18 Design and Construction Acronyms Food Plant Owners Need to Know

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18 Construction Acronyms Owners Need to Know

With all its abbreviations, acronyms and jargon, the AEC industry can feel a lot like alphabet soup. Navigating the industry-speak is important to understanding your projects from start to finish, so we put together a list of some of the most common — and sometimes misused — acronyms to help you out, and make it easy as A-B-C!

 

Should You Invest Time and Resources to Prequalify Food Plant Subcontractors?

Best practices for mitigating risk and protecting your food business

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Prequalifying subcontractors

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.

 

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.

 

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.

 

[Infographic] 5 Important Factors for Selecting a Site for Your New Food Plant

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[Infographic] 5 Important Factors for Selecting a Site for Your New Food Plant

When choosing the ideal site for your new food plant, your decision should always tie back to a single question: How will this site help my business thrive? Build a sound business plan around the type and quantity of goods your facility will produce, and use that plan to guide you through your site selection. You’ll need to address several factors throughout your search, most of important of which are the five core factors illustrated in the infographic below:

 

What Food Processors Should Know About the New Earthquake Building Rating System

USRC’s new rating system gives owners a consistent way to determine facility earthquake safety

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What Food Processors Should Know About the New Earthquake Building Rating System

 

In November 2015, the United States Resiliency Council (USRC) launched the USRC Earthquake Building Rating System, a first-of-its-kind performance rating system for seismic hazards. This system is the first reliable, consistent method to determine how susceptible buildings may be to earthquakes, providing facility owners, insurance providers, and engineers with a better understanding of how to prevent losses. The rating system assesses buildings on three important criteria, each of which is detailed later in this article.

 

5 Details to Give Your Design-Builder for a More Accurate Food Project Budget

Avoid discrepancies by providing details about utilities, food safety and more

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5 Details to Give Your Design-Builder for a More Accurate Food Project Budget

At this time of year, many food processors are planning next year’s capital expenditures, which often means piecing together budgets for upcoming food plant construction projects. It is important to create the most accurate budget possible: a tricky task. Frequently, food processors prepare budgets without the assistance of an experienced design-builder. By doing so, they make assumptions that can skew their entire budget.

 

How CALGreen is Impacting Design and Construction Practices

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How CALGreen is impacting design and construction practices

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.