Cleaning and Sanitation in Craft Beer Brewing

[B]rewing is 90 percent cleaning and 10 percent paperwork” according to experts at Craft Brewing Business. This statement is no surprise to the thousands of craft brewers across the country who depend on clean brewing systems to produce high quality beers. If their beer tastes bad, they go out of business. But a clean brewing system means more than just good tasting beer. Keeping contaminated beer away from the consumer is also a public health issue.

The Federal Food Safety Modernization Act (FSMA) signed into law in 2011, now gives the United States Food and Drug Administration (FDA) jurisdiction in breweries. In the interest of protecting the public, the FDA will come and inspect your brewery for cleanliness and adherence to federal food production regulations.

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Data Analytics in Food Safety

Sustainable Food Production and SafetyRecently, we identified two of the key trends shaping the food and beverage industry:  The elimination of waste and improved sustainability. Now, we’ll discuss another game changer: technology in food safety, which just so happened to be on everyone’s mind at this year’s Food Safety Summit.

Google the phrase “food recall”, or browse #recall on Twitter, and you’ll be flooded with mentions of the latest food safety lapses. One of the most recent, an E. coli outbreak linked to romaine lettuce has caused several deaths and 197 sick in 35 states.

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How Sustainability Trends Will Impact Your Food Processing Business

Sustainable Food Processing Methods

As anyone in the food processing business knows, FSMA law has been driving many of the changes in the industry the past few years. However, as always, consumer-driven trends are also impacting the industry. Recently, Forbes highlighted five trends that are defining the food industry. In addition to wanting more healthy and local food, many consumers are focused on eliminating waste in the food ecosystem. So it’s no wonder more food producers are seeing value in working more efficiently and effectively to conserve resources. Today, more scientists, farmers, and food producers are testing and implementing sustainable food production methods. Here are some of the more popular methods:

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Our Best Stories for 2017 and 2018 Industry Predictions

Here at Goodway we want to wish all of our customers a Happy New Year! 2017 was a great year and we predict that 2018 will be even better as we continue to bring you more quality products and content relevant to HVAC maintenance, power generation, and food and beverage processing to improve the efficiency and productivity of your business. For over 50 years we’ve been providing innovative maintenance solutions for our customers, leveraging direct access to customers and an onsite engineering department-giving us the ability to listen to customer feedback and make those requests a reality.

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How Clean-in-Place Conveyer Belt Cleaning Delivers Efficiency, Labor Savings and FSMA Compliance

When it comes to investing in belt cleaning equipment, many factors come into play. Return on investment is influenced by production uptime, savings in staff time, and meeting regulatory requirements. Keep in mind new FDA regulations tighten up existing rules by focusing on preventing contamination, rather than limiting their scope.

Dry vapor steam technology, however, is a clean-in-place solution that is faster, more effective, and safer. You can accomplish in a couple of hours what might have taken a full shift or even days to do previously. This means the plant is kept up and running, doing what it’s supposed to be doing — producing food, beverage or other products. What’s more, dry vapor steam provides a more thorough clean than even the best human hands ever could. Contact surfaces will be more hygienic and it’s a safer alternative to harsh chemical cleaners.

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Real-World Customer Success Powers Revamped Goodway.com

The right mix of tools and processes delivers crucial maintenance ROI for commercial and industrial HVAC companies — we’ve known that for years. But any other maintenance-intensive industry can also benefit by deploying top gear as well as using a little bit of savvy and the most effective methods.

For instance, take Rexnord Corp.’s seal factory’s maintenance success. Eight Goodway VAC-2 industrial vacuums have boosted the factory’s operational efficiency — and these vacuums haven’t had to be service or replaced in three years.

Want some details? Rexnord Corp. is one of the many organizations featured on our new customer case studies and testimonials pages hosted on the revamped Goodway.com website.

Keep reading to see if your company’s use case is included:

CASE STUDIES

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How FSMA Impacts Food and Beverage Manufacturers

The food and beverage industry have evolved significantly over the past 10 years. The rules for the FDA’s Food Safety Modernization Act (FSMA) have changed food and beverage manufacturing by having companies focus on preventing their products from being contaminated rather than limiting the scope of contaminations.

“FSMA is the largest overhaul of government regulations since the 1930s,” says Evan D. Reyes, National Account Manager at Goodway Technologies. “The intent is to tighten regulations on food processing, ultimately to provide safer food for consumers.”

The law now requires that companies in the food and beverage industry to exert tighter control of operations as well as provide documentation and tracking of every ingredient used throughout the enterprise.

At the same time, organizations are under increasing pressure to keep customers happy and save money but not skimp on quality. Poor quality can have wide-reaching effects on food and beverage companies because just one recall can bring a business to its knees.

“To be successful, food and beverage manufacturers must stress closed-loop quality, traceability across the value chain, and compliance throughout the process,” according to the recent “Impact of FSMA: Taking Stock of the F&B Landscape in 2016” report from Aberdeen Group.

