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Articles by Section - Feature: Manufacturing & Distribution
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Departments: Safety, Traceability in Food Manufacturing
The volume and severity of food recalls in recent years are enough to scare any consumer away from grocery aisles and frighten any food manufacturer into thinking that its product might be next. The industry got a taste of that reality with the massive recall of Salmonella-contaminated products made with peanuts originating from the Peanut Corporation of America (PCA). By March 2009, the recall included more than 3,200 products, with the number rising daily. Then, just as the dust seemed to settle, a...
Departments: Track, Trace Technology Drives Business Improvements
The food and beverage manufacturing industry faces challenging market conditions on multiple fronts: product safety requirements, razor-thin margins, unique customer orders, and constantly varying stock keeping units. To meet such challenges, manufacturers turn to tracking and tracing tools. Capable of tracking materials and products within a single plant or throughout a network of plants, these tools have the potential to provide a complex range of benefits and competitive advantages. While tracking and...
Departments: Automated HACCP Can Improve Safety
The food processing industry has done an incredible job of building new industrial automation systems to improve overall production processes, reduce time and cost of production, and increase overall throughput, product yields, and efficiency. In the past 18 months, however, the industry has seen an unprecedented number of supply chain safety and quality failures.
Departments: The Case for Product Protection at the Dock
Quality is no longer just “job one,” as a popular automaker once touted. Quality is, for food manufacturers, their lifeblood. Whether it is a cold storage or dry warehouse facility, maintaining a clean, temperature-controlled environment that is ideally suited to keeping products fresh can be challenging without the proper equipment.
Departments: HACCP Principles: Benchmark for Food Safety
The hazard analysis and critical control points (HACCP) food safety system was developed by the Pillsbury Company, the National Aeronautics and Space Administration, and the U.S. Army Natick Laboratories in the late 1960s to develop foods for the space program.
Departments: Intelligent Safety Design Improves Productivity
Ask any food production line manager about the importance of safety, and he will likely tell you about the critical role it plays in protecting personnel, reducing injuries, and meeting compliance demands. These are all valid objectives, but food processors, packaging companies, and machine builders are missing opportunities to respond to the challenges of global consolidation and changing consumer preferences if they only focus on avoiding negative consequences. Instead, they should view safety as a...
Departments: Leverage the Power of Information
The proliferation of new information technologies has brought numerous benefits to the food processing industry, including improvements in overall productivity and efficiency. At the same time, the industry continues to experience major lapses in safety and quality, magnified in recent months by several highly publicized product recalls.
Departments: LIMS in Food Safety Traceability Efforts
Globalization of the food supply chain is a driving factor behind the increasing number of food safety incidents. Producers and importers must perform precise, real-time product safety testing at all stages of production, processing, and distribution to ensure quality and compliance with food safety legislation. Each step in the food chain has its own challenges. Laboratory information management systems (LIMS) play a critical role in the workflow of food producers, ensuring that test data from all parts...
Departments: Processed Air Ensures Food Quality
Compressed air and culinary steam are commonly used in the food industry in a variety of applications including controlling devices used in the processing operation (e.g., using compressed air to open/close a pneumatic valve), handling the product and or packaging (e.g., ingredients handling, product transfer, a drying operation), or coming into contact with a surface in direct contact with the product (e.g., clean in place, using culinary steam to sanitize a component of the processing system).
Departments: The Kitchen is Open
Only a fool would buy a new car without going for a test drive, and food processors now find themselves adopting a similar approach when it comes to purchasing equipment for their facilities. No longer content to simply sign off on the delivery of large ovens and chillers at their docks before trying to adapt the machinery to their particular processes, plant managers have sought a means to ensure, in advance, that such equipment is optimally suited for their operations.