The specific additions to the company’s already extensive ISO-accredited coverage of calibration needs are:
• conductivity from 100 uS/cm to 200,000 uS/cm;
• pH calibrations from 1 pH to 14 pH;
• pressure calibration range increased to 1,500 PSIG; and
• flow capabilities increased to 1,000 L/min ; 1,000 Kg/min.

Further enhancements to Endress+Hauser’s calibration offerings are planned. For one, the new 47,000-sf Endress+Hauser Canada’s Customer Experience Centre in Burlington, Ont., which is scheduled to open later this year, will feature a calibration laboratory with tooling equipment.

Expected to be completed in 2021, the extension will allow for additional production and freezer room needed to help the company keep pace with growth in its product lineup and sales volumes.

Lagoon Seafood will invest $10 million in to the facility’s expansion.

This new service eliminates the trucking and disposal of water by “maximizing efficiencies, increasing capacity, and reducing greenhouse gas emissions, resulting in approximately $200,000 of yearly savings.”

Kirk Kemp, president of Algoma Orchards, said, “Our partnership with CharTech Solutions to design and install a fully automated closed-loop water recycling system has been a big success.”

Water Flow Intelligence enables food and beverage producers to identify opportunities that help improve water management across their operations, deliver on sustainability goals and reduce operational costs by combining smart water meters and sensors with advanced water flow measurement and monitoring, asset performance insights and machine learning.

“Water Flow Intelligence uses cutting-edge digital technologies to enable real-time insights and response,” said Pedro Sancha, general manager of Ecolab’s Industrial Digital business. “By gaining visibility to water use across their organizations, companies can optimize their operations and make real progress on their water-related sustainability goals, from the enterprise level to individual facilities.”

The outbreak

Even before the pandemic was declared, our industry was overwhelmed with information and misinformation about the virus. For example, it was widely believed the virus could be transmitted through food.  Consumers shouldn’t be blamed for being fearful. After all, the global media did quote the World Health Organization’s reports that said the initial outbreak in Wuhan, China, had likely resulted from virus-contaminated foods. This belief was further supported by the Chinese government’s act of closing the Wuhan market and clamping down on the sale of exotic foods.

Consumers were advised to assume foods could be infected. One could find instructions on how to sanitize packaged and raw products on social media sites like Facebook as well as on websites of academic institutions around the world. We were judged guilty and our products were tainted even though there was no evidence about foods contributing to the spread of the virus. In the end, the virus outbreak created an international food safety crisis.

Sanitation-supply companies, food safety consultants, regional government employee health and safety personnel, member organizations, building contractors, laundry-service companies, suppliers of disposable personal protective equipment (PPE) and countless other well-intentioned organizations rushed to our aid with products and services they felt we needed to cope with the threats of the virus. It was easy to be overwhelmed with information, with deciding what’s the best action and, of course, how to pay for the additional safety measures.

Further, many of our food service customers had to close operations, leaving processors and distributors with warehouses full of proprietary products packaged especially for food service clients. Additionally, the rush to stock up on essential items left store shelves empty for days, and sometimes weeks, before being replenished. Price gouging was also rampant.

Initial reactions

The industry’s first reaction was to double down on sanitation and good manufacturing practices (SSOPs and GMPs) because we were told these practices would be as effective in controlling viruses as they are in controlling traditional pathogenic and spoilage micro-organisms. The virus’s outer shell or envelope is readily susceptible to a variety of sanitizers commonly used in our industry. While companies with well-established, validated and verified SSOP and GMP programs breathed a sigh of relief, those with poor SSOPs and GMPs scrambled to implement these programs.

It didn’t take long for us to realize the virus posed another, even greater, threat to the industry. It started infecting the people we depend on to create safe foods and run and clean the equipment. Our employees fell sick, some died and many stayed away out of fear of contracting the virus at work.

Companies that adopted adversarial employee management practices quickly discovered the lack of goodwill led to chronic absenteeism. This, in turn, exposed the companies to greater food safety and quality risks. Companies that encouraged and nurtured employee-company interaction were impacted far less severely by COVID-19.

Where we stand today

American virologists are now saying the chances of catching COVID-19 or any of its variants from foods are very low—less than one in 10,000. After months of sampling imported foods, China detected only a handful of COVID-positive products, all of which were from Brazil. Most reports of the virus’s ability to survive for weeks on a variety of surfaces were not based on methods used to test for viable viruses, but based on tests for the viruses’ RNA and/or other constituents that remain long after the virus ceases to be viable.

However, COVID-19 continues to be a real threat to our industry, given the highly infectious nature of the variants. The variants are infecting younger people and much more severely than before.

Addressing the threat

Unfortunately, there are no “silver bullets” or magic programs to protect products and people against COVID-19 and its variants. Nevertheless, we know the risk of virus transmission on foods is very low, and will be lower if we have solid SSOP and GMP programs. Employing social distancing, wearing quality PPE and conducting infection-awareness training are proven protective measures. Lastly, but not the least, tell your employees you care for them and their families. Remind them of this daily. Educate them on what they need to do to stay safe at work and at home. Listen to their suggestions and concerns and respond appropriately.

Dr. R.J. (Ron) Wasik, PhD, MBA, CFS, is president of RJW Consulting Canada Ltd. Contact him at rwasik@rjwconsultingcanada.com.

This article was originally published in the May 2021 issue of Food in Canada. 

The solution leverages Cargill’s foodservice experience and oil quality knowledge with Frontline International’s Smart Oil Management equipment expertise and customer relationships, providing foodservice operators with an “integrated, intelligent approach to oil management.”

“Proper oil management can have a huge impact on product quality and production costs. Identifying the best times to safely filter and replace oil has significant benefits. Yet, too often, kitchen staff end up guessing when to do these critical tasks,” said Mike Christensen, foodservice category leader for Cargill’s global edible oils business.

The Kitchen Controller system simplifies cooking oil management by automating the oil filtering and replacement process. At the heart of the system, a fry vat sensor gathers oil quality data. The data is then analyzed by the Kitchen Controller proprietary software and fed to a touchscreen pad. Kitchen staff use the green, yellow and red onscreen indicators on the touchpad to take action with the oil. This helps to ensure consistency and quality of fried foods, and also improves profitability.

With an install time of less than one minute, and at a budget-friendly cost, GSH Antimicrobial is a solution that will work across various sectors.

About GSH

GSH has been an industry leader for over 30 years, with offices and factories around the world, dedicated to providing architects, developers, engineers and contractors with custom-made and standard products that are tailored to every specification. GSH strategically uses global resources to create hardware of unprecedented quality while maintaining excellent customer care and service.

While plant-based protein’s usage has continued to grow over the past several years, these ingredients have traditionally been associated with undesirable taste, poor solubility, and low purity. With its proprietary product portfolio, Merit is seeking to redefine how the food and beverage industry perceives plant-based protein ingredients.

Merit’s product portfolio currently consists of three product family offerings: pea, non-GMO canola, and MeritPro, a unique lineup of nutritionally complete proteins.

The company is currently building an 88,000-square foot production facility in Winnipeg to produce its proprietary plant-based ingredients. The state-of-the-art facility, which is scheduled to be completed by the third quarter of 2020, will be the only commercial facility in the world with the capability to produce food-grade canola proteins.

Merit is a joint venture between former executives of Manitoba Harvest Hemp Foods and Burcon NutraScience Corporation. Merit’s commercial-scale protein extraction capabilities allow the company to meet market demand for Burcon’s specialty protein ingredients, which have been in development for more than 19 years and is supported by an extensive patent portfolio.

An article in the Globe and Mail in early August about learning from incidents which, if they had occurred, would have been disasters, served to remind me of incidents that I had experienced in the past that taught me valuable food safety lessons. I’ll tell you about two.

Bags look alike

Not long after I was hired into a large multi-national company as their director of QA/R&D, I was asked to audit a large ingredient supplier. Let’s call them Company A. Since the position I had recently assumed had been vacant for some time, it had been a while since this company had had an audit.

The supplier audit had been going smoothly for a couple of hours when the president of Company A approached me to come into the board room to meet the company’s executive team and have coffee. Wow, I thought, they are really rolling out the red carpet!

