Sound sanitary facility design is vital in the snack and baking industry in order to maintain peak food safety, especially for facilities making products with tricky ingredients or processes from a sanitation perspective. Associated sanitation procedures can also prove a challenge in older facilities.
Food Safety Strategies was recently able to talk to K. Joseph Swanson, vice president of operations, West Liberty Foods, about high-pressure processing (HPP) technology, and how it has changed over the years.
Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?
Meat products have been one of the main drivers of high pressure processing (HPP) technology in the last few years, spurred on by the need for improved food safety and demand for fresh, clean, ready-to-eat (RTE) foods.
Shipping contamination-free food products to the public has always been business-critical, but today's social-media landscape leaves virtually no room for error. A wider variety of products, along with a wide variety of packaging options, have increased the need for more flexible inspection and detection equipment.
From flying cars to sustainable energy sources, visions of tomorrow’s most life-enhancing technologies invariably revolve around more efficient ways to operate.