Should You Renovate Your Food Plant or Build a New Facility?

5 key considerations to drive your decision

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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.

 

Food Plant Refrigeration: Everything You Need to Know About Blast Cells

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Food Plant Refrigeration: Everything You Need to Know About Blast Cells

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.

 

How to Design Your Food Plant for Worker Safety

4 preventative design measures to ensure personnel safety

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How to Design Your Food Plant for Worker Safety

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.

 

3 Benefits of a Food Plant Observation Deck

Design best practices to elevating your food manufacturing facility tours

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3 Benefits of a Food Plant Observation Deck

Food plant tours can serve as a valuable sales tool for your company. An observation deck, or viewing gallery, is a sanitary design solution that allows you to roll out the welcome mat to visitors. This moderate, added cost solution can be ground level or elevated, offering a behind-the-scenes look at your plant’s critical processes or packaging. Let’s review design best practices in addition to three benefits these structures can offer your food plant.

 

Pork Plants: Best Practices for Effective Quick Chill System Design

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Pork Plants: Best Practices for Effective Quick Chill System Design

Quick chill systems are a viable option for hog chilling thanks to improved efficiency, product quality and yield. But to achieve these benefits, and peak performance, your system must be designed correctly.

 

Hog Chilling: Why Quick Chill Systems are Worth the Investment

How quick chilling works, improves pork product output

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Hog Chilling: Why Quick Chill Systems are Worth the Investment

There are more than 68,000 pork producers in the United States alone—competition is fierce. So how can your hog facility remain competitive? By producing the highest quality product possible for consumers, efficiently. And an effective chilling system is key to facilitating the most premium product for your consumers: a flavorful cut of meat with appealing color, firmness and moisture levels. The faster a carcass is cooled after slaughter, the better quality the meat will be. Quick chill systems, specifically, reduce chill time and produce a better cut of meat. While they may be a significant upfront investment for your food plant, this method offers significant advantages and long-term ROI.

 

An Overview of the Safe Quality Food (SQF) Certification Audit Process

A comprehensive look at the time frame, scoring parameters and more

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An Overview of the Safe Quality Food (SQF) Certification Audit Process

Last week, we outlined the basics of a Safe Quality Food (SQF) certification, examining the benefits, costs and the steps. However, the biggest piece of this food safety certification is passing the actual audit. Here, we provide a comprehensive look at the initial SQF certification audit process, including the time frame and scoring parameters.

 

What’s Involved in a Safe Quality Food (SQF) Certification?

A basic look at the benefits, steps associated with the food safety program

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What’s Involved in a Safe Quality Food (SQF) Certification?

Consumers’ increasing scrutiny of the food industry continues to crank up the hot seat for processors and manufacturers. Consumers not only want to ensure the food they’re putting into their bodies is safe, they want proof. This has led to a slew of third-party food safety certifications. The globally recognized Safe Quality Food (SQF) certification is one specific program gaining traction among food companies thanks to its comprehensiveness and consistency. Approved by the Global Food Safety Initiative (GFSI), the SQF program follows a “one world; one standard” vision, reducing the need for multiple food safety audits. So, what’s involved in a SQF certification? Let’s take a look at the basics of obtaining an SQF certification, from the fees to the steps involved.

 

7 Ways to Integrate Gluten-free Manufacturing Into Your Bakery Plant

An in-depth look at how to safely produce gluten-free products

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7 Ways to Integrate Gluten-free Manufacturing Into Your Bakery Plant

Stellar recently exhibited at the American Society of Baking’s (ASB) annual BakingTech conference in Chicago. “Gluten-free” continues to be a topic on the rise among the attendees. This isn’t surprising, as more and more companies are incorporating gluten-free products into their offering arsenals. However, a common challenge for food manufacturers going gluten-free is preventing cross-contamination, whether it’s modifying existing plants or embarking on greenfield projects. Gluten-free products also require specific distribution and processing considerations that may differ from what manufacturers are used to, from mixing methods to storage. So, how do you safely integrate gluten-free manufacturing into your bakery plant?

 

Are Your Doors Wasting Your Food Plant’s Energy?

How unfit doors can increase utility costs and diminish energy savings

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Are Your Doors Wasting Your Food Plant’s Energy?

Did you know a single weak link in your building envelope can have a major impact on your food plant’s energy efficiency? Take your facility’s doors and door openings. In an otherwise well-insulated and well-designed facility, an improperly designed door opening can erase a big portion of energy and utility savings. Your entire building envelope, from the windows to the walls, must be tightly sealed to achieve the utmost energy efficiency—including the doors.