Technology is one thing; training is another. But, the two fit together like a hand in a glove when it comes to keeping food and beverage plants running at peak efficiency in the cleanest, safest way possible.
Global warming is heavily debated in some circles, but governing bodies worldwide have declared it a reality, regardless of personal belief. For the past 30 years, regulatory agencies around the world have been working to reduce greenhouse gas emissions, beginning with the 1987 Montreal Protocol, which was the first globally supported legislation to reduce ozone-depleting substances.
In the face of coming regulations, as well as forecasts calling for increases in food production and decreases in food waste, the task at hand for food and beverage processors appears to be a monumental one.
From 2006 to 2010, 8,600 structure fires were reported at US industrial or manufacturing facilities, resulting in 11 fatalities, 230 injuries and $753 million in direct property damage, according to NFPA research.
When it comes to cleaning food production equipment, it wasn’t that long ago the only option was taking the equipment apart piece by piece, scrubbing and flushing it with chemicals and water inside and out before putting it back together again for the next run.