Total productive maintenance takes PM to the next level, while integrating CMMS, EAM and ERP systems increases the level of performance of maintenance activities
In Part one of this article, published in the July 2018 issue of Food Engineering, we looked at the costs of reactive maintenance strategies, preventive maintenance (PM), risk-based PM strategies—and whether any form of PM could provide the depth-of-maintenance knowledge as that of a predictive maintenance (PdM) system. In the second part of this article, we’ll look at TPM, integrating CMMS and EAM systems with ERP systems, training and manpower issues and IIoT integration.
Duke University has banned the use of disposable plastics campus-wide for all Duke Dining locations. Part of The Deliberate Dining Project, the program bans single-use, carry-out plastic bags and disposable plastic food service wear.
A "Sustainability Framework" produced by the US Roundtable for Sustainable Beef (USRSB) has been criticized as "greenwashing" by a number of environmental groups.
The state of Virginia’s Occupational Safety and Health Program has issued seven citations and $187,000 in penalties to a food and beverage company after a worker’s arm was caught in a conveyor near the metal detector.
Styrotek, a manufacturer of expanded polystyrene foam packaging for grapes, recently undertook a major water efficiency program. In eight weeks, the company reduced its water usage from 20 million gallons per year to 12 million.