Articles by Wayne Labs

Starting with a clean slate is usually easier than renovating an older facility to catch up with food safety specifications as shown in the Food Engineering November 2014 article, “Renovate for the right reasons.”

Extending the wear resistance of stainless steel (SS) components used in food manufacturing equipment operating on production lines lengthens replacement intervals and minimizes potential component failure, resulting in decreased downtime and improved cost savings—a long, sought-after goal of any maintenance department.

In the past, Food Engineering’s Sustainable Plant of the Year story has focused on a single plant at one geographic location that has made significant strides in sustainability.

You’ve received a less-than-stellar audit as you’re preparing for GFSI accreditation—not a good sign that your facility will also pass FSMA muster

Have a robotics work cell project in a meat plant?

While Dr. Frankenstein brought life to his creation, the result wasn’t exactly a warm, compassionate, empathetic being.

If you’re in the seafood or juice industry, each of which fall under HACCP rules, FSMA’s HARPC (Hazard Analysis and Risk-based Preventive Controls) doesn’t apply to your business—and probably won’t in the future.

Remember the anthrax-tainted letters soon after 9/11?

One glance at this year’s Food Engineering State of Manufacturing survey indicates, that for the most part, food and beverage processors are facing a lot of issues—many the same as last year.

Measuring the internal temperature or the doneness of any product as it travels through a continuous cooking system is not an easy task.