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Departments: Exploring Options in Stored Product Pest Control
Three industry experts provide insight into new developments on the horizon for stored product pest control.
Departments: 7 Steps to an Effective Pest Managemet Program
In food processing environments, quality pest control is a must. A pest infestation can put your product and your business’ reputation at risk because nobody wants to find something in the product that’s not on the label. But pest management in such environments is also very sensitive. Special precautions must be taken to keep pest control treatments from threatening food safety. To better control pests while respecting a food plant’s sensitive environmental needs, you need to apply the...
Departments: Making Fluid Milk Taste Better Longer
According to USDA, fluid milk accounted for 18.1percent (17.4 billion lbs.) of edible food lost by retailers, foodservice and consumers in 1995. (See Kantor et al., 1997 for more information). One major factor contributing to dairy product loss and reduced quality is spoilage of products by bacteria. Spoilage presents the dairy industry with a two-pronged problem: Direct economic losses from products removed from the distribution chain and long-term loss of consumers who have had an unpleasant encounter...
Departments: Dessert Maker Sees a 'Shrink'
As production was ramped up at dessert-maker Lakeview Farms, it became evident to management at the company’s Bristol, Wis., plant that shrink wrapping was shrinking profitability. L-bar shrink wrap machines were adding labor and excess material to the cost of the product, says Peter Fink, plant manager.
Departments: Food Poisoning
According to federal agencies, over 76 million people contract a foodborne illness in the United States each year, resulting in over 5,000 deaths per year. Most of these people get sick or die from food poisoning that could have been prevented.
Departments: Automatic Doesn’t Mean Automatically Cleaned
Getting safe food on the shelves and into the coolers takes attention to a number of variables with one eye on the impact bad product can have on the reputation of not only a company, but potentially whole industry segments.
Departments: Managing Growth Responsibly One Machine at a Time
Here’s the situation: Your newest product has become an apparent winner. Initial orders will require production of 200 cases a day and your marketing team is projecting this will increase to 500 cases, and possibly 1,000 cases, within the next six months.
Departments: Good Vibrations
In an extremely demanding industry, Farbest Brands discovered that using compact vibratory screeners for scalping and sizing materials optimized product throughput and equipment uptime, while meeting highest quality sanitation requirements. For almost 50 years, Farbest Brands has been a food ingredient supplier to many of the large and small manufacturers for everything from proteins and vitamins to sweeteners, preservatives and specialty products. The company’s custom manufacturing services include...
Departments: Chillin’ Out
With heat playing a major role throughout food processing operations, the integral and profuse need for cooling systems finds at least one cooling tower in every plant. Whether applied directly to cooking process, refrigeration equipment, sterilization apparatus, pasteurization systems, equipment jacket coolers, heat exchangers or air compressors, protecting expensive process equipment and maintaining cooling fluids represent an indispensable adjunct of food processors. Without fail-safe and efficient...
Departments: Out with the Old…
A midwestern food processing company that has been in the business for 17 years processes fresh-cut produce and sells it to wholesale distributors. For 16 years, it used a controller that would no longer meet the demands of the growing business, and the company replaced it with a different unit.