Jim Oko

Jim Oko

Project Executive, Food & Beverage

Jim has 23 years of experience in the design, analysis and improvement of operations, systems and facilities. His responsibilities include facility design, equipment design and procurement, project management, start-up and commissioning for projects in the food and beverage processing industries. This includes the development of process design, material balances, block flow diagrams and automated systems for related facilities. He has managed projects for Columbus Foods, Smithfield Foods, Purdue Farms, Sara Lee Foods, Starbucks, Pinnacle Foods, Cuisine Solutions, Maple Leaf Foods and others.

 

 

The latest from Jim Oko

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Five Ways an Enterprise Resource Planning (ERP) System Can Help You Comply With FSMA

The Food Safety Modernization Act (FSMA) is front and center for most food processors yet managing the regulatory and reporting requirements can be taxing and time consuming. Many food processors are investing in an Enterprise Resource Planning (ERP) system to more efficiently manage the process, allowing for better data collection, analysis, documentation, and reporting tools. Using an ERP program to manage your plant’s food safety program will improve your audit results, reduce food safety-related incidents and investigations, improve product quality and ultimately increase operational efficiencies.

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Demand Rises for High Pressure Processing

Provided by Hiperbaric

 

High pressure processing (HPP) is gaining popularity among food manufacturers as a method that induces a pasteurizing effect on packaged food without subjecting the products to thermal energy. The recent explosion of the health and organic markets is partially responsible for the increased acceptance of this natural and environmentally friendly process.

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