Episodes

  • 21: What Food Equipment OEMs Need to Know About the New 3A Standards

    21: What Food Equipment OEMs Need to Know About the New 3A Standards
    Apr 8 2026
    Food safety incidents don't stay local anymore. A contaminated batch produced in one facility can reach consumers on multiple continents before anyone realises something is wrong. That shift in scale is exactly why the 3-A sanitary standards, a framework that has been evolving for almost a century, continue to matter for everyone who designs, buys, or operates food production equipment.

    In this episode of Behind Clean Lines, host Mikkel Svold is joined by two guests with very different relationships to hygienic design.
    • Gabe Miller is a 3-A Certified Conformative Evaluator (CCE) who served as chair of the committee that developed the 3-A General Standards. He has spent his career inspecting food production equipment for compliance, and he continues to collaborate with EHEDG as a trainer at their conferences.

    • Tue Skrubbeltrang is Sales Director for EMEA and APAC at NGI A/S, where he works with around 5,000 OEM customers worldwide. Between them, they cover the regulatory, engineering, and commercial sides of a conversation that too rarely happens in the same room.
    The occasion is the third major iteration of the 3-A General Standards, recently released. Rather than imposing sweeping new requirements, it clarified language that had been causing genuine disputes in the field, expanded the tables of accepted materials to reflect modern production realities, and updated the framework to accommodate newer manufacturing technologies such as 3D printing and injection-moulded metals. Listen in for an unusually candid look at what the standards actually demand, where the industry keeps getting it wrong, and why the biggest risk in food safety today may not be what you think it is.

    Episode Contents00:00 – Opening: The contamination mystery that took a year to solve
    01:11 – Introduction: Why the 3A standards update matters now
    03:35 – The 3A standards: a century of food safety, and how they are made
    09:35 – Is hygienic design more expensive? Breaking the myth
    11:06 – What the latest update actually changed
    16:43 – New manufacturing technologies and what the standards now allow
    17:58 – Defining product contact surfaces: where most people get it wrong
    21:49 – Edge cases: conveyor belts, bearings, and the one-inch rule
    25:51 – Non-product contact surfaces and the door frame listeria case
    30:58 – Cleanability as commercial advantage: downtime, cost, and the 30-year argument
    33:43 – 3A and EHEDG: convergence, differences, and cross-border certification
    37:54 – Wishlist: knowledge first, not stricter standards

    In This Episode
    • What the latest update to the 3-A General Standards actually changed, and what was deliberately left the same
    • Why the definition of "product contact surface" reaches well beyond the surfaces your product visibly touches
    • How a year-long listeria problem in a meat processing plant was traced back to the hollow bottom of a door frame
    • Why bearings demand careful hygienic consideration even when they sit outside the product contact zone
    • How the 3-A and EHEDG standards are converging, and where genuine differences in approach remain
    Resources Mentioned
    • 3-A Sanitary Standards (the long-standing framework governing hygienic design of food production equipment in the US)
    • EHEDG, European Hygienic Engineering and Design Group (the European hygienic design framework, with growing harmonisation agreements with 3-A)
    Contact and Follow
    Questions, topic ideas, or guest suggestions: podcast@ngi-global.com
    Find more episodes here.

    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
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    42 mins
  • 20: Food Industry 2026: The Race Between Labor, AI and Automation

    20: Food Industry 2026: The Race Between Labor, AI and Automation
    Feb 18 2026
    Expert Roundtable · 2026 Factory Priorities

    Is your factory ready for the transformation ahead?

    The food industry is shifting fast. Labor gaps, accelerating automation, and the rise of AI are reshaping how factories operate.

    In this special episode of Behind Clean Lines, three industry experts break down the forces redefining food manufacturing in 2026 - and what it will take to stay competitive in a landscape where technology and human expertise must work hand‑in‑hand.

