Thanks to the industrial internet and advanced automation software, many of the factors that would lead to food contamination can now be monitored and addressed to prevent an incident from occurring.
To address consumer safety concerns, U.S. Department of Agriculture (USDA) regulations have placed significant importance on the Hazard Analysis Critical Control Plan (HACCP) for food processing facilities.
Traditionally, chilling and freezing have been labor and energy intensive processes. But, asking the right questions and implementing needed changes early can keep operations running smoothly and quickly, leading to significant long-term gains.