If you use forklifts in a food production capacity, odds are those trucks are electric. Electric lift trucks run cleaner and don’t release emissions, making them ideal for the super-clean, hazard-sensitive nature of a food production facility. Of course, while electric forklifts won’t leak oil or leave a layer of soot on the machinery, forklift batteries do sometimes leak. Electrolyte… Continue Reading
The FDA Food Code provides recommendations to state, local, territorial, and tribal governments on food-safety standards. While it is up to individual governments whether to write the Food Code recommendations into local law, the Food Code does represent a unifying authority on safety in food production, handling, transportation, and service. So when you’re designing material handling equipment for the food… Continue Reading
Every meat and poultry processor in the United States must create a Hazard Analysis and Critical Control Point (HACCP) plan. This is according to regulations set forth by the Food Safety and Inspection Service, an investigative wing of the U.S. Department of Agriculture. But what does the HACCP plan entail? And how can small and beginning food operations complete the… Continue Reading
The food industry conference season kicks off in July with a whirlwind of events. Due to limited time and budgets, potential attendees may have to pick and choose which conferences to attend and which to skip. To help you decide, we’ve provided a quick rundown of three major conferences in July. Here’s the who, where, and what-to-do of our favorite… Continue Reading
