Aging facilities create sanitation challenges for snack and baking industry
Feb 14, 2019
Pablo Coronel, Ph.D. talks with Snack Food & Wholesale Bakery about tackling food safety improvements in existing plants without interrupting production in the February 2019 issue.
“This requires careful planning and coordination with the client, vendors and subcontractors in order to accommodate the work. To maintain existing operations, work is performed during available shutdown windows and can sometimes be performed within partitioned areas.”
CRB recently completed a ONEsolution™ renovation to bring an aging bakery up to modern production requirements while also doubling production capacity. The team developed solutions to allow the client to meet its critical deadline while maintaining existing operations throughout the entirety of the project. Learn more about the project or reach out to Pablo to discuss improvements to your aging facility.
Read “Insights into identifying tricky snack and bakery sanitation problems” here.