Document Library

In today’s complex and ever-changing marketplace, uptime in manufacturing can be a make or break for processors, especially when looking at slim margin products.  From the process automation and engineering side, the same slim margins exist along with the ever-shrinking experienced labor pool.  This presentation will cover the basics of making the right choices in vendors, how to ask the right questions and how to cross check that the work that is being completed matches the master scope of work and design criteria and that all of the project documentation is completed to the final ‘as built’ status prior to final closeout.  It is so easy for companies to ‘copy’ and ‘paste’ to save time but does that help or hinder you?

Food Safety is the overarching goal of food production. As such, it must be built into the design and construction of new and remodeled food factories. In order to comply with regulations and ensure that customers will be safe, such design must look at all the aspects of the food supply chain, including warehousing, transportation, preparation, processing and final distribution. This presentation will discuss a practical engineering approach to design food safety into your factory using Process Systems Engineering, and Data-mining techniques to improve safety and overall operational or supply chain efficiencies.

In this two-part session, Scott Hoffmeyer will describe the interrelated elements of hygienic design and where properly designed equipment fits as a central component.

An overview of 3-A Sanitary Standards, Accepted Practices, and the requirements for the Third Party Verification process to show how the standards and the inspection program work together to enhance product safety.

A thorough review of the essential properties for materials used in hygienic equipment design, the range of uses and key performance characteristics.

An overview of requirements for the proper design, production and installation of hygienic equipment, as well as case examples of many common hygienic design failures.

A professional summary of inspection methods during pre- and post-fabrication stages, as well as hygienic field operational inspection.

This session will highlight real-life examples of design and workmanship failures, as well as possible corrective actions.

Hygienic by design means designing or modifying facilities, equipment and systems to minimize the risk of contamination in all phases of food production. It involves considering hygiene and sanitation at every stage of facility design, construction, and operation. This includes selecting materials, equipment, and surfaces that are easy to clean and maintain, creating layouts that minimize cross-contamination, and implementing effective cleaning and disinfection procedures. The goal is to create a hygienic environment that supports food safety and reduces the risk of foodborne illness.

This 2023 annual report covers 3-A's operations during 2022.