Looking Ahead: 3-A SSI and EHEDG Collaboration

This interview with 3-A SSI Executive Director Tim Rugh was adapted from a recent publication in the 2024 Yearbook of the European Hygienic Equipment Design Group (EHEDG).

Tim, in what ways do you see 3-A SSI and EHEDG reinforcing each other's missions?

The best way we can reinforce each other’s mission is probably by providing opportunities for our constituents to affiliate. Our stakeholders’ profiles are quite similar, our mission statements are very comparable, but what we do is somewhat different. 3-A SSI has a strong presence of the regulatory sanitarians. They look to our organisation for trustworthy and credible resources on training and education, for better ways to strengthen their inspection programmes with our documents. The marketplace and the requirements for criteria and background information on hygienic design continues to evolve  with the implementation of the Food Safety Modernisation Act (FSMA). The level of scrutiny for equipment has become more rigorous because processors need to have a documented step-by-step plan to avoid or minimise potential food risks. Much of that goes back to the design of the equipment that they use.

In general, the world has become more interested in food safety, and what EHEDG does is essential to meet this demand. We want to construct a vehicle for groups outside of our traditional markets to establish a relationship with 3-A SSI. This is possible through cooperation with EHEDG.

From your perspective, what are the key successes or achievements resulting from our cooperation? How do you measure its impact on both organisations?

Through our collaboration, we have elevated the quality of our documents – as an example, some of the additional criteria for testing originated from EHEDG. Our organisation exists to promote a brand, the 3-A Symbol. We grow if we improve the demand, the recognition for what we do, the integrity of our standards. These are parameters that measure our success. And we do see an increasing number of suppliers specifying 3-A SSI design criteria and showcasing our mark.  

How do you envision our collaboration evolving in the coming years?

We can capitalise on the strengths of our groups by bringing our stakeholders together, to learn and share from each other, in meetings and in Working Groups. These collaborative efforts will continue to promote the development of best practices in hygienic engineering and design, leading to a more comprehensive understanding of this important topic throughout the food chain. As mentioned, the regulatory authorities strongly rely on 3-ASSI, and the cooperation we have with EHEDG presents a valuable opportunity for all of our stakeholders. By harmonising our expertise, we can provide them with a unified and informed perspective on hygienic design, shaping the future of the industry and collectively raise the bar for excellence.