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A process hazard analysis (PHA) is just one of the 14 essential process safety management (PSM) elements, but it’s also one of the most important. A PHA is extremely detailed, designed to examine and address potential hazards associated with handling highly hazardous chemicals. Do you have all of your bases covered? Continue Reading “7 Items Your Process Hazard Analysis Must Address”
Don’t let your food processing plant’s process safety management (PSM) audit take you by surprise. Preparation is paramount, and self-auditing is key. Here are some tips for performing a self audit in your facility.
Continue Reading “Are You Self-Auditing for PSM Compliance? You Should Be”
When deciding on refrigerant piping for your food processing facility, you’re faced with two major options: carbon steel or stainless. While carbon steel, or black pipe, is the industry standard, stainless is a far better investment for your food manufacturing plant due to lifetime costs, maintenance and durability. Continue Reading “Why Stainless Refrigerant Piping is a Better Investment Than Carbon Steel”
As food safety regulatory requirements become more stringent, equipment manufacturers are stepping up to the plate and increasing the role they play in the industry. The American Meat Institute’s (AMI) 10 sanitary design principles offer baseline standards for equipment design, yet many suppliers are going above and beyond these standards by offering improved surfaces, cleaning chemicals, and construction processes.
Continue Reading “New Trends in Sanitary Equipment Design are Improving Food Safety Standards”
