Is LEED Certification More Achievable for Refrigerated Facilities in LEED v4?

What two credit interpretation rules mean for temperature-controlled plants

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Food processing and cold storage facilities have historically faced challenges when pursuing LEED certification. Refrigeration and process systems require a lot of energy, and there has never been a specific path or program for these types of facilities under the LEED umbrella. However, LEED v4 and its two specific credit interpretation rules are now making the path to certification more achievable.

 

How to Prevent a Dust Explosion at Your Food Processing Plant

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How to Prevent a Dust Explosion at Your Food Processing Plant

Dust explosions have been linked to numerous fatal accidents in the United States. Between 1980 and 2012, the U.S. Chemical Safety Board investigated more than 280 combustible dust incidents that killed 141 people and injured 767 others.

Food manufacturing plants are among the most susceptible to these incidents, especially those in the baking segment that use a lot of flour and sugar. Of course, protecting your facility and employees is paramount, but the risk factors aren’t always obvious. Before we look at how to proactively protect your facility, let’s examine how these disasters can happen.

 

[Infographic] 7 Best Practices for Gluten-Free Manufacturing

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[Infographic] 7 Best Practices for Gluten-Free Manufacturing

Stellar recently exhibited at IBIE 2016, and the gluten-free market continues to be a key topic of discussion among attendees. We’ve been examining the gluten-free industry leading up to the expo, and we’re concluding the series with best practices you need to know if you’re entering this space. Before you begin producing gluten-free products in your facility, consider these principles to ensure you cater to this growing market safely, efficiently and effectively.

 

Gluten-Free Manufacturing: How to Capitalize on the Market’s Growth Opportunities

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Gluten-Free Manufacturing: How to Capitalize on the Market’s Growth Opportunities

Last week, we explored how to overcome four common bakery challenges for implementing gluten-free products into your offerings. As the IBIE Baking Expo kicks off this weekend, we’ll continue exploring the growth of the gluten-free market and how bakeries can safely integrate these niche products into their facilities.

 

Gluten-Free Processing: How to Overcome 4 Common Challenges in Your Bakery Plant

Adapting your processing and distribution to gluten-free nuances

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Gluten-Free Processing: How to Overcome 4 Common Challenges in Your Bakery Plant

Stellar is gearing up for the International Baking Industry Exposition (IBIE) in October, and gluten-free baking continues to be one of the hot industry topics this year. The gluten-free food segment is projected to reach $4.8 billion by 2021. So, where does your plant fit into the gluten-free market?

 

Cold Storage Distribution: How Caspers is Utilizing Packaged Refrigeration Systems

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Photo courtesy of Shecco Media

 

One of Florida’s oldest third-party logistics companies is introducing one of refrigeration’s newest innovations into its new cold storage facility: low-charge packaged refrigeration systems. With a focus on moving to eco-friendly refrigerants, McDonald’s franchisee Caspers Cold Storage and Distribution will be cooling its new warehouse with an ammonia/ CO2 and low-charge ammonia DX system. Because Stellar will be designing and building the new systems, Accelerate America editor Andrew Williams interviewed Stellar’s Brandon France to learn more about the project. Check out the feature article, “I’ll have CO2 and ammonia with that” in this week’s blog post to learn more about how the company is using low-charge refrigeration systems to lower costs, reduce installation time and utilize green refrigerants.

 

How to Design Your Food Plant for Worker Safety

4 preventative design measures to ensure personnel safety

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How to Design Your Food Plant for Worker Safety

Today, firms are “[designing] safety for each worker into every phase of every building project.” We’re addressing worker safety from the start—at the facility design phase—strategically designing plants with safety at the forefront. We call this “sustainable safety”: a strategy that unifies design and construction teams with owners and managers to identify potential hazards and integrate employee safety through design, products, services and educational programs.

 

7 Ways to Integrate Gluten-free Manufacturing Into Your Bakery Plant

An in-depth look at how to safely produce gluten-free products

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7 Ways to Integrate Gluten-free Manufacturing Into Your Bakery Plant

Stellar recently exhibited at the American Society of Baking’s (ASB) annual BakingTech conference in Chicago. “Gluten-free” continues to be a topic on the rise among the attendees. This isn’t surprising, as more and more companies are incorporating gluten-free products into their offering arsenals. However, a common challenge for food manufacturers going gluten-free is preventing cross-contamination, whether it’s modifying existing plants or embarking on greenfield projects. Gluten-free products also require specific distribution and processing considerations that may differ from what manufacturers are used to, from mixing methods to storage. So, how do you safely integrate gluten-free manufacturing into your bakery plant?

 

5 Keys to Forming a Comprehensive Food Plant Emergency Action Plan

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green emergency exit sign in public building

Your food processing facility’s commitment to safety starts with being prepared. How do you prepared to be… prepared? With your food plant’s emergency action plan (EAP): a required Occupational Safety and Health Administration (OSHA) document that defines employer and employee actions during workplace emergencies. While emergency action plans that meet minimum requirements may include emergency information and procedures, they still may not contain enough detail to ensure the safest response to dangerous situations. Your plan must be comprehensive, eliminating all confusion and hesitancy in case of an emergency. A non-comprehensive plan — one lacking extensive instruction or failing to address each emergency — may add confusion to the situation.

 

What Food Processors Should Know About the New Earthquake Building Rating System

USRC’s new rating system gives owners a consistent way to determine facility earthquake safety

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What Food Processors Should Know About the New Earthquake Building Rating System

 

In November 2015, the United States Resiliency Council (USRC) launched the USRC Earthquake Building Rating System, a first-of-its-kind performance rating system for seismic hazards. This system is the first reliable, consistent method to determine how susceptible buildings may be to earthquakes, providing facility owners, insurance providers, and engineers with a better understanding of how to prevent losses. The rating system assesses buildings on three important criteria, each of which is detailed later in this article.