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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 December 2011 David Phillips	Can You Prove You're Clean? Avoiding contamination is arguably "job one" for food manufacturers.
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 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.
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 May 2007 Mike Pehanich	New sanitation technologies New and improved means of keeping your plant safe and clean -- at lower cost.
Food Engineering August 6, 2007 Steve Bjerklie	Don your battle clothes New fabric technology innovations make the work uniform the newest, and one of the most basic and most effective, means to inhibit pathogenic growth.
Food Processing September 2010 Bob Sperber	Contrite Maple Leaf Vaults to Forefront of Food Safety In Part 3 of our series on food safety in the food processing industry, we talk about food safety best practices from a processor that has been through a processor's worst nightmare.
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 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 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 Engineering June 4, 2007	Clean Hands, Clean Buns Completely touchless handwashing system provides automated method of washing and sanitizing bare and gloved hands.
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, 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 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 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 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 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 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 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 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 2009	MRO Q&A: What Are The Main Personal Hygiene Steps For A Food Processing Factory? Good hygienic practices should start with maintaining high standards of personal hygiene.
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 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 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 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 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 Engineering April 1, 2009 Richard F. Stier	Food Safety: The great peanut butter debacle How should companies handle lots in which pathogens are found?
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 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?
IndustryWeek October 1, 2005 Patricia Panchak	Editor's Page -- Continental Crusaders Here's proof that you can succeed at manufacturing in North America -- and we'll even tell you how.
Food Processing April 2011 Pisciotta & Ramsey	Is Your Manufacturing Plant Secure? With the new Food Safety Act, it's time to perform a physical security checkup.
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 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 Processing June 2012 David Phillips	Food Manufacturing Facilities Design for Flexibility Smaller, more nimble food processing plants offer something different.
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.
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.
National Gardening	Planting Groundcover Use low-growing perennial plants and shrubs as groundcovers to cover slopes and rough ground or to replace high-maintenance lawns. Choose plants that thrive in your particular soil and climate.
Food Engineering May 1, 2008 Wayne Labs	Essential Guide to Manufacturing Software New regulatory compliance and commodities prices are just two reasons processors need state-of-the-art software tools to keep costs low.
National Defense June 2011 Eric Beidel	By Changing Color, Plants Can Signal Presence of Explosives Researchers at Colorado State University are using actual plants -- green, leafy organisms -- to detect explosives and environmental pollutants.
Food Processing May 2009 Bob Sperber	CMMS Software: Will Work for Food Maintenance software starts out as a generic tool; can become a critical instrument for safety and compliance throughout the plant.
This Old House February 2, 2001 Warren Schultz	Getting the Best Deal on Plants Your guide to buying plants for the upcoming growing season...
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.
IndustryWeek December 16, 2009	Philips Respironics: IW Best Plants Profile 2009 Working Hard So Others Can Breathe Easy: Philips Respironics' meticulous attention to production results in healthcare products patients can rely on.
American Journal of Nursing August 2008	Compliance with Hand Hygiene Guidelines: Where Are we in 2008? Hospitals may best improve hand hygiene among its staff by assessing the barriers to it, measuring the rates of compliance, educating staff on the importance of hand hygiene, making sanitizing products more available for staff use, and holding staff accountable.
IndustryWeek December 1, 2006 Jonathan Katz	Taking A Stake In Safety Instead of identifying employees as part of the problem, the safest plants make them part of the solution.
Food Processing January 2011 Bob Sperber	2011 Manufacturing Trends Survey: One Percent Better Pick an analysis: Either last year's responses were overly optimistic, or 2010 was better than expected or 2011 begins with very cautious optimism.
IndustryWeek February 1, 2004 George Taninecz	Long-Term Commitments Practices and performances validate world-class manufacturing facilities.