Douglas Peckenpaugh

Hurricane Michael made landfall in Florida's Panhandle on October 10, leaving behind much devastation in its wake, including significant agricultural damage.

We recently held the annual Sanitary Design Workshop in Chicago, and this important food safety training event continues to get better every year (Snack Food & Wholesale Bakery is the exclusive media sponsor of the event).

When it comes to sanitation requirements, there is no “one size fits all” approach that will cover the needs of every snack or bakery facility.

Best practices for the design of snack and bakery facilities, whether building new construction or renovating an existing building, have undergone a significant evolution in recent years.

Food allergies continue to manifest in children and adults at unprecedented levels without any end in sight.

According to the U.S. Environmental Protection Agency's Energy Star program, the domestic baking industry consumes an estimated $800 million worth of purchased fuels and electricity per year, as noted in its guide, "Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry" (Nov. 2016 update, available on www.energystar.gov).