Make your 'recorded incidents per man hour' work for you
Nov 12, 2015
Worker safety is a critical element in every food plant, regardless of the type of products manufactured. And while creating a safe, ergonomic work environment is a must, sometimes it’s not enough to ensure the safety of your most important asset—your employees.
In a recent Food Engineering article on ergonomic practices, I discussed how a behavior-based approach can enhance your plant’s worker safety. With behavior-based safety training, workers are incentivized to proactively look for potential hazards, creating a safety-oriented workforce.
Sep 24, 2015
At the close of 2014, data released by the International Association of Refrigerated Warehouses showed that the total capacity of refrigerated warehouses has increased 20 percent since 2012. And over the past few months, trade magazines have been honing in on the topic, tapping into our team members at Stellar for insights into cold storage construction, including rising technologies, efficiencies and best practices.
Jan 22, 2015
To incorporate sustainability into building construction and design, California established the California Green Building Standards Code—known as CALGreen for short. As the first statewide green building code in the United States, this code’s voluntary and mandatory measures aim to reduce environmental impact during and after construction while increasing buildings’ efficiency in materials and energy usage. As a food manufacturing and/or storage facility owner, you should understand that CALGreen is changing the way the building industry does business.
Understanding the increase for Group F-1 and S-1 occupancies
Oct 30, 2014
The 2015 International Building Code includes a key modification, increasing the length of exit access travel distance from 250 feet to 400 feet (if it meets specific criteria) for buildings containing Group F-1 and/or S-1 occupancy. This change is significant to the design industry, building owners and occupants of large distribution and manufacturing facilities. Understanding the code’s implications for your existing and future facilities will ensure you’re properly prepared.
Oct 16, 2014
This week, we welcome guest bloggers Thulasi Narayan and Andrew Lee from Paladino and Company. Paladino is an industry leading green building and sustainability consulting firm with a team of architects, engineers, building scientists, commissioning agents and business analysts who advise companies on energy efficiency. Stellar often partners with Paladino to estimate energy performance, help develop energy reduction strategies and track estimated performance against the project’s energy goal during the design process.
Sep 4, 2014
Energy consumption is a global issue and California is leading the charge in enacting legislation to reduce our carbon footprint. The state recently revised the energy standards known as Title 24, part 6 of the California Code of Regulations, which will more than likely affect other states in the future. The goal of Title 24 is to reduce energy use and make commercial and industrial buildings more efficient than required by the 2010 Title 24 standards.
Food safety series
Jul 31, 2014
Equipment manufacturers play a key role in the food safety program of a food processing plant, ensuring that equipment is designed and built to meet stringent sanitary requirements. Plant owners often spend significant time and money to acquire the right equipment with the proper sanitary construction. Yet once that equipment is designed and delivered, the next critical step is ensuring that it’s installed properly, within those same sanitary standards. If you do not carefully screen installation subcontractors, you could put your plant at risk of a food safety issue.
Apr 17, 2014
The floors of food distribution facilities must endure a lot wear and tear, with heavy forklift traffic continually moving across the surface. As new warehouse facilities are being built, owners are choosing to invest in shrinkage-compensating concrete for the flooring, which eliminates control joints, reduces curling, and minimizes cracks.
Apr 10, 2014
Today, many food distribution warehouse owners are turning to a new fire protection system designed specifically for cold storage facilities. The Quell™ Fire Sprinkler System, developed in 2006, is an advanced system that uses a “surround and drown” approach to rapidly control a fire using a large volume of water. This not only puts out the fire quickly, but also reduces heat and minimizes damage to the distribution facility itself and to the contents and products.
Apr 3, 2014
The design and construction of a distribution warehouse is more complex than meets the eye. Industrial designers, architects, mechanical engineers, refrigeration experts and a thermal team all working together can lead to a more functional, efficient, and cost-effective facility. Working with multiple contractors in multiple locations increases the likelihood of miscommunication, competing workflows, and increased costs — in addition to a longer production schedule.