Nov 2, 2017
How old is the control system at your facility? In most processing plants, the control system consists of field instruments that are wired to I/O cards which feed to a central PLC controller. Operators communicate with the PLC through a human machine interface (HMI) computer.
While the lifespan of an HMI computer is about the same as a typical desktop computer, the instruments, field wiring, I/O boards and PLC controllers last a lot longer — and the mentality of most operators is: “if it ain’t broke, don’t fix it.” Upgrading a control system is a costly investment, and, as a result, many facilities have field hardware that is decades old.
So, when is it worth upgrading your control system? And what options do you have?
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.
Sep 7, 2017
Hurricane Harvey from NOAA’s GOES-16 satellite
We’re only midway through the 2017 Atlantic hurricane season, and it has already been an active one.
Last month, Hurricane Harvey became the first major hurricane to make landfall in the United States since Wilma in 2005. The historic storm dumped more than 40 inches of rainfall in southeast Texas and southwest Louisiana, breaking records and becoming the wettest tropical cyclone on record in the contiguous U.S.
This week, the state of Florida is preparing for the arrival of Hurricane Irma, and food and beverage facilities are making plans to ensure safety and minimize damage.
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.
Jul 27, 2017
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!