    In this special roundtable episode of Behind Clean Lines, we bring together three industry experts from different corners of the food sector:
    • Richard Smith – Managing Director, NewTech Intelligent Automation (machine builder perspective)
    • Jennifer Crandall – Founder & CEO, Safe Food En Route (food safety consultancy + cross-industry view)
    • Carl Thorson – Food Safety & Sanitation Manager, General Mills (large-scale food producer perspective)
    Together, they explore the converging forces reshaping food manufacturing in 2026 and beyond; from the factory floor challenges of training workers who aren't there, to the promise and reality of AI-powered automation, to the counterintuitive revolution happening in sanitation practices.

    For food manufacturers, the message is clear: the winners in 2026 won't be those with the most technology, but those who strategically navigate the balance between human expertise and technological capability.

    In this episode, you'll learn:
    1. Why labor shortages are the defining challenge, and how micro-learning and wearables are changing training.
    2. Where automation is finally becoming viable in fresh food production (and where it's still years away).
    3. How AI is tackling the "black box" of equipment changeovers and planned downtime.
    4. The counterintuitive "cleaning by exception" philosophy reducing water use while improving safety.
    5. What "food as medicine" means for formulation, equipment, and regulatory compliance.
    6. Why all three experts agree AI is the universal disruptor—and why implementation will be gradual.
    Episode Content
    00:36 Introduction to food industry trends for 2026
    02:49 The labor availability crisis: More than just empty positions
    07:31 YouTube and TikTok-style training: Learning tools for the modern workforce
    13:21 Technology advances opening up fresh food automation
    17:05 Manual activities and the black box of equipment downtime
    20:06 Imagining the food plant of 2030: Lights on or off?
    24:07 The reality: Many companies are still on paper
    30:25 Using visual assessment to reduce human error
    38:06 UK and EU cybersecurity directives for machinery
    44:43 Food as medicine: Consumer trends reshaping production
    53:40 Cleaning by exception: The counterintuitive sanitation philosophy
    58:33 The one disruptor defining 2026: Artificial intelligence

    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
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    1 hr and 3 mins
  • 19: Food Safety on trial - The legal side of contamination

    19: Food Safety on trial - The legal side of contamination
    Oct 15 2025
    Could your food company be tomorrow’s headline for all the wrong reasons?

    Food poisening can be a devastating for the consumer. And for the food company involved, it too comes with high costs: It will damage reputation, shut down lines, trigger recalls, and put entire businesses at risk.

    In this episode of Behind Clean Lines, food safety attorney Bill Marler shares three decades of experience from the front lines of outbreaks.

    He’s seen how E. coli in hamburgers, listeria in ice cream, and unpasteurized juice ended up in courtrooms - and why the warning signs were visible long before disaster struck.

    For food manufacturers, the message is clear: regulators may not catch every risk. That responsibility falls on your processes, your supply chains, and your culture.

    In this episode, you’ll learn:

    1. The weak spots in production where contamination typically begins.
    2. Why supplier practices can make or break your food safety strategy.
    3. How genome sequencing is changing traceability and liability.
    4. Where contracts and documentation protect you (or leave you exposed).

    Episode Content
    00:08 Introduction to foodborne illness lawyer, Bill Marler
    01:10 Process after a food contamination case reported
    04:48 Current statistics on foodborne illnesses in America
    06:43 Tracing pathogens: The outbreak investigation process
    09:20 Role of CDC and genetic fingerprinting in food safety
    12:25 Manufacturer liability in food contamination cases
    15:40 Importance of supplier relationships in food safety
    23:42 Food safety culture: Engaging professionals in prevention
    28:12 The moral vs. PR dilemma in food safety
    30:41 Recommendations for manufacturers to enhance safety
    34:31 Current battles against public health challenges

    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
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    41 mins
  • 18: How to Turn Hygiene Into Profits – The Business Case of Easy Cleaning

    18: How to Turn Hygiene Into Profits – The Business Case of Easy Cleaning
    Aug 20 2025
    Is hygienic design just another line on your to-do list, or the overlooked key to avoiding production nightmares?

    In this episode of Behind Clean Lines, we talk with Jennifer Crandall, CEO of Safe Food En Route. With over 20 years in the food industry, she’s seen what happens when manufacturers treat hygienic design as an afterthought.

