Plant Design/Management

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Pest management is a perennial task in food-processing environments. The pests of concern may vary, but span all food-processing segments, rodents take top billing as a pest of concern.

In the food and beverage industry, sanitary design refers to the application of design techniques that allow the timely and effective cleaning of the entire manufacturing asset.

Much of a meat processor's day can be taken up by paperwork — too much paperwork, on some days. It seems counterintuitive that increasing the amount of documentation could improve the business, but that could be the case.

Chris Krych, director of Logistics & Operations, and Harold Cavitt, production plant manager, spent some time talking with Andy Hanacek about the East 75th plant, which FoodMaven acquired in early 2019.

According to the North American Meat Institute (NAMI), 527,019 people work in the meat and poultry industry in production and packing, importing, sales, packaging and direct distribution of meat and poultry products.

This spring, the Trump administration announced plans to shift food safety inspections in hog plants to plant employees, cutting as much as 40 percent of federal inspectors on slaughter lines in some plants.

Lubrication is a lifeblood of meat and poultry processing. Without regularly and properly greasing machinery, operations can grind to a halt, or at least necessitate the replacement or repair of equipment and cause production slowdowns.

Over the 30-plus years of my career, I have learned to ask one question whenever someone suggests a new idea or action to implement: For what purpose?