Process Safety Management (PSM) is the OSHA standard that mandates employers identify, evaluate and control potentially hazardous activities, chemicals and components used in their processes.
While PSM audits are performed every three years, you should periodically perform self-audits to protect your facility from punitive measures from OSHA and, more importantly, to protect your employees from potentially catastrophic events that could lead to loss of life or property.
Such impressive numbers may have you wondering if you should try the tofu and look into entering this emerging market. Let’s lean on the “know before you go” adage and help you make an informed decision.
Between 2018 and 2019, pet food production was up 4% globally and increased by double-digits in some regions, according to Alltech’s 2020 Global Feed Survey. Higher-quality food is also in greater demand as more consumers view and treat pets like family.
Among these trends are an increased interest in fresh, refrigerated pet food.
The Associated Press reports that “U.S. sales of fresh pet food in groceries and pet stores jumped 70% to more than $546 million between 2015 and 2018, according to Nielsen, a data company. That doesn’t include online sales or people making their own fresh pet food.”
As a manufacturer, if you’re considering the refrigerated pet food space, there are important differences to keep in mind when it comes to processing and distributing these chilled goods.
The food and beverage industry continues to change rapidly, with 2019 seeing the growth of plant-based foods, health and wellness, and clean label products.
In 2020, conscious consumerism still remains at the core of industry trends. Consumers are factoring both their personal health and the health of the planet into their buying decisions, prioritizing factors like nutrition, convenience and sustainability.
Understanding what consumers are shopping for is imperative for food companies to stay ahead of the curve. That’s why we’ve compiled a list of the top trends that will impact the food industry in the new year.
Busting the myth that “another compressor” is always the answer
Compressed air is a commonly used power source in manufacturing facilities, but it isn’t necessarily a cheap one. Aided by theCompressed Air Challenge movement, which started 20 years ago, users have started treating compressed air as a utility with supply and demand.
This has led to a greater understanding of how to use compressed air efficiently, but many facilities are still running on systems that are not optimized.
You’ve likely heard a lot about Industry 4.0 and the impact of predictive and prescriptive maintenance on the food and beverage industry. It can sound overwhelming, but it doesn’t have to be. In fact, a few basic investments and the right partner can help streamline the way your facility operates and communicates
Food manufacturing facilities are complex and have various ecosystems operating at different levels, including:
But all of these systems don’t always talk to each other. In many facilities, an equipment failure triggers a lengthy domino effect: Maintenance staff has to assess the problem, create a work order, check if a replacement part is available and so on.
Steam is used in food processing for a variety of reasons from preparing product to cleaning equipment. Common uses of steam in food and beverage facilities include:
Steam-in-Place (SIP) to clean pipes
But not all steam is created equal — and there are new developments in steam technology happening all the time. In this post we’ll look at the types of steam used in food processing as well as one innovation known as dry steam.
Product flow inefficiencies can create a detrimental domino effect within your food and beverage business. When your processing “chain” has breaks and delays, it can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.
In last week’s post, we discussed how to detect product flow problems in an existing facility and how to improve them. Now, we’ll focus on how to ensure a new facility is set up for success from receiving to shipping and everything in between.
The ultimate key to success is designing a plant that is linear so that product moves seamlessly downstream through each of the below steps without interruption.
Let’s take a look at those individual steps and how to optimize each for efficient product flow.
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