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The Requestor manufacturers a number of pieces of cheese curd handling equipment including a belt that cottage cheese curd lays on as gravity allows the cottage cheese curd, which is very fragile to retain its shape. There is a large roller at the end of the belt and its purpose is to distribute the cottage cheese curd across the belt so its depth is less and its width across the belt is expanded.  This roller’s purpose is not to press the cottage cheese curd, which might fracture the curd itself, but to spread it.  The belt and be roller together allow for gravity drainage of some of the whey that is captured in the cottage cheese curd when originally placed on the belt.

In facilities handling products like dairy powders and infant formula, that buildup is more than a nuisance. It accumulates in pipe elbows, crevices, and dead spaces. Although wet cleaning can remove it, the introduction of moisture creates conditions where dangerous pathogens like Salmonella and Cronobacter can thrive. The LSU team's answer was to rethink the surface itself, developing a coating made from whey protein and starch – food-grade materials designed to be applied to equipment interiors.

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This research presents a cold plasma solution, presented by a team of Auburn University PhD students in the 2026 Student Hygienic Design Competition.

3-A Sanitary Standards (for equipment) or 3-A Accepted Practices (for systems) establish criteria for equipment, materials, hygienic design, and fabrication to assure the cleanability of equipment used for dairy, food, pharmaceutical, or other comestible processing, packaging and handling. 3-A Accepted Practices may include installation, control and regulatory criteria. Equipment performance and operator safety are not included.

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.