Cultivating An Appealing Packaging Operation

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.

Dust Collection System Solves Ingredient Processor’s Dust And A/C Challenges In its powdered ingredients processing facility, Mulligan Sales required both substantial dust collection and constant air conditioning for temperature and humidity control. Running both systems simultaneously was not an option with the company’s existing dust collectors—an external baghouse unit with envelope-type filters and a manual shaker for filter cleaning. By United Air Specialists

Pasteurization In A Laboratory Glassware Washer

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.

Bun Facility Finds Vacuum Worthy Of Its High-Tech Operation

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

Hygienic Design: Safety And Efficiency In Food Production

In food production, microorganisms present omnipotent risk. This is why facilities, machine builders, and component manufacturers face the increasing challenge of hygienic desgin.

Cleaning, Sanitation, And Environmental Monitoring – How They Work Together

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?

Cleaning Fruits Using Micro-Bubbles

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.

Have We Lost Our Way With HACCP?

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.

3 Things To Consider When Selecting Compressed Air Systems For Food Manufacturing

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.

Food Manufacturing’s Russian Roulette: No Allergen Control Plan

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.