Mike Keough
Mike Keough
Director of Business Development
 

Mike has more than 36 years of food plant engineering, maintenance and operational experience in the industry. His responsibilities include organizing and directing process design and packaging and automation requirements for food and beverage manufacturing facilities. Mike has expertise in beverages, condiments, frozen foods and baby foods, and has successfully led teams through plant acquisitions and integrations, closures and consolidations throughout his career. 

Do These 5 Things to Maintain Food Safety in Your Older Facility

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Do These 5 Things to Maintain Food Safety in Your Older Facility

 

You don’t need to build a brand new facility to meet modern-day food safety standards. The reality is that most companies don’t have the budget to build from scratch as often as they’d like, but that doesn’t mean your decades-old plant can’t be a shining example of food safety.

Let’s look at five things you can do now to ensure your older facility is up to today’s food safety standards.

 

How to Prevent and Mitigate Combustible Dust Explosions in Food Plants

Key takeaways from the Food Processing webinar

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How to Prevent and Mitigate Combustible Dust Explosions in Food Plants

Though it can appear harmless and be overlooked entirely, combustible dust is extremely dangerous in food processing facilities. Any solid material composed of distinct particles can present a fire hazard according to the Occupational Safety & Health Administration.