Poor drainage in a food and beverage facility can impede the sanitation process and greatly affect overall food safety. Meanwhile, proper drainage design speeds up cleaning and reduces health and safety risks for both workers and production.
When done incorrectly, your facility’s drainage system can contaminate ingredients and products that then must be discarded, directly impacting your bottom line. In addition, recalls caused by product contamination can damage both your company’s reputation and your product category.
The U.S. Department of Agriculture (USDA) is renewing its commitment to strengthen critical supply chains and address long-standing challenges within the food production and processing industries.
“As the pandemic has evolved and Russia’s war in Ukraine has caused supply chain disruptions, it has become clear we cannot go back to the food system we had before,” said the USDA in a press release.
The USDA aims to make the industry more competitive, equitable and resilient by investing billions of dollars in the food system. These investments are designed to build on a framework of similar legislation introduced in 2021 and could make the industry even more competitive.
The flooring systems in food and beverage processing areas are an essential component of the facility’s daily operation. Whether you’re evaluating flooring in a food production, storage or welfare space, the floor’s cleanability, resilience, durability and surface characteristics are integral to the space’s sanitation and safety.
Selecting the appropriate flooring system for each area is an important and nuanced operational and budgetary decision, especially in a highly regulated industry like food processing. The decision requires careful consideration in the earliest stages of the design and construction process.
“If the workplace is designed to meet peoples’ needs, it demonstrates the employer’s commitment and enables employees to be fully engaged in the workplace,” says Jeff Sanford, an ergonomics expert at VelocityEHS, a provider of environmental health and safety (EHS) solutions.
Sanford recently spoke at a webinar hosted by Food Processing magazine, in which he shared best practices for improving ergonomics and employee safety within the food and beverage industry.
The goal of ergonomics is to prevent soft-tissue injuries and musculoskeletal disorders (MSDs)caused by sudden or sustained exposure to force, vibration, repetitive motion and bad posture. This is especially important in the U.S. food and beverage industry, which has the highest lost-workday incidence (LWDI) across all industries with a rate of 6.5 injuries and illnesses per 100 full-time workers, compared to the standard of 3.3.
These numbers especially matter in today’s competitive labor market. A recent study on ergonomics cited in the webinar found employee turnover dropped anywhere from 23% to 49% within companies that employed an ergonomics strategy. Meanwhile, the same study found absenteeism dropped between 42% and 116%. These statistics could help some processing facilities justify the cost of implementing ergonomic changes.
What can facility owners and plant managers do to improve employee ergonomics? Below are some common issues and solutions shared during the webinar.
Signing on a new construction or renovation project presents an exciting time for food manufacturing owners ready to embark on the next stage of their business plan. A commissioning partner who uses a vertical start-up model can help ensure a smooth project handover.
Applying best practices for commissioning and coordinating with owner equipment manufacturers (OEMs) early on can ensure facilities achieve full performance much faster and at a fraction of the cost compared to traditional methodologies.
As labor market woes continue, adopting some degree of automation is no longer optional for companies looking to remain agile and equipped to meet future consumer demands.
Even industries that historically haven’t struggled with labor shortages are now finding it challenging to hire staff. With a peak record of 11.3 million jobs open in January 2022 and not enough workers available, more manufacturers are turning to robotics to fill the gaps.
The good news? Automated systems are getting cheaper to implement and improving technology is making systems more reliable. At Stellar, we’re constantly monitoring developments and best practices for leveraging robotics in our clients’ facilities to help them improve efficiency and productivity — not to mention combating that growing labor gap.
Let’s review some modern automation tools and the many ways robotics can be implemented into the food manufacturing process.
Construction firms are fighting an uphill battle to maintain project budgets and schedules as the industry grapples with global supply chain disruptions.
The Associated General Contractors of America (AGC) reported that material prices for nonresidential construction soared 21% from February 2021 to February 2022, and analysts predict costs will continue going up. Additionally, logistical bottlenecks such as overseas shipping delays and shortages in the transportation sector are drastically impacting project lead times.
Stellar’s industry veterans are discovering there are ways to mitigate supply chain disruptions and their effects on construction projects — but only if construction firms are willing to shift their paradigm and use a different approach when working with their clients.
Here are four ways our teams are navigating the waters.
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.
Upfront, spec buildings offer to reduce costs by cutting out design and construction steps from a tenant’s to-do list — but there’s a catch. Food and beverage manufacturing has unique needs and it’s impossible to guarantee a spec building will meet them without retrofitting. Although leasing a spec building may be attractive to manufacturers who want to ramp up production quickly, there is the potential that they will incur additional costs the owner wasn’t anticipating.
It can be a valuable option in certain situations, but there are factors to consider before making a final decision.
Process-related project development can be a lengthy, expensive and unnecessarily complicated process without a solid plan to guide the project from start to finish.
Imagine investing in a large, complex piece of equipment or component for your facility without first confirming the question of how it will be integrated into your existing controls/automation system. If it doesn’t easily “connect” (plug-and-play), then you may need to reengineer the system(s), buy additional hardware/software, and/or delay the project timeline to resolve an issue that should have been identified prior to the purchase. The same holds true for other questions, such as when this equipment should be installed. If it does not align with your overall business objectives and strategy, then there could be negative consequences.
The AIA stage-gate process (also referred to as the phase-gate process) is a project management technique that breaks down complex projects into structured phases to mitigate risk and ultimately minimize (ideally eliminate) the consequences of poor planning.
In this article, we will address the stage gate approach and how it pertains to the process equipment integration portion of a project.