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Deploying Hygienic Design Tools in Equipment Design and Sourcing

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Deploying Hygienic Design Tools in Equipment Design and Sourcing

September 17 @ 11:30 am - 12:30 pm EDT

3-A Sanitary Standards, Inc. logo

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September is National Food Safety Education Month, and FPSA is proud to support the FDA’s campaign by connecting their core food safety messages to real-world practices in food and beverage manufacturing. This week’s focus — Separate — emphasizes preventing cross-contamination. In processing, the same principle applies through hygienic equipment design and sourcing practices that protect every product and every customer.

The third of four Food Safety Month webinars, this fireside chat will spotlight candid dialogue and real-world insights rather than a traditional slide deck. Speakers will explore the application of hygienic design principles for food processing equipment, offering tools and guidance to improve equipment specification and sourcing practices. Attendees will gain a clear understanding of why these principles matter, how to apply design checklists effectively, and how collaboration across engineering, QA, and procurement leads to safer, more sanitary outcomes. The session will also preview resources being developed to support long-term adoption and set the stage for a follow-up program later this year.

Speakers

Brian Shoop
Vice President, Process Engineering, Gray AES
Gray AES
Brian Shoop is a dynamic engineering leader with nearly two decades of experience designing, optimizing, and scaling complex processing systems for the food, beverage, and biotechnology industries. As Vice President of Process Engineering at Gray AES, he oversees innovative solutions that bridge engineering excellence with real-world manufacturing needs. Brian’s career spans hands-on project leadership, from multimillion-dollar facility builds to developing industry-first hygienic design and processing innovations. Known for his engaging style and practical insights, he brings a unique ability to translate technical complexity into actionable strategies that resonate with both technical teams and executive leaders.

Eric Schweitzer
Director of Standards & Certification
3-A Sanitary Standards, Inc.
Eric Schweitzer has served as Director of Standards & Certification at 3-A Sanitary Standards, Inc., a 501 (c)(3) ANSI accredited standards developer since 2013. He is responsible for overseeing nearly 100 individual processing equipment and system standards and the Certified Conformance Evaluators who conduct Third Party Verification inspections. His role is to promote 3-A’s influence and recognition as the leader for setting hygienic design requirements for clean-in-place applications and harmonizing with federal and state regulations. 3-A’s goal is to ensure continued consumer safety and to guarantee that equipment is cleanable and inspectable. Before joining 3-A SSI, Eric developed safety and performance standards for National Waste & Recycling Association and National Electrical Manufacturers Association as Secretariat for national, binational and trinational standards committees.
Nghia Tran
Senior Director of Project Development, Industrial Food & Beverage
Ryan Companies US, Inc.
Over 30 years of experience in multi-discipline engineering (architectural, civil, structural, MEP, communications) design and construction projects in various market sectors for national and regional companies in Food & Beverage, Consumer Packaged Goods (CPG), Commercial, Federal Government, Municipalities, Telecommunications, Automotive, Industrial Institutional, Healthcare. SQF Practitioner – Implementing SQF System – Manufacturing Ed. 8
FSPCA – PCQI Preventive Controls For Human Foods
USFDA Principles of Acidified Foods, Aseptic Processing and Packaging Systems, Closure for Glass Containers, Flexible and Semi-Rigid Containers.
Procore Certified: Project Management Over 30 years of experience at senior level management as Senior Project Manager, Program Manager, Director of Engineering, and Operations Manager managing large staff of multi-discipline architects and engineers, subconsultants and contractors for projects up to $600M in construction cost. Over 22 years of experience in Food & Beverage facilities design and construction (USDA, FDA, and GMP), process and packaging equipment, CIP/COP processes, dairy processing (pasteurization) and utilities (ammonia refrigeration, high pressure compressor, and boiler) systems, storage silos, etc. Project/Program management experience including responsibilities for providing technical directions and quality assurance for completion of large, multi-discipline CAPEX projects to meet Corporate's requirements and performance objectives, including Sustainable Design and Development goals.

 

Details

Date:
September 17
Time:
11:30 am - 12:30 pm EDT
Event Categories:
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Venue

Virtual
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