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Poultry

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Hydrovey Systems: 4 Things You Need to Know to Ensure Food Safety

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.

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Cold Storage Roofing: 4 Things to Consider When Designing Your Facility

Generally speaking, a roof is designed to keep the interior of a building dry and safe from the elements. When it comes to roofing for cold storage facilities, however, just being water-tight isn’t enough: Vapor-tight and energy-efficient roof systems are a specialty requirement.

There are a number of variables to juggle when designing and building a cold storage warehouse, including flooring systems, doors, equipment options and whether you’re incorporating any value-added service offerings. But don’t forget to look up — the wrong roof can make or break the long-term success of a refrigerated facility.

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3 Unexpected Food Processing Solutions Inspired by Different Industries

I see a lot of neat things working in the food and beverage industry, especially because I have the opportunity to work with a wide variety of clients across different sectors.

Of course, food manufacturers know their product best, because ultimately, it’s their product. However, when it comes to their processing and the technology they use to make their product, I often encourage owners to keep an open mind.

Here’s the thing: Many times, companies can get boxed in and only focus on their particular product and the way things are “typically” done in their industry. Their factories and boardrooms can act as echo chambers for their ideas.

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18 Design and Construction Acronyms Food Plant Owners Need to Know

With all its abbreviations, acronyms and jargon, the AEC industry can feel a lot like alphabet soup. Navigating the industry-speak is important to understanding your projects from start to finish, so we put together a list of some of the most common — and sometimes misused — acronyms to help you out, and make it easy as A-B-C!

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Views: 13876

7 PSM Audit Violations and How to Avoid Them

Quality assurance is one key to a successful food safety audit

Process Safety Management (PSM) compliance audits are specific and comprehensive, focusing on 14 elements of OSHA’s PSM Standards. A well-planned and organized audit process — including cross-trained personnel, audit checklists and self-audits — can help ensure a successful outcome.

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Views: 2577

5 Tips for Phased-Occupancy Construction Projects

Food and beverage is a fast-paced industry where speed-to-market is often a major factor in how decisions are made. Sometimes the priority is increasing output and/or beginning production as soon as possible. In these cases, some plant owners decide to take a phased-occupancy approach to a greenfield or renovation project.

Phased occupancy allows project owners to begin using as much of their new building as possible, as early as possible.

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6 Ways to Optimize Your Refrigeration Efficiency and Lower Energy Costs

Did you know that up to 60 percent of a manufacturing facility’s total operating expenses comes from industrial refrigeration? It’s no surprise that refrigeration efficiency is a priority.

However, engineers often look to optimize individual components rather than taking a holistic approach, leading to wasted energy and operational inefficiencies. To avoid this fragmented approach, here are six steps to optimize the entire system and achieve the greatest energy efficiency:

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5 Ways to Improve Equipment Reliability and Avoid Downtime in Your Food Processing Plant

There is one thing that food processing plants cannot afford: downtime as a result of equipment failure. The loss of a single piece of equipment can halt production and lead to product loss, not to mention a loss of revenue.

Some studies have shown that downtime for a typical food packaging line can result in $15,000 per hour of lost revenue. That’s $250 per minute!

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CO2 Refrigeration: Debunking 3 Common Myths

Stellar is gearing up for ATMOsphere America 2017, the leading forum for discussion about the business case for natural refrigerants in North America. The three-day conference next month will host more than 400 industry stakeholders in San Diego, California, and will feature discussions about the latest in refrigeration technology and regulation. Among the hot-button issues in the industry: the diminishing role of hydrochlorofluorocarbons (HCFCS). Continue Reading “CO2 Refrigeration: Debunking 3 Common Myths”