Because of the increased attention on the industry, food and beverage companies cannot risk even one shipment that is not of the highest quality, the report notes.

That means food and beverage companies will most likely have to make changes to their operations to ensure compliance with the law.

To do that, organizations must have compliance and traceability built in from the start. Constructing a program that works and complies with FSMA takes “the right technology tools, proper document management and real-time visibility across the enterprise,” according to the report.

Reyes says for food and beverage manufacturers to achieve the goals of FSMA, they must focus on hazard analysis, preventive controls, and good manufacturing practices.

There are a number of tools and services to help companies comply with the FDA’s regulations, including food safety consulting companies that can help manufacturers transform sanitation programs and meet FSMA compliance, Reyes says.

“Besides consulting, investing in the right tools and technologies can really improve sanitation results, product quality, and food safety and help you prevent cross-contamination and get you up to the FSMA compliance level,” he notes.

Additionally, Reyes says suppliers should also help their food and beverage manufacturing customers meet FSMA compliance. Goodway can help by making certain you have the right sanitation equipment in place.

Next Steps:

How Food Production Facilities Can Prepare for FSMA

The Food Service Modernization Act compliance dates have arrived and that likely means significant changes to your current operating procedures. In this podcast, Evan D. Reyes, National Account Manager at Goodway Technologies, discusses key requirements relating to hazard analysis, preventative controls and food sanitation for both big and small facilities. Watch this podcast overview below to get complete access or learn how to take conveyor belt cleaning to a new level.

 

How Chemical Descalers Clean and Maintain Boilers, Chillers and Cooling Towers

In this “Just Venting Podcast,” Ray Field, the Director of Goodway Liquid Solutions, discusses the physical and financial impact of scale build-up on boilers, chillers and cooling towers. Ray also provides tips on how to avoid expensive repairs, improve energy efficiency and decrease electrical costs by implementing an effective maintenance plan.

The Future of Food: Origins and Organisms?

The Future of Food QualityWith the FDA tightening food label regulations and the risk of added allergens prompting regular product recalls, it’s worth taking a look at the future of food — what’s currently in development, what’s just around the corner and what can companies expect to see down the line?

Country of Origin

Last year Australian authorities were forced to recall a particular brand of bagged and frozen berries — which originated in Chile and China — after a Hepatitis A infection of four adults was linked to the product. According to ABC, the country is now rolling out new legislation which requires companies to mark the “country of origin” on virtually all food products. Products made in Australia will carry a “kangaroo” logo and also specify which ingredients were sourced locally, which were purchased elsewhere and which items were simply “assembled” in the country. It’s a big step for consumers and producers, who are now on the hook to design and implement entirely new labels within two years.

GM-No?

Stateside, the country is rolling out legislation which requires all foods containing genetically-modified organisms (GMOs) to be labelled as such. As noted by PBS, Congress recently approved the new bill; the Agriculture Department has two years to write specific rules detailing exactly what these labels need to contain. At minimum President Barack Obama says that most packages will need to carry a label with text, symbols or electronic codes which indicate the presence of GMOs. While the scientific community and the FDA agree that products which contain genetically modified organisms are safe to eat, consumers want “more information” about the origin and composition of specific ingredients.

The New Expectation?

With consumers and government agencies now demanding that food retailers and manufacturers both track and detail the country of origin and specific ingredient composition of their products, it’s not hard to imagine next steps. In the same way consumers worry about contamination from potential allergens or GMOs, for example, they could just as easily have concerns about specific food manufacturing techniques — leading to legislation which compels producers to provide details about the machinery which processes and packages certain food.

Hand-in-hand with type of potential oversight comes increased scrutiny of cleaning techniques and scheduling; violations could see companies fined or out of business until issues are addressed. Getting ahead of the game here starts with record-keeping — by keeping accurate and detailed reports about when specific machines were cleaned, how this task was carried out and if any issues were detected, processors can help future-proof their production lines. According to Evan Reyes, Goodway Technologies product specialist for the food industry, “complete, accurate, thoroughly documented SSOPs and Master Sanitation Schedules are essential for the modern food processor,” especially since under new FSMA legislation effective documentation is mandated by law and SSOPs can be requested by the FDA during any inspection. Despite the use of SSOPs, proper ingredient labelling and the use of color-coded production tools, cross-contamination of GMOs or non-origin-country ingredients may still occur. Here, your best bets are highly adaptable and thorough cleaning systems, such as HEPA filtered vacuums which capture food particles down to the micron level, helping to quickly eliminate any extraneous ingredients which have made their way into your food-prep or processing environment.

Emerging food legislation is focused on the combination of origin specificity and easy consumer access to ingredient information. Moving forward, companies should expect a greater focus on process mechanics and record-keeping — the right prep now can help buffer businesses against demands of new food product policies.

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