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How CALGreen is Impacting Design and Construction Practices
To incorporate sustainability into building construction and design, California established the California Green Building Standards Code—known as CALGreen for short. As the first statewide green...
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Assessing Structural Damage: Your No. 1 Priority After Disaster Strikes
After a disaster, your food processing plant must get up and running again as soon as possible. Making moves to clean up or sweep debris may be a tempting first response, but it could be deadly....
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5 Details to Give Your Design-Builder for a More Accurate Food Project Budget
At this time of year, many food processors are planning next year’s capital expenditures, which often means piecing together budgets for upcoming food plant construction projects. It is important to...
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How a Behavior-based Approach Can Enhance Your Worker Safety Culture
Worker safety is a critical element in every food plant, regardless of the type of products manufactured. And while creating a safe, ergonomic work environment is a must, sometimes it’s not enough to...
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Three Reasons to Consider a Behavior-based Approach to Worker Safety
In last week’s post, I introduced you to the behavior-based approach to worker safety. While ergonomic design and regulatory compliance remain critical to worker safety, behavior-based safety...
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What Food Processors Should Know About the New Earthquake Building Rating System
In November 2015, the United States Resiliency Council (USRC) launched the USRC Earthquake Building Rating System, a first-of-its-kind performance rating system for seismic hazards. This system is...
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[Infographic] 5 Important Factors for Selecting a Site for Your New Food Plant
When choosing the ideal site for your new food plant, your decision should always tie back to a single question: How will this site help my business thrive? Build a sound business plan around the type...
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6 Food Safety Areas to Examine During Operational Facility Improvements
Many food plants operate 24 hours a day, seven days a week, in some capacity. Without proper planning, quality control, good manufacturing practices (GMP) and sanitation procedures, an...
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Should You Renovate Your Food Plant or Build a New Facility?
Should you renovate your existing facility or build a new facility? This question isn’t an easy one to answer and is, of course, dependent on capital expenditure. However, your answer should also be...
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Should You Invest Time and Resources to Prequalify Food Plant Subcontractors?
This is a question we hear food plant owners asking themselves time and time again when embarking on new projects. Do I really need to invest in prequalifying subcontractors? I have relationships with...
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