3-A SSI Video Library

Hygienic by design means designing or modifying facilities, equipment and systems to minimize the risk of contamination in all phases of food production.

Hygienic Design for Profitability and Sustainability - Rick Stokes, Ecolab

Product Recovery and Profitability - Nik Ocello, Laufer Valve Tech

The Options for Sanitation Automation Including CIP/COP - Rick Rector, Vincit Group

Engineering for Food Safety - Pablo Coronel, CRB

Webinar 1 features 2 presentations from the 3-A SSI Annual Meeting 2022. In the first section, Darin Zehr, Commercial Food Sanitation, will focus on different aspects of creating a hygiene focused culture in food processing facilities. In the second section, Benjamin Warren, Ph.D., FDA will cover important legal aspects: FSMA update and the concept of the New Era of Smarter Food Safety.

Webinar 2 features 2 presentations from the 3-A SSI Annual Meeting 2022. In the first section, Tom DeBoom & Roger Porter, Mead&Hunt, will provide in-depth analysis of the air practices for pathogen control in food processing facilities. In the second part, Rick Stokes, Ecolab will go over elastomer properties and things to keep in mind to ensure elastomer's compatibility with food processing and cleaning practices.

‍

Webinar 3 features 2 presentations from the 3-A SSI Annual Meeting 2022. in the first part, Monty Bohanan, Leprino Foods, elaborates of limitations and possibilities of dry cleaning for hygienic equipment. In the second part, Joe Baumert, Ph.D., University of Nebraska - Lincoln focuses on various strategies to control allergens in food production.

Learn about the role of 3-A Sanitary Standards for verifying equipment in the inspection program for Grade A dairies under the Pasteurized Milk Ordinance and requirements of the Food Safety Modernization Act.

Belting is present in virtually all types of processing operations. Explore the essentials of hygienic engineering for your application, including cleaning, material selection, belt/component selection, conveyor deign and accessibility and total cost of ownership.

Pathogens such as Salmonella and Cronobacter are a major concern in the processing of dry dairy foods. How can hygienic zoning and GMPs help prevent cross-contamination?

Food equipment and facility design both have huge impacts on the production of safe, high quality food. How does all this work together in a food safety plan and meeting the objectives of a Preventive Controls Plan under the Food Safety Modernization Act?

Pete Barrie, Sr. Product Manager with Sani-Matic demonstrates how the provisions of the ANSI/3-A Sanitary Standard for General Requirements and 3-A CIP Accepted Practices can be applied to the Clean Out-of-Place Equipment.

Geir Moe of the Nickel Institute describes the requirements for the welding of austenitic stainless steel tube and pipe systems in conformance to American Welding Society requirements contained in the 3-A SSI General Requirements.

This short video offers a very good primer to the requirements for the credential 'Certified Conformance Evaluator' required for an independent professional to conduct a Third Party Verification (TPV) inspection. A general overview of the TPV inspection required for 3-A Symbol authorization is also presented.

This presentation takes you from start to finish in the Third Party Verification (TPV) inspection. While this demonstration covers a sample centrifugal pump, the inspection process is similar to other types of equipment covered by a 3-A Sanitary Standard.

This presentation takes you from start to finish in the Third Party Verification (TPV) inspection.  While this demonstration covers a sample centrifugal pump, the inspection process is similar to other types of equipment covered by a 3-A Sanitary Standard.

This presentation takes you from start to finish in the Third Party Verification (TPV) inspection.  While this demonstration covers a sample centrifugal pump, the inspection process is similar to other types of equipment covered by a 3-A Sanitary Standard.

This presentation takes you from start to finish in the Third Party Verification (TPV) inspection.  While this demonstration covers a sample centrifugal pump, the inspection process is similar to other types of equipment covered by a 3-A Sanitary Standard.

Certified Conformance Evaluator Gabriel Miller describes the critical role of surface finish requirements for equipment across all 3-A Sanitary Standards and he demonstrates surface measurement step-by-step using a profilometer.  Find out more about the basic hygienic requirements for stainless steel components, welded joints, as well as plastics, and rubber components.

‍