Items Tagged with 'equipment'

Calibration is really a verification activity. The goal of a calibration program is to ensure that all instruments used to monitor food safety, quality, and issues related to regulatory compliance have been properly calibrated and are operating effectively.

In today’s food industry, a single recall can disrupt operations, damage reputations, and erode consumer trust. As food safety concerns escalate, professionals must stay ahead by implementing the latest preventive measures. 

Maintaining high standards throughout the production process is crucial in the food industry. Contamination can lurk in the most unexpected places, necessitating constant vigilance. 

The newly formed Northern California Nut Processing Group brings together four Duravant operating companies—Key Technology, WECO, PPM Technologies, and Multiscan—to deliver a complete portfolio of processing solutions for the California nut industry, as well as local sales and service support.

ABB’s improved Baldor-Reliance Food Safe motors, designed with smooth contours and advanced sealing, exceed IP69 ingress protection ratings for washdown conditions to maximize motor life in high-pressure, sanitary cleaning environments.

This article explores the total cost of ownership and the many categories of expenses involved in operating, maintaining, and cleaning equipment, as well as the different criteria to consider during the design phase.

Flour mills produce a "ready-to-cook" product. The most severe food safety hazards at flour mills are physical and include metal, wood, pests, and other items. A variety of equipment is used in an enclosed system to prevent physical and other contamination of the product.

Foreign material is an ongoing issue in food plants. The food safety foreign material plan must consider types of foreign materials, effectiveness of detection devices, and rapid screening of food safety device kick-outs. Tools to enhance investigation of these materials are equipment component mapping, defined burst limits, and protocols to restart the line.  

This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks. 

Used food processing equipment can be a great asset to a facility, but it is important to ensure that the equipment will fit with existing processing needs and food safety considerations.