A master cleaning schedule is not supposed to be complicated. It is supposed to answer a few very simple questions, such as what needs to be cleaned, how often it needs to be cleaned, and who is responsible for cleaning it. Though these are simple questions on their own, they are excruciatingly important when you’re […]

A food safety plan is one of those documents that sounds more complicated than is really necessary. At its core, it has one goal, which is to answer a few fundamental questions. What food safety hazards could happen in this facility? Where could they happen and how are we watching that? What are we doing […]

Hygienic design of food processing equipment sounds like something that should be obvious. If equipment touches food, it absolutely has to be easy to clean, or it’s going to capture residue. Bacteria, allergens, chemicals, and foreign bodies creeping into your products are not acceptable. A piece of equipment may run beautifully from a production standpoint […]

Data center cooling used to be an easier concept to explicate. You might say, “Keep cold air moving toward the servers, pull hot air away, and make sure the room temp does not get out of hand.” Now that data centers are bolstering AI, high-density server racks, edge data centers, cloud growth, and equipment that […]

Clean in Place is exactly what it sounds like, most of the time. It is a cleaning process that cleans the inside of process equipment without forcing your team to break everything down to its most basic form. It might not sound like a big deal, but it gets real quickly whenever your production team […]

Sanitary process design is not glamorous. We can’t remember one situation where someone besides us toured a food processing facility and got a thrill talking about the slope of a pipe or the surface finish on some of the equipment. Those particulars, however, are what make food manufacturing function. They’re the line between a facility […]