New Belgium Brewing needed an efficient solution to calibrate thermometers at its Asheville, NC plant. The company saved time and money and reduced risks by implementing self-calibrating thermometers.

Green Valley Pecan Company has grown to encompass 10,000 acres with year-round processing facilities. The company was faced with the challenge of preventing the natural knowledge loss that occurs between trainings while simultaneously boosting knowledge retention without increasing training time. This case study details the solution, systems, and tools the company implemented to achieve its goals, as well as their corresponding improvement metrics.

A contract testing laboratory was experiencing rapid growth in pathogen testing volume. This case study shows how the lab was able to expand, with no additional resources, and provide higher quality results.

Bigelow Tea has been making specialty teas for over seventy years. The company grows, blends, and packages hundreds of varieties of tea for distribution across the nation. Today, the company boasts the only U.S.-based industrial tea plantation, as well as three packaging sites that employ hundreds of workers. Because of the company’s size, it needed a consistent training program across all its location. This case study examines how interactive classroom training, course customization, and multilingual content helped Bigelow Tea create a companywide, consistent training program.

Bonduelle’s 500 vegetable varieties are processed at 58 facilities by over 10,000 workers. Safety is top of mind for the company, and with so many facilities and employees, creating a companywide culture of food safety is essential. This case study shows how Bonduelle used front-line workforce training, verification training, and automated recordkeeping and reporting to achieve its desired food safety goals.

Kisko Products, Canada's largest producer of freeze pops, needed a way to ensure safe and productive operations to maintain customer satisfaction. This case study shows how the company implemented standardized training and real-time reporting to improve it production efficiency and maintain customer satisfaction.

Here we explain direct flow and crossflow filtration with special focus on microfiltration with direct flow filters and crossflow systems to supply a better understanding of solutions for food and beverage microfiltration applications.

This guide provides you with the tools to evaluate the washdown capabilities of a given piece of production equipment.

For food companies, specifically poultry businesses, accurate testing procedures that are quick and effective can help control contamination levels and ensure quality and consistency. Consumers are counting on companies that have these high standards. The early detection and identification of the presence of contaminant microorganisms, with rapid pathogen testing methods, is crucial.

Food plants make extensive lab-based quality measurements to ensure product quality. Coriolis flowmeters can make some of these measurements in real time, saving time and money.

Romaine lettuce is a staple in many home and restaurant kitchens, but shoppers found the crispy green vegetable difficult to locate in late 2018. As an outbreak of E. coli-tainted romaine began to make headlines, it was pulled from store shelves and restaurant delivery trucks all over the country. By the time the source of contamination was traced back to a California farm, and sales could be restarted, more than 60 people had been infected and dozens had been hospitalized.

This article provides insight into physical contaminant detection and explains why X-Ray technology is an excellent solution for eliminating physical contaminant concerns.