In the Food and Beverage industry, perfection is the standard. When 99.99% food safety compliance is considered subpar, having a hygienically designed plant floor can mean the difference between maximum production or costly recalls. Join Larry Hecker, CBT’s top Sanitation Specialist, as he shares the most common hygienic design mistakes that occur on the plant floor and, more importantly, how you can avoid them.
Contaminants and microorganisms can be growing in your food plant at alarming rates while remaining completely invisible to the human eye. Luckily, CBT partner, ABB Dodge, has created their unique Food Safe product line that mitigates contamination risks to keep consumers, employees, and facilities safe.
In the past few years, food manufacturers and regulators have become more and more vigilant for environmental pathogens with issues triggering swab-a-thons and, in the worst-case scenario, product recalls. A robust sanitation system can help protect your plant and your consumers.
As we face the current COVID-19 pandemic, we are being told to wash our hands, limit contact with others, sneeze into our arms, and stay home if we feel ill. In other words, live like we work in a food plant. Food and beverage companies across the country have been implementing these hygienic precautions for decades, but there may still be room for improvement.
Upgrade your current lighting fixtures with the state-of-the-art antimicrobrobrial lighting technology from CBT partner Hubbell. This innovative equipment drastically reduces the risk of product contamination and can easily retrofit over your current ballasts.
IP and NEMA ratings can be confusing when you don’t know the differences between the two. CBT Sanitation Expert, Larry Hecker, breaks down what you need to know.
CBT Sanitation Specialist Larry Hecker is back again for another installment of our Sanitation Tech Tips! You don’t have the time or money to risk contaminating your product with tarnished or broken equipment. Larry gives you the information you need to know on how to protect your plant and your consumers.
The main goal as a food producer is to keep food and consumers safe. When a food recall is issued, processors in the supply chain hold their breath and hope they are not the next to join the growing list of product recalls. Hygienic design and redesign of equipment is a critical piece to protect the food being produced. When we talk about hygienic design there are misconceptions that arise over and over.