Upon entering the board room, the president introduced me to his executive team — none of whom were smiling. I sat down to enjoy my coffee and expected the president to launch into a speech about how much his company appreciated doing business with my new employer. That didn’t happen.

He cleared his voice and then slowly and carefully explained that it had just come to his attention that a wrong ingredient had been mistakenly used in making one of my company’s key products. This had been happening for a couple of weeks. When I asked the president how his company found out that they were using the wrong ingredient, he took his time to answer. It turned out that Company A was alerted by the company that supplied this ingredient (Company B). During an inventory audit at Company B, it was discovered that the wrong ingredient had been shipped to Company A. Company B immediately notified Company A of the mistake. On investigating, Company A discovered empty bags from the “wrong ingredient” beside the equipment used to prepare one of my employer’s key products.

I won’t get into the details of all the frantic activities that followed the board room meeting but I did not finish my audit of Company A that day. Given the serious nature of the incident and the implications to my company, I was given complete freedom to engage anyone I thought could help assess the food safety risk and to help me deal with potential regulatory action.

In the end, it was shown that although the “wrong ingredient” was not intended to be used as a food ingredient, it was approved for “food contact” which means that it did no harm when in contact with food. The final amount of the “wrong ingredient” in the finished product was also extremely low. Disaster averted.

Lesson learned: The ingredient problem arose because both the right and wrong ingredients were packed in similar brown craft-paper bags and stored adjacent to one another in Supplier B’s warehouse. As a result of this experience, I have, without exception, insisted that those responsible for receiving ingredients always verify that what has been received is what was ordered. Likewise, those using the ingredients must check the labels to verify that the correct ingredients are being used.

Taking efficiency too far

At the end of the day, restaurants and food processing companies are left with varying amounts of ingredients and food that can’t be stored overnight. In most cases, these items end up being composted. However, in some cases, these items find their way back into manufacturing and on to consumer plates.

My company was pushing to recover a high-value-added ingredient from a prepared food at the end of each day and then incorporate it into other items such as soups and sandwiches the following day(s). In theory, this should work but when this concept was tested in several locations, microbial test results were extremely concerning. We abandoned the idea.

Lesson learned: Unless the processes for using recovered ingredients can be validated as food safe over an extended period of time, don’t do it.

In conclusion

Don’t ignore the lessons that can be learned from those near disasters.

The elevator, which is in close proximity to Ardent Mills’ community mill in Stockton, Calif. and mix plant in Arlington, Ore., enhances the company’s ability to support growers in the Pacific Northwest, partner with universities on breeding, and serve its overall customer base.

“This acquisition enhances Ardent Mills’ ability to source grains from organic and conventional family farms in the region,” said Dan Dye, CEO of Ardent Mills. “It gives us the opportunity to become the trusted partner for these growers, which is a key component of Ardent Mills’ vision.”

“I’m excited at the prospect of new opportunities for breeding grains like organic barley and new initiatives for stimulating local economic development,” added Patrick Hayes, professor, Oregon State University. “This has the ability to impact not only Oregon and the Pacific Northwest, but also the entire country.”

The elevator is located at Klamath Falls, Ore. Operations transferred to Ardent Mills July 1, 2019.

The codes of practice typically specify which type of foreign object detection system should be used, how it must function to ensure rejected products are removed from production and how the systems should “fail” safely under all conditions. The codes also dictate how results should be audited, which records must be kept and the desired sensitivity for various metal detector apertures sizes.

The Thermo Scientific Sentinel Multiscan Metal Detector, a first-of-its-kind metal detector that rapidly scans up to five frequencies at a time, now has updated software and hardware features to meet the stringent standards. Sentinel is a high-performance contaminant detection solution ideally suited to applications with high product effects, such as meat, dairy, bakery, confectionary and fresh fruits and vegetables.

“Inspecting with the Sentinel Multiscan Metal Detector enables food manufacturers to demonstrate to retailers that their foreign object detection technology will help to avoid brand-damaging and costly recalls,” said Bob Ries, lead product manager, metal detection and X-ray inspection, Thermo Fisher Scientific.  “As the trend towards adopting codes of practice grows, we are supporting the highest level of market need for compliant foreign object detection solutions across our portfolio of inspection and detection technologies.”

Neo-Pure food safety system

“Neo-Pure maintains the nutrition that flourishes naturally in food to support the health and well-being of the people who eat it,” said Rob Wong, president of Agri-Neo. “Neo-Pure is the only organic, non-thermal pasteurization process available to food processors who want to meet the growing consumer demand for raw nuts, seeds and grains.”

The Neo-Pure pasteurization process eliminates pathogens such as Salmonella, E. coli and Listeria. Since it does not use steam, chemical gas or irradiation, it preserves the natural taste, smell, texture and nutrition of the food.

How Neo-Pure Works

The Neo-Pure food safety system pasteurizes food at a minimum of three metric tonnes per hour in a continuous process flow. This improves efficiency and generates cost savings compared to other commonly used pasteurizers that use a batch process. The Neo-Pure food safety system works by misting Neo-Pure, an organic liquid solution composed entirely of ingredients found in nature, onto the food. This technique uniformly destroys pathogens on the foods’ surface and in cracks and crevices that can harbour pathogens. Afterwards, Neo-Pure completely biodegrades. As a result, the food is pasteurized but not cooked, leaving the food safe and raw, just as nature intended.

The U.S. Food and Drug Administration, U.S. Environmental Protection Agency and Health Canada have approved Neo-Pure as a processing aid, so labelling is not required. It is certified organic to the standards of the U.S. National Organic Program and Canada Organic Regime. It also meets Kosher and Halal guidelines.

Closed-Loop System Maximizes Safety and Efficiency

The Neo-Pure food safety system is fully enclosed to prevent cross-contamination of food as food travels through the pasteurization process. Unlike other pasteurization systems, it seamlessly integrates into any operating environment with a flexible layout and a footprint of only 1,500 square feet.

Achieving competitive advantage through flexibility
Think about your existing factory and the only fixed elements are the walls, floors and ceilings. Everything else is mobile, with modular assembly lines and machines that freely adapt to new purposes. That variability delivers a competitive advantage for manufacturers, and tangible benefits for their customers.
For manufacturers that are operating in a more competitive global marketplace than ever before, enhancing levels of quality and elevating affordability by decreasing overheads is even more crucial. The good news is that the Factory of the Future makes all of this possible.

A future for small manufacturers
For smaller manufacturers in particular, finding the right solution to their needs is critical. Their concerns are more immediate than those of larger manufacturers, and generating efficiencies or lowering overheads could be the difference between success and stagnation in a fast-paced, digital environment.
The key is to remain agile, creating smart factory that allows production lines to be easily reconfigured so that facilities can adapt to fast-changing requirements.
That is where small manufacturers have a significant advantage. With less infrastructure, shorter chains of command and fewer layers to production methodologies, changes can be adopted easily. Once in place, manufacturers have the ability to be more agile than ever before.

Keeping an eye on ROI
Before you make any changes, making sure they deliver the impact you need is crucial. With configurator technology from Bosch Rexroth, manufacturers can create a virtual replica of their entire facility (essentially a testbed for any new solutions). From there, processes can be mimicked so that any new products can be assessed before being implemented, equipping manufacturers with detailed insights into how their facility could be improved.
Once implemented in the Factory of the Future, all hardware modules and functions can be represented digitally in real-time. Sophisticated software can collect, transfer and process data to continuously improve processes and facilitate machine learning. Wireless technology has the potential to mobilize machines and plants, with inductive charging and 5G connectivity making for faster and more stable means of data transfer.
In practice, that means simplified conversions to new processes for maximum flexibility. Production configures itself independently in-line with the product to be manufactured, communication between machines and systems is wireless and production layouts are optimized for greater efficiency. Coupled with real-time data capture and analysis, continuous improvement becomes reality.
With all that flexibility, the Factory of the Future is an entirely adaptable place, perfectly positioning manufacturers to create products of enormous variety while maintaining constantly high standards of quality.
 That combination makes every manufacturer unique, delivering an undeniable edge when competing on the world stage – something made possible by the digitalization of the industry.
Discover more about the Factory of the Future HERE.

