Food safety culture is not built in a board room. It is built on the plant floor, in the language of an RFP, in the moment an inspector realizes the difference hygienic design makes. It is built by the people who make the case for a better piece of equipment, and by the people who design, certify, and inspect that equipment once the case is made.

That is who we are looking for.

The call for speakers for the 3-A SSI 2027 Summit on Hygienic Design is officially open. This year's theme, “Building a Food Safety Culture Through Hygienic Design,” puts the summit stage in the hands of practitioners. We want the people doing the work: processors, equipment manufacturers, regulators, procurement teams, and researchers who can speak from experience.

Why This Summit Is Different

Past programs leaned on solo presentations.This year, most sessions are built around multiple perspectives on the same challenge, followed by open discussion with the room. A processor and a regulator might sit side by side to talk about what actually moves an inspection outcome. A newer 3-A Symbol holder and an established one might compare notes on what certification changed for their business. The goal is not a lecture. It is a conversation the audience can learn from and join.

That format also makes it easier to participate. Many sessions ask for just 10 to 15 minutes of prepared material.

What We're Looking For

We have outlined more than a dozen session topics, and there is room in most of them for several types of speakers. A few examples of the ground we're covering:

•      The equipment side of the equation. Why specification decisions drive measurable food safety outcomes, and what manufacturers are hearing from buyers as demand shifts.

•      The money side of the equation. How processors have built the financial case for hygienic design investment, and how insurers are beginning to factor equipment design into risk and premiums.

•      The inspection side of the equation. What regulators are actually looking for in the field, and how specification changes have moved the needle on compliance.

•      The science side of the equation. How CIP chemistry, milk composition trends, and equipment geometry interact, and what happens when design does not support the chemistry it is supposed to enable.

•      The future side of the equation. How AI and IIoT-connected equipment are outpacing the standards written for an earlier generation of equipment, and what the industry needs to figure out next.

If any of that sounds like a conversation you have already had on your own plant floor or in your own product line, we want to hear about it.

Two Ways to Participate

Short-form presentation (encouraged). A focused 10- to 15-minute talk, paired with one or two other speakers and a moderated discussion. Preparation is light: record a short video or submit a written outline, then join a 30-minute prep call before the summit.

Traditional presentation. A solo 45-minute session for keynote stories or technical deep dives that need the full room and the full clock. These slots are limited and reserved for a select number of proposals.

We are not looking for polished sales pitches or generic industry overviews. We are looking for candid, specific, real-world experience, including the parts that were hard.

The Details

Event: 3-A SSI 2027 Summit on Hygienic Design, May 3 to 6, 2027, Chicago

Proposal deadline: September 30, 2026

Pro Tip: Speakers may submit more than one proposal, and each submission takes just 10 to 15 minutes to complete.

Submit a Proposal

Save the Date

Whether or not you plan to present, mark your calendar for May 3 to 6, 2027, in Chicago. Registration details will follow in the coming months.

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