Minimize the top food safety risks in your food and beverage facility
Sep 22, 2016
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.
Meat manufacturing facility case study
Sep 8, 2016
No matter how well-planned a food plant project is, it can still present challenges. After decades of experience in the food and beverage industry, we’ve found you can best overcome these hurdles with two simple solutions: frequent communication and flexibility. Stellar recently put these practices into play in the design-build of a meat manufacturing plant for an international company. Here, we review how these solutions led to success in the project and how they can help in your own endeavors, too.
Best practices for mitigating risk and protecting your food business
Sep 1, 2016
This is a question we hear food plant owners asking themselves time and time again when embarking on new projects. Do I really need to invest in prequalifying subcontractors? I have relationships with other vendors—why pay someone else to hire subs when I can save money and just pick people myself? There are plenty of reasons that hiring subs must be taken very, very seriously. The wrong decision can result in risks ranging from project delays and unexpected expenses to safety threats. And with food manufacturing facilities in particular, you have the added layer of food safety risks. Here are some things to keep in mind if you’re on the fence about investing time and resources into prequalifying food plant subcontractors for your project.
Top takeaways from Engineering News-Record webinars
Aug 25, 2016
Photo courtesy of DJI
Recently, 7-Eleven made headlines by using a drone to deliver “a chicken sandwich, donuts, hot coffee and candy.” This happened the same week Amazon “partnered with the British government to significantly expand drone testing.” Approximately 3,000 companies in the U.S. are currently authorized to use drones—a number that continues to grow. Stellar recently purchased our first drone, and we are using its aerial imaging capabilities during construction of a new food manufacturing facility.
Aug 18, 2016
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.
Aug 11, 2016
Photo credit: Robert Pepple
Flooring systems are one of the most critical elements in food and beverage facility design. However, owners often don’t consider selecting a flooring system until after the preliminary design phase. This is the wrong approach. You should discuss flooring systems before they are specified and before designers are in the bidding phases to facilitate the most successful system for your facility.
5 key considerations to drive your decision
Aug 4, 2016
Should you renovate your existing facility or build a new facility? This question isn’t an easy one to answer and is, of course, dependent on capital expenditure. However, your answer should also be driven by your company’s strategic plan to ensure that your decision aligns with your long-term needs and goals.
Ensure construction doesn’t put your food manufacturing plant at risk
Jul 28, 2016
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?
Jul 21, 2016
Whether your food plant packages frozen orange juice or processes chicken breasts, a blast cell freezer can be used to freeze almost any product. It’s important to understand the common misconceptions, the importance of proper design and how to operate your blast cell.
4 preventative design measures to ensure personnel safety
Jul 14, 2016
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.