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Food Processing March 2005 Mike Pehanich	Designing food safety into your plant Don't make food safety an afterthought. Carefully planning the design and materials used in your plant can help insure the safety of your food production. HACCP programs and AMI's 'Eleven Principles' are good starting points.
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 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 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 January 2013 Eric Lindstrom	Food Safety Regulatory Outlook for 2013 Similar to 2012, the FDA will continue to evolve and enact the Food Safety Modernization Act.
Food Processing February 2008	Ingredients from Where? A flattening world, consumer price resistance and overtaxed regulators require new approaches to ensure the safety of imported food ingredients.
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 Processing December 2005 Mike Pehanich	Processor of the Year: Tyson plants reflect 'most admired' reputation Tyson's heritage remains in evidence despite super-sized growth.
Food Processing September 2006 David Joy	Guard against intentional contamination The food industry is fortunate Congress and FDA have not developed more specific requirements for food security.
Food Engineering January 1, 2009 Kevin T. Higgins	Minimum Processes, Maximum Hurdles The demand for food that is minimally treated and still safe to eat also poses a major challenge to manufacturers dedicated to serving a non-agrarian population.
Food Processing December 2005 Dave Fusaro	Processor of the Year: 'It's good to be Tyson' Despite the pitfalls of the animal protein market, Tyson, North America's biggest food processor, for years has been adding value to meats, tightly running its plants and staying close to its Arkansas values.
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 January 1, 2008 Kevin T. Higgins	Food Safety Crisis It's becoming a bad habit, an unwelcome seasonal rite: As the calendar turned to autumn the last two years, farmers harvested their crops, and retailers cleared their shelves in major food recalls.
Food Processing September 2010 Bob Sperber	Contrite Maple Leaf Vaults to Forefront of Food Safety In Part 3 of our series on food safety in the food processing industry, we talk about food safety best practices from a processor that has been through a processor's worst nightmare.
Food Engineering June 1, 2005 Kevin T. Higgins	Food Automation & Manufacturing 2005 Conference and Expo: Information Abundance Shifting markets are impacting production demands in food processing, says keynote speaker at Food Automation & Manufacturing 2005 Conference and Expo.
Food Engineering February 28, 2007 Kevin T. Higgins	Masters of Disaster With professional response planning, industry leaders are learning to manage food-safety crises -- before, during and after the event.
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 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.
Popular Mechanics June 23, 2008 Morgan Lord	Are Tainted Tomatoes, Beef and Lemons Worth the Food Fright? Some of the country's leading health experts put everyday food threats in perspective, so you don't have to worry with every bite.
Food Engineering September 5, 2007 Wayne Labs	Tech Update: Non-thermal Processing Non-thermal processing techniques kill "bugs" quite effectively if they're used correctly. But techniques like irradiation, pulsed electric field, high-pressure processing or pasteurization and ozone are mostly unknown to consumers, and not always better understood by some processors.
Food Processing May 2007 Mike Pehanich	New sanitation technologies New and improved means of keeping your plant safe and clean -- at lower cost.
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 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 Engineering March 11, 2008	Tech Flash Volume 4, No. 3 OSHA under fire after plant explosion... Test for low concentrations of E. coli O157:H7... Consumer demand drives Tyson changes... Protecting your human assets... People, plant and industry news... etc.
Food Processing January 2008 David Feder	Annual Manufacturing Survey: Safety First... But Looking Greener Food safety is still the chief concern of processors, but the `green' trend shot up the charts too; 77 percent see growth this year.
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 January 2006 Kantha Shelke	Ingredient forensics It's like CSI: New scientific techniques can uncover the source of pathogens, contamination, even genetic modification in foods and their ingredients.
Food Engineering October 29, 2008	Tech Flash Vol. 4 No. 15 Food and beverage projects to remain stable in 2009... Recession will be deep, recovery strong... Automation News... Food Safety News... etc.
Food Engineering October 1, 2005 Wayne Labs	Process Control Performance Management If you've been waiting to update your control technologies just to satisfy the government, you might want to rethink your goals in terms of maximizing your profits. Manufacturers that have already updated now have the edge.
Food Engineering August 6, 2007 Steve Bjerklie	Don your battle clothes New fabric technology innovations make the work uniform the newest, and one of the most basic and most effective, means to inhibit pathogenic growth.
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 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.
Searcher June 2006 Eva C. Perkins	Is the Price of Cheap Chicken Bird Flu? Information professionals are faced with a situation in which our skills are called upon to soothe the public with reassuring data about the avian flu.
Food Engineering January 1, 2008 Richard F. Stier	Could More Inspections Stifle Food Contamination? Inspections minimize contamination, but the key to avoiding problems is in prevention.
Food Engineering April 1, 2009 Richard F. Stier	Food Safety: The great peanut butter debacle How should companies handle lots in which pathogens are found?
Food Processing March 2013 David Phillips	Modern Expectations For Breakfast Foods Present Challenges For Plant Operations Teams Plant managers wrestle with realities where the need for innovation mingles with the need for productivity.
Food Processing May 2005 Chuck Jolley	Meat Safety Under the Microscope Thanks to continued research and technological advances, meat processors now have multiple ways to ensure the safety of meat products -- from irradiation to ultra-high pressure techniques to ozonated water.
CFO June 1, 2007 Randy Myers	Food Fights As food supply chains stretch to all corners of the globe, producers struggle to guarantee food safety.
Food Processing April 2007 Dave Fusaro	Annual Capital Spending Outlook: Spend Now to Save Later Some of the biggest food companies are budgeting capital expenditures for multi-year programs meant to reduce costs in the long run.
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.
IndustryWeek October 1, 2004 Peter Strozniak	If the Fight Comes to Food As it did for so many other sectors of manufacturing, the world changed dramatically for food processors on Sept. 11, 2001. They are taking steps to prevent a terrorist attack on the food chain. But are they doing enough?
Food Engineering May 1, 2008 Wayne Labs	Essential Guide to Manufacturing Software New regulatory compliance and commodities prices are just two reasons processors need state-of-the-art software tools to keep costs low.
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 Engineering July 11, 2008	Tech Flash Vol. 4 No. 9 Tainted beef watch expanded... A sure death for E. coli?... Is bio-based packaging ready for prime time?... Alcohol and caffeine don't mix... etc.
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.
BusinessWeek May 21, 2007 John Carey	How Safe Is The Food Supply? The hamstrung FDA may be unable to prevent a contamination crisis.
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.
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 September 2012 Anibal Concha-Meyer	Processors Get to the Meat of the Matter with Protein American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future.
Food Processing August 2007 David Feder	Well Noted: China Syndrome It will be a long time before the food industry's "the China Syndrome" ceases to be a newsworthy issue in food processing.