Articles by Wayne Labs

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.

Pork processing, like any live protein processing, is not a nice environment for humans or machines.

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.

Many chemical bactericidal washes and rinses have been tried in the poultry processing industry with varying results; Campylobacter and Salmonella still find their way to finished product.

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.