Articles by Wayne Labs

In February we looked at the available tools to track and trace products throughout the supply chain; that is, what occurs outside a manufacturing facility. But what about keeping track of products within the confines of the plant? That is: Ingredients that come in the door, are combined in a recipe and go out the loading docks. What happens within a facility is easy to track, right?

You’ve automated your process and packaging and have computer-generated paper trails to show food safety and quality throughout your facility. Why wouldn’t you do the same with cleaning—wherever it’s practical? Granted, there are certain pieces of equipment you just have to take out of the process to clean manually, but for other components—like piping, some conveyor belting, certain pumps, mixers, tanks and other equipment—you can clean them in place (CIP) and have automated recordkeeping to show proof of cleaning and sanitation to regulating bodies when they ask.

Steam, like compressed air, is expensive to generate and easy to waste through leaks and any number of other issues.

Processors are adopting new technology today to remain competitive and to get an edge on the competition.

Plan a digital transformation to save energy, improve quality and throughput or iron out supply chain wrinkles—but get started now.

Section 204 of FSMA requires food processors to be able to produce track and trace data within 24 hours of FDA’s requesting it.

A new cleaning tool has been under development at Cornell University, which uses superheated steam to kill bacteria on production surfaces.

Current conveying equipment needs to fit in with automation systems but can face installation delays due to supply chain and labor issues.

Reflect on your current system and its ability to withstand the next supply chain upset, which could happen at any time.

An ERP solution dedicated to food and beverage operations is a good place to start a digital journey.