We’ve all seen what a mess the simple act of cooking dinner can make in your average kitchen. Multiply that by a few hundred thousand servings and you get an idea of the challenges that major food manufacturers face in outfitting their production facilities. The sheer number of regulatory standards and sanitation concerns make food manufacturers especially sensitive to ensuring that every part of their production line is optimized for speed, performance and cleanliness. In fact, the FDA has gone as far as establishing detailed standards for computerized systems in the food production industry, making it imperative for manufacturers to carefully scrutinize all of their hardware decisions.
We spoke to a number of food production clients to gain more insight into the unique challenges they face and learned that there are a few important qualifications to consider when making any infrastructure decision. We’ll be exploring their individual niche markets in the coming weeks, but first let’s take a look at the environmental complications that all food manufacturers have to contend with.
- Snack Food Production: March 10th
- Bottled, Canned and Jarred: March 17th
- Cheese and Other Dairy Products: March 24th