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It shouldn’t be news that bad work designs can spell major problems for employers in terms of lost production time, workers’ compensation claims and injuries. All of these take deep cuts out of the bottom line. But poor design can hurt you where you least expect it such as in turnover rates, damage to your brand and bad rankings in best place to work surveys.

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.

Blame social media, changing tastes and needs or just the “Have it your way” attitude inspired by Burger King’s decades-long slogan, but modern consumers are demanding

Operating in today’s uber-global, volatile world is challenging existing corporate structures and forcing the food and beverage industry’s leading players to become ever more adaptable, responsive, proactive and innovative.

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.

Thermal pasteurization techniques have been around since Louis Pasteur, and there is no question they’re effective.

What issue about your current plant/facility keeps you up the most at night?

If run to failure is no longer an option, food and beverage processors have alternative ways to keep their equipment running at peak performance levels; they can plan maintenance schedules based on OEM suggestions.