Jul 12, 2018
If you’re not familiar with low-impact development (LID), you may want to keep reading before building your next facility or warehouse. Thanks to recent changes in LEED requirements, we’re going to see an increase in projects utilizing LID in the near future.
What exactly is low-impact development? How can you make the most of LID and maximize it when applying for LEED certification? Let’s unpack what it means for your next project.
Jun 28, 2018
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.
May 31, 2018
I had the opportunity to attend the 2018 IIAR Natural Refrigeration Conference & Expo in March, and it got me thinking about the value in these industry events. Why do we attend them?
There are countless niche conferences that cover every segment of the food and beverage industry, from packaging to refrigeration and from dairy to meat. These events bring professionals together from across the country and world — but why are they so important?
How to avoid the biggest cause of food recalls in 2017
Apr 26, 2018
There were a total of 440 recalls of FDA and USDA regulated food products in 2017.
The single leading cause of recalls last year? The presence of undeclared allergens and the misbranding of products.
A total of 218 recalls (nearly half of the total) were announced because a product contained ingredients that weren’t declared on the label, such as:
Apr 19, 2018
In our industry, the best project outcomes require a great deal of planning. When it comes to greenfield and renovation projects, that means formulating a manufacturing analysis and a strategic plan. Before investing in any changes, however, a crucial step is understanding the status quo:
- How is your facility performing?
- How efficient are your processes?
- What can be optimized?
A comprehensive facility assessment can answer these questions and more.
Mar 29, 2018
The demand for gluten-free products isn’t just a passing trend. In fact, the gluten-free foods market is projected to be valued at $7.59 billion by 2020. Plus, researchers have noted a rise in celiac disease rates in recent years — just more evidence that the need for GF products isn’t going anywhere anytime soon. Before you begin producing gluten-free products in your facility, however, consider these principles to ensure you cater to this growing market safely, efficiently and effectively.
Feb 8, 2018
Major food recalls are a reminder of how critical detection technology is for a food facility — and lately, it seems we’re being reminded far too often. There are a lot of variables when it comes to x-ray and metal detection systems: What should you buy? How much protection is enough? How do you maximize performance? Let’s start by understanding the difference between x-ray and metal detection technology.
Oct 12, 2017
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.
Aug 17, 2017
Any time you transport product from one stage of processing to another, you introduce the possibility of food safety risks. There are a variety of ways to move your product from receiving to packaging, but how do you minimize the opportunity for outside contamination during the steps between?
Hydrovey systems are a popular option, particularly in facilities that produce canned goods. This semi-closed-loop system transports product through piping using a stream of water and can be a safer alternative to conveyor belts. I’ve designed hydrovey systems and have seen them used in the production of several food products, including fruit, corn and beans.
Apr 6, 2017
Will your new food or beverage facility be the source of a future recall? The answer could all come down to communication. I’m not talking about how well your staff on the plant floor can work together or how effective your leadership skills are as an owner. The fate of your plant can be decided well before a big ribbon is cut and your processing lines whir to life.
The food safety quality of your next facility depends on whether the people designing and constructing your plant can communicate effectively.
This may feel like something that’s outside of your control — but who you hire can be the difference between a project with streamlined communication and a multi-million-dollar game of “telephone” where mixed messages put food safety (and your budget) at risk.