Plant Design/Management - Articles - Page 31

Farm to Plate

Conducting a hazard analysis for animal wellness

August 8, 2019

This article describes the process of utilizing a hazard analysis critical control point (HACCP) plan to identify, balance and mitigate key threats to animal wellness.

How Old Wisconsin Sausage attracts and retains employees

July 29, 2019

No Comments

Andy Hanacek talks to Angela Casper at Old Wisconsin Sausage (a division of Carl Buddig & Company) about how the plant attracts, retains and treats its employees in the Sheboygan, Wis., region.

Processing Tech

Room for improvement in meat & poultry worker safety

A greater focus on worker safety by meat and poultry processors has led to declines in injuries and accidents, but more can be done.

Richard Mitchell

June 11, 2019

No Comments

Meat and poultry plants are becoming increasingly safer environments for workers in all positions.

Cordray's Corner

Achieving Personal Work-Life Balance

Dr. Joe Cordray

June 5, 2019

No Comments

Owners and managers of small meat plants need to be concerned with two types of work-life balance; personal work-life balance and organizational work-life balance. This article addresses personal work-life balance as it relates to the small meat plant owner or manager.

Spare Parts Know-How

To improve spare parts management, the walls between departments must be demolished

Get above the silos

Phillip Slater

May 9, 2019

One Comment

Your maintenance and reliability team will know better than anyone the impact a spare-parts shortage has on the business. No spare often equals no production, so there is sometimes an attitude of "the more the merrier."

Guest Column | Ag Advocacy

Don't take a vacation from plant security this summer

Casey Kinler

May 8, 2019

No Comments

Summer vacations are on everyone's minds, but one vacation you don't want to take is a vacation from plant security. Animal rights activists don’t take a break from activism, so plants shouldn't take a break from security.

Cordray's Corner

A well-planned breakroom improves company culture

Dr. Joe Cordray

April 19, 2019

No Comments

There are several ways that you can transform your company's culture from an abstract concept into a daily positive experience by strategically designing and stocking your breakroom.

What recent poultry plant construction means for industry

April 16, 2019

No Comments

In this exclusive video Q&A from IPPE in Atlanta, Will Sawyer, CoBank, discusses the blitz in poultry processing construction and expansion and what it means for the rest of the industry.

Food Safety

Keeping sanitation workers safe in meat and poultry plants

Sanitation need not be dicey: Safety education and close monitoring can lessen the perils crews face while sanitizing meat and poultry plants.

Richard Mitchell

April 15, 2019

No Comments

Cleaning crews face threats ranging from handling toxic chemicals to potentially hazardous encounters with meat processing equipment.

2019 Food Safety Report | Food Safety Culture

Overcoming the human element of food safety

Dr. John E. Johnson

March 12, 2019

No Comments

This article will focus on the human element of food safety, which presents the most vulnerability to food safety. There are five steps that can be implemented to educate, train and reinforce food safety.