3-A SSI has a long and respected history of developing criteria for the design of equipment and systems used to produce, process and package milk and dairy products, other foods, and beverages. This presentation will explore the role of 3-A SSI today as a valued and trusted partner in helping to assure food safety through hygienic design. Specifically, this will describe the content and use of 3-A Sanitary Standards and 3-A Accepted Practices, the voluntary 3-A Symbol authorization and other certificate programs, 3-A SSI Knowledge Resources and the benefits of ongoing collaboration with EHEDG.