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Hygienic design challenges exist across the food industry and the produce industry is not immune to these challenges. Design challenges begin in the field and continue through the process at the plant. This presentation will focus on the current state of design in the process and how to increase food safety with improvements in design. Discussion will include thinking holistically about design and applying hygienic design principles to equipment, infrastructure and plant layout. With this approach the produce industry has the opportunity to maximize the benefits of hygienic design, resulting in wins in food safety and productivity.

As both a 3-A Certified Conformance Evaluator (CCE) and USDA AMS Meat and Poultry Equipment Review program evaluator, Mr. Glick will illustrate the key differences between hygienic design requirements for the dairy equipment inspection program and the USDA AMS meat equipment evaluation and certification program.  In addition, he will share specific experiences in evaluating meat equipment, common shortcomings and why meat equipment meeting the USDA AMS “Guidelines for the Evaluation and Certification of the Sanitary Design and Fabrication of Meat and Poultry Processing Equipment - February 2009” still require periodic “deep cleaning”.

Drawing upon years of experience as a state dairy farm and plant processing specialist and food safety and regulatory manager in the US dairy industry, Ms. Piotter will share her experiences on specific processing equipment hygienic design failures, its impact on dairy facility operations, products and lessons learned including tips of what to look for when evaluating dairy processing equipment.

Dan Erickson has been traveling the world evaluating dairy equipment and dairy plant and packaging operations outside of the US for almost 20 years and will share his experience and the perspectives of specific dairy equipment hygienic design failures including the “whys”, “hows” and lessons to be learned.

FDA has been compiling information on primary causes of foodborne illness outbreaks and recalls with processing equipment design, operation and maintenance falling into the “Top 10” category. Dr. Warren will be share overall information on this as well as sample case studies. In addition, he will describe the role of outside dairy and standards organizations such as 3-A SSI and the National Conference on Interstate Milk Shipments (NCIMS Grade A program) with FDA. Dr. Warren will be address the current status and future direction of FDA and its potential impact on 3-A SSI.

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

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

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