In the wake of COVID-19, online grocery delivery has taken off. According to the 2020 Food Packaging & Consumer Behavior Report, 61% of survey respondents said their purchasing habits acquired during the pandemic will influence the way they shop in the future, and 51% reported using third-party grocery delivery apps within the past three months.
In light of this trend, food manufacturers may have to adapt their packaging to meet the requirements of grocery delivery. Instead of packages being stretch-wrapped onto a pallet to be unloaded by grocery store workers, they’ll be boxed and sent directly to consumers’ doorsteps.
That means outgoing packages must be sturdy enough to withstand the increased vibration and movement across a courier’s distribution chain. Some items may be shipped as is or they will have to be sent inside another shipping box padded with extra dunnage (air bags, crinkled paper, bubble wrap). Products packed in glass, cans or other rigid packaging may have to be rethought.
Earlier this year, the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) linked contaminated salad kits to a multistate outbreak of Cyclospora that infected more than 700 people. In 2019, the culprit was contaminated fresh basil, triggering a recall by the exporting company.
But how do outbreaks like this happen? Knowing how to prevent Cyclospora from entering your food plant is critical for maintaining the safety of your products and the trust of your customers, especially during a time of heightened awareness surrounding sanitation and public health.
Now that COVID-19 is a risk encountered in everyday life, food plant owners and operators are looking for ways to protect their staff and facilities that are cost-effective and don’t hinder productivity.
As scientific authorities continue to nail down exactly how COVID-19 is spread, the overwhelming evidence suggests the virus primarily travels and is transmitted through droplets in the air. That’s why shielding your facility from an outbreak starts with its HVAC and refrigeration systems.
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.
While it’s not feasible to ditch dusty ingredients like sugar, flour and cornstarch in most food processes, you should be aware of the danger particular ingredients create and formulate a plan to keep your workers and plant safe.
As the coronavirus pandemic rocked the world early this year and its scope was realized in the United States, food plant operators had to adapt quickly to meet new federal and local orders that mandated social distancing. At the same time, producers saw restaurant demand plummet while retail and online grocery store market shares skyrocketed. As unpaid orders originally bound for restaurants rotted in storage, retailers had trouble keeping milk and eggs on the shelf.
This dramatic shake-up has forced food plant operators to reorganize equipment, production lines and workers to maintain safe social distancing, especially in the wake of multiple COVID-19 outbreaks among food plant employees.
Additionally, the wild fluctuations the supply chain experienced exposed vulnerabilities created by the communication lag between suppliers, manufacturers and retailers.
Industrial Internet of Things (IIoT) technology has the potential to solve some of these COVID-19-related problems and revolutionize the future of the food processing industry.
The National Oceanic and Atmospheric Administration (NOAA) forecasted a 60% chance of an above-normal season this year, with 13 to 19 named storms (tropical storms and hurricanes with wind speeds of at least 39 mph), six to ten hurricanes (category 1 or higher with winds of at least 74 mph) and three to six major hurricanes (category 3 or higher with winds of 111 mph or higher).
The average season produces 12 named storms, with six hurricanes and three major hurricanes. This year’s hurricane season already set a record for the earliest fifth named storm ever when Tropical Storm Edouard formed almosttwo months earlier than the average fifth named storm.
While we have all been preoccupied trying to stay out of the path of the global pandemic, that doesn’t mean we should put off planning for a major storm that could threaten your food or beverage facility’s operation. In fact, COVID-19 is going to present an entirely new dynamic to hurricane preparedness and evacuation plans as people try to uphold social distancing.
Biofilm can form just about anywhere in a food processing plant — even the cleanest looking surfaces can be a threat to food safety if an invisible layer of bacteria is present. Why does biofilm form and how can it be prevented? Knowing how to detect and eliminate biofilm is crucial to ensuring your food plant’s processing equipment is contaminant-free.
You don’t need to build a brand new facility to meet modern-day food safety standards. The reality is that most companies don’t have the budget to build from scratch as often as they’d like, but that doesn’t mean your decades-old plant can’t be a shining example of food safety.
Let’s look at five things you can do now to ensure your older facility is up to today’s food safety standards.
While there are numerous best practices for incorporating food safety into the actual processing, employee welfare areas are a critical point of potential risk that can’t be ignored. This is especially true for facilities that have both raw and ready-to-eat (RTE) operations.
Let’s examine the various touch points employees encounter at a facility and how to design these spaces to maximize food safety.
All data and information provided on this site is for informational purposes only and should not be construed as legal or business advice, or as providing consulting services or recommendations that you or your business should follow. The information and recommendations on this site do not apply to the needs of every reader or business, nor does the information or recommendations come with any warranties or confer any rights. Stellar is not liable for any information provided by guests, and any published information shouldn’t be construed be as an endorsement for a product or services. You should consider seeking professional advice to adequately assess your needs and to reach an effective solution. While every effort has been taken to provide the most accurate and up-to-date information and analysis on this site, the information is presented on an "AS IS" and "as available basis", is subject to change without prior notice, and is not guaranteed to be complete, correct, or up-to-date. Stellar is not liable for any losses, injuries, or damages arising from the display or use of information on this site.