Understanding food ingredients and the variances among them is a must in order to ensure food quality and safety.

Choosing to build a new plant rather than renovate or expand an existing one is based on any number of necessary functions. The existing facility may be outdated and operating costs excessive. Or, a new location may offer advantages such as reduced labor costs, lower taxes, improved access to markets or simply the room to grow. Whatever the reason, it behooves operations and plant managers to plan carefully and understand where they are going and why. Today, a commitment to build a new plant is a commitment to sanitary design.

Have you ever ordered a meal or purchased a food product and not been satisfied with it? Did you make your feelings known? As a member of the food industry, I certainly hope you did. Food processors establish customer service departments for just that reason.

Educational programs that include food safety, sanitation and quality as part of worker safety training offer more protection and rewards for processors.

The food supply in the United States is one of the most diverse and safe in the world. A stroll through a grocery store almost anywhere in the country reveals a variety of choices unknown anywhere else around the globe. So, one wonders, how can an industry that can produce such bounty have a problem when it comes to communicating safety and efficiency?

Noah may have been among the first to plan for impending natural disaster. Don't let him be the last.

By turning to basic principles, plants can avoid the most common design flaws.

Understanding your equipment's capabilities up front keeps food safe and makes manufacturing easier.

Designing the right type of test for your plant makes all the difference in food safety.