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The idea of preventive controls is not process-centric, but risk based. And its principles are not new concepts.

Surgital has been packaging its ravioli products with a Schubert system since 2005. The company is steadily growing and needed a new packaging machine to extend its capacity.

Processors have options when it comes to managing water and utilities, and understanding how those options can be taken advantage of is critical to achieving savings in energy, water and the money required by both of those things.

Dancing Goat distillery, a Wisconsin-based maker of craft spirits, needed high-quality, reliable steam on demand. The company turned to Miura boilers to meet its steam needs.

Rubber Fab has solved another perennial problem—how to detect rubber seal and gasket foreign matter in food using X-ray systems, as X-rays just don’t generally see rubber or fluoropolymer sealing materials.

As demand for fresh food grows, more retailers are stocking their shelves with foods and beverages that have been high pressure processed (HPP) to help ensure food safety, food quality, and eliminate food waste, according to a new survey.

Now, we turn to the legal component of the site selection process and the issues that could get you into trouble if not carefully considered.

Just like an older home, an aging food plant can have its share of problems. If your roof leaks, or there’s a hole in the wall in which cold air and critters could come through—or your front door loses all its weather stripping—you’d be on it in no time. These situations are even more problematic for an older food and beverage facility, especially where food safety is concerned.

According to FSMA, each processor must have a Preventive Controls Qualified Individual (PCQI). This person is responsible for developing the food safety program, ensuring the controls are validated, reviewing records and reassessing the plan.