About Bosch Rexroth
As one of the world’s leading suppliers of drive and control technologies, Bosch Rexroth ensures efficient, powerful and safe movement in machines and systems of any size. The company bundles global application experience in the market segments of mobile applications, machinery applications and engineering, and factory automation. With its intelligent components, customized system solutions and services, Bosch Rexroth is creating the necessary environment for fully connected applications. Bosch Rexroth offers its customers hydraulics, electric drive and control technology, gear technology and linear motion and assembly technology, including software and interfaces to the Internet of Things. With locations in over 80 countries, more than 30,500 associates generated sales revenue of €5.5 billion (CDN $8.3 billion) in 2017. To learn more, visit www.boschrexroth.ca.

Whether it’s odours in the restroom, near a musty basement, or due to manufacturing process byproducts traveling under doors, the AirWorks 3.0 Passive Air Care Dispensing System fights back to create a pleasant-smelling workplace that’s hassle-free.

Available in 11 scents, AirWorks 3.0 contains Metazene brand molecular odour neutralizer. Fragrance liquid flows from the inner core through a specially bonded wick and is diffused into the air at a higher rate with no propellants, dripping, spilling or leaking.

Each refill lasts up to 60 days and covers 5,000 cubic feet of ambient air. Refills come in a recyclable container and are VOC-compliant. Sleek, compact dispensers are available in white or black, and feature Timestrip to keep track of when it is time to change the cartridge. Dispensers also feature a bottom-load refill system and require no batteries for easy maintenance.

In celebration of its 100th year, HOSPECO has introduced a new scent for AirWorks 3.0—fresh linen. Other fragrances include mango, fruit basket, orchard spice, citrus grove, fresh garden, sunburst, vineyard, midnight sky, lavender meadow, and cucumber melon. All HOSPECO AirWorks fragrances are part of the company’s complete, complementary air care line, including urinal screens, bowl clips, hangtags, metered aerosols, Scensibles menstrual care disposal bags, receptacle liners and more.

About HOSPECO
Founded in 1919, HOSPECO is a leading manufacturer of cleaning and protection products serving the “away from home” marketplace made up of foodservice, janitorial/office supply, healthcare, and hospitality. Its complete bundle of products includes Taskbrand disposable wipers, SaniWorks foodservice towels, ProWorks disposable gloves, MicroWorks microfiber towels, and Sphergo flat surface cleaning systems as well as washroom essentials such as air care, menstrual care products, and disposable toilet seat covers, all of which are sold by more than 1,200 independent distributors. HOSPECO is a charter member of the ISSA (International Sanitary Supply Association). For more information, contact HOSPECO at (800) 321-9832 or visit www.hospeco.com.

One of the best ways to achieve such results is to partner with innovative industry equipment providers that are responsive to meat and poultry manufacturers’ specific requirements.

As an example, Land O’Frost, one of the U.S.’s best-selling brands of pre-sliced deli meats and a producer of specialty sausage products, sought to start a new line of premium sliced meat sub kits for retail sale. The company aimed to add family-value by conveniently grouping a variety of meats in sandwich sized portions, interleaved with sanitary wax paper.

“We required a higher-volume, more sanitary solution than manual interleaving could provide,” said Steve Jones, maintenance engineering manager at Land O’Frost’s Searcy, Arkansas plant, who was involved with the production aspects of the new product line.

While meat and poultry plants are commonly cleaned and sanitized during the night shift after two work shifts each day, Land O’Frost places a particular emphasis on proper cleaning and sanitation to produce safe products. This typically involves multiple phases of cleaning and sanitizing for eight hours a day to ensure its plants are not only visibly clean, but microbiologically clean.

It usually includes equipment disassembly, pre-rinsing, soaping and scrubbing, foaming walls and floors, a flood rinse with hot water, as well as visual inspection and microbiological sample collection to ensure the elimination of any potential debris, contaminants, or bacteria. Before the company starts production, USDA inspectors verify its plants are truly sanitary.

Because of the deli meats and specialty sausage producer’s commitment to food safety, this was a top consideration in selecting interleaving equipment from Packaging Progressions (PacPro), a company that specializes in the design and manufacture of automatic, high-speed interleavers, stackers and card dispensers.

“PacPro worked closely with us on the sanitary equipment design and machine guarding,” said Jones. “As our production grew and we acquired additional equipment, each interleaver and stacker/counter we purchased improved on the previous version.”

In the production system, he notes that the slices of meat interleaved with sanitary paper go by conveyor to a stacker, get counted, and are then packaged.

According to Jones, the interleaver designs exceeded traditional standards. Standoff mounted components helped to prevent the trapping of product scrap. Ground, polished welded construction also eliminated recessed bolt heads and other bacteria harborage points.

Jones said that some important sanitary design and production improvements involved enhancements to the stacker as well.

“PacPro even changed the design of the stacker so it is quicker to disassemble; now we can clean it thoroughly without having to completely disassemble it,” said Jones. “They also designed its fully washdown resistant servo motor to eliminate the need for a large separate enclosure, and changed its guarding to make it impossible to inadvertently get a hand into the point of operation.”

The re-design also increased a productivity speed feature. “They re-designed it so it doesn’t have to turn 90 degrees before stacking, which translates into about 10- to 15-per cent faster stacking speed,” he said.

According to Jones, sales are good for the retail sub kits, and the company’s hygienic and efficient, high-volume production system plays an essential role in this success.

Implementing Best Practices in Hygiene
When Berks Packing Company, a family-owned Reading, Pennsylvania based meat processor recently added a dedicated deli meat slicing and packaging room to its facility, the goal was to offer customers the highest standards in terms of food safety.

“To ensure that we are supplying consumers with the safest product, we built a separate room that is independent of our raw material processing and cooking process,” said Berks Packing Company director of operations John Buckley. “So, we have eliminated cross traffic, in an effort to eliminate any cross contamination.”

In order to meet demanding food safety regulatory requirements for its foodservice and retail customers, the meat processor worked with PacPro to implement multiple interleavers and stacker/counters.

Buckley appreciates a number of features in the interleavers and stacker/counters that improve food safety.

For example, the equipment utilizes sealed stainless steel bearings in all food-contact areas to prevent product contamination, and offers optional, antibacterial belting. Trays also keep product scraps out of the paper path and paper tails off the floor to prevent material contamination.

In addition, all control cabinets and enclosures have sheet metal breaks that eliminate the possibility of having potentially unsanitary standing water on flat surfaces.

“We are always looking to enhance sanitary handling, product presentation, output, and unit cost, as well as ease of maintenance,” said Buckley. “That’s why we rely on reliable industry partners that help us implement the industry’s best practices.”

For more information about interleavers from Packaging Progressions call (610) 489-8601, e-mail sales@pacproinc.com or visit www.pacproinc.com.

It offers a convenient way to protect gears, spindles, coils, or any other metal parts that require a light coat of oil for further processing and shipment. VpCI-329 D ES contains innovative Vapour phase Corrosion Inhibitors (VpCI) technology and its carrier is a combination of bio-based oil and mineral spirit. By spraying VpCI 329 D ES, the corrosion is attacked on two fronts. Its oil-soluble corrosion inhibitors first create a tenacious film that clings to metal surfaces, providing excellent contact corrosion protection.

VpCI’s release into the air and attach electrochemically to the metal surface. The coating provides universal corrosion protection to ferrous and non-ferrous metals and performs effectively even under the adverse conditions of 100 per cent relative humidity as well as the presence of corrosive species such as chlorides, hydrogen sulfide, or other sulfur compounds. The product does not contain any hazardous chromates, nitrites, or phosphate inhibitors. It is thermally stable, providing long-lasting contact and vapour phase corrosion protection for a wider variety of applications.

Merger is a leading world manufacturer of power transmission gears. Its teams have been working to bring power transmission solutions to manufacturing companies for more than 70 years. The sensitivity of their reduction gears requires them to be protected against corrosion during shipment, storage and in between manufacturing processes.

Because of this Merger relied on Cortec’s expertise and highly advanced corrosion protection solutions. VpCI-329 was used at a low concentration to protect the internal areas of speed reducers and gears. The product was poured into the bottom of the gear case lubricant reservoir at only 0.3 per cent of total volume. The oil-based solution provided double action against corrosion. VpCI-329 works in the contact phase for protection of immersed metal surfaces, while vapour phase action allows the inhibitors to migrate effectively to non-immersed and remote areas where they adsorb and form a protective layer. For exterior protection, external surfaces were sprayed with Cortec’s CorShield VpCI-369, a temporary coating that leaves a moisture-displacing protective film, providing superior protection against aggressive environments.

