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.
Seven tips to make the trip to McCormick Place worth your time and money.
It is, in fact, the world’s largest packaging and processing show, with 2,500 exhibitors eager to showcase their equipment, services and expertise. So if you’re among the 50,000 attendees attempting to walk through all four exhibition halls of the nation’s largest convention center—and you want this effort to be productive-- you’d better have a plan.
And comfortable shoes
And possibly an assortment of brightly-colored pebbles to mark your trail in case your navigational tools fail