Overcoming HACCP Obstacles With Combination Metal Detection / Checkweighing Systems

Breakfast is a popular meal at the Bob’s Red Mill Whole Grain Store and Visitors Center in Milwaukie, Oregon, about seven miles south of Portland. Even on a weekday morning, the people keep coming through the doors in the morning until the cafeteria is full.

At a table near the front, Bo Thomas, superintendent of engineering and maintenance, and a 19-year veteran with Bob’s Red Mill Natural Foods, Inc., meets and greets a continuous stream of folks carting their pancakes and oatmeal from the service counter to their tables. Thomas jokes with the crowd, these friends are also his customers – they buy and eat the whole grain and gluten-free flour and grains that come from the large, modern milling and packaging plant about a mile away.