Although food safety issues may be the lead headlines of evening news programs with highlights about Congress’ consideration of several proposals to reform the food safety system, including creation of a single food safety agency, food industry professionals are no strangers to the ongoing discussion about food safety and food safety standards.

Proposed solution to reduce waste of CIP (Clean in Place) chemicals and reduction in amount of wastewater generated. Solution resulted in 30% less chemical usage, reduced energy consumption and production downtime by shortening CIP cycles by 10 to 20 minutes.

Typically, pasteurization is performed with a benchtop pasteurization system in a stove-top immersion bath. Bottles are immersed in boiling water and held at temperature for a given amount of time. The problem is while the immersion process is inexpensive, it is neither accurate nor controlled, and the benchtop equipment can be expensive and complicated to install and operate. A solution is the laboratory glassware washer which simulates tunnel washer conditions— i.e. the bottles are sprayed with water at a certain temperature.

This case study shows how Turano Bakery upgraded its industrial vacuums to reduce downtime and optimize operational efficiency.

Food production operations devote entire shifts and dedicated teams to clean and sanitize plants. But how can team members really be certain that a line is sufficiently cleaned and sanitized?

Foodborne illness impacts about 1 in 6 Americans every year, and is caused by the consumption of foods contaminated with foodborne pathogens. Fresh fruits and vegetables are increasingly implicated in foodborne outbreaks and lack a step to “decontaminate” or remove any foodborne pathogens that may be present.

As food safety becomes an increasingly important issue, it might be a good idea to take a step back and reexamine your food safety plans. Asking a few key questions, such as “who are my customers?” and “how do my HACCP plans help them?” are a good place to start.

There are many factors to consider when selecting a compressed air system for food industry applications. Compressed air is widely used in the food industry for various applications, including instrument air, food transport, packaging, bottling, fermentation, control systems, and more.. In order to avoid safety hazards, eliminate the risk of product recalls, audit failures, and achieve the highest efficiency and reliability, the chosen compressed air system should meet the criteria outlined in this article.

In order for a food manufacturing plant to run safely and effectively, the development and implementation of an Allergen Control Plan (ACP) is crucial. The avoidance of cross-contamination of allergy producing substances will prevent food recalls, bad publicity, or even worse, any human adverse physical reactions. Developing a method to systematically identify and prevent allergens from coming into contact with food being manufactured and/or the packaging of foods is a vital part of the process.

Look inside the lubricant cabinet of a food or beverage manufacturing plant and it's surprising what you find. Upon close inspection, you’ll see the cabinet isn’t holding only food-grade (NSF H1) lubricants. The cabinet may also contain cleaners, glue removers, and penetrating sprays, which often turn out to be just industrial chemicals and/or degreasers.