Oct 12, 2017
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.
Oct 5, 2017
If you’re considering sites for a new facility, you may come across listings for speculative (“spec”) buildings. Developers often construct these basic, pre-engineered buildings in anticipation of a future tenant, and they can be attractive for owners looking for a new space.
What’s the catch? Spec buildings may seem like a convenient and cost-effective option, but not all tenant needs are the same, especially when it comes to food and beverage manufacturing. In fact, investing in a new spec building may end up costing you more in the long run than if you were to just construct a custom facility from scratch.
Sep 28, 2017
Consumer demand for “clean labels” with simple and natural ingredients has been a driving force in the food industry in recent years. In fact, clean-label foods is forecasted to be a $180 billion global market by 2020, and many food manufacturers are reformulating recipes to adapt with the growing trend.
The idea behind clean eating is avoiding foods with preservatives, artificial additives and “ingredients you can’t pronounce.” Although most of these additives are USDA-approved and technically safe to consume, they have undoubtedly developed a stigma among consumers.
Sep 21, 2017
Photo: Food Engineering’s “How to determine the best sensor for filling applications”
Filling and weighing systems are a fundamental part of the food and beverage industry. On the line, they establish fill weights, volumes and levels for products whether it’s flavorings, beverages, slurry products or bulk containers of dry and/or liquid ingredients.
When it comes to recipes, the slightest change in ingredients can spoil an entire batch of product — that’s why precise weighing is paramount.
Sep 14, 2017
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.
Aug 31, 2017
When it comes to constructing a new food or beverage facility, there is no one delivery method that works best for all projects. Each approach has its own advantages and disadvantages.
Design-build can be fast and efficient because construction begins while the design phase is still underway, but completing the entire design before any ground is broken can give you greater insight to anticipated final costs. How do you choose? Check out our infographic to help narrow down your decision:
Aug 24, 2017
So you’re building a new food manufacturing facility, or maybe you’re revamping your current processing lines. Either way, the equipment design phase is critical to the timeline of your project and the success of your plant.
Efficient and effective design meetings play a huge role in ensuring your schedule doesn’t stall and that the best decisions are made. I’ve seen how poorly run meetings can hamper the equipment design process — not only does it make life more difficult for the firm you’re partnering with, but it can create headaches for your internal team as well.
Aug 17, 2017
Any time you transport product from one stage of processing to another, you introduce the possibility of food safety risks. There are a variety of ways to move your product from receiving to packaging, but how do you minimize the opportunity for outside contamination during the steps between?
Hydrovey systems are a popular option, particularly in facilities that produce canned goods. This semi-closed-loop system transports product through piping using a stream of water and can be a safer alternative to conveyor belts. I’ve designed hydrovey systems and have seen them used in the production of several food products, including fruit, corn and beans.
Aug 10, 2017
Generally speaking, a roof is designed to keep the interior of a building dry and safe from the elements. When it comes to roofing for cold storage facilities, however, just being water-tight isn’t enough: Vapor-tight and energy-efficient roof systems are a specialty requirement.
There are a number of variables to juggle when designing and building a cold storage warehouse, including flooring systems, doors, equipment options and whether you’re incorporating any value-added service offerings. But don’t forget to look up — the wrong roof can make or break the long-term success of a refrigerated facility.
Aug 3, 2017
I see a lot of neat things working in the food and beverage industry, especially because I have the opportunity to work with a wide variety of clients across different sectors.
Of course, food manufacturers know their product best, because ultimately, it’s their product. However, when it comes to their processing and the technology they use to make their product, I often encourage owners to keep an open mind.
Here’s the thing: Many times, companies can get boxed in and only focus on their particular product and the way things are “typically” done in their industry. Their factories and boardrooms can act as echo chambers for their ideas.