    Spoiler: it gets expensive, fast.

    We get straight to the point – how early design decisions impact everything from contamination risks to your next downtime crisis (and your profit margins, of course).
    If you're in food manufacturing, this one’s worth your time. Give it a listen. It might save you more than just money.

    In this episode, you'll learn about:
    1. Building a business case for hygienic design in food production.
    2. Financial risks of neglecting hygienic design from the start.
    3. Impact of design on product safety and market deadlines.
    4. Importance of involving experienced food safety experts early.
    5. Long-term benefits of strategic investment in hygienic construction.

    Episode Content
    00:08 Introduction to Hygienic Design with Jennifer Crandall
    01:07 The Importance of Early Hygienic Design Decisions
    02:42 How Poor Design Leads to Costly Redesigns
    05:20 The Role of Food Safety in Company Culture
    07:58 Encouraging Investor Awareness on Hygienic Design
    10:12 Avoiding Redesign: Real-World Cost Examples
    12:30 Understanding Purchasability in Food Safety Context
    15:50 The Impact of Accumulative Costs on Operations
    20:10 Key Factors in Food Safety Due Diligence
    24:29 Investigating Accumulative Costs through Environmental Monitoring
    29:15 Strategies for Small and Medium-Sized Companies
    32:42 Final Advice: Engage Experienced Food Safety Professionals

    Production
    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.


    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
    Show More Show Less
    39 mins
  • 17: Battling Biofilm – Strategies and challenges in food industry hygiene

    17: Battling Biofilm – Strategies and challenges in food industry hygiene
    Jun 12 2025
    Biofilm might sound harmless, but for food manufacturers, it’s a hidden threat that can take a serious toll on hygiene standards – and on your bottom line. Left unchecked, it risks production downtime, costly recalls, and long-term damage to your reputation.

    In this episode of ‘Behind Clean Lines’, Mikkel Svold is again joined by Debra Smith, a global hygiene expert and biologist at Vikan. Together, they cut through the jargon and get straight to the practical advice on tackling biofilm;
    • What it is
    • Why it’s a challenge and most importantly,
    • What you can do about it.

    Deb shares real-world tips, from getting your engineering and hygiene teams on the same page, to using smarter cleaning tools and detergents that actually work.

    If food safety and protecting your operations matter to you, this episode is worth your time. Give it a listen, and take away ideas you can act on today.

    In this episode, you'll learn about:

    1. Differences between biofilms and single-celled microbes in cleaning.
    2. Effective cleaning methods for combating biofilms in food factories.
    3. Importance of validated cleaning and disinfection protocols.
    4. Role of a cross-functional task force in biofilm management.
    5. Emerging technologies for improved biofilm control.
    6. Strategies for nurturing a strong food safety culture.

    Episode Content

    00:09 Introduction to the episode and guest, Deb Smith
    00:53 Key differences between biofilm and single-celled microbes
    01:45 Effective cleaning and disinfection methods for biofilm
    04:10 The concept and importance of a joint task force
    07:06 Common contradictions in hygiene and engineering teams
    10:49 Emerging technologies for biofilm management in food industry
    12:23 First steps for implementing better hygienic practices
    14:04 Challenges of instilling a strong food safety culture

    Production
    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.


    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
    Show More Show Less
    16 mins
  • 16: How Factory Layouts and Installations Impact Food Safety

    16: How Factory Layouts and Installations Impact Food Safety
    Mar 12 2025
    Are your production installations doing their job, or are they holding your production back?

    It’s easy to overlook their impact, but production installations like electrical raceways play a key role in keeping your operations safe, clean, and efficient.

    In this episode of ‘Behind Clean Lines’ we sit down with Steve Voelzke from Robroy Industries to tackle this often-missed priority in food production. Steve shares straightforward tips on getting your production and overhead installations right — whether you're planning a new facility or upgrading an existing one.

