Key Responsibilities:

• Attend mentor orientation and training session (virtual, 90 minutes)
• Initial team meeting to establish communication protocols and project scope (November)
• Hold monthly virtual or in-person meetings with assigned team (60 minutes each)
• Respond to team questions via email between scheduled meetings
• Provide guidance on:
  • Interpretation and application of relevant 3-A Standards
  • Industry practices and real-world constraints
  • Technical feasibility and engineering considerations
  • Food safety and sanitation principles
  • Prototype development and testing approaches
     
• Review team's mid-point progress and provide constructive feedback
• Help teams identify and overcome technical obstacles
• Share relevant industry resources, case studies, or facility insights (as appropriate)
• Provide guidance on final presentation development
• Submit brief monthly mentor evaluation of team progress and collaboration

Expected Outcomes: By serving as a mentor, you help students develop practical skills in hygienic design while potentially discovering solutions that could benefit your organization and the broader food industry.

Important Note - What Mentors Don't Do:

• Design the solution for the team
• Complete assignments or deliverables
• Make decisions on behalf of the team
• Guarantee any particular outcome or prize

Ideal Qualifications:

• 3+ years experience in food processing, equipment design, or food safety
• Familiarity with 3-A Sanitary Standards 
• Passion for education and workforce development
• Strong communication skills and patience
• Ability to guide without directing
• Enthusiasm for innovation and new ideas

Benefits of Service:

• Build your company's reputation among emerging talent
• Develop mentoring and leadership skills
• Access to fresh perspectives and innovative approaches
• Networking with other industry professionals and academics
• Early identification of potential interns or new hires
• Satisfaction of contributing to industry advancement
• Recognition at 3-A's Hygienic Design Summit and in competition materials