It’s not uncommon to experience frustration in the manufacturing world when things don’t go well, when costs are higher and quality is lower than you’d like and when you can’t seem to meet your customers’ requirements.
For decades, water was seen as a free commodity in processing environments, but attitudes are starting to change due to increasing drought conditions and recent water pollution crises.
Though SugarCreek started out as a bacon processor, its newest high-tech plant is poised for growth as consumers demand more sophisticated RTE food products.
Yes, bacon has lately become a trend or
fad, leaping its way out of the breakfast
frying pan into food creations where it
would have seemed an unlikely ingredient
just a few years ago.
Risks will always exist, but combining technology and employee training ensures processes not only comply with, but exceed, increasingly stringent regulatory standards.
Technology is one thing; training is another. But, the two fit together like a hand in a glove when it comes to keeping food and beverage plants running at peak efficiency in the cleanest, safest way possible.
According to the ICS-CERT (Industrial Control Systems Cyber Emergency Response Team) fiscal year 2015 final incident response statistics, the food and agriculture segment reported only two cyberattacks last year.
Threat assessment and critical control point applies well-understood HACCP principles to protect food and beverage products from intentional and malicious contamination.
Nanjing, China, September 18, 2002: “Police have arrested a snack bar owner who confessed to spreading lethal rat poison into the food of his business rival on Saturday morning, killing 38 people and leaving hundreds seriously ill.”—China Daily.