Karishma Kaulige
Karishma Kaulige
Architectural Intern
 

Karishma has extensive experience as a project architect with a focus on residential, institutional, corporate and interior work. Her knowledge extends from conceptual design and development to construction administration, and she has received commendations for design, team work and communication skills. Additionally, she worked on a few award-winning projects and competitions, and has been recognized by mentors and clients as a rare, gifted individual. Karishma has 14 years of industry experience, including over one year with Stellar.

Recalls on the Rise: How to Design Food Safety into Employee Welfare Areas

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Recalls on the Rise: How to Design Food Safety into Employee Welfare Areas

Food safety has never been more important at processing and manufacturing facilities.

One in six Americans gets sick every year from eating contaminated foods, according to the Centers for Disease Control and Prevention. Plus, the problem is only growing: Food safety regulators in the U.S. are recalling about twice as many products now as a decade ago.  

While there are numerous best practices for incorporating food safety into the actual processing, employee welfare areas are a critical point of potential risk that can’t be ignored. This is especially true for facilities that have both raw and ready-to-eat (RTE) operations.

Let’s examine the various touch points employees encounter at a facility and how to design these spaces to maximize food safety.