From the Editor

from ProFood World June 2018

In the News

IT’S ALL ABOUT THE RISK MITIGATION

Leaving nothing to chance, food and beverage manufacturers must employ many tools to ensure their people, plants, products and bottom lines are protected. I didn’t plan it this way, but when we were putting the fi nal touches on this issue, a defi nite theme emerged. Some of the topics we are covering this month include PROFOOD WORLD EDITORIAL ADVISORY BOARD new request for proposal (RFP) guidelines, a factory acceptance testing (FAT) opinion piece from Impossible Foods and the 10 commandments for CIP design, all from PMMI’s OpX CHRISTINE BENSE CHIEF OPERATING OFFICER Ventura Coastal Leadership Network; machine safety; pest control; and sani- HENDRIK EYSELEE tary plant design. DIRECTOR OF ENGINEERING, In the food and beverage industry, the word “risk” often CHEESE AND DAIRY connotates issues such as supplier certifi cation problems, not The Kraft Heinz Company following GMPs properly or managing disgruntled employees. Today, risk is not only in your supply chain, but in your GREG FLICKINGER GROUP VICE PRESIDENT OF MANUFACTURING OPERATIONS plant layout and design, and the equipment you specify. H-E-B | Manufacturing When I visited the new Dairy Farmers of America (DFA) BILL GILL facility in Garden City, Kansas, a few months ago, I was ASSISTANT VP, struck by the stringent food safety measures this highly automated plant has in place. This was the very fi rst food facility I visited where ENVIRONMENTAL AFFAIRS Smithfi eld Foods visitors must don additional booties, hair nets and jumpsuits — when JOHN HILKER SENIOR VP, MANUFACTURING moving between zones — on top of their primary food safety apparel. The C.F. Sauer Company DFA is leaving nothing to chance, and their customers require this VINCE NASTI level of attention to hygiene. See the cover story about DFA’s Garden VP, OPERATIONS City facility beginning on Page 21 in this issue. Nation Pizza & Foods

Other parts of this issue focus on how food and beverage manu- JIM PRUNESTI facturers can work with machine builders to mitigate risk by creating VP, GLOBAL ENGINEERING Campbell Soup Company detailed RFPs for capital equipment and assessing machine hazards during a line integration project. TONY VANDENOEVER DIRECTOR, SUPPLY

Sanitary plant design also requires a proactive approach. Insulated CHAIN ENGINEERING metal wall and ceiling panels, controlled airfl ow, linear line fl ows, and PepsiCo reducing downtime with quick and e ective cleaning are standard DIANE WOLF requirements for modern food processing plants. But equipment specifi cations from the original RFP up to the fi nal FAT are also INDUSTRY CONSULTANT, FORMER VP OF ENGINEERING AND OPERATIONS essential to mitigate risk, whether that risk is food safety, sta safety Kraft Foods or protecting the bottom line with e cient production. PFW JOE ZEMBAS DIRECTOR, ENGINEERING AND TECHNICAL SERVICES The J.M. Smucker Company

JOYCE FASSL

EDITOR-IN-CHIEF jfassl@pmmimediagroup.com Follow us on Twitter @ProFoodWorld

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