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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 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 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 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 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 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 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 Processing June 2007 Mike Pehanich	Today's renovation plan saves tomorrow's downtime Thorough planning, modern design tools and an instinct for the unexpected are key ingredients in the recipe for fast and efficient plant renovation and expansion.
Food Processing October 2011	MRO Q&A: What is Active Food Packaging's role in the Food Processing Industry? Q: What is the impact of active food packaging within 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 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 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 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 May 2007 Mike Pehanich	New sanitation technologies New and improved means of keeping your plant safe and clean -- at lower cost.
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 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 September 2009	MRO Q&A: Any Insights on Moisture Related Issues? Welcome to MRO Q&A, a Food Processing series addressing maintenance, repair and operational issues in food plants. We've assembled a panel of plant operations experts to answer any question you have on plant-floor issues.
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 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 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 Engineering August 1, 2009 Richard F. Stier	Food Safety: The well-dressed worker Proper plant attire is just one more way to help protect the food supply.
National Gardening Eliot Tozer	A Gardener's Guide to Frost How to predict when it's coming and what to do about it...
Food Processing April 2009	MRO Q&A: Roofing, HVAC as a Source of Contamination How do the majority of plant managers view the threat to food safety from contamination from HVAC systems, and what they are doing to mitigate this threat?
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.
Food Processing June 2012 David Phillips	Food Manufacturing Facilities Design for Flexibility Smaller, more nimble food processing plants offer something different.
Food Processing April 2010 Dave Fusaro	2010 Capital Spending Outlook: Pent-Up Demand Causes an Explosion in Projects After last year's drop in capital expenditures, budgets for the Food Processing Top 100 survey group are up 19 percent for 2010.
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 Processing September 2008 Bob Sperber	Hormel Cultivates a `Green' Plant For a new shelf-stable meals plant, Hormel will pursue green-building LEED certification. We'll follow the plant throughout the process.
Food Engineering February 8, 2006 Kevin T. Higgins	Pinpoint Moisture Control A quarter century after he developed his model, John Robinson continues to proselytize to process engineers about his dryer control system.
Food Processing September 2012 Dave Fusaro	Food Processing Awards Hormel Foods/Progressive Processing 2012 Green Plant of the Year Being able to produce high-quality products in a sustainable and energy-efficient facility garnered Hormel's Progressive Processing facility in Dubuque, Iowa our third annual prize.
Food Engineering June 1, 2008	Keeping Sugar's Cool RT Group's new heat exchanger cooled 80 tons per hour of sugar from 110 F to 86 F using cooling water at 68 F.
IndustryWeek January 1, 2007 Jill Jusko	Models Of Energy Efficiency Manufacturers are reducing their energy usage by becoming more efficient in their processes, products and procedures.
Food Processing October 2009	MRO Q&A: How Can We Understand Moisture Related Issues? MRO Q&A is a Food Processing series addressing maintenance, repair and operational issues in food plants.
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 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 1, 2005 Richard F. Stier	It's a food plant, not a garage Many food plant operators and managers hear "plant safety audit" and think about the processing area. But one of the most common problem areas is actually the shop and/or maintenance department. Here are some guidelines to make sure yours passes muster.
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	A Clear View of the Process The challenge: finding indicators that withstand harsh washdowns and provide legible readings.
National Defense April 2010 Grace V. Jean	Navy Taps Oceans for Power As the Navy dives headlong into the challenge of meeting its alternative energy goals within the next decade, technologists are striving to help the service harness solar power trapped in ocean waters to generate electricity for its shore-side bases
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 August 2009 Bob Sperber	New Lines for Lean Times Adding a new line? The production room can be the highest-value piece of the company to boost efficiency and stretch the dollar.
This Old House Lynn Ocone	Houseplants for People Who Can't Grow Houseplants No matter the color of your thumb, this guide will help you select and care for plants that will thrive.
Food Processing June 2009 Bob Sperber	Renovate for Food Safety From leaky roofs to corroded underground pipes, old plants are slow-motion accidents waiting to happen.
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, 2008	Plant Openings & Expansions Kraft Pizza Company breaks ground on Little Chute, WI, plant... Stellar completes construction of meat processing plant in Seminole, OK... Ottens Flavors purchases Philadelphia plant... Hormel Foods is constructing a new production facility in Dubuque, IA...
Food Processing October 2010	MRO Q&A: Why Do Good Plants Go Down? From a macro perspective the top three major shutdown threats for a food plant could be summarized as: a catastrophic event, a facility's internal operational failure or a facility's external operational failure.
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 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.
National Gardening	Blossom End Rot Blossom End Rot (BER) is a physiological disorder of tomatoes, peppers, and cucurbits caused by a calcium imbalance within the plant. The result is a water-soaked spot at the blossom end of the plant that enlarges, turning dark brown and leathery.