Packed rolls of steel sheet, cold-rolled steel coils, protected by Cortec’s VpCI-329 spray formula corrosion protection.

VpCI-329 will protect against corrosion for up to four years. Merger sales manager Stephane Morel said the company now uses VpCI-329 on all their strategic speed reducers designed for lifting in the manufacturing sector. The efficiency of using VpCI-329 at low concentration has resulted in cost savings and increased shipping safety. There is no more need to fill the entire case with lubricating oils, and the company has even been able to save on freight that is no longer considered hazardous.

Cortec Corporation is a global leader in innovative, environmentally responsible VpCI and MCI corrosion control technologies for packaging, metalworking, construction, electronics, water treatment, oil & gas, and other industries. Headquartered in St. Paul, Minnesota, Cortec manufactures over 400 products distributed worldwide, and is ISO 9001, ISO 14001:2004, and ISO 17025 certified. Company information available at www.cortecvci.com, and via 1-800-426-7832.

Here’s a scoop: business is booming for Chapman’s Ice Cream, Canada’s best-selling privately owned ice cream processor.
Situated in Markdale, Ont. where the Chapman family put down roots, the family business has survived the ravages of a fire nine years ago to rise from the ashes as one of Canada’s true success stories—not just in sales, but also with its philanthropy.
And, while Chapman’s Ice Cream’s biggest concern seems to be finding enough employees to further its growth, at least the company is secure in knowing that its products are produced in facilities that the ice cream industry considers to be among the best in the world.

Ashley Chapman, vice-president, Chapman’s Ice Cream

Company vice-president Ashley Chapman, the son of founders David and Penny Chapman, told Food in Canada during an interview at the company’s seemingly ever-expanding multi-building operation, that the devastating fire that gutted the dairy on September 4, 2009 provided an opportunity for the family to remain true to itself as one of the largest employers in the area.
“We could have taken the insurance money and gone on permanent vacation, but Chapman’s wasn’t just about dollars and cents—it was and is about providing top-quality real ice cream products, and about looking after our employees,” he said. “It’s why we kept all of our employees on full pay after the fire until such time as we could rebuild.”
Such philanthropy also extends externally to the community, with a recent seven-figure donation to help build a hospice in Owen Sound, and construction of nine well-maintained soccer fields on lands owned by the family for use by community youth sports.
Chapman said that after the fire, other towns offered the company incentives to move its operations and build there, but “This is our home—where we grew up. It’s our family tradition, and we wanted to look after the people in our community.”
At the time of the fire, the company had 325 employees. Today it has 700 full-time and 150 seasonal workers. Despite the huge increase in employment opportunities, however, Chapman said he would prefer to have an additional 100 seasonal workers in place to better compensate for the company’s on-going and consistent growth—the only thing affecting the extremely positive mood of the ice cream processor these days.
The rebuilt Chapman’s Ice Cream facility is, simply put, huge, and features the 365,000 square foot Phoenix (rising from the ashes) main headquarters and nut-free production facility; a 110,000 square foot building for processing of any product containing nuts; a 35,000 square foot water treatment facility; a 130,000 square foot dry warehouse; and a 150,000 square foot distribution centre—with plenty more room on the property to grow when the time eventually comes.
“And,” said Chapman, “we are the largest processor of butterfat in Canada, processing 3.5 million kilograms of the stuff annually.”
According to Chapman, butterfat is where dairy farmers make money, with farmers paid by the amount of butterfat in their milk, typically 3.5 to four per cent. Butterfat is the necessary component within dairy processing, and especially in the production of ice cream.
“Also, most people aren’t aware that the naturally occurring dairy trans fats are good for you, as it increases all the good cholesterol and decreases the bad cholesterol, according to studies,” he said.
Within the facilities, Chapman is very proud of the efforts his family have made with regards to worker and food safety.
The company maintains Grade A status certification from the globally-renowned BRC (British Retail Consortium), which includes a fully-developed HACCP (Hazard Analysis Critical Control Points) plan following North American and EU standards, maintains nut-free accreditation from SAI Global and NSF (National Sanitation Foundation), and performs several points of validation in its systems via the Guelph Food Technology Centre.
“QAI (Quality Assurance International – a company under NSF) audits our food safety (BRC), as does the CFIA, and we occasionally get other second- or third-party audits to make sure everything is running as it should,” Chapman said. “Of course doubting your own processes goes hand-in-hand with continuous improvement. We already know we are the best with regards to safety, but we prefer to validate it with third-party organizations.”

The Attec Food Type 23835 boot cleaner—installed by Shawpak Systems—drops a cleaning agent over the footwear as spiralling brushes scrub the liquid across the sides and soles of the footwear to better-ensure a clean work environment at Chapman Ice Cream in Markdale, Ont.

Creating a safe work environment goes hand-in-hand with creating a safe product for consumers, he said.
Drainage is a key feature within the Chapman’s facilities—something often overlooked as “just pipes” by other dairy processors—with all plant floor drains documented and identified with clearly-marked lists and maps. As part of its safety protocols, all drains are cleaned per a specific schedule and frequency.
“This program has been very effective in eliminating the growth of Listeria bacteria in floor drains,” Chapman said. “All of this, and many other food safety measures are done to ensure there is no Listeria in our drains or plants. This rigid discipline is what ensures a safe plant, and impresses other ice cream manufacturers world wide.”
All floor drains within the processing, production and storage areas are cleaned twice a week—approximately 1,000 drains; and floor drains in non-manufacturing areas, such as engine rooms and maintenance shops, are cleaned on a monthly basis.
Said Chapman: “Drains are cleaned by dedicated trained staff five days a week over three shifts, utilizing specific tools, brushes, carts and other equipment used solely by drain cleaners.
“All drain parts are cleaned from cover, basket, body and pipe,” he said. The drains are cleaned by manual removal of debris, water pre-rinsing, and brushing all surfaces with a chlorinated alkali detergent solution, with a water post-rinsing of all surfaces by flooding with a quaternary ammonium sanitizing solution.

A Videojet 1610 continuous inkjet coder applies lot code data and best-before information onto packs of Chapman Ice Cream Twister product at its nut-free production facility.

The same attention to detail is done via clean-in-place (CIP) efforts—either based on time or production run such as a switch in product where there may be any risk of carry-over of an undeclared ingredient or allergen.
“Then there’s also the situation when we run the same product over several shifts. For product quality and safety, production is stopped after an allotted amount of time to perform cleaning,” he said.
The lines are rinsed out and connected to a central CIP system that is programmed to rinse, wash and sanitize the equipment to ensure it is free from any dirt or carried over materials, and is free of any pathogenic bacteria.
The program of the central CIP system monitors and records cleaning time, temperature, flow rates and chemical strength of the detergents and sanitizers.

Exiting the filler, paperboard backs are sealed via a Nordson ProBlue 10 hot melt adhesive system.

The company has validated its cleaning programs to ensure it can adequately remove allergenic material and bacteria by testing the cleaned surfaces using ATP (advanced testing system) swabs, micro swabs and allergen specific swabs.
“It is critical for product safety that we do not accidentally carry over any allergen into a product where that allergen is not meant to be. This could put a consumer’s life at risk. Just as important, is to remove any pathogenic organisms that might make consumers ill,” said Chapman. “We need our ice cream mix to be as clean as possible since there are no preservatives used.”

One of several Safeline PowerPhase metal detection units spread throughout the Chapman Ice Cream complex, here checking buckets of frozen Yogurt product.

