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3-A SSI Director, Standards and Certifications Eric Schweitzer will speak in two sessions at the IAFP 2026 Annual Meeting. Stop by these sessions to show your support for Eric and 3-A (and be sure to say hello).
In this session, a panel of experts will wrestle with the difficult (but common) dilemma posed by legacy facilities that were built for performance, not necessarily for hygiene.
Panelists will challenge conventional thinking about infrastructure and equipment upgrades, exploring "good, better, and best" solutions and how to weigh them through the lens of total cost of ownership, not just upfront expense.
The session will also look at the case for investment in hygienic restoration over other capital priorities and the balance between project execution and production continuity once construction is underway.
3-A Sanitary Standards and, more generally, hygienic design has been "a thing" in the food processing industry for decades. Food service and food retail environments, however, have been slower to embrace hygienic design concepts.
This roundtable will bring together a group of experts to discuss how learning and experience from food processing hygienic design implementation can flow to food service and retail.
3-A SSI has opened a call for speakers at the 2027 Summit on Hygienic Design. Come up to speed here.
Thispost is the second in a series recognizing the inaugural class of 3-A SSI HyGENExcellence Award winners. Watch for profiles of the remaining HyGEN Class of2026 winners in the weeks ahead.
There's a generation of food safety knowledge about to walk out the door, one retirement at a time. That's the risk Benjamin O'Neil, a Food Safety Regulatory Officer at Tetra Pak, sees clearest for the industry.
The Kansas State University team earned first place with a two-pronged strategy to improve cleaning for equipment handling dry powder.
