Articles by Wayne Labs

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.

From 2006 to 2010, 8,600 structure fires were reported at US industrial or manufacturing facilities, resulting in 11 fatalities, 230 injuries and $753 million in direct property damage, according to NFPA research.