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Food Engineering March 1, 2009 Kevin T. Higgins	Tech Update: Sanitary Design Aggressive cleaning programs and advanced technologies are improving food plant hygiene, but sanitary design principles also should be considered.
Food Engineering September 5, 2007 Kevin T. Higgins	A Higher Sanitary Bar From the machines to process food and beverage to the floors they rest on, the sky's the limit when it comes to sanitary design in today's plants.
Food Processing June 2006 Mike Pehanich	Controlling moisture in the plant With once-ignored USDA requirements for condensation control compelling processors to take a closer look at humidity problems, here are some timely tips on choosing between desiccant and mechanical dehumidifiers.
Food Processing September 2009 Sperber & Fusaro	Floor to Ceiling Food Safety Recent product recalls have pointed a liability-filled finger at problems with an often overlooked culprit -- floors, drains, roofs and other physical pieces of the plant.
Food Processing July 2006 Mike Pehanich	Extreme makeover: Plant edition Need to give your food plant a facelift? Start with materials and designs that spell safety, cleanliness and a "spankin' new look."
Food Processing April 2007 Mike Pehanich	A really clean floor Advances in flooring and floor-cleaning technology make maintenance and sanitation easier and more effective than ever before.
Food Processing October 2007 Mike Pehanich	Clean and mean Why do companies frequently fall short at the most important interface in the food safety scene -- the hands of their plant workers?
Food Engineering September 1, 2006 Richard F. Stier	Form fits function Choosing whether to build a new plant or renovate or expand an existing one is based on any number of necessary functions.
Food Processing May 2005 Mike Pehanich	How to retrofit an aging plant Food processors looking to retrofit aging facilities to get more out of their capital budgets should heed these "rules of retro" before they bring their plants into the 21st century.
Food Engineering February 1, 2008 Steve Bjerklie	Floors: What Lays Beneath Flooring may be your plant's most crucial element. More food processors now color-code floors to distinguish areas of operation.
Food Processing March 2006 Mike Pehanich	Cleaning without chemicals Sometimes a cleaning and sanitizing solution is not a solution, it's steam, gas or a silver bullet.
Food Processing April 2010 Bob Sperber	Meat and poultry: Make it fast, keep it safe Amid recession, recalls and regulations, plants make strides to marry safety with efficiency gains.
Food Engineering December 1, 2007 Wayne Labs	Fabulous Food Plant Key design criteria for Fieldale Farms' new RTE facility were bio-security and food safety.
Food Processing May 2007 Mike Pehanich	New sanitation technologies New and improved means of keeping your plant safe and clean -- at lower cost.
Food Engineering June 4, 2007 Joyce Fassl	30th Annual Construction Survey Projects Go Green New construction projects are at their highest level since 2002, as processors demand energy-efficient, environmentally friendly plants.
Food Processing January 2006 Mike Pehanich	Secure Your Plant Food plants are fertile ground for product contamination from tiny microbes to terrorists. You need a plan that extends beyond hazards analysis and critical control points.
Food Engineering June 1, 2005 Fassl et al.	28th Annual Plant Construction Survey: Extreme Makeovers Dominate Projects and budgets remain flat as food and beverage processors put their money into updating existing assets and improving food safety measures.
Food Engineering May 1, 2005 Kevin T. Higgins	Smart sanitation strategies Today's food processors are taking a smarter approach to sanitation, using sophisticated tools to execute SSOPs. And they are finding that the rewards are not only improved sanitation; there's an economic payback, too.
Food Engineering March 6, 2006 Kevin T. Higgins	Goodbye, elbow grease Manual sanitation regimens gradually are giving way to automated cleaning systems, with clean-in-place only part of the mix.
Food Processing April 2009	MRO Q&A: Roofing, HVAC as a Source of Contamination How do the majority of plant managers view the threat to food safety from contamination from HVAC systems, and what they are doing to mitigate this threat?
Food Engineering January 1, 2008 Wayne Labs	Fabulous Food Plant Synonymous with Quality Poultry supplier counts on biosecurity, automation and worker safety to produce quality meats.
Food Processing July 2013 Kevin T. Higgins	Bakery Throughput Demands Can Be Met With Easier-To-Sanitize Equipment Time spent cleaning is time not producing, but higher hygienic standards for bakeries need not mean a drain on throughput.
Food Processing June 2009 Bob Sperber	Renovate for Food Safety From leaky roofs to corroded underground pipes, old plants are slow-motion accidents waiting to happen.
Food Processing April 2010	MRO Q&A: Sanitizing, Standardizing Your Maintenance Program MRO Q&A is a Food Processing series addressing maintenance, repair and operational issues in food plants.
Food Engineering December 1, 2008 Kevin T. Higgins	Fabulous Food Plant: West Liberty Foods High throughput and flexible production drove much of the design in WLF's Tremonton, UT plant, which also looks to establish best practices in food safety, production innovation and automation.
Food Processing April 2012 David Phillips	Food Safety Starts on the Ground Floor Proper flooring provides no safe harbor for bacteria.
