CASE STUDY CASE STUDY CASE STUDY FROM THE EDITOR
IT’S ALL ABOUT THE RISK MITIGATION Leaving nothing to chance, food and beverage manufacturers must employ many tools to ensure their people, plants, products and bottom lines are protected.
I
didn’t plan it this way, but when we were putting the final touches on this issue, a definite theme emerged. Some of the topics we are covering this month include new request for proposal (RFP) guidelines, a factory acceptance testing (FAT) opinion piece from Impossible Foods and the 10 commandments for CIP design, all from PMMI’s OpX Leadership Network; machine safety; pest control; and sanitary plant design. In the food and beverage industry, the word “risk” often connotates issues such as supplier certification problems, not following GMPs properly or managing disgruntled employees. Today, risk is not only in your supply chain, but in your plant layout and design, and the equipment you specify. When I visited the new Dairy Farmers of America (DFA) facility in Garden City, Kansas, a few months ago, I was struck by the stringent food safety measures this highly automated plant has in place. This was the very first food facility I visited where visitors must don additional booties, hair nets and jumpsuits — when moving between zones — on top of their primary food safety apparel. DFA is leaving nothing to chance, and their customers require this level of attention to hygiene. See the cover story about DFA’s Garden City facility beginning on Page 21 in this issue. Other parts of this issue focus on how food and beverage manufacturers can work with machine builders to mitigate risk by creating detailed RFPs for capital equipment and assessing machine hazards during a line integration project. Sanitary plant design also requires a proactive approach. Insulated metal wall and ceiling panels, controlled airflow, linear line flows, and reducing downtime with quick and effective cleaning are standard requirements for modern food processing plants. But equipment specifications from the original RFP up to the final FAT are also essential to mitigate risk, whether that risk is food safety, staff safety or protecting the bottom line with efficient production. PFW
PROFOOD WORLD EDITORIAL ADVISORY BOARD CHRISTINE BENSE
CHIEF OPERATING OFFICER Ventura Coastal
HENDRIK EYSELEE
DIRECTOR OF ENGINEERING, CHEESE AND DAIRY
The Kraft Heinz Company
GREG FLICKINGER
GROUP VICE PRESIDENT OF MANUFACTURING OPERATIONS H-E-B | Manufacturing
BILL GILL
ASSISTANT VP, ENVIRONMENTAL AFFAIRS Smithfield Foods
JOHN HILKER
SENIOR VP, MANUFACTURING The C.F. Sauer Company
VINCE NASTI
VP, OPERATIONS
Nation Pizza & Foods
JIM PRUNESTI
VP, GLOBAL ENGINEERING Campbell Soup Company
TONY VANDENOEVER DIRECTOR, SUPPLY CHAIN ENGINEERING PepsiCo
DIANE WOLF
INDUSTRY CONSULTANT, FORMER VP OF ENGINEERING AND OPERATIONS Kraft Foods
JOE ZEMBAS
DIRECTOR, ENGINEERING AND TECHNICAL SERVICES The J.M. Smucker Company
JOYCE FASSL EDITOR-IN-CHIEF jfassl@pmmimediagroup.com Follow us on Twitter @ProFoodWorld
6
l
ProFood World
1806_FromtheEditor.indd 6
l
June 2018
l
www.profoodworld.com
5/29/18 4:26 PM
