When the USDA says that they’re moving toward a science-based approach for Appendices A&B revisions, you might think to yourself, “well, what the heck were we doing all this time?”
Lean sanitation is more than just equipment hygiene; 5S, a five-step sanitation procedure, is intended to treat your plant’s work space as a second home through common housekeeping etiquette.
If you’re managing a food plant, nothing is more important than trusting that your product is safe and that your facility is regularly washed. Consumers expect safe food, and a clean facility is necessary for a consistently safe product.
FPE project managers explain common pitfalls and provide alternative solutions to help maintain food safety in your facility.
The good. The bad. And the ugly. If you’ve been through enough food processing facilities, you’ve seen it all. And we have. We’ve witnessed quick (albeit creative) fixes for dripping ceilings, peeling floors and unwanted air movement that are at best temporary and, in many cases, glaringly responsible for long-term problems.
The food industry is the oasis in a manufacturing desert. As fewer sectors have reported job growth within the past year, food manufacturing has seen a boost in opportunity with one (slight) issue: we’ve got the jobs but not the people to fill them.
Topics: Food Automation & Manufacturing, Food Plant Engineering blog, Food Automation, Manufacturing, Labor statistics, Baby boomer labor, Automation, Skilled labor, Unskilled labor, FPE, Millennial labor, Food industry, cobots