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.

Many food and beverage producers are using new technology to make products that will satisfy modern consumer tastes, as well as to differentiate their items on the shelf.

Whether a line stoppage at a plant is catastrophic or simply a waste of time, money and resources, everyone agrees that it would be better to know when the drive, motor, gearbox or substation will fail.

How do you ensure you get people with the right skill sets when picking a location for your new food or beverage plant? The first thing to consider is identifying an area’s tech school base and that they focus on what you need done at your plant.

To prevent cross-contamination in your plant, you have to consider every single step in the chain and do everything you can to ensure that none of the links are weak.