Cutting The

Technology for Todays Food Production & Packaging Market
Cover Story p. 10
www.foodmanufacturing.com January/February 2013
Vol. 26, No. 1
Cutting the
Mustard
From farmhouse basement to
70,000-square-foot manufacturing
space, Oregons Beaverton Foods
has been spicing up meals around
the world for nearly 80 years.
From farmhouse
basement to 70,000-
square-foot manufac-
turing space, Oregons
Beaverton Foods has
been spicing up meals
around the world for
nearly 80 years.
10 Cover Story:
8 Industry Target: Meat Processing
14 Questions and Answers: Pest Control
Patricia Hottel of McCloud Services discusses the risks
of Hantavirus and what food processors need to know to
keep their facilities safe.
16 Tech Niche: Pumps & Valves
18 Exclusive Feature:
Truth in Labeling & What It Means for You
The legal battle over industry labeling practices has begun.
Here's what food processors can do to ensure their brands
are safe from litigation.
20 Product Spotlight: Feeding
22 Brainstorm: Poultry Processing
Industry experts weigh in on the more automated future of
poultry processing.
30 Industry Insider: Poultry Industry
Foreign objects detection in poultry processing operations gets
a hi-tech upgrade.
CONTENTS
7 What's the Buzz
Insiders reflect on the latest news
26 Product Review
Latest product releases
28 Food Safety Update
Meat, poultry and seafood
FM1301_FrycoverDigital.indd 1 1/22/2013 8:41:31 AM
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FM1301_Ads.indd 2 1/7/2013 2:10:41 PM
FM1301_Ads.indd 3 1/7/2013 2:10:51 PM
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4
CONTENTS
www.foodmanufacturing.com
AD INDEX
January/February 2013
American Wholesale ...........................................29
Baldor Electric Company ....................................31
Bel-Ray Company ...............................................3
Bird-X Inc.............................................................27
Bunting Magnetics Company ..............................19
Clarion White Oils ...............................................15
Dow AgroSciences ..............................................13
Dynamic Conveyor Corporation ..........................16
Gorman Rupp Company .....................................11
GreCon Inc ..........................................................21
Hinds-Bock Corporation ......................................5
Kamflex Corp.......................................................17
Kelly Container Inc ..............................................29
Leem Filtration Products Inc. ..............................29
Lubriplate Lubricants Company ..........................9
Martin Sprocket & Gear Inc ................................32
Master Bond Inc ..................................................29
Material Transfer & Storage Inc ..........................7
Omega Engineering Inc. .....................................2
Powder-Solutions Inc...........................................29
Process Expo/FPSA ............................................23
Ralphs-Pugh Co Inc ............................................12
Ross, Charles & Son Company ..........................29
schenckAccuRate ................................................24
UBM Canon (SouthPack) ....................................26
UBM Canon (WestPack) .....................................25
Wabash Power Equipment Co ............................29
Cutting the Mustard
From farmhouse basement to 70,000-square-foot manufacturing space, Oregons
Beaverton Foods has been spicing up meals around the world for nearly 80 years.
10 Cover Story:
8 Industry Target: Meat Processing
14 Questions and Answers: Pest Control
Patricia Hottel of McCloud Services discusses the risks of Hantavirus and
what food processors need to know to keep their facilities safe.
16 Tech Niche: Pumps & Valves
18 Exclusive Feature:
Truth in Labeling & What It Means for You
The legal battle over industry labeling practices has begun. Here's what food
processors can do to ensure their brands are safe from litigation.
20 Product Spotlight: Feeding
22 Brainstorm: Poultry Processing
Industry experts weigh in on the more automated future of poultry processing.
30 Industry Insider: Poultry Industry
Foreign objects detection in poultry processing operations gets a hi-tech upgrade.
7 What's the Buzz Insiders reflect on the latest news
26 Product Review Latest product releases
28 Food Safety Update Meat, poultry and seafood
FM1301_TOC.indd 4 1/18/2013 8:28:47 AM
FM1301_Ads.indd 5 1/7/2013 2:11:07 PM
6
Volume 26, No. 1
973-920-7000 Fax: 973-920-7531
N
PR reported in January that the FDAs own figures indicate that
42 percent of foodborne illness cases in 2010 were related to
produce contamination. Since then, many high-profile produce
outbreaks suggest the figure in more recent years could be even higher.
