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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 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 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 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 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 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 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 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 Engineering December 1, 2007 Wayne Labs	Fabulous Food Plant Key design criteria for Fieldale Farms' new RTE facility were bio-security and food safety.
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 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 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 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 April 2012 David Phillips	Food Safety Starts on the Ground Floor Proper flooring provides no safe harbor for bacteria.
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 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 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 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 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 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 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 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 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 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 July 2010	MRO Q&A: What Kind of Floor Drain Components Should I Have for Meat and Dairy Processing? When designing a floor drain for use in a meat and dairy processing area, the first criteria should be to have a drain outlet that ensures adequate drainage.
Food Engineering June 1, 2008 Wayne Labs	31st Annual Plant Construction Survey LEED provides the tools to measure sustainability in new and existing projects.
Food Engineering April 2, 2007 Kevin T. Higgins	Plant of the Year: Opportunity Knocks for T. Marzetti Co. Long on cash and short on capacity, salad dressing maker T. Marzetti Co. took the plunge two years ago and began construction of its first new plant in more than half a century. Now it intends to exploit its new asset.
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 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 January 2007	Equipment Round-Up: Sanitation January's Equipment Round-Up covers sanitation products that can help keep a plant clean and within code.
IndustryWeek January 1, 2009 John Teresko	Baldor Electric Co./Weaverville Plant: IW Best Plants Profile 2008 Spreading Its Winning Ways: Baldor's Weaverville, N.C., plant is pushing lean/Six Sigma to its suppliers.
Food Processing August 2011 Bob Sperber	Innovations Keep Food Processing Conveyors Flexible Luckily for food manufacturers, conveyor technology has not stood still. A number of vendors have introduced innovations this year that move the technology that moves your products.
Food Processing June 2012 David Phillips	Food Manufacturing Facilities Design for Flexibility Smaller, more nimble food processing plants offer something different.
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 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 Engineering June 1, 2009 Kevin T. Higgins	The Flexible Facility -- Yoga for Manufacturers Operating a production facility that delivers high throughput while maintaining flexibility is like a delicate balancing act that requires careful consideration of the potential and limits of both man and machine.
Food Engineering June 1, 2008 Kevin T. Higgins	Food Automation Conference Report Best practices in food safety, asset utilization and sustainability were front and center at this year's industry idea-exchange.
Food Processing February 2009 Dave Fusaro	In China, They'd Be Executed Peanut Corp.'s food safety violations look inexcusable.
Food Engineering October 1, 2005 Wayne Labs	Process Control Performance Management If you've been waiting to update your control technologies just to satisfy the government, you might want to rethink your goals in terms of maximizing your profits. Manufacturers that have already updated now have the edge.
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 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 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.
Food Processing April 2006 Mike Pehanich	Allergens in the plant: Nothing to sneeze at An allergen in the product or processing area could prove tragic to a company and its consumers. These plant procedures can help keep products true to their ingredient statements.
Food Processing February 2010 Bob Sperber	Plant Upgrades on a Budget ... With Quick Paybacks Whether your food and beverage manufacturing budget is slowly rebounding or your big projects are still on hold, lots of upgrades can be accomplished quickly to offer both rapid returns and long-term gains.
Food Processing October 2011 Bob Sperber	Co-packer's Broad Operational Footprint Helps it Cater to Customer Demands, Trends Pat Huffman runs Warrell Corp. operations with a sweet tooth and the heart of a plant manager.
Food Engineering June 1, 2009 Wayne Labs	32nd Annual Plant Construction Survey The weakened economy has slowed food plant construction projects in 2008 compared to 2007, and total new, expansion, renovation and distribution/storage projects were also down.
Food Engineering April 11, 2007	Tech Flash Vol. 3 No. 4 AP comments on ConAgra's peanut butter recall... Chinese government soil survey to insure food safety... Hershey Company expands Goodness Chocolate line... Industry News... etc.
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.