3-A SSI Fall Webinar Series

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3-A SSI announces a special free four-part fall webinar series, The Role of Hygienic Design in Food Safety Plans.  If you missed our spring education program, you can take advantage of these featured presentations from leading industry experts!

September 15, 2021 – 10:00-11:00 a.m. EDT

Hygienic Design and Your Food Safety Plan

Allen Sayler, EAS Consulting Group

Food equipment and facility design both have huge impacts on the production of safe, high quality food.  How does all this work together in a food safety plan and meeting the objectives of a Preventive Controls Plan under the Food Safety Modernization Act? How does ‘3-A’ equipment help meet the challenges for sanitary design?

October 13, 2021 – 10:00-10:45 a.m. EDT

Pathogen Control Strategies in Food Processing

Dave Kedzierski, Agri-Mark Inc./Cabot Creamery Coop

Pathogens such as Salmonella and Cronobacter are a major concern in the processing of dry dairy foods. How can hygienic zoning and GMPs help prevent cross contamination? How can an effective pathogen environmental monitoring program help verify and track the effectiveness of your controls?

November 17, 2021 – 10:00-10:45 a.m. EST

Principles of Hygienic Design for Belting

Adam Bannerman, Intralox

Belting is present in virtually all types of processing operations.  What goes into the hygienic engineering of belting and how do 3-A SSI criteria help address design challenges?

December 15, 2021 – 10:00-10:45 a.m. EST

Avoiding Pitfalls in Hygienic Design: An Auditor’s Perspective

Daniel Erickson, H. Wainess & Assoc. Inc.

Learn about the role of 3-A Sanitary Standards for verifying equipment in the inspection program for Grade A dairies under the Pasteurized Milk Ordinance and requirements of the Food Safety Modernization Act.  What are some of the most significant takeaways or impediments found in equipment design based on years of independent equipment evaluations performed under the 3-A SSI Third Party Verification (TPV) inspection for 3-A Symbol authorizations?

 

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