This week the FDA proposed new rules that would overhaul food safety
for produce processors and packers in addition to regulations that would
impact the entire food manufacturing industry.
I spoke with Angela Spivey, a partner with the law firm McGuireWoods and
a member of the firms Food and Beverage industry team. Spivey says theres
a good chance that large food processors will already be in compliance with the new rules being proposed,
but that small and medium-sized processors could find the new requirements more challenging.
In addition to rules governing fruit and vegetable growers hygiene practices hand-washing, the use
of sanitary wash water, etc. the FDA has proposed rules that would implement stricter planning require-
ments across all food industry segments. Spivey says, Having a simple HACCP plan is not enough, as the
proposed Preventative Control Planning requirement mandates not only HACCP planning, but the imple-
mentation of Good Manufacturing Practices (GMPs), written Standard Operating Procedures (SOPs), specific
hygiene programs, food defense plans and supplier verification protocol, among other practices.
The primary burden created by these requirements will be, for many manufacturers, merely a
concern over adequate documentation. Large processors likely have GMPs, HACCP plans and the like
in place and functioning. The trick could simply be ensuring that these plans are sufficiently docu-
mented according to regulatory standards.
But Spivey warns that industry-leading processors could face other concerns. Though large pro-
cessors are likely up-to-speed with regard to food safety protocol, these processors could see the
new documentation requirements lead to breaches of trade secret. Any audit documents turned over
to food safety regulators will be open to Freedom of Information Act (FOIA) requests, and the informa-
tion contained within them could become a matter of public record. For this reason, Spivey says she
recommends that policies and procedures likely subject to FOIA requests not contain proprietary
information such as formulations or specific processes.
For the most part, food processors support these new regulations, in part because they level the
playing field. In the responses to the reader survey reported in this issues Food Safety Update (p.
28), several readers wrote that they support mandatory HACCP planning and the constant presence
of USDA inspectors in meat and poultry facilities primarily because they do not believe risk-taking
processors should get a leg up by sidestepping food safety protocol. In the wake of the new rules
proposal, the Grocery Manufacturers Association (GMA) released a statement that read, in part:
Consumers expect industry and government to work together to provide Americans and con-
sumers around the world with the safest possible products. FSMA and its implementation effort
can serve as a role model for what can be achieved when the private and public sectors work
together to achieve a common goal.
The GMA and other industry actors will no doubt be actively involved in the rulemaking process
ahead. The public including industry will have 120 days to read and comment on the proposed
rules. At that point, the FDA will take about a year to review public comments and write the final
regulations. After that point, processors will have one to two years to become fully compliant.
But Spiveys advice to her clients regarding updating and redacting proprietary information from
documentation is sound. Despite the seemingly expansive timetable for compliance, she says: Do it
now. Dont wait!
EDITOR'S NOTE
FDAs New Rules: What
We Know
In January, the FDA released two proposals for new rules under 2011s Food
Safety Modernization Act (FSMA). The rules are being touted as a significant over-
haul of the nations food safety system and are largely supported by industry.
Krystal Gabert, Editor
[email protected]
Vice President of Sales
TOM LYNCH 973-920-7782; Fax 973-607-5492
[email protected]

Editorial Director
JEFF REINKE 973-920-7784; Fax: 973-607-5605
[email protected]
Editor
KRYSTAL GABERT 973-920-7020; Fax: 973-607-5459
[email protected]
Associate Editor
LINDSEY JAHN 973-920-7795; Fax: 973-607-5503
[email protected]
Production Manager
SUSAN FRANK 973-920-7158; Fax: 973-920-7541
[email protected]
Contracts Coordinator
KAREN MULRENAN 973-920-7141
[email protected]
Art Director
RYAN CONGDON 973-920-7764
[email protected]
Web Production Specialist
MARCELLUS SCHOOLER 973-920-7025
[email protected]
Customer Service Supervisor
ALYSSA ADAIR 973-920-7789
[email protected]
Circulation Manager
GAIL KIRBERGER 973-920-7482; Fax: 973-267-7542
[email protected]
List Rentals/Account Executive
STATLISTICS
Jen Felling - Postal/Telemarketing 203-778-8700, ext.138
Turk Hassan - Email Lists 203-778-8700, ext. 144
Reprints
The YGS Group
JESSICA STREMMEL 717-505-9701, ext.105
Reprint Division
3650 West Market Street York, PA 17404
[email protected]
Advisory Board
ANDY JUAREZ, Engineering Manager, Tree Top Inc.
