Articles by Wayne Labs

While the trend for large manufacturers is to automate a new plant in its entirety, small and medium-sized food and beverage processors rarely have the funds to automate their plants, turning them into lights-out facilities. Even some tier-one processors may find areas in certain operations where it may not make sense to over-automate.

FPL Food (Augusta, GA) is one of the largest privately owned processors of fresh beef products and value-added meat selections in the US. It provides several brands of high-quality beef to retail and foodservice customers.

ISO, the International Standards Organization, has updated its ISO 14001 environmental management systems (EMS) guidelines to reflect the increased prominence of environmental management within strategic planning processes.

You can’t afford to wait to get on the network.

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.