For workers entering—and exiting—the processing facilities at Chapman’s, there is the Attec Food Technology hygiene system, installed by Shawpak Systems of Oakville, Ont.
Employees and visitors begin by donning company-cleaned and supplied uniforms—with as many changes as necessary depending on the day—put on TSSA-approved ( the Technical Standards and Safety Authority administers and enforces technical standards in the province of Ontario) safety boots with steel toes and under shank, and then apply a hair balaclava and bump cap. After suiting up, they then proceed to place their hands within an Attec Type 23741 soap dispenser. When a sensor detects the presence of both hands, P3-manosoft soap from Ecolab is released onto each hand, and a turnstile is engaged to allow the entrant to the next step of sanitation consisting of a touch less hand washing and drying station.
The employees then walk through an Attec Food Type 23835 boot cleaner that drops a cleaning agent over the footwear as spiralling brushes scrub the liquid across the sides and soles of the footwear.
After passing through the boot cleaner, employees and visitors proceed through another turnstile—this one depositing hand sanitizer to complete the process. Moving through the final door providing entrance into the work environment, employees are then mandated to put on latex of non-latex gloves for the handling of all product and materials—depending on the requisite job function.

Chapman’s Ice Cream uses a cartoner from Consolidated Technologies on one of its production lines.

Keeping things clean and safe is the key to Chapman’s success.
“Safe, affordable and tasty—in that order,” Chapman said. “Without food and employee safety, we are nothing.”
The successful implementation of that mantra has maintained the ice cream processor’s sterling reputation within the frozen dairy industry and with its growing number of customers.

Cabbage is prepped with a thorough washing in water by staff at Food For You.

According to national purchase manager Ethan Kim, the company’s chief executive officer Jefferey Min has always wanted to provide a safe, but authentic kimchi for the general Canadian market, hoping it would not only satiate the palate, but also contribute to further introducing Korean culture and cuisine to the Great White North.
Kim noted that while many non-Asians know of kimchi, few have actually sampled it.
“We believe that the demand for this super food within the fermented food industry has been growing in the past few years here in Canada and the rest of the world, thanks to the health benefits people have found in it,” said Kim, who added that Min’s Korea Food Trading Ltd. is the exclusive distributor of all products from Food For You.
Featuring a shelf life of six months, the 14 Food For You kimchi varieties each possess their own unique flavour and texture profile: cut cabbage; whole cabbage; cubed radish; cabbage and radish mix; ponytail radish; watery sliced winter radish; sliced winter; white cabbage; young radish; watery young radish; mustard leaf; green onion; brined cabbage; and a kimchi sauce.

Garbed in production coats from Cintas Corporation and hairnets, boots, masks and more from Uline, employees at Food For You hand-wash spices into the leaves of the cabbage.

The white cabbage The Kimchi brand developed by Food For You specifically for the Canadian consumer is processed to include less salt, have a reduced tangy fishy smell, and maintain a sweeter taste profile.
“The Kimchi brand featuring the white cabbage mix is created via a reduced fermentation period and possesses a reduced spiciness, but still features all of the texture and flavour of Korean kimchi,” Kim said. “Despite the newness of the product, it has become very popular with consumers.”
Kim said its brands are found across Canada at The Kitchen Table and Coppa’s, as well as Sobeys and Galleria Supermarket, though The Kimchi white cabbage blend is only currently available at the latter two grocery chains due to its newness to the market.
As a fermented food product, kimchi delivers a different taste dependent on the length of its fermentation after production.
“Eighty per cent of the materials we use to create our kimchi products are obtained fresh from local markets, such as the nappa cabbage and radishes from Yu An Farms in Cookstown, Ont. Peppers, pears, green onions, carrots and onions are purchased through the local Food Terminal, outside sources are required for ingredients such as fish sauce and salted shrimp,” said Kim.
“The locally-produced ingredients will provide a fresh taste for consumers and greater options for us, the manufacturer,” said Kim.
He said that a hidden added value to the brands is the fact that it is produced within the Food For You processing plant—the only Safe Quality Food Institute SQF Level-2 certified kimchi production facility in North America.
“This certification assures our customers that our food has been produced, processed and handled in accordance to the highest food and beverage standards,” he notes, “It is an outstanding product safety feature that other company brands sold in Canada can not match.”

Food For You workers apply plastic caps from Gogorocket to bottles of kimchi.

Even with production of its own varied kimchi brands, Kim said that Food For You is open to performing private labelling services and branding for other companies and stream retailers in Canada, while also customizing recipes to suit any flavour profile requests.
The Vaughn facility operates a single line production line, though it is complex enough to divide into three areas.
“Our processing area is where we perform pre-treatment functions such as receiving and material inspection, cutting, washing and brining of the fresh ingredients as well as dehydration of the cabbage for 12 hours in a cooler,” Kim said, “while the processing area consists of mixing, seasoning and bottling operations, with mixed content inspected before moving to another cooler for a 24-hour pre-package fermentation process. We then bottle, weigh and cap the product before cleaning the outer container and moving it through our metal detection system.
“The secondary packaging area is where we wrap, shrink, box and label the shipment with a production date for delivery to customers.”
Food safety is of paramount importance for Food For You, notes Kim, as it works hard to train all employees—and guests—to keep the facility safe from physical, chemical and biological contamination.
“There are a number of suppliers we utilize to keep our facility and product safe and clean,” said Kim.
Food For You utilizes a Loma Systems metal detection system to run all sealed bottles through; Gogorocket supplying the packing materials, Orkin for facility pest control services; Cintas Corporation to provide staff with clean production coats and towels; and Uline for general disposable supplies such as the all-important hair nets, boot covers, masks and more.

A metal detection unit from Loma Systems Limited is used on all finished jars of kimchi as part of its SQF Level-2 food safety certification.

Scigiene Corporation supplies all of the company’s measuring safety devices and product parameters such as for pH monitoring and salt content, while ThermoWorks supplies other important devices that ensure temperature control and light metering during the fermentation process.
Other suppliers that help keep the facility humming are Maxxam Analytics, which does microbial testing, Rochester Midland Corporation to provide all of the cleaning suppliers to maintain the company’s hygiene standards and Wasteco, which manages who manage the removal of waste from the facility.
“We have a special sanitation room that all workers and visitors have to pass through to enter the production area that includes hand-washing stations and a boot sanitizing tub,” said Kim, adding that rubber boots, hair and beard nets, gloves, coats and aprons are provided to all who enter—though visitors are supplied with plastic film boot covers.
Featuring CFIA (Canadian Food Inspection Agency)-approved sanitizers, soaps and detergents, employees pass through a rigid pre- and between-production sanitizing process, as well as at the end-of-day to ensure all equipment, floors, walls and ceiling are clean and safe for the next-day’s production plans.

Lot code and date-packaged information is applied to labels and added to each sealed jar of kimchi.

The Food For You production facility’s capacity is 1.5 tons of product per day, but Kim said that the company is ready to upgrade and extend the limits of its production if sales of its kimchi products continue to increase at its current rate.
Kim said that thanks to demand for its the Kimchi brand, the Food For You facility operates one shift seven days a week, with employees working a maximum of five days.
While the company is SQF Level 2-certified, which includes HACCP (Hazard Analysis Critical Control Points)-certification, Kim said Food For You is currently working on products that can be labelled as kosher or halal, with organic certification coming next.
“We are trying to focus our attention on mainstream retailers and the non-Asian population of eastern Canada, including Ontario,” Kim said. “We are ready to use the 10 years of previous kimchi retail production experience and prove that kimchi can become a regular part of the Canadian food landscape.”

• A safety assessment: An Aerodyne dust collection specialist will review and inspect the facility’s equipment, installation, controls, and protective devices. This assessment evaluates the facility’s hoods, ductwork, explosion vents, housekeeping, and other related areas. The assessment report will include suggestions for areas of improvement so that the dust collection process will comply with the latest NFPA (National Fire Protection Association) standards. This safety assessment is recommended as a preliminary step before conducting a Dust Hazard Analysis.
• A collection assessment: This assessment starts with gathering physical data on system airflow, temperature, static pressure, etc., in addition to a review of the various parts of the system, including the dust collector, fans, dampers, ductwork, hoods, etc. It includes recommendations for changes and operating suggestions to improve system performance and removal efficiency and decrease maintenance, filter replacement frequency, etc.

• Dust Hazard Analysis;
• Process Hazard Analysis (PHA);
• Filter replacement and dust collection maintenance;
• System design help for used equipment;
• Dust testing (particle size analysis and/or explosiveness).

The DuraLabel Kodiak can print large format signs and labels instantly using its easy-to-use touchscreen and wireless keyboard.

the printer offers generic signs in its database that are easily customizable to effectively get the message across.