MIKE SCHMID, Managing Partner, Wolfgang Candy Co.
STEVE VAN TASSEL, CEO, Weetabix North America
CRAIG SHIESLEY, General Manager of Silk, White Wave Foods
ADVERTISING REPRESENTATIVES
National Sales Manager
KEVIN WARD
100 Enterprise Drive, Suite 600, Box 912
Rockaway, NJ 07866-0912
973-920-7194; Fax: 973-920-7542
[email protected]
National Sales Manager
JAMES PEASE
199 East Badger Road, Suite 101 Madison, WI 53713
973-920-7774; Fax: 973-607-5460
[email protected]
CORPORATE OFFICES:
100 Enterprise Drive, Suite 600 Rockaway, NJ 07866-0912
973-920-7000; Fax: 973-920-7531
Chief Executive Officer
RICH REIFF
President
GEORGE FOX
Vice President, Finance/Treasurer
THERESA FREEBURG
Vice President, Human Resources
SUSANNE FOULDS
FM1301_EditorsNote.indd 6 1/18/2013 7:39:13 AM
7
Patented design delivers superior performance
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Most compact footprint in the industry
Exclusive pivoting conditioning arms outperform
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?
What's
The
As culinary trends continue to evolve, one constant
is a desire for even more choices. Consumers have
varying and multiple needs for their food and beverage
choices. Some consumers nd a healthy balance with
less complex ingredient lines is important, while others
want bold or ethnically-inspired taste experiences.
Young people are especially adventurous and food
savvy. They dont want to miss the latest food news,
whether its trendy avors, pop-up restaurants or the
newest food truck in town.
Robin Ross , Associate Director of Culinary, Kraft
We are nding that a lot of businesses affected
by the new registration renewal requirement are
unaware of their obligations. The confusion arises
because there are so many laws that overlap. The
danger is a company will inadvertently fail to renew
under the FSMA and face a denial of entry of its
goods into the U.S. That could be catastrophic for
businesses across the supply chain.
Ann Marie Gaitan, Managing Director, FDA Solu-
tions Group
We are pleased to reach an agreement
[with UFCW Local 1995] that is good for
our associates and allows us to be com-
petitive in the region.
John Hackett , President of Mid-South
Division, Kroger
We see great potential with the BluePrint
brand as consumers increasingly seek
the benets of the nutrients, enzymes and
fresh taste of raw juice. The acquisition
of BluePrint, a market leading brand that
offers innovative products and programs,
provides Hain Celestial with the opportunity
for expansion into the premium raw juice
category.
Irwin D. Simon , Founder, President and
Chief Executive Ofcer, Hain Celestial
The [Environmental Assessment]
states that the FDA has found that
[AquaBounty genetically engineered]
salmon is safe to eat. However, we
are deeply concerned that the po-
tential of these sh to cause allergic
reactions has not been adequately
researched. FDA has allowed this
sh to move forward based on tests
of allergenicity of only six engineered
shtests that actually did show an
increase in allergy-causing potential.
Further, there have been no safety
testing of sh grown in Panama,
where AquaBounty intends to raise
the salmon. The health and safety
of sh can be affected by growing
conditions.
Michael Hansen PhD, Senior Sci-
entist, Consumers Union
FM1301_WhatsTheBuzz.indd 7 1/9/2013 9:22:15 AM
8
INDUSTRY TARGET: MEAT PROCESSING
Patty Paper
Company supplies
FDA- