Document Library

Learn how IoT-enabled condition monitoring and AI-driven insights are revolutionizing hygienic design in food processing operations. This session explores the integration of smart sensors to track equipment performance, predict maintenance needs, and ensure compliance with sanitation standards. Participants will learn about the benefits of AI in optimizing cleaning cycles, reducing downtime, and enhancing food safety.

Food Safety incidents including foodborne outbreak investigations require close coordination at the Federal, State, and Local level and require an interdisciplinary response from Environmental Health, Epidemiology, Laboratory and Industry Officials.  The Rapid Response Team (RRT) Cooperative Agreement Program has facilitated this collaboration.  This presentation will describe the RRT program and concept and will provide examples of RRT operations in the investigations of food safety incidents.

Explore the intersection of water sustainability and hygienic design in food processing operations. This session will cover strategies for reducing water usage while maintaining sanitation standards, including efficient cleaning technologies, water recycling systems, and equipment design considerations. Learn how to balance environmental responsibility with regulatory compliance and operational efficiency to achieve sustainable practices that support food safety and resource conservation.

Dive into the design and application of spray balls to achieve effective and hygienic tank cleaning in food processing operations. This session will cover key considerations, including spray coverage, flow rates, material compatibility, and cleaning validation. Gain practical insights into selecting and designing spray balls that meet sanitation standards and enhance operational efficiency.

Reviewing equipment designs in the field is one of the most difficult tasks a sanitarian must perform. There is not a textbook that tells you the steps to take, but you do have some resources at your fingertips that can help guide you along the way. We will discuss how to approach the issue of equipment design reviews from a state regulatory perspective.

Our hygienic design journey begins with an overview of the principles of hygienic design, the role of the 3-A Symbol authorization program and related Third Party Verification (TPV) Inspection, introduction to the structure and common elements of 3-A Sanitary Standards, and the 3-A SSI Standard for General Requirements.

Proper passivation of stainless steel is essential for maintaining corrosion resistance and hygienic standards in food processing equipment. This session delves into the science and techniques of passivation, highlighting its role in preventing contamination and preserving equipment longevity. Participants will gain insights into best practices for performing and verifying passivation to ensure compliance with 3-A Sanitary Standards criteria, plus other chemical processes available when corrosion occurs in stainless steel.

Proper installation and commissioning are vital to ensure that hygienic food processing equipment performs as designed. This session will begin with a brief overview of project execution planning for new equipment installations with an emphasis on proper sanitary valve setup, commissioning, and testing procedures. The presentation will be followed by a moderated Q&A session with a panel including a fabricator, processor, and regulatory sanitarian.

Explore the critical role of flooring in maintaining a hygienic food processing environment. This session will cover essential design elements, including slope, drainage, and surface material selection and integration with processing equipment. Learn how proper floor construction minimizes contamination risks, facilitates cleaning, and supports compliance with food safety standards.

Learn the importance of hygienic design for non-product contact surfaces in food processing environments. This session addresses design principles, material choices, and maintenance practices to minimize contamination risks and support overall equipment cleanliness and to ensure non-product contact surfaces align with 3-A Sanitary Standards criteria.