Create signage that best suits your company’s needs that can help improve the flow of operations with messages from four to 10-inches wide, and up to eight-feet long.

You can also improve visual communication in no time with LabelForge PRO labeling pre-installed software. Create custom signs with a library of over 1500+ safety symbols or pick from one of the standardized formats to create code-compliant labels such as GHS, arc flash, or pipe labels.

More information on DuraLabel industrial label and sign printers and supplies can be found at www.graphicproducts.com.

Unfortunately, rodents can cause serious problems for your business. Rats and mice pose a significant health risk, not only to your employees but also to your products. Rodents are known carriers of more than 35 diseases-causing pathogens, including the plague bacteria, salmonella and Hantavirus. Because they have tiny bladders, rodents expel urine and feces almost constantly, leaving a trail of these disease-spreading pathogens and contaminants throughout your facility that can contaminate your products, causing food poisoning and spoilage, which can lead to significant economic loss. Rodents also can physically damage your property as they gnaw and chew on building materials and electrical wiring.

Luckily, there are some telltale signs of rodents that can help you detect their presence before they create a major infestation problem. Educate your employees on these signs to look for:

• Gnaw marks on wiring, containers, insulation and wood pallets are a sure sign of rodent activity. Rodents’ teeth are always growing, so they gnaw on whatever they can to keep the teeth to proper size. Look for small chisel-like indentions on solid food, objects and structural surfaces. If your facility is having unexplained power issues, carefully inspect electrical wires to see if rodents have chewed through.
• If there are rodents in your facility, you may see their pellet-like droppings. Rodents produce an average of 80 droppings per day. Your pest control provider can use these droppings to determine the type of rodent, the size of the infestation and where in your facility they’re most active.
• Rats have great memories, and once they’ve found a safe route, they’ll never forget it. They travel the same stretch often leaving oily rub marks on walls and skirting boards. If the marks on the walls smear easily, they’re likely fresh.
• Rats and mice are most active after dark. If you see rodents during the day, this usually indicates a larger infestation.

Staying ahead of a rodent problem is critical because these pests reproduce rapidly. If a rodent feels safe, warm and sheltered, it will start reproducing. Mice can produce eight litters every year, with four to seven pups in a litter; rats produce about six litters a year, each with eight to twelve pups. And with some rodents able to reproduce in as little as 35 days after birth, it doesn’t take long for an infestation to get out of control.

When evaluating your pest control program, prevention and exclusion tactics are your first line of defense. An Integrated Pest Management (IPM) approach takes advantage of these strategies, using rodenticides as supplementary control and only when needed. Here’s a few things you should start doing today to make sure your facility is ready for winter:

• Seal the exterior – Walk around the exterior of your facility and check for any holes or cracks the size of a dime or larger. Pay close attention to pipes and other penetrations that have open spaces around their connection to the building. If cracks and holes are found, seal them with a water-resistant sealant and steel or copper mesh. Cover floor vents with mesh no more than 1mm thick.
• Pay attention what’s going in and out – Rodents can enter your facility on pallets, shipments of ingredients or through open doors. Use a UV black light to detect rodent urine, which could indicate infested skids or loads when received, and ensure doors remain closed whenever possible. Double-doors at frequently used entrances can make it more difficult for rodents to sneak inside.
• Remove clutter – Rodents use a variety of materials to build their nests, so areas fraught with clutter will look appealing to them, especially if they are littered with materials like cardboard boxes, and paper.
• Store food products securely – Keep all food products tightly sealed and off the floor, as rodents have an easier time detecting and getting into food if it isn’t elevated. Also, containers made of plastic or metal can help prevent rodents from chewing through.
• Eliminate standing water – Frequently monitor machines that might leak or perspire, and work with maintenance personnel to make repairs if necessary. Also, remove any standing water around the exterior of the building. Don’t let plows pile snow and ice next to your building.
• Use game or trail cameras – If you’re not sure where the rodents are entering the building, installing cameras might help pinpoint hidden rodent entry points and overlooked crevices. Video footage will help you monitor activity overnight when rodents are most active.

Remember, rodents are highly instinctive, adaptable and difficult to eliminate once they’ve made themselves at home. If you’re worried that your facility might be at risk of a rodent infestation, contact your pest management provider for a thorough assessment.

Alice Sinia, Ph.D. is Quality Assurance Manager – Regulatory/Lab Services for Orkin Canada focusing on government regulations pertaining to the pest control industry. With more than 15 years of experience, she manages the Quality Assurance Laboratory for Orkin Canada and performs analytical entomology as well as provides technical support in pest/insect identification to branch offices and clients. For more information, email Alice Sinia at asinia@orkincanada.com or visit www.orkincanada.com.

The new regenerative thermal Oxidizer at Transcontinental Flexstar.

Montréal, Qué. and Richmond, B.C.—TC Transcontinental Packaging has announced that its Transcontinental Flexstar Richmond, B.C. plant has installed a Regenerative Thermal Oxidizer (RTO), a high-calibre pollution abatement system.

The 50,000 standard cubic feet per minute RTO will capture the plant’s volatile organic compounds (VOCs) and air pollutants emitted from the facility’s various exhaust streams, including from the printing presses, laminators, as well as ink room operations. TC Transcontinental Packaging has invested close to $2-million in this project, allowing Transcontinental Flexstar to improve air quality, both indoors and outdoors.

“One of our goals is to reduce the environmental footprint of our activities, namely by fostering a forward-thinking culture within our business units,” said TC Transcontinental Printing and TC Transcontinental Packaging president Brian Reid. “Air quality is a top concern, and we are always aiming to limit and control air pollutants, both at the source by choosing new products, and through the exhaust systems of our plants, by capturing VOCs. We are pleased with this project at Transcontinental Flexstar.”

Transcontinental Flexstar team and collaborators in the RTO installation.

Transcontinental Flexstar general manager Marc Bray adds, “As part of TC Transcontinental Packaging’s commitment towards compliance and social responsibility, our plant was looking to control and capture VOCs. The installation of this regenerative thermal oxidizer significantly reduces our plant’s emissions by more than 90 per cent. Additionally, we are proud to be the first flexible packaging company in British Columbia’s Lower Mainland to have a system of this caliber.”

Transcontinental Flexstar is part of TC Transcontinental Packaging’s network of 28 plants. Specialized in blown extrusion, printing, lamination and converting, including pouch making and bi-directional laser scoring, for the cereal, confectionery and snack markets, Transcontinental Flexstar services a broad range of customers in North America.

About TC Transcontinental Packaging
TC Transcontinental Packaging, the Packaging Sector of Transcontinental Inc., positions itself as leader in flexible packaging in North America, and also has operations in Mexico, Guatemala, Ecuador, U.K., China and New Zealand. This sector has over 4,000 employees, the majority of which are based in the U.S. Its platform is comprised of one premedia studio and 28 production plants specializing in extrusion, lamination, printing and converting.
TC Transcontinental Packaging offers a variety of flexible plastic and paper products, including rollstock, bags and pouches, coextruded films, shrink films and bags, and advanced coatings. This sector services a variety of markets, including dairy, coffee, meat and poultry, pet food, agriculture, beverage, confectionery, industrial, consumer products and supermarkets. For more information, visit www.tc.tc.

Thanks to a virtually infinite number of speeds and versatile mounting options, areas will get precisely the air movement you want, where you want it.

The Pivot 2.0’s direct-drive motor also provides quiet operating efficiency.

Pivot 2.0’s easy-to-install, durable steel cage keeps workers safe. Made from high-quality materials, this is the fan that delivers it all:

• Cooling air up to 120 feet from fan thanks to a six-foot diameter and powerful motor;
• Versatile installation with ceiling, beam and column mounting options;
• Air in the right spot with 73 airflow positions and variable speed controls;
• Quiet operation with a direct-drive motor and balanced airfoils;
• Worry-free performance thanks to a three-year warranty. Lifetime guarantee on hub and airfoils.

The entire Pivot 2.0 fan is Intertek/ETL-certified to UL 507 and CSA C22.2 No. 113—which means it’s safe.

