More than 200 food safety champions from all over the world -- food processors, equipment manufacturers, regulators, students, academics and others – came together in May for the 3-A SSI 2025 Summit on Hygienic Design in Chicago.
Over three days, participants learned from experts in sessions matched to their hygienic design skill level and interests. They saw equipment demonstrations and connected in networking sessions, where they engaged with top students presenting posters on their research and with exhibitors displaying information about equipment, technology and services.
Here are four things you missed if you did not attend:
1. Celebrating Volunteers
Jason Tucker, Chair of the 3-A SSI Communication and Education Committee, which planned the Summit, opened the event by recognizing the 3-A SSI spirit of collaboration and volunteerism that drives standards development and other programs, including the annual conference.
“Volunteers are the backbone of 3-A SSI, investing countless hours to advance hygienic design standards across our industry,” he said.
Tucker called on Summit participants to embrace the 3-A SSI tradition of volunteerism by joining a workgroup, a committee, or by becoming a certified conformance evaluator.
“3-A Standards are living documents, continually redefined through the expertise of our working groups and committees to address emerging challenges and incorporate technological advances. There's no better way to advance your career in hygienic design than through active participation in standards development,” said Tucker.
Tucker’s appreciation for 3-A SSI volunteers was echoed later in the event by 3-A SSI Board Chair John Kuhnz.
“Through every session, every demo, every conversation, I hope the one thing that's crystal clear about the 3-A organization is our commitment to safety, quality and public trust, and this doesn't happen by accident. It happens with a lot of really good, hard work from our volunteers,” observed Kuhnz.
Kuhnz’s remarks came in an awards ceremony honoring Dan Erickson of Harold Wainess & Associates with the 3-A SSI Leadership Service Award and Greg Marconnet of Mead & Hunt with the Richard K. Smith Advancement Award. See the article on these awards in this issue of Sanitary Design Connections.
Kuhnz concluded the awards presentation by appealing to Summit participants to volunteer their time and expertise to 3-A SSI, saying “Your expertise is needed, your leadership is welcomed and your passion can really make a difference.”
2. Appreciating the Global Impact of 3-A SSI
Meri Beth Wojtaszek, whose tenure as Executive Director of 3-A SSI began just a couple of months prior to the Summit, shared her perspective as a newcomer to the 3-A SSI community.
“I’ve quickly come to appreciate the tremendous impact that this organization has on the food safety across the globe,” said Wojtaszek. “The 3-A Symbol isn't just a logo. It's a mark of assurance that equipment meets rigorous hygiene standards. The 3-A Symbol represents an unbroken chain of trust that extends from equipment manufacturers through the food processors to end consumers.”
She also noted that the industry’s challenges, such as from increasingly complicated supply chains and evolving regulatory requirements, demand collaborative solutions. “That's why this Summit is so very important. It's not just about sharing information; it's about building the relationships and knowledge base that we need to advance food safety together.”
3. A Smarter Approach to Hygienic Design
One way to advance food safety is to embrace new technologies, such as artificial intelligence and IoT (internet of things).
This approach, presented in one of the most talked-about sessions at the event by Dylan De Anna and George Kokkinias of Grantek, can optimize cleaning decisions and processes by accelerating the use of data from the plant floor.
See the video on the session and download the slides.
4. Prevention Is the Only Defense.
In a keynote presentation, prominent foodborne illness attorney Bill Marler offered only one sure-fire way to avoid liability in a foodborne illness lawsuit: Prevent it from happening in the first place.
“There’s always an opportunity to fix the problem before it blew up in your face. It’s true, lawyers get the ability to look in hindsight. But people had opportunities to pay attention [to food safety protocols], they just ignored it, for monetary reasons, business reasons, or they just weren’t paying attention.”
In the event a lapse in food safety causes foodborne illness, there are some strategies to help mitigate liability – if implemented prior to an incident. For example, a true culture of food safety, including highly qualified and dedicated team members, vendors and suppliers can demonstrate a solid food safety effort. Also, he said being on a good footing with regulators can help.
In an exclusive interview with 3-A SSI prior to the conference, Marler shared additional advice for readers of the 3-A SSI Blog
Next Steps
More to Explore. See key moments from the event in this slideshow. Download presentations from the 3- A SSI Knowledge Center.
Save the Date. Plan now to attend the 2026 event, happening May 5 to 7 in Chicago.
Get Involved in 3-A SSI. Dozens of your peers are already involved in standards development and other volunteer roles. Are you ready to join them? Contact Meri Beth Wojtaszek, Executive Director of 3-A SSI at mb@3-a.org to explore how your expertise can help shape the future of food safety standards.
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