Feature

Make way for “multi-everything”

Snack, bakery and food-to-go manufacturers are feeling the squeeze from every direction. Stricter processing regulations, faster production loads and escalating operating and ingredient costs, combined with the rise of factory real estate prices, have left many seeking higher throughput, smaller footprint machines.

04/12/2023 15:07:23

Jodie Curry, Commercial Manager at Fortress Technology Europe, sheds some light on the pros and pitfalls of implementing multi-solution strategies onto metal detection, x-ray and checkweighing lines.

Establishing your CCPs
HACCP states that critical control points (CCPs) are the areas on your production line where hazards can be prevented, eliminated, or reduced to acceptable levels. The first step is identifying your main contamination hazards. For most manufacturers, this will be metal, predominantly stainless steel.

Metal is commonly used throughout a production line and in processing and packing environments. Tiny pieces may shred off cutting blades or grinders, faulty packaging machinery might discharge small shards into products, or metal fragments can even be unintentionally introduced further upstream during harvesting.

Read the full article in DPA's December issue

Written By Sophia Bell

Sophia Bell is the Group Editor of DPA, Connectivity, and PBSI. She joined the team in 2020 as Assistant Editor after achieving a First-Class Honours BA in English Literature and Film Studies from the University of East Anglia. In her current role, she leads the editorial strategy, driving digital growth and ensuring each title continues to deliver trusted, relevant insight for engineering and manufacturing professionals.