Food Engineering's second annual Best Practices Survey reveals deep cuts in manufacturing costs over the past five years, largely due to improved operator training. Benchmark your plant against survey results!
This year, Food Engineering surveyed subscribers selected randomly from our circulation list. Of the 132 respondents to our survey, 59 percent have more than 20 years of experience in the food industry, 30 percent have 10 to 19 years of experience. Ninety-two percent work at manufacturing locations, 8 percent at non-manufacturing (corporate headquarters or R&D) locations. (See box for more information about respondents.)