Wayne Labs has more than 20 years of editorial experience in industrial automation. He served as senior technical editor for I&CS/Control Solutions magazine for 18 years where he covered software, control system hardware and sensors/transmitters. Labs ran his own consulting business and contributed feature articles to Electronic Design, Control, Control Design, Industrial Networking and Food Engineering magazines. Before joining Food Engineering, he served as a senior technical editor for Omega Engineering Inc. Labs also worked in wireless systems and served as a field engineer for GE’s Mobile Communications Division and as a systems engineer for Bucks County Emergency Services. In addition to writing technical feature articles, Wayne covers FE’s Engineering R&D section.
While the trend for large manufacturers is to automate a new plant in its entirety, small and medium-sized food and beverage processors rarely have the funds to automate their plants, turning them into lights-out facilities. Even some tier-one processors may find areas in certain operations where it may not make sense to over-automate.
FPL Food (Augusta, GA) is one of the largest privately owned processors of fresh beef products and value-added meat selections in the US. It provides several brands of high-quality beef to retail and foodservice customers.
ISO, the International Standards Organization, has updated its ISO 14001 environmental management systems (EMS) guidelines to reflect the increased prominence of environmental management within strategic planning processes.
No one ever said 3-A Sanitary Standards Inc. (3-A SSI) and the European Hygienic Engineering and Design Group (EHEDG) guidelines were supposed to be compatible or directly interchangeable in an “apples to apples” sense. In fact, they were conceived at different times, in different parts of the world and with different needs in mind.
You add up the mass of raw materials your facility consumes each day, look at the products it’s made, and the numbers just don’t balance—until you look at skids of rework and a dumpster topped off with the day’s malformed products and/or damaged packages.
With the Sun Belt states experiencing serious droughts and the cost of processing wastewater escalating in many municipalities, conserving and reusing water at food and beverage processing facilities just makes plain business sense.