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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 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 January 2010	Equipment Round Up: Sanitation Products January's Equipment Round Up features the latest in cleaning and sanitation products for the food processing industry.
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 April 1, 2009	Tech Update: Contamination Killers There are a number of disinfecting and sanitizing technologies that can reduce contaminants significantly.
Food Engineering April 1, 2008 Kevin T. Higgins	Tech Update: Antimicrobial Tools Want to get tough on mold and bacteria? An impressive arsenal of microbe killers exists.
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 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 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 Engineering December 1, 2008 Wayne Labs	Tech Update: Clean-in-Place Where feasible, a clean-in-place or an automated CIP system not only improves efficiency, but also provides several other benefits.
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 January 2007	Equipment Round-Up: Sanitation January's Equipment Round-Up covers sanitation products that can help keep a plant clean and within code.
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 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 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 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 February 2008	Equipment Round-Up: Cleaning & sanitation products A liquid pre-treatment, an ozone-dosing system and a cheap and easy vacuum.
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 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 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 February 1, 2007	Engineering R&D: In-Line Waste Incineration A purification loop using UV-generated ozone is enabling US dairies to drastically reduce wastewater discharges and chemical costs from their CIP systems.
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 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 November 4, 2007 Wayne Labs	Sustaining Your Energy Action Plan An energy action plan should start with a thorough analysis of the manufacturing facilities WAGES, that is, the five utilities water, air, gas, electricity and steam.
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 March 2012 David Phillips	Capital Avoidance for Wastewater Despite toughening municipal standards, your plant's wastewater system probably can be pressed to do more.
Food Engineering July 30, 2009 Kevin T. Higgins	Water Efficiency: Don't Let Your Liquid Assets Go Down the Drain Food processors confront both financial and behavioral issues when they implement green water practices.
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.
Food Processing December 2011 David Phillips	Can You Prove You're Clean? Avoiding contamination is arguably "job one" for food manufacturers.
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 Processing March 2011 Dave Fusaro	Clean Your Wastewater Before the City Does Pretreatment technologies can pay for themselves in surcharge savings.
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 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 January 2009	Equipment Round Up: Cleaning And Sanitation Products New ways of keeping the food production environment sanitized
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 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 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 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 December 2008	MRO Q&A: Considerations for a New Floor Things to consider when choosing new flooring for a food processing plant.
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.
Nutrition Action Healthletter October 1998	Safe Food Quiz Food poisoning, safe preparation, contaminants, etc.
Food Engineering December 1, 2007	Cooperation urged to reduce food-borne illness All-day symposium focused on food safety innovation and best practices.
Food Processing July 2009 John Durig	MRO Q&A: What flooring system would you recommend for constantly-wet floors? We've assembled a panel of plant operations experts to answer any question you have on plant-floor issues.
Food Processing April 2009	MRO Q&A: Fruit and Vegetable Water Waste In terms of effluent and water waste, what does the fruit and vegetable sector have to measure for? Does the industry have to report this information to anyone?
Food Processing December 2012 Bob Sperber	Cleaning and Sanitation Equipment Keep Processing Plants Profitable and Compliant Sanitation equipment suppliers are designing machines that not only meet the high standards for customer cleanliness, but also for regulatory compliance as well.
Chemistry World January 7, 2013 James Urquhart	Kilogram ready to slim down for the new year UK scientists have developed a cleaning technique that could solve a long-standing puzzle in the field of metrology -- how to return the standard kilogram, against which all others are measured, to its original mass.
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 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 October 2009	MRO Q&A: How Do You Calculate CIP Parameters? How are the primary clean-in-place (CIP) parameters calculated for a given food manufacturing process?