Sanitary Plant & Equipment Design
Sanitary Plant & Equipment Design RSS Feed RSS

recording weight of cow
Manufacturing News

Local food still raises safety concerns

Auburn University project aims to improve food safety in local products
Wayne Labs
Wayne Labs
September 17, 2018
While the local foods movement has generated excitement among consumers, buying locally processed meats is not necessarily a guarantee that they will be more food safe than large-scale, commercially processed meats.
Read More
Water management systems a key element in snack, bakery success

Water management systems a key element in snack, bakery success

Efficient delivery and use of water, management and treatment of wastewater among goals
Ed Finkel
August 15, 2018
Snack food and bakery facilities need to efficiently deliver water for sanitation and cleaning tasks, using just the right amount, while reusing what they can. They also often need to manage, treat and/or recover wastewater, maintaining peak sanitary standards and food safety, including proper placement of drains, to help save time and money.
Read More
helen 3A

Achieve food safety success

Hygienic equipment design and preventive controls are key elements to complying with the Food Safety Modernization Act
Helen Piotter
August 13, 2018
Today, all food processing and food transportation companies should be fully aware of the Food Safety Modernization Act (FSMA), which was established to protect the U.S. domestic food supply.
Read More
beef washing birko

How to use less water for beef processing without compromising food safety

While keeping busy is a good thing, high levels of production require additional use of resources including antimicrobials, water and overall energy.
Bob Ogren
Bob Ogren
July 13, 2018
Beef processing requires more water per pound than any other type of protein and, the biggest users of water are the carcass washing cabinets used as interventions, which can go through 300 gallons or more per minute.
Read More
State of the Industry 2018 Overview: Perspectives from top bakery industry leadership

State of the Industry 2018 Overview: Perspectives from top bakery industry leadership

Industry leaders address top issues like regulatory, sanitary design and workforce development.
Doug peckenpaugh
Douglas Peckenpaugh
June 21, 2018
The ancient Greek philosopher Heraclitus was known for his central belief that change is constant, a point clearly illustrated by the fantastic innovation seen across every bakery category today. Yet bread is the oldest form of food known to humankind, dating back thousands of years. And we still eat it today.
Read More
Nestle scientists at work

The importance of environmental swabbing

A robust environmental swabbing program will greatly help dairy processors in ensuring the prime directive: public health.
June 12, 2018
The importance of environmental swabbing in dairy operations cannot be overstated. Some reasons are rather obvious, while others may not be so. But the responsibility falls on all food and beverage manufacturing companies to ensure that public safety, health and trust are not compromised in any way.
Read More
How does air affect food safety in snack and bakery facilities?

How does air affect food safety in snack and bakery facilities?

May 15, 2018

The air around your product should be maintained just like all equipment and product itself. The air intake system should be part of your sanitary design program, evaluating the design to ensure inspection and cleaning hatches are installed at various points for proper maintenance.


Read More

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!