Food Engineering April 1, 2005 Kevin T. Higgins	Plant of the Year: Farmers Pride Inc./Bell & Evans Evolutionary Innovation Best practices, not faddish trends, drive plant innovation at this Pennsylvania poultry processor. The centerpiece of the project is a multi-phase air-chill system to replace conventional immersion chilling.
Food Processing June 2007 Mike Pehanich	Today's renovation plan saves tomorrow's downtime Thorough planning, modern design tools and an instinct for the unexpected are key ingredients in the recipe for fast and efficient plant renovation and expansion.
Food Engineering August 1, 2009 Richard F. Stier	Food Safety: The well-dressed worker Proper plant attire is just one more way to help protect the food supply.
Food Processing November 2008 Dave Fusaro	Hand to Hand Combat: The Hygiene Equation Along with the washdowns, clean-in-place systems and hazards analysis and critical control points (HACCP) programs, there is renewed emphasis on one of the basics of plant sanitation -- personal hygiene.
Food Engineering February 1, 2005 Richard F. Stier	It's a food plant, not a garage Many food plant operators and managers hear "plant safety audit" and think about the processing area. But one of the most common problem areas is actually the shop and/or maintenance department. Here are some guidelines to make sure yours passes muster.
Food Processing February 2013 David Phillips	Protein Processors Face Higher Risk With Food Safety Issues Meat, poultry and fish plants face familiar issues within new parameters.
Food Processing September 2008 Dave Fusaro	Keep the Bugs Away In addition to pest control, pest management programs provide valuable third-party record-keeping for food processors.
Food Processing November 2009	MRO Q&A: Where can I access a maintenance and sanitation SOP? MRO Q&A is a Food Processing series addressing maintenance, repair and operational issues in food plants.
Food Engineering May 1, 2008 Steve Bjerklie	Special Supplement: Conveyor Systems Control Plant Flow A clean, efficient conveying system establishes the overall health of the operation; a weak system can put the entire plant at risk.
Food Processing July 2010	MRO Q&A: What Kind of Floor Drain Components Should I Have for Meat and Dairy Processing? When designing a floor drain for use in a meat and dairy processing area, the first criteria should be to have a drain outlet that ensures adequate drainage.
Food Processing September 2011 Bob Sperber	Pest Management Rules Change for Food Processors Winter's coming, along with new pests, paperwork and an EPA rule that lets mice get closer to your doorstep.
Food Processing April 2006 Mike Pehanich	Allergens in the plant: Nothing to sneeze at An allergen in the product or processing area could prove tragic to a company and its consumers. These plant procedures can help keep products true to their ingredient statements.
Food Processing September 2013 Kevin T. Higgins	Food Plants of the Future: Not Bigger, Just Smarter The next generation of food and beverage production facilities will be sanitary, flexible, more pleasant to work in and self-sustaining.
Food Processing August 2013	MRO Q&A: Is Sanitary Equipment Design Really That Important? Our sanitation people have been cleaning our equipment for years, and they do a more than adequate job in getting legacy machines clean and ready for production. Why do people think sanitary design of equipment is so important?
Food Processing April 2011 Pisciotta & Ramsey	Is Your Manufacturing Plant Secure? With the new Food Safety Act, it's time to perform a physical security checkup.
Food Processing February 2012 David Phillips	Pest Control -- Inside, Outside and in the Cloud New documentation requirements add to the argument for managed, integrated approach.
Food Processing October 2010	MRO Q&A: Why Do Good Plants Go Down? From a macro perspective the top three major shutdown threats for a food plant could be summarized as: a catastrophic event, a facility's internal operational failure or a facility's external operational failure.
Food Engineering June 4, 2006	29th Annual Plant Construction Survey Measuring Up to a Higher Standard Today's food processors are focusing on the fundamentals -- clean, safe, economical -- but with a twist. The stakes -- and responsibilities -- are much higher.
Food Processing May 2009 Bob Sperber	CMMS Software: Will Work for Food Maintenance software starts out as a generic tool; can become a critical instrument for safety and compliance throughout the plant.
Food Processing April 2010 Dave Fusaro	2010 Capital Spending Outlook: Pent-Up Demand Causes an Explosion in Projects After last year's drop in capital expenditures, budgets for the Food Processing Top 100 survey group are up 19 percent for 2010.
Food Processing March 2013 Eric Lindstrom	Do you know your HACCP from your HARPC? FDA's FSMA ruling requires food processors to create risk-based preventive control plans.
Food Engineering April 2, 2007 Kevin T. Higgins	Plant of the Year: Opportunity Knocks for T. Marzetti Co. Long on cash and short on capacity, salad dressing maker T. Marzetti Co. took the plunge two years ago and began construction of its first new plant in more than half a century. Now it intends to exploit its new asset.
Food Processing January 2006 David Feder	Annual Manufacturing Survey: Safe and Secure Once again, food safety is manufacturers' No. 1 concern -- but security continues to be an important factor in plant operations.
Food Processing February 2006 Mike Pehanich	Electro-shock therapy Energy management suddenly has taken on grave importance. Read what Tyson, ConAgra, Publix and other processors are doing to reduce consumption and find alternatives.