    We’ll talk about practical solutions for avoiding contamination risks, cutting downtime, and designing for flexibility. Plus, Steve shares lessons from real-world projects that can help you prevent costly mistakes.

    In this episode, you'll learn about:
    • Practical improvements for overhead production installations.
    • Strategies for achieving cleaner production environments.
    • The impact of effective design on food safety compliance.
    • Insights on overcoming challenges with retrofitting facilities.
    • Importance of ongoing education in facility construction and operation.
    • Enhancing collaboration across teams for better outcomes.
    Episode Content00:09 Introduction
    01:34 Current practices in overhead installations and design
    02:24 Evolution of facility design over the last decade
    03:41 Role of the Food Modernization Act in industry changes
    05:49 Importance of training and audits during construction
    07:06 Continuous improvement through client collaboration
    11:06 Practical steps for OEMs in facility design and installation
    12:57 Risks and costs of contamination in food production
    13:45 Strategies for retrofitting existing production facilities
    15:31 Closing thoughts
    ProductionThis podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.



    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
    Show More Show Less
    17 mins
  • 15: Biofilm – The Stubborn Threat to Food Safety Explained

    15: Biofilm – The Stubborn Threat to Food Safety Explained
    Jan 22 2025
    What comes to mind when you hear “contamination” in food factories?

    For most people, it’s microbes. But there’s a bigger, tougher problem most don’t see: biofilms. These stubborn bacterial colonies are hard to remove and can lead to serious food safety issues.

    In this episode of ‘Behind Clean Lines’, we talk with Debra Smith, a global hygiene specialist and microbiologist at Vikan. She breaks down what biofilms are, how they form, and why they’re such a challenge to food safety.

    From a devastating listeria outbreak to critical cleaning practices, Deb shares real-world examples and practical advice to help protect your operations.

    We’ll look at the essentials—like equipment design and cleaning processes—and how they play a essential role in fighting biofilms. You’ll also learn how to build a stronger food safety culture within your team.

    Episode Content
    00:08 Introduction to biofilm and its importance
    01:07 What is biofilm and how does it form?
    02:42 Consequences of biofilm: A listeria incident
    04:13 European biofilm cases: lessons learned
    06:15 Key differences between microbes and biofilm
    08:55 Growth conditions and timeframes for biofilm
    11:10 Biofilm communication: Quorum sensing explained
    12:47 Mitigating biofilm risks in food factories
    14:22 Closing thoughts and future topics on biofilm

    Production
    This podcast is brought to you by NGI A/S
    This podcast is produced by Montanus

    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
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    16 mins
  • 14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing

    14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing
    Dec 11 2024
    Your mind is probably concerned with things like production efficiency, product quality and profit margins. Your thought go to contamination every now and then. Even to hygienic design. But have you ever thought about how the overhead spaces in your food facility impact hygiene?
    It’s surprising, but up to 15% of food contamination can stem from these often-overlooked areas!

    Join us in this episode of Behind Clean Lines as we speak with Steve Voelzke from Robroy Industries. Steve shares his insights on the vital link between electrical infrastructure and hygienic design in food factories. With us from Texas, he highlights how improved overhead planning can significantly reduce contamination risks.

    In this episode, you'll learn about:
    1. Why overhead installations are crucial in food factory design.
    2. How modern construction designs enhance hygienic standards.
    3. Case studies showing contamination from overhead conditions.
    4. Practical design strategies for safer food production environments.

    Episode Content
    00:08 Introduction to the episode and guest, Steve Voelzke
    02:28 Importance of electrical infrastructure in hygienic design
    04:51 Modeling electrical components: Why it's often neglected
    06:01 Need for improved planning in overhead designs
    08:15 Benefits of sealed equipment designs
    09:20 Overview of existing standards and their gaps
    12:05 Education's crucial role in construction's hygienic practices
    13:45 Strategies for effective wash down of overhead systems
    16:03 Aligning electrical and hygienic standards for better safety

    This podcast is brought to you by NGI A/S
    This podcast is produced by Montanus


    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
    Show More Show Less
    18 mins