3-A SSI 2023 Is a Must-Attend Education Program
Registration is now open for the 3-A SSI 2023 Education Program and Annual Meeting, May 9-11 in the Twin Cities of Minneapolis-St. Paul, Minn. The event, which features ample networking opportunities, is anchored by two full days of education and closes with a third day devoted to 3-A SSI business meetings.
A New Look for the 3-A SSI Website
As you can see by clicking on articles in this new format of Sanitary Design Connections,3-A SSI has an exciting new look for its website that can be seen at www.3-a.org. We hope you like the new design and enhanced navigation features.
STUDENTS: Apply Now for 2023 3-A SSI Dr. Ron Schmidt Student Travel Award
The 3-A SSI Dr. Ron Schmidt Student Travel Award provides an opportunity for qualified full-time students enrolled in a relevant field of study to attend the 2023 3-A SSI Education Program and Annual Meeting, May 9-11, 2023 at the Hilton Minneapolis/St. Paul Airport. The travel award is intended for students who seek to supplement their classroom training with greater practical knowledge about all aspects of hygienic design for equipment and systems used in food processing.
Apply Now for 3-A SSI Exam for Certified Conformance Evaluators
Applications are now available from 3-A SSI for candidates interested in becoming a 3-A SSI Certified Conformance Evaluator (CCE). Those who meet application requirements will be eligible to sit for the exam on Monday, May 8, 2023 at the Hilton Minneapolis/St. Paul Airport. The exam will be administered in conjunction with the upcoming 3-A SSI program, “Hygienic By Design: Reducing Risk in Your Facility.” Registration for the Annual Meeting is not required for CCE candidates to sit for the exam.
AI Fails in Hygienic Equipment Design
Hygienic by design is a design principle in the food industry aimed at reducing the risk of contamination in food production facilities. It involves incorporating hygiene and sanitation considerations into the design and construction of the facility, equipment, and processes to minimize the risk of contamination. This includes features such as smooth and easily cleanable surfaces, proper separation of raw and cooked materials, adequate ventilation, and effective waste management systems. The goal is to create a safe and hygienic environment for food production that reduces the risk of foodborne illness.