The ongoing implementation of the Food Safety Modernization Act (FSMA) has made prevention a key buzzword in the packaging industry. One of the fundamentals of sanitation management is designing equipment to facilitate easy cleanable access to optimize effectiveness and efficiency, including access for sampling and inspection. Analogous to Dr. Demming’s often quoted precept, “if you can’t measure it, you can’t control it”, the rule in Hygienic design is “If you can’t see it, you can’t clean it or sample it.”
The saying goes, “a clean machine is a happy machine, and a happy machine is one that is operating effectively and efficiently.” Sometimes that’s easier said than done, especially when it comes to your production line team’s ability to work together cohesively.
In its simplest form, hygienic principles apply to two fundamental aspects of design: surfaces designed for contact with food products, and those not meant to be (non-contact). In general, surfaces meant to be in contact with food must be non-porous, smooth and impervious without cracks or crevices.
Harpak-ULMA's President, Kevin Roach, recently joined Gorilla 76's Joe Sullivan for an episode in their podcast series, "The Manufacturing Executive". Kevin talks about why manufacturers need a defined, consistently executed sales process.
What does CSAT mean for your service operations? Is it translating to your bottom line?
Our friends at PTC invited our CEO, Kevin Roach, to be a guest on their "Digital Transformation for Industrial Machine Builders" podcast.
One of the great mysteries of our modern age is “why hot dog and hamburger buns are always produced in packs of eight?” – unlike the products they are intended to hold. Truth is, when these products began mass production, and standards developed, there was no assumed link between buns and the meat that fills them.
What did COVID-19 show us?
COVID-19 had a deep and far-reaching impact on the fresh food industry. Social distancing and outbreaks at meat and poultry processing plants slowed production and caused mass shortages. As the pandemic drove restaurant closures, producers scrambled to redirect product originally meant for food service into retail distribution.
Consumers are becoming increasingly conscious of what they are putting in their bodies. Many food manufacturers have begun to reflect those concerns by reformulating recipes and releasing “clean” label products.