A manufacturing plan is a key piece of your food business’ overall strategic plan. Your manufacturing plan is a clear set of actions driven by gaps and discoveries from your manufacturing analysis, or the analysis of your business’ manufacturing processes.
Are you failing to tend to what’s right underneath your feet? Though concrete freezer floors can last up to more than half a century, the underfloor heating system beneath still requires regular preventive maintenance. If you don’t take the proper precautions, frost can form in the sub-grade soils resulting in raised, cracked floors and a host of potential problems, including: safety concerns, operational issues and significant structural damage. Continue Reading “How to Prevent and Repair Frost Heave Under Your Freezer Floor”
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.
Food processors and distributors are under constant pressure to produce more while spending less on operations. For plant owners looking for greener and more efficient secondary refrigerants, a carbon dioxide (CO2)/ammonia (NH3) cascade system is a viable option. In addition to providing 0 ozone depletion potential (ODP) and 1 global warming potential (GWP), CO2/NH3 cascade systems offer several benefits for food processing and low-temp distribution facilities including:
Mergers and acquisitions are a driving force in the food industry today. Plus, a growing middle class and the millennial population are less brand loyal than previous generations, leading to a surge in store brands. What does this mean for food manufacturers? How should they respond to this disruption in the industry?
Acknowledge that the next generation is changing the food game
We can’t rely on what we used to know about how consumers make purchasing decisions. “That’s what we’ve always done” is no longer a valid justification in today’s food and beverage market.
As the second highest energy consuming component of your refrigeration system, condensers are also one of the most critical elements. Knowing how to optimize your condenser can increase operational performance while reducing energy usage and maintenance costs.
The organic food market is no longer a fringe segment, and Big Food is paying attention. Sales of organic products totaled a record $45.2 billion in 2017, according to the Organic Trade Association (OTA) — and it shows no signs of slowing down.
It’s a trend food and beverage manufacturers can’t ignore, but exactly what segments are growing? And which aren’t? Let’s look at the top-selling organic products from last year.
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.
Whether you’re designing a new food and beverage facility or renovating an existing one, it’s important to consider the materials you choose for to surround your processing — literally.
When it comes to food safety, these features sometimes get less attention than other factors — such as equipment, ingredient storage/segregation and product handling — but they can be a plant’s Achilles heel if ignored.
Today, we’re going to look at the best practices when selecting materials for your facility’s flooring, walls, ceilings and doors.
The need for cold storage facilities is greater than ever. Product integrity and fresh products are in demand as Millennials become major players in the consumer market. This generation of buyers favor healthier, fresher and higher quality products that have a shorter shelf life — meaning an efficient distribution network is crucial to serve these consumers.
But how can you design your warehouse cost-effectively?