Leading experts in the business share their expertise within many different areas in these insight blog articles. Browse our articles below to help guide you through your project.
Zoning Strategies in Cargill's Food Production Facilities
Food | December 2024
Food safety standards are constantly improving, and zoning strategies have become a crucial element in maintaining high standards across global production facilities.
Learn how Cargill approaches zoning to gain insights into how you might be able to use this in your own food production.
Standardizing Hygienic Design Across Global Operations
Food | November 2024
Food contamination incidents that impact the entire industry. How does a global giant like Cargill manage to maintain consistent standards across its vast network of facilities? The answer lies in a well-structured approach that combines standardization with flexibility.
Repurposing Buildings for Food Production: Pitfalls and Considerations
Food | October 2024
Reusing an old empty factory building or the packaging area when extending your food production may seem like a good idea. But repurposing buildings for food production does not come without problems.
The Hidden Dangers of Water in Food Production Facilities
Food | October 2024
The Water Paradox: It’s the core element of cleaning, but also in microbial growth. In this article, we look at how to mitigate the risk from stagnant water in food production facilities.
Change Management: Crucial Lessons Pharma Can Offer Food Producers
Food | September 2024
Change is unavoidable in food production. But how do you ensure solid change management in food production? Look to your colleagues in the pharmaceutical industry.
What the Food Industry Can Teach Pharma About Hygienic Design
Food | September 2024
Food and Pharma can learn a lot from each other. In this article we explore some of what pharma can learn about hygienic design from food production.
Advanced People Flow: Managing Hygienic and Non-Hygienic Personnel
Food | August 2024
The integration of hygienic and non-hygienic personnel flows in food production facilities is a critical challenge that requires careful planning and design. In this article, we look at what to consider.
4 Pitfalls in Managing People Flow in Food Production Facilities
Food | July 2024
In the high-stakes environment of food production, the slightest misstep in managing people flow can lead to catastrophic consequences. In this article we visit four of the top priorities in designing for hygienic people flow in food factories.
Hygienic Building Design for Food Production
Food | June 2024
Food Production: combine building design and machinery for a Safer Factory.
Integrating hygienic design from the beginning isn't just a strategy; it's an investment in your company's future and a commitment to the well-being of your consumers.
Water Usage in the Cleaning Process
Food | May 2024
Reduce water usage and get a more hygienic food factory.
In food production, water usage is integral in the cleaning process. But reducing water usage can actually increase hygienic standards while releasing the pressure on the environment.
10 Critical Steps to Futureproof Your Food Factory
Food | May 2024
Explore expert tips on futureproofing your food factory. What steps do you need to take to ensure a factory is ready not for just tomorrow, but for the next decades? Learn about hygienic design, efficient operations, and cost-saving strategies for a resilient facility.
5 Strategies for Reducing Food Contamination Risks
Food | April 2024
Human involvement often pose one of the biggest risks of contamination in a food factory. But food production without people is not possible. In this article we explore how to minimize the risk of human food contamination.
Wouter BurggraafBurggraaf & PartnersTo design a hygienic food production facility, I need drain points. And when I need drain points, I need to know the details on, how to clean and the exactly position of the machines. I don't want to have drain points below my equipment.
See Full Interview with Dr. Patrick Wouters
Dr. Patrick Wouters, Global Hygienic Design Leader at Cargill shares his knowledge about how to mitigate risks in food production.
See Full Interview with Dr. Roland Cocker (Part 1)
Dr. Roland Cocker is a seasoned microbiologist and a veteran in the field of food safety and facility design. He is the owner of Cocker Consulting Limited.
See Full Interview with Dr. Roland Cocker (Part 2)
Dr. Roland Cocker is the owner of Cocker Consulting Limited and an expert in food, biotechnology, pharmaceuticals and hygienic & aseptic design.
See Full Interview with Tom Waters
Tom Waters, Food Sector Director for PM Group is one of Europe's leading experts in hygienic building design.
See Full Interview with Wouter Burggraaf (Part 1)
Mr. Burggraaf is an expert in hygienic design and owner of the hygienic design consultancy, Burggraaf & Partners.
See Full Interview with Wouter Burggraaf (Part 2)
Mr. Burggraaf is an expert in hygienic design and owner of the hygienic design consultancy, Burggraaf & Partners.