If you thought of “lean manufacturing” simply as reducing head count, then this article will challenge and probably change that thought process. I use the term “process” as you will

This year I had the opportunity to be one of two on-site technical advisors for the American Cured Meat Championships (ACMC) held in conjunction with the American Association of Meat

There are many factors that affect proper mixing of meat, yet it is difficult to find much written information on the technology of meat mixing equipment. Depending upon the type of product

In the meat- and poultry-processing industries, keeping consumers safe and product quality high is of utmost importance, and detection of foreign materials has risen through the ranks

In a protein processing facility, the basis for efficiency” the goal for any business” is quick, proper product flow and movement. Facilities that overlook the importance of conveying

Why do innovative technology solutions often failto realize their expected return on investment (ROI)? Sometimes, failure to realize the expected ROI is due to simply selecting the wrong solution for

A few years back, I worked for an Italian casual-dining chain. Placing a product into our supply chain was akin to touting your book on Oprah … a veritable gold

Stuffers and grinders are the workhorses of any ground beef or sausage production facility. Both the quality and safety of the final product depend on that equipment, so it is of paramount importance that the machines excel in terms of both production and sanitation.

Most that know me know that when I travel to the U.S. I enjoy debating American politics, especially with Americans. There is a lot of speculation as to why I would engage in such potentially harmful behavior. Many, including the owner of Cardinal, believe I do it just to mix things up with our American brethren.

On March 19, 2010, FSIS issued a Draft Guidance: HACCP Systems Validation. This draft document outlines procedures plants can use to validate their HACCP systems. It is essentially a re-interpretation of the HACCP regulation published in 1996.