Robroy: Preventing Food Recalls With Hygienic Design
Steve Voelzke is a seasoned executive with over 34 years of experience in engineering and manufacturing leadership roles. His expertise lies in automation and electrical engineering projects, having successfully managed global-scale initiatives throughout his career. As Steve transitioned into the manufacturing sector, he brought his knowledge and vision to Robroy Industries, a prominent manufacturer. He assumed key leadership positions there and became a driving force behind innovation efforts. Steve's commitment to driving growth and innovation is evident through his numerous patents related to evolutionary products. His dedication to community service and philanthropy further highlights his passion for making a positive impact in his community and the industry.
In this episode of Food Safety Matters, we speak with Steve [1:53] about:
- The meaning of "hygienic design" in the context of food manufacturing facilities, and why it is a critical aspect of modern production
- Contributing factors to the rise in food recalls
- Types of recalls that are occurring in the food and beverage space and how hygienic design can help prevent them
- Industry best practices and sanitary standards that influence the selection of components and equipment in the design of a food manufacturing facility
- The importance of aligning electrical safety compliance and sanitary standards in food manufacturing
- How Robroy’s approach to hygienic design can help mitigate long-term contamination risks in food manufacturing facilities
- Client feedback on how implementing hygienic design philosophy has benefited their operations
- Ways in which Robroy’s hygienic design audits contribute to improving facility reliability and reducing contamination risks
- Beyond job audits, services Robroy provides to help ensure a proper approach to electrical infrastructure in food manufacturing facilities.
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