About Big Ass Fans
In 1999, Big Ass Fans (BAF) introduced industrial fans for dairy barns. Customers recognized the versatility of the fans and began to install them in warehouses, factories and even churches. With every new application, BAF engineers set out to design the perfect solution—from the first silent motor technology to fans specifically designed to work with air conditioning or automatically adjust, BAF is always finding new ways to meet customers’ needs. For more information on Big Ass Fans and the Pivot 2.0, visit www.BigAssFans.com or call 877-244-3267.

“From Toyota to Tyson Foods, Simutech Multimedia is proud to have been a key training partner in helping over 500 Fortune 1000 companies create compelling training experiences through our simulation-based training solutions, which has helped reduce equipment downtime and increase safety on factory floors,” said Simutech Multimedia chief executive officer Samer Forzley.

The Simutech Multimedia Troubleshooting Skills Training System teaches critical troubleshooting skills incorporating the same technologies used by the video gaming industry.

The system guides the user through a six-step systematic approach to troubleshooting circuits that is intended to help participants develop effective techniques to safely troubleshoot industrial control systems. The Simutech system continuously monitors the participants’ ability to safely, accurately and efficiently troubleshoot industrial electrical control, motor and programmable logic controller (PLC) circuits.

First publicly released in October 1998, TMC was created to efficiently and effectively train the manufacturing workforce on troubleshooting skills using technology. Traditionally, building technical skills of staff had been expensive since it relied on a classroom environment with the instructor-student ratio of 1:4. Moreover, other options were not scalable to meet the needs of industry nor could any solution on the market accurately measure the training’s effectiveness since all available methods could not track individual results.

“We understood the need for creating a better way to do troubleshooting,” said Simutech Multimedia founder and chief product officer Warren Rhude. “It was a time when tech was evolving, and so it was the ideal environment to build simulation training. The alternative was to build a physical simulator that was costly, bulky and heavily instructor-driven.”

When the solution was first introduced, the potential of the software to solve industry training challenges was quickly recognized by many companies and institutions who became initial customers, including Toyota, the University of Hawaii and HydroOne.

Following its introduction, the TMC won first place in an awards competition hosted by Asymetrix Software, a company started by Paul Allen, co-founder of Microsoft.

The TMC is now being released in Version 7, which has been redeveloped from its initial release in North America to become data driven and incorporates simulation updates to enhance the user’s experience. New markets include Europe and Central America.

Simutech Multimedia will be exhibiting for the first time at PACK EXPO and demonstrating its training software at booth E-9440.

About Simutech Multimedia
Since 1995, Simutech Multimedia has helped over 500 global manufacturing companies and 200 schools onboard electrical maintenance staff, in a safe, software-based environment. Using a proven systematic method, their simulation software has helped these companies hire and train maintenance staff faster — leading to increased safety, lower rates of injury and reduced downtime on the factory floor. More information at www.simutechmultimedia.com.

Photo by Adi Goldstein on Unsplash

The model 10HT-4W hand truck is designed to handle all rimmed steel, fibre and plastic drums weighing up to 1,000 pounds, and is designed with ergonomic safety in mind, eliminating the need for an operator to bear the weight of the load during transport.

The drum truck has two 10-inch main wheels with full roller bearings, and a pair of four-inch swivel casters to support the drum while moving through plants and warehouses, in addition to Liftomatic’s exclusive Parrot-Beak clamping mechanism. Other features include a clamping mechanism that can be adjusted to handle all drum sizes from 10- to 85-gallons.

Headquartered in Buffalo Grove, Illinois, Liftomatic Material Handling maintains manufacturing, engineering and sales facilities around the globe. The company currently sells products in over 40 countries and sells to more than 400 of the Fortune 500 companies.

For more information, contact Liftomatic at 1-847-325-2930, or www.liftomatic.com or contact them via e-mail at info@liftomatic.com.

At the show, Stäubli will simulate packaging medical devices in a germ-free, controlled environment. The company’s four-axis and six-axis cleanroom robots—just a few of Stäubli’s full range of robots serving the life science and pharmaceutical industries—will be picking and placing a glucose meter in a sealed, hygienic environment.

Stäubli robots are used in a wide variety of tasks including in laboratory settings for cell culturing and microplate screening; in hospitals for IV bag or syringe compounding; in drug manufacturing for the filling and packaging of vials and syringes; and in medical device assembly, machining, coating and inspection.

“Because of their special enclosed design, unique surface coating and the use of stainless steel in specific areas, the Stericlean robots are able to undertake a wide range of complex tasks and work uninterrupted in aseptic production areas,” said Stäubli North America robotics division manager Sebastien Schmitt. “This has opened up new possibilities for robot-based automation in germ-free environments. All of our six-axis TX2 robots are available in Stericlean versions compliant with strict Good Manufacturing Practice guidelines.”

This year marks the 10th anniversary of the launch of the company’s first-ever Stericlean series, which has revolutionized the way automated solutions are implemented in a variety of complex medical tasks. First launched in 2008, Stäubli’s Stericlean series was the world’s first robot-designed to operate in aseptic production areas. With the development of the world’s first Stericlean robot, Stäubli allowed for automating aseptic processes in VHP (Vaporized Hydrogen Peroxide) environments.

The company recently launched a partnership with ARxIUM, a leading developer of pharmacy automation, inventory, workflow and consulting solutions. One of ARxIUM’s best known products is RIVA, a fully-automated IV compounding system that is used by hospital pharmacies to automatically and accurately prepare IV syringes and bags.

RIVA must operate in an ISO class 5 or better environment, so the company came to Stäubli to leverage its Stericlean series to automate the process. Stäubli’s Stericlean TX-60L robot provides the central means of moving products from station to station through the RIVA compounding cell as each medication product is processed.

By automating the preparation of IV syringes and bags, RIVA addresses the issues of safety for the patient and the pharmacy technician, creating a more efficient and effective pharmacy to address the challenges of a changing regulatory environment.

Visit Stäubli at booth #N4848 to learn more about RIVA and the latest innovations from Stäubli Robotics and see how its clean, consistent, high-performance technologies are reshaping manufacturing in the life sciences.

About Stäubli North America
Headquartered in Duncan, South Caroline, U.S.m Stäubli North America has over 200 employees with a sales force strategically placed on the West Coast, Canada, Mexico and elsewhere thoughout the continent. It is a leading manufacturer of textile machinery, quick release couplings and robotics systems. With a global workforce of over 4,500 employees Stäubli is present in 25 countries supported by a comprehensive distribution network in 50 countries worldwide. Visit www.staubli.us for more information on the company and products.

Powder-free ProWorks Ultra Thin Nitrile Gloves from HOSPECO, for the first time ever, combine the superior strength and second-skin fit of nitrile with the thin-gauge barrier typically found in loose-fitting vinyl gloves.

ProWorks Ultra Thin Nitrile Gloves are ideal for food handlers and food processors and for light-industrial tasks or any job for which the wearer needs to feel their way through the task.

Representing the industry’s best-in-class sensitivity, these innovative gloves provide the protection typical of nitrile gloves, including resisting vegetable oils, motor oils, grease, and many chemicals. Nitrile is a synthetic polymer with many of the same properties as natural rubber latex, yet it is free of any latex proteins that can cause skin sensitivity and allergic reactions.

HOSPECO’s ProWorks Ultra Thin Nitrile Gloves are comparable in thickness to loose-fitting disposable vinyl gloves. But the comparison stops there. Nitrile delivers performance and durability—and even puncture resistance—that vinyl can’t. Nitrile is three times more puncture resistant than a comparable thickness of latex, thus providing dependable protection for the user.

Because of the gloves’ translucent design and light weight, it’s easy for wearers to forget they’re wearing them at all. ProWorks Ultra Thin Nitrile Gloves provide excellent fit and feel, and the beaded cuff eases donning. Textured fingertips assist with grip but don’t interfere with the superior tactile sensitivity.

ProWorks Ultra Thin Nitrile Gloves have a tensile strength of 14 MPa, and can be elongated 400% before breaking, even after aging. This flexible, resilient hand protection is just one of HOSPECO’s many ProWorks disposable hand protection solutions.

About HOSPECO
Founded in 1919, HOSPECO is a leading manufacturer of cleaning and protection products serving the “away from home” marketplace made up of foodservice, janitorial/office supply, healthcare and hospitality, sold by more than 1,200 independent distributors. Brands include Taskbrand disposable wipers, SaniWorks foodservice towels, ProWorks disposable gloves, MicroWorks microfiber towels, and Sphergo flat surface cleaning systems. For more information, phone 800-321-9832 or visit www.hospeco.com.

