Biofilm can form just about anywhere in a food processing plant — even the cleanest looking surfaces can be a threat to food safety if an invisible layer of bacteria is present. Why does biofilm form and how can it be prevented? Knowing how to detect and eliminate biofilm is crucial to ensuring your food plant’s processing equipment is contaminant-free.
Jim has more than 20 years of experience in the design, analysis and improvement of operations, systems and facilities. His responsibilities include facility design, equipment design and procurement, project management, start-up and commissioning for projects in the food and beverage processing industries. This includes the development of process design, material balances, block flow diagrams and automated systems for related facilities. He has managed projects for Columbus Foods, Smithfield Foods, Purdue Farms, Sara Lee Foods, Starbucks, Pinnacle Foods, Cuisine Solutions, Maple Leaf Foods and others.
An in-depth look at warning signs, proper sanitation procedures and prevention
The demand for healthy and convenient ready-to-eat (RTE) food is on the rise. Already the largest segment in the overall conventional and non-conventional food industry, the RTE food market is forecasted to grow at a 21.8-percent compound annual growth rate (CAGR) between 2018 and 2023.
Many consumers today want foods that are both convenient and healthy, foods that require little to no preparation and that are natural, organic, non-GMO and more. So how can RTE food manufacturers prepare their facilities for this growing demand? Let’s explore some important considerations as these companies look to the future.
Major food recalls are a reminder of how critical detection technology is for a food facility — and lately, it seems we’re being reminded far too often. There are a lot of variables when it comes to x-ray and metal detection systems: What should you buy? How much protection is enough? How do you maximize performance? Let’s start by understanding the difference between x-ray and metal detection technology.
Ensure construction doesn’t put your food manufacturing plant at risk
Many food plants operate 24 hours a day, seven days a week, in some capacity. Without proper planning, quality control, good manufacturing practices (GMP) and sanitation procedures, an around-the-clock operation is a high-risk candidate for food safety dangers. In this type of environment, how are essential retrofits and renovations accomplished without compromising daily operations, food safety and personnel safety?
2 ways to prevent contaminated air in your food facility
Did you know that compressed air systems can be a source of contamination in your food plant? Dangerous bacteria and pathogens can be difficult to spot in your facility—especially if they are airborne. It’s a common misperception that compressed air is considered as clean as the air from the outdoor environment that surrounds your facility—NOT true. Once in the compressor, the air outside of your facility (ambient air) mixes with other elements within your compressor (i.e., corrosion, worn seals). Whatever is not caught in your filtration system is then circulated throughout your plant.
Emergency Response Preparedness Series
Aside from producing high quality, safe products, what is one of the most important rules of food manufacturing? Do not short your customers. If a disaster puts your plant’s operations on pause, know your options for continuing production outside the walls of your facility. Co-packing, co-manufacturing and built-in redundancy are three solutions to keep your operations moving when your plant is down. Here are the key things to know about each.
Food safety series
As food safety regulatory requirements become more stringent, equipment manufacturers are stepping up to the plate and increasing the role they play in the industry. The American Meat Institute’s (AMI) 10 sanitary design principles offer baseline standards for equipment design, yet many suppliers are going above and beyond these standards by offering improved surfaces, cleaning chemicals, and construction processes.
Food safety series
The Food Safety Modernization Act (FSMA) is front and center for most food processors yet managing the regulatory and reporting requirements can be taxing and time consuming. Many food processors are investing in an Enterprise Resource Planning (ERP) system to more efficiently manage the process, allowing for better data collection, analysis, documentation, and reporting tools. Using an ERP program to manage your plant’s food safety program will improve your audit results, reduce food safety-related incidents and investigations, improve product quality and ultimately increase operational efficiencies.
2014 trends and predictions
High pressure processing (HPP) is gaining popularity among food manufacturers as a method that induces a pasteurizing effect on packaged food without subjecting the products to thermal energy. The recent explosion of the health and organic markets is partially responsible for the increased acceptance of this natural and environmentally friendly process.
Food Safety Series
Biofilm removal is notoriously difficult, but also critical for food safety. Disease-producing bacteria, including Listeria, can be 1,000 times harder to eliminate if it is living in a protective biofilm.