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Poultry

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5 Focus Areas for Assessing Food Safety Risks

We all know the importance of food safety. One oversight can put public health and your bottom line at risk. That’s why meeting food safety standards isn’t enough — merely complying is the lowest bar.

We discuss food safety often, but when was the last time you examined your facility’s risks from a high-level view? Let’s examine five major areas to focus on when assessing your plant’s food safety risks.

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Views: 2442

6 Essential Qualities to Look for in a Strategic Planning Consultant

A strategic plan is a roadmap that defines the future of your business. That roadmap is crucial to your company’s success down the road, but creating one is a heavy undertaking. Food processors are already pressed for time with day-to-day tasks, and dedicating time and resources to plan for the future may not be feasible.

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Views: 5225

Strategic Planning for Food Processors: 4 Elements Your Business Plan Must Address

Does your food processing company have a strategic plan? Failing to plan is planning to fail—especially when it comes to your business. Earlier this year, Stellar hosted the Food Engineering webinar, 3 Key Elements in a Successful Strategic Plan for Growth. That webinar is now available on-demand, so you can still catch up on our discussion about how strategic planning can benefit food manufacturing plants, and how you can get started with developing your own strategic plan.

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Is LEED Certification More Achievable for Refrigerated Facilities in LEED v4?

Food processing and cold storage facilities have historically faced challenges when pursuing LEED certification. Refrigeration and process systems require a lot of energy, and there has never been a specific path or program for these types of facilities under the LEED umbrella. However, LEED v4 and its two specific credit interpretation rules are now making the path to certification more achievable.

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Food Plant Sanitation: How to Integrate Regular Cleaning Into Your Facility’s Processing

Most of us enjoy cooking food that we love to eat. It’s the cleanup that we hate. Have you ever made a home-cooked meal that didn’t involve cleaning? Probably not. Also, those of us who like to cook would never start with dirty utensils and pans, right?

Food manufacturing facilities operate in the same way. They aim to produce high-quality products while minimizing the cleanup involved, but they must first begin processing with clean equipment. But that can be easier said than done.

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Gluten-Free Manufacturing: How to Capitalize on the Market’s Growth Opportunities

Last week, we explored how to overcome four common bakery challenges for implementing gluten-free products into your offerings. As the IBIE Baking Expo kicks off this weekend, we’ll continue exploring the growth of the gluten-free market and how bakeries can safely integrate these niche products into their facilities.

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Gluten-Free Processing: How to Overcome 4 Common Challenges in Your Bakery Plant

Stellar is gearing up for the International Baking Industry Exposition (IBIE) in October, and gluten-free baking continues to be one of the hot industry topics this year. The gluten-free food segment is projected to reach $4.8 billion by 2021. So, where does your plant fit into the gluten-free market?

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Views: 2755

Preventing a Recall: How to Manage 3 Threats Facing Food and Beverage Plants

Ask any food manufacturer or processor if they are committed to high safety and quality standards and their answer will, of course, be yes. But even with the strictest standards, thousands of recalls are still issued each year in the U.S. In 2015, the FDA recalled 9,178 products, a 12-percent increase over the previous two years. If you weighed the amount of goods the USDA recalled last year alone, it would be as heavy as 52 Boeing 747 airliners. That’s a lot of product gone to waste.

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Natural Refrigerants: 5 Benefits of Packaged Refrigeration Systems

There has been a push to take advantage of the benefits of ammonia while reducing the risks—and it has resulted in an innovative solution: low-charge packaged refrigeration systems that use ammonia and a secondary refrigerant (such as glycol). This allows facilities to reap the benefits of ammonia’s excellent thermodynamic properties while minimizing the charge and risk.

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