This full-color brochure describes CIP-Acid cleaners, foaming acid cleaners, CIP alkaline cleaners, foaming chlorinated alkaline cleaners, CIP chlorinated alkaline cleaners, general purpose cleaners, and floor treatment, as well as specialty products such as sanitation wipes, drain and condensate pan remediation, biofilm remediation and oxalate remover.

In addition to thorough product descriptions and usage suggestions (with dilutions), the literature also includes testimonials from fresh cut customers.  These proven products were developed by Madison’s team of fresh cut specialists and Chemists, to enhance finished product quality and sustain or increase shelf-life.  These application specific products are ideal for fresh cut operations of all sizes and volumes.

Fresh Cut sanitation products are available through Madison’s nationwide network of direct technical representatives who assist customers in all stages of their cleaning process, including process development.

Madison Chemical is a chemical formulator which provides cleaning, sanitation, maintenance and surface preparation products for the craft brewery, food processing, winery, beverage and bottling, wastewater treatment, industrial maintenance, transportation, pulp and paper, metalworking, and other industries.  Since 1947 it has served customers from its Madison, IN headquarters and through a nationwide network of direct technical sales representatives. For additional information, visit www.MadChem.com or call (812) 273-6000.

Because every company needs a clean office, but hiring a janitorial service is often at the bottom of the to-do list. Trying to find a reputable and reliable commercial cleaning company is not as easy as it should be.

Many cleaning companies have high staff turn-over rates, leading to inconsistent or poor quality work, not to mention terrible customer service. Spending valuable time sifting through all of the janitorial companies out there takes away from business development, with no guarantee a quality janitorial company will be hired the first time.

Meet www.JanitorReview.com, a new B2B service that recently launched in Canada to help businesses find top-rated commercial cleaning companies quickly and easily.

From within the website, you can view janitorial companies on a map to see which ones are located close-by, read reviews and contact companies individually or fill out a single request form and receive cleaning quotes from the top five rated local cleaners.

Unlike some rating systems, all of the reviews left on JanitorReview.com are from real customers and verified by JanitorReview.com staff.

Credibility and reputation management is extremely important and JanitorReview.com is helping the best cleaning companies get the exposure they deserve.

Only the best reviewed companies are able to receive requests for quotes directly from the website.  They are also given a “Certificate of Excellence” badge to display on their own company website to promote their status to potential customers. Top janitorial companies will also benefit from additional exposure and marketing generated by JanitorReview.com.

JanitorReview.com is currently in beta, with plans to expand its reach and marketing as it gears up for the 2019 season. As JanitorReview.com gains in popularity, more and more people will start to become aware of the importance of hiring a quality cleaning company and be able to quickly and easily find a qualified cleaner in their area.

Businesses interested in hiring a janitorial company or want to review their current supplier should visit www.JanitorReview.com. Janitorial companies who want to be listing on JanitorReview.com and start benefiting from the platform should email info@janitorreview.com or contact support toll free at 1-877-761-4070.

Photo by Verne Ho on Unsplash

OSHAKits.com, a leading developer of customizable Food Safety Spill Kits, has developed two upgraded kits for foodservice establishments to assist with cleanup after someone vomits.

The FDA Model Food Code states that food establishments that serve or sell food, even packaged food, shall have written procedures for employees to follow when responding to a body fluid incident to reduce the risk of norovirus and other pathogens contaminating surfaces.

These new kits will improve a facility’s ability to comply, the company says in a release.

Its single-use Eco-Friendly Body Fluid Spill Kit, allows foodservice establishments to comply with state and local food codes while also achieving corporate sustainability goals.

The Eco-Friendly Body Fluid Spill Kit is 83 per cent decomposable and designed to be completely disposable. The kits also contain a specially engineered set of coated, long-handled cardboard scrapers, mop heads, and a closable waste pan sturdy enough to safely collect solidified and sanitized body fluids.

Most recently, the company enhanced its Premium Food Safety Spill Kit. The refillable double-packed kit now stands alone as the first in quality and effectiveness in a universe of largely similar kits available today.

The ready-to-use, food-contact-safe, OSHA-compliant Premium Food Safety Spill Kit contains two complete single-use kits for two separate body fluid spill events and ensures all biohazard cleanup materials can be accessed at once when needed.

OSHAKits.com has added a set of proprietary tools designed to make cleanup faster and keep first responders safer. Each single-use kit contains a bilingual training guide, personal protective equipment for employees, and disposal supplies for the safe removal of fluids.

Each type of Body Fluid Spill Kit features PURELL® Foodservice Surface Sanitizer, a proven best-in-class surface sanitizer. The single-use bottle of PURELL® Foodservice Surface Sanitizer, which holds the EPA’s Design for the Environment (DfE) certification, to disinfect spills and surfaces.

OSHAKits.com selected this product because of its proven efficacy, including its ability to offer 30-second kill times for foodborne pathogens like norovirus and salmonella as well as influenza.

“Incomplete or ineffective cleanup of a body fluid spill can have serious consequences for the operation and the brand,” said Owen Griffin, vice president of business development for OSHAKits.com. “We are always putting ourselves in the shoes of our customers and asking how we can improve our kits to accelerate cleanup times and keep employees a safe distance from spills.

We had to innovate and create our own tools because we weren’t satisfied with standard spill-kit industry offerings.”

OSHAKits.com is a Northfield Medical Manufacturing company, a leading supplier of the solidifiers used in spill kits, hospitals, and surgery centers around the world.

The report is the first to indicate how much energy would be required to provided “cooling for all.”

Effective cooling is not only essential to preserve food and medicine, it is fundamental to industry and economic growth. It is seen as key to sustainable urbanization and key to reducing rural poverty.

With significant areas of the world projected to experience temperature rises that place them beyond those which humans can survive, cooling will increasingly be needed to make much of the world bearable – or even safe – to live in. With populations increasing, expanding urbanization and climate change impacts leading to more frequent heatwaves and temperature rises, the demand for more cooling will increase in the decades ahead.

There are currently 3.6 billion cooling appliances around the world today. The University of Birmingham report authors forecast that the 14 billion devices needed by 2050 will consume five times the amount of energy currently predicted for cooling usage.

The report – A Cool World – Defining the Energy Conundrum of ‘Cooling for All’ – states that, by 2050, if we are to meet our Paris Climate targets to hold temperature increases to 2C, total energy consumption for cooling must be limited to 6,300 TWh.

Without action beyond current technology capabilities and efficiency gains, cooling could account for 19,600 TWh of energy consumption per year, against a current annual usage of 3,600 TWh. Even with new technologies coming on board, the annual energy requirement will be 15,500 TWh.

The report states that, along with aiming to reduce overall demand, if we are to meet our climate goals a whole new system approach to cooling is needed, recognizing available free and waste cold and heat resources and incorporating new technologies, data connectivity, thermal energy storage to meet demand in the most efficient way.

“Current projections do not consider a ‘Cooling for All’ scenario and it will be impossible to meet the UN’s sustainable development goals as well as the Paris climate change targets. If we are to meet either of these, relying on technology efficiency and greening electricity won’t be sufficient,” said Professor Toby Peters, ‘A Cool World’ report author from the University of Birmingham’s Energy Institute.

“The challenge now is how to start with a system-led approach, better harnessing a portfolio of energy resources and adopting novel technologies. In order to achieve this, we need to start by asking ourselves a new question – no longer ‘how much electricity do we need to generate?’ but rather ‘what is the service we require, and how can we provide it in the least damaging way.”

Given the urgency and need to combine engineering and social sciences for an integrated approach that includes the behaviour of individuals, technical solutions, and the business models to make those solutions viable, they also urge the creation of an international centre for excellence: its aim to deliver global collaboration on cooling — enhance awareness and understanding of the challenge of cooling; to build a roadmap and deliver the innovation pipeline; provide skills and education, and lead on trialling new technologies at scale.

The report builds on the University’s research partnerships in India and Birmingham recently signed an agreement with the State Government of Haryana to advance the use of ‘clean cold’ technology in India and help meet rising demand for cooling sustainably.