Sanitary Plant & Equipment Design

Sanitizing Equipment for Safe Cannabis Edibles

thompsona@bnpmedia.com (Alyse Thompson) — Mon, 13 Jul 2020 08:00:00 -0400

Whether manufacturers make cannabis-infused foods and beverages or non-infused ones, proper sanitation is a must to create safe, high-quality products.

Sanitary design in meat and poultry facilities

mpgrini03@yahoo.com (Megan Pellegrini) — Tue, 21 Jan 2020 00:00:00 -0500

Sanitation-design technology and streamlined equipment factor into food safety, but increased prioritization will hopefully lead to cleaner results.

Sanitary design leads to improved food safety

Tue, 07 Jan 2020 11:00:00 -0500

In the food and beverage industry, sanitary design refers to the application of design techniques that allow the timely and effective cleaning of the entire manufacturing asset.

EAS Consulting Group offers online short course: Hygienic Equipment Sanitation - Best Practices for Food Safety

Wed, 11 Dec 2019 15:21:59 -0500

If you are looking for practical information and real-world examples of how to enhance daily operations related to improving existing food safety and quality programs, this EAS short course is for you.

Food processors must be proactive in sanitary and hygienic design

spielmans@bnpmedia.com (Sharon Spielman) — Tue, 15 Oct 2019 09:00:00 -0400

The operator is responsible to the public for safe food manufacturing.

Rockwell Automation helps protect food safety and pharmaceutical quality with new hygienic hardware

Fri, 13 Sep 2019 09:00:00 -0400

PACK EXPO Las Vegas 2019 attendees can learn how to minimize contamination risks and ease compliance using the new technologies.

Unique sanitation considerations in legal cannabis edibles and beverages processing

parkere@bnpmedia.com (Liz Parker) — Fri, 28 Jun 2019 11:21:00 -0400

With cannabis now legal in 11 states, the cannabis edibles and beverages segment has been growing.

Cooper Farms opens new truck sanitization location

Tue, 09 Apr 2019 09:00:00 -0400

Cooper Farms has announced the opening of their new biosecurity truck wash location in Ashley, Indiana.

Are you the weakest link in the sanitary design chain?

jej@eps-ind.com (John Johnson) — Mon, 11 Feb 2019 10:24:00 -0500

Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?

Establishing effective infrastructure maintenance plans for snack and bakery facilities

parkere@bnpmedia.com (Liz Parker) — Mon, 08 Oct 2018 09:00:00 -0400

Infrastructure maintenance is vital to snack and bakery facility safety. If any plant area is not maintained properly, recalls and other potentially expensive negative consequences are bound to occur. Regular maintenance is crucial, and many types of software and other tools can aid this process.

Local food still raises safety concerns

labsw@bnpmedia.com (Wayne Labs) — Mon, 17 Sep 2018 09:00:00 -0400

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.

Water management systems a key element in snack, bakery success

edfinkel@earthlink.net (Ed Finkel) — Wed, 15 Aug 2018 13:00:00 -0400

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.

Achieve food safety success

Mon, 13 Aug 2018 10:00:00 -0400

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.

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

bogren@birkocorp.com (Bob Ogren) — Fri, 13 Jul 2018 08:53:00 -0400

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.

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

peckenpaughd@bnpmedia.com (Douglas Peckenpaugh) — Thu, 21 Jun 2018 13:30:00 -0400

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.

The importance of environmental swabbing

Tue, 12 Jun 2018 13:00:00 -0400

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.

Snack and bakery facilities revamp ventilation systems to address common issues

edfinkel@earthlink.net (Ed Finkel) — Fri, 01 Jun 2018 12:00:00 -0400

Snack and bakery companies frequently need to design and outfit their facilities with ventilation systems to address issues like food and worker safety and avoid cross-contamination.

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

Tue, 15 May 2018 10:50:00 -0400

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.

Preventing foreign-material contamination in meat and poultry processing

mitchellr@bnpmedia.com (Richard Mitchell) — Thu, 10 May 2018 00:00:00 -0400

There is perhaps nothing as crucial in the processing of meat and poultry as safeguarding proteins from foreign objects.

Improved sanitation and design on slicers, dicers and cutters

mpgrini03@yahoo.com (Megan Pellegrini) — Tue, 01 May 2018 06:20:00 -0400

Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.

Hardy Process Solutions certified weighing components

Mon, 30 Apr 2018 09:00:00 -0400

Hardy Process Solutions now offers certified weighing components for use in classified Hazardous Areas.

Hygienic Designs Influencing Filler Technology

Thu, 26 Apr 2018 07:00:00 -0400

Filling equipment manufacturers are developing products that support safe, hygienic beverage filling operations while avoiding product and square footage waste

Camfil APC modular dust collectors

Mon, 23 Apr 2018 12:00:00 -0400

Camfil APC has designed its Farr Gold Series industrial dust collectors to remove hazardous and nuisance dusts from factories while occupying the smallest possible floor space.

Food safety apparel in meat and poultry plants: Suit up for safety

mitchellr@bnpmedia.com (Richard Mitchell) — Mon, 26 Mar 2018 11:56:00 -0400

With meat and poultry producers and supermarket meat department operators determined to protect proteins from pathogens and other contaminants, garment suppliers look to develop more effective designs.

BISSC standards help snack and bakery equipment manufacturers ensure peak food safety through sanitary design

pinballelite@comcast.net (Neal Lorenzi) — Wed, 21 Mar 2018 09:00:00 -0400

Sanitary equipment design is essential to ensuring food safety in the snack and bakery industry. To that end, the Baking Industry Sanitation Standards Committee (BISSC) has established standards and guidelines for the design and operation of equipment.

Meritech ProTech XV

Fri, 16 Mar 2018 10:00:00 -0400

Meritech has announced its latest innovation, the ProTech XV.

Sanitary Design Workshop: Cultivating sanitary design leadership

Mon, 12 Mar 2018 16:16:00 -0400

Leaders from top snack and bakery companies like Kellogg Co., PepsiCo, General Mills and Nestlé will illustrate cutting-edge best practices related to sanitary design.

3 ways sanitation automation helps food processors with food safety

bogren@birkocorp.com (Bob Ogren) — Sun, 11 Mar 2018 13:30:00 -0400

Technology and automation can disrupt an industry and even get blamed for eliminating jobs. Yet, for food processors trying to keep up with sanitation and safety requirements, automating certain tasks can help food processors address labor challenges.

Snack and bakery facility requirements for dry sanitation and washdown

peckenpaughd@bnpmedia.com (Douglas Peckenpaugh) — Fri, 09 Mar 2018 11:00:00 -0500

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.

Sanitary design best practices for snack and bakery facility construction

peckenpaughd@bnpmedia.com (Douglas Peckenpaugh) — Mon, 05 Mar 2018 11:30:00 -0500

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.