How to Design Efficient Product Flow into a New Food Plant

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How to Design Efficient Product Flow into a New Food Plant

Product flow inefficiencies can create a detrimental domino effect within your food and beverage business. When your processing “chain” has breaks and delays, it can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.

In last week’s post, we discussed how to detect product flow problems in an existing facility and how to improve them. Now, we’ll focus on how to ensure a new facility is set up for success from receiving to shipping and everything in between.

The ultimate key to success is designing a plant that is linear so that product moves seamlessly downstream through each of the below steps without interruption.

Let’s take a look at those individual steps and how to optimize each for efficient product flow.

 

Improving Product Flow in Your Food Manufacturing Facility

4 inefficiencies that may be threatening your business

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Improving Product Flow in Your Food Manufacturing Facility

Improper product flow can be detrimental to your food plant’s operations in more ways than one. These inefficiencies can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.

In this post, we’ll explore the ways your facility may be at risk and what you can do to improve product flow.

 

[VIDEO] In Their Words: An Inside Look at Expanding a State-of-the-Art Coffee Plant

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When Royal Cup first sat down with Stellar to discuss its expansion project, it had bold aspirations and high expectations. The Birmingham-based importer and roaster of specialty coffees and fine teas decided to invest in cutting-edge manufacturing updates to keep pace with its growing consumer base and sales.

“To do a project of this magnitude, you really need to have an expert here involved on the day-to-day, with their fingers in the project,” said Bill Smith, Royal Cup’s president.

 

Is a Facility Assessment Worth It? [VIDEO]

Common misconceptions, the importance of objectivity and what to do if you’re on the fence

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Is a Facility Assessment Worth It? [VIDEO]

You’ve likely heard of a facility assessment before. It’s a top-to-bottom check-up for your food or beverage plant that can optimize energy usage, improve food safety, minimize risks and save money. But I’ve also heard from people who have their doubts.

Isn’t it just an embarrassing and awkward critique by an auditor? How is it different than if our own staff analyzes our facility? Do I really need an assessment if the plant is running fine?