To boost business efficiency and enhance product traceability in the supply chain, companies within the North American consumer packaged goods, fresh foods, grocery and foodservice segments are collaborating on developing guidance for industrywide adoption of a single standard for case-labeling information for finished products. The result of this collaborative process is the publication of the North American Industry Guidance for Standard Case Code Labeling for Extended Product Attributes.
Nation Pizza and Foods’ massive 190,000-sq.-ft. operation in Schaumburg, Ill.—one of the company’s two frozen product facilities—features seven speedy production lines that generate at least 30,000 lb. of dough an hour alone. We tour one of the two bakeries and one of four topping lines, which all feature upgraded and soon-to-be-installed equipment.
The Terre Haute, Ind.-based producer of chemical leavening systems uses Lean Manufacturing to improve its Safe Quality Food (SQF) certification scores.
The number of food recalls and food safety failures due to mislabeling, allergen concerns and failing process conditions has steadily increased over the last few years.
Register now for the Food Safety Summit, a BNP Media event, April 30-May 2, at the Baltimore Convention Center in Baltimore. The summit will showcase a half-day workshop called ‘Tools for the Food-Safety Professional–Business Acumen, Executive Speak, Communication and Leadership Style.’ The interactive session features the tools needed by food-safety professionals and scientific experts to boost business.
If your customers require a system to eliminate all nonconforming products—in other words, a 100%-specification system—will your manufacturing plant survive?
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