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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 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 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 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 Engineering February 1, 2009 Carla Zanetos Scully	Sanitary, Safe & Long-lasting Floors Safety is the top priority for processors considering a new flooring installation.
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 August 2013 Kevin T. Higgins	Conveyor Upgrades Now Focusing More on Food and Plant Safety Regardless of the product being made, conveyors move it through processing and packaging, and the conveyors used in food plants are being upgraded.
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 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 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 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 November 1, 2006 Kevin T. Higgins	Power Protection The harsh realities of the production environment and the ongoing revolution in electronics are behind major changes in the power transmission components which drive plants that manufacture foods and other products.
Food Engineering June 1, 2009 Kevin T. Higgins	The Flexible Facility -- Yoga for Manufacturers Operating a production facility that delivers high throughput while maintaining flexibility is like a delicate balancing act that requires careful consideration of the potential and limits of both man and machine.
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 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 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 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 May 2010 Bob Sperber	The Smart, Modular and Automated Plant Conveyor and robotic material handling answer the call for high productivity in challenging applications.
Food Engineering February 1, 2005 Kevin T. Higgins	Inspirational loop-the-loop A Florida fabricator of conveyors explains how he drew his inspiration for an open-frame conveyor designed for optimal washdown from an unlikely source.
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 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 June 1, 2008 Kevin T. Higgins	Food Automation Conference Report Best practices in food safety, asset utilization and sustainability were front and center at this year's industry idea-exchange.
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 2007 Mike Pehanich	New sanitation technologies New and improved means of keeping your plant safe and clean -- at lower cost.
Food Engineering March 1, 2005 Kevin T. Higgins	Fab Food Plant: Higher Appraised Value Building a food plant is a little like gem polishing: the finished product's value depends on the talent and expertise brought to bear. And lot of polishing and engineering elbow grease went into Kar's Nuts Inc.'s latest gem -- a 131,000-sq.-ft. building in Madison Heights, MI.
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 Engineering January 1, 2008 Kevin T. Higgins	Water Gets Its Due The sustainability bandwagon is groaning under the weight of corporations climbing aboard. The time for water resource management has never been better.
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 February 8, 2006 Kevin T. Higgins	Size (reduction) matters More cleanable designs and improved controls technology are some of the improvements being made in mills and other size-reduction machines.
Food Engineering February 1, 2005 Kevin T. Higgins	Standard bearers Third-party reviews of processing equipments' sanitary design and fabrication promise to raise the food safety bar for pumps and valves.
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 Processing August 2011 Bob Sperber	Innovations Keep Food Processing Conveyors Flexible Luckily for food manufacturers, conveyor technology has not stood still. A number of vendors have introduced innovations this year that move the technology that moves your products.
Food Processing March 2013 Kevin T. Higgins	Rare Earth and Power: Advanced Magnets May Improve Future Motors Rare earth permanent magnets are being incorporated in NEMA induction motors -- plus other recent developments in motor efficiency and performance.
Food Processing May 2007	Equipment Round-Up: Conveyors This conveyor equipment round-up features stainless steel, compact, light, certified, low-profile, reduced contamination and jam-free conveyors.
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 November 2008	Equipment Round Up: Weighing Equipment Multihead weigher for delicate food products... Weigh batching discharge system for bulk bags... Value-priced checkweigher for washdown applications...
Food Processing December 2010	Food Processors Pack In for 2010 Pack Expo As a solo effort, the packaging show had lots of partners.
Food Processing December 2007	Report from Worldwide Food Expo Where's the next trend? We scour the expo to report the industry's latest and greatest.
Food Processing March 2012 David Phillips	Food Production Motors Running High and Dry Stainless motor housings are among the most important features for food and beverage processors with efficiency coming in close behind.
Food Processing January 2009	Lightweighting the Pack Expo Show Pack/Process Expos were larger with fewer attendees; vendor innovation focused on sustainability.
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 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 Engineering October 7, 2007 Kevin T. Higgins	Tech Update: Pumps Big advancements in mechanical seals.
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 April 2010	Equipment Round Up: Packaging Equipment We examines six equipment products for the food and beverage industry.
Food Processing November 2009 Dave Fusaro	Packing It In PMMI and FPSA part ways, but not before a reasonably healthy Pack/Process Expo, which had the second largest attendance since Pack Expo began in 1995.
Food Engineering February 1, 2007 Wayne Labs	Tech Update: Clean-in-Place Systems Benefit From Automation When possible, make Clean-in-Place (CIP) part of your batch to save time and money.
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 January 1, 2008 Wayne Labs	Fabulous Food Plant Synonymous with Quality Poultry supplier counts on biosecurity, automation and worker safety to produce quality meats.