, 2022 – 10:00-11:00 a.m. EDT

Design to Clean: Creating a Hygiene Focused Culture

Darin Zehr, Commercial Food Sanitation. LLC

Darin Zehr - Commercial Food Sanitation

Creating a hygiene-focused culture entails far more than establishing written procedures across every dimension of the organization. A culture of hygiene excellence means there is alignment of common values between all levels of executive management, middle management and team leaders when it comes to food safety and hygiene. Having a strong hygiene culture is very important and a focus on design is a critical enabler.


FSMA Update and The New Era of Smarter Food Safety

Benjamin Warren, Senior Science Advisor for Food Safety, FDA

The Food Safety Modernization Act (FSMA), signed into law on January 4, 2011, made clear that it is not enough to just react to outbreaks…they must be prevented from happening in the first place.  While there is still work to be done, FDA has finalized the seven foundational rules outlining the risk-based preventive measures that are required of those covered by FSMA who grow, manufacture, process, pack, store, and transport domestic and imported foods. More recently, FDA has announced the New Era of Smarter Food Safety blueprint that outlines a 10-yr roadmap for creating a more digital, traceable, and safer food system.

October 26, 2022 – 10:00-10:45 a.m. EDT

Plant Environmental Air Practices for Pathogen Control

Roger Porter and Tom DeBoom, Mead & Hunt

PorterDeBoomA purpose-built environment around a food processing production operation is critical for success. Pathogens, contaminants, and other problems may be introduced to the process if adequate attention or expertise is not applied to the building design.This presentation will provide some high-level design concepts behind good building and HVAC design as well as some best practices and emerging trends to provide process room environmental air conditions suitable for safe and effective food production.

Elastomer Materials Compatibility

Rick Stokes, Ecolab

This session will explore the impacts of elastomer compatibility in sanitary design. Descriptions of common chemistries and the interactions with elastomers will be discussed. In addition, resources used to predict compatibility with a variety of elastomers will be shared. Finally, a discussion will be had on methods to analyze compatibility and the differences between these methods. Emphasis will be placed on selecting and maintaining elastomers to provide safe food throughout the useful life of equipment.


November 30, 2022 – 10:00-11:00 a.m. EST

Dry Cleaning for Hygienic Equipment

Monty Bohanan, Leprino Foods


Food safety from a microbiological perspective in dry dairy powder operations is dependent on minimizing water introduction into the environment and equipment – even during cleaning. Removing soils without the benefit of water nor wet chemistry presents efficacy and efficiency challenges. This is even more of a challenge for food safety from an allergen clean perspective. Sanitary Design can help ensure effective cleaning in dry clean only applications, especially if the design considers the limitations and objectives for cleaning without water. An understanding of why a “war on water” is critical to food safety in dry clean only applications will promote good sanitary design.

Allergen Control Strategies

Dr. Joe Baumert, University of Nebraska

Food allergens account for a significant proportion of recalled food products in the U.S. each year. Labeling/packaging errors and the unintended presence of allergen residues from cross-contact were mentioned in FSMA as two primary causes of food allergen related recalls. Development of an allergen control program which incorporates both cGMPs and preventive controls for food allergens is required per 21 CFR 117; however, regulatory guidance document for the industry on food allergen control is pending. This presentation will provide a high-level overview of allergen control considerations with an emphasis on operational controls and cleaning strategies.