Joseph Bove, PE
Joseph Bove, PE
Vice President , Business Development
 

Joe has more than 28 years of experience in the design, engineering and construction of food processing plants. Joe develops architectural and engineering standards to ensure compliance with client procedures, government codes and standards. Joe has managed projects for Burris Refrigerated Logistics, General Mills/Pillsbury Bakeries, Kraft Foods, Nestlé, Sysco and many other brand-name food companies.

5 Lessons Logistics Companies Can Learn From Caspers’ New Refrigerated Distribution Facility

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Caspers Cold Storage & Distribution, Florida’s oldest third-party logistics company, recently opened a new state-of-the-art refrigerated distribution facility in Tampa that is helping transform the company into one of the most dynamic leaders in cold storage distribution today. The 116,000-square-foot facility is key to Caspers’ new business model as a frozen-food storage provider. It includes:   

  • An 87,000-square-foot, -10°F freezer
  • Two -48°F blast cells
  • A 16,000-square-foot, 35°F truck dock
  • Machine and maintenance rooms
  • Offices and employee welfare areas

The facility was designed and built by Stellar, which overcame several building complexities to complete the project quickly and under budget. Here are five lessons companies can learn from Caspers’ new refrigerated distribution facility.

 

6 Hot Trends in Cold Storage Warehouse Construction

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6 Hot Trends in Cold Storage Warehouse Construction

At Stellar, we construct a lot of cold storage facilities and distribution centers. In fact, over the years we’ve designed and built more than 10 million square feet of public refrigerated warehouse space.

My point? We notice patterns in consumer demand, common challenges and external factors that influence the market as a whole.

Here are six of the top things affecting the cold storage construction industry right now.

 

Food Plant Sanitation: Choosing Flooring, Walls, Ceilings and Doors to Improve Food Safety

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Food Plant Sanitation: Choosing Flooring, Walls, Ceilings and Doors to Improve Food Safety

Whether you’re designing a new food and beverage facility or renovating an existing one, it’s important to consider the materials you choose for to surround your processing — literally.

When it comes to food safety, these features sometimes get less attention than other factors — such as equipment, ingredient storage/segregation and product handling — but they can be a plant’s Achilles heel if ignored.

Today, we’re going to look at the best practices when selecting materials for your facility’s flooring, walls, ceilings and doors.

 

4 Ways to Expand Value-Added Services at Your Cold Storage Warehouse

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A major trend in the cold storage industry today is a push toward expanding value-added services — additional, non-core services cold storage companies can offer clients. As client needs change, many operators of traditional warehouse spaces are looking to diversify and create new revenue streams.

But what options are out there? Let’s look at the current trends in value-added services being offered by cold storage operators.

 

The 12 Steps to Develop a HACCP Plan

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The 12 Steps to Develop a HACCP Plan

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP system requires that potential biological, chemical or physical hazards are identified and controlled at specific points in the process. Any company involved in the manufacturing, processing or handling of food products can use HACCP to improve food safety.

So how does it work? Implementing a HACCP system requires that both prerequisite programs and HACCP plans are implemented:

  • Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product (see examples)
  • HACCP Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product

Let’s examine the steps to developing a solid HACCP plan.

 

Food Plant Emergency Response: What to Do After a Hurricane

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Food Plant Emergency Response: What to Do After a Hurricane

Hurricane Irma (photo source: ABC News)

 

The state of Florida, the Caribbean and portions of the Southeastern U.S. are reeling from the impact of Hurricane Irma this week. The deadly storm brought damaging winds and torrential rain to the entire Sunshine State, including our headquarters in Jacksonville.

We’re now more than halfway through the 2017 Atlantic hurricane season, and with more than 11,000 food and beverage manufacturing plants in hurricane-susceptible states on the Gulf and Atlantic coasts, it’s critical to plan for the damage a hurricane can bring.

 

5 Things to Consider Before Investing in a New Value-Added Service at Your Cold Storage Warehouse

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5 Things to Consider Before Investing in a New Value-Added Service

The fast-paced food and beverage industry is continually evolving, and clients are always looking for ways to streamline their distribution. When it comes to the cold storage business, a major trend today is the expansion of value-added services — additional, non-core services cold storage companies can offer clients. Many operators of traditional warehouse spaces are looking to diversify and create new revenue streams.

 

Preventing a Recall: How to Manage 3 Threats Facing Food and Beverage Plants

Minimize the top food safety risks in your food and beverage facility

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Preventing a Recall: How to Manage 3 Threats Facing Food and Beverage Plants

Ask any food manufacturer or processor if they are committed to high safety and quality standards and their answer will, of course, be yes. But even with the strictest standards, thousands of recalls are still issued each year in the U.S. In 2015, the FDA recalled 9,178 products, a 12-percent increase over the previous two years. If you weighed the amount of goods the USDA recalled last year alone, it would be as heavy as 52 Boeing 747 airliners. That’s a lot of product gone to waste.

 

An Overview of the Safe Quality Food (SQF) Certification Audit Process

A comprehensive look at the time frame, scoring parameters and more

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An Overview of the Safe Quality Food (SQF) Certification Audit Process

Last week, we outlined the basics of a Safe Quality Food (SQF) certification, examining the benefits, costs and the steps. However, the biggest piece of this food safety certification is passing the actual audit. Here, we provide a comprehensive look at the initial SQF certification audit process, including the time frame and scoring parameters.

 

What’s Involved in a Safe Quality Food (SQF) Certification?

A basic look at the benefits, steps associated with the food safety program

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What’s Involved in a Safe Quality Food (SQF) Certification?

Consumers’ increasing scrutiny of the food industry continues to crank up the hot seat for processors and manufacturers. Consumers not only want to ensure the food they’re putting into their bodies is safe, they want proof. This has led to a slew of third-party food safety certifications. The globally recognized Safe Quality Food (SQF) certification is one specific program gaining traction among food companies thanks to its comprehensiveness and consistency. Approved by the Global Food Safety Initiative (GFSI), the SQF program follows a “one world; one standard” vision, reducing the need for multiple food safety audits. So, what’s involved in a SQF certification? Let’s take a look at the basics of obtaining an SQF certification, from the fees to the steps involved.