VakbladVoedingsindustrie.nl | February 2018 | by Claudia Baenen. December is a month of celebration, while January is, for many, a time for reflection, review, and reassessment. That is a wonderful thing and gives us personal insight. However, it is best not to get stuck in that mode of thought for too long. Now is […]
Heinzen.com | 26 December 2017 | by Heinzen Manufacturing International. On December 12, Heinzen’s Sales and Engineering employees, including production management, took part in a half day training with Commercial Food Sanitation.
Commercial Food Sanitation | November 2017. Because you immediately apply what you learn during the course, you will be able to take your “aha moments”, new knowledge and learnings and start implementing the minute you get back to your job and your company. Hygienic Design is all about teamwork and continuous improvement, and that […]
BakingBusiness.com | November 13, 2017 | by Joe Stout. With the ever-growing demand for ready-to-eat (R.-T.-E.) foods, some processors are faced with the decision of converting their raw, par-baked or ready-to-cook (R.-T.-C.) process to R.-T.-E. This could be a daunting choice, and knowing where to start is the first major challenge.
Food Process Vakblad | October, 2017 | by Wouter Verheecke. In the food industry you’ll typically find people from various nationalities and turnover is not uncommon. For that reason it is important to have standard operating procedures for cleaning and disinfection. Such an SSOP (Standard Sanitation Operating Procedure) has to provide an accurate, clear […]
VakbladVoedingsindustrie.nl | October 2017 | by Claudia Baenen. In the food industry, the aim of cleaning is to transform a dirty factory into a clean production environment. Manufacturing activities cannot get underway until all the lights are green. There are no sub-levels of cleanliness; clean is clean, there is no in between. Sanitation Standard […]
In a Sanitation Essentials Training you’ll always meet people of diverse backgrounds and nationalities. In our case, participants ranged from Product Managers for drainage systems, to Microbiologists, to Design Engineers from Czech Republic, France or the UK. And this time there were also two Belgian Assistant Quality Managers among the participants. Logically for this […]
VakbladVoedingsindustrie.nl | June 2017 | by Claudia Baenen. “Major supermarket chain recalls chicken fillets due to labeling error; USA shaken by series of recalls of cheese possibly contaminated with Listeria; Ground golf balls end up in frozen potato cubes; Paninis taken off shelves in fear of E.coli; Food manufacturer extends recall of unprocessed flour…” […]
BakingandSnack.com | June 5, 2017 | by Joe Stout. In my last column, I commented on the challenge of cleaning in the baking industry. Simply put, there is a war on water that focuses heavily on, unless absolutely necessary, reducing or stopping its use for cleaning in dry facilities. The use or presence of […]
Food Process Vakblad Page 6 | May, 2017 | by ing. Wouter Verheecke. In March Intralox and Bruynooghe organized their second deep frozen vegetables and potato event in Roeselare, Belgium. Employees from various departments, quality to maintenance, and various companies joined together to learn about hygiene and food safety in their factories. That happened […]