Items Tagged with 'food manufacturing'

ARTICLES

Best practices for pumps and valves in dairy processing plants

Choosing the right pump and the right valve can make a dairy plant more efficient. Properly sized equipment leaves little waste in the pipeline and gets the most from CIP solutions.
James Carper
April 10, 2012
Pumps and valves are the hearts and lungs of a dairy processing plant. Pumps move ingredients from vats to fillers. Valves direct liquids to the proper line and allow for simultaneous production and cleaning. Dairy processors need to be efficient, so they want to capture every bit of ice cream mix, cheese curd, white mass or fruit slurry in a line.
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How to select the right metal detector

March 29, 2012
Protecting your brand in the marketplace is one of the most important functions a food manufacturer performs. But all the investment to establish a reputation for product quality could be lost in the event of one safety recall.
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EVENTS

Industry

12/6/12
Rutgers University
Specific Location Given at Registration
New Brunswick, NJ
United States
Contact: Dalynn Knigge

Rutgers' Practical Food Microbiology 2-Day Training

This two-day course will teach you how to avoid microbial contamination and how to produce safe food products. Learn the science and practice of food safety microbiology and what environmental factors influence the growth of pathogens and spoilage organisms in food. In addition, learn how to implement a successful HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks and how to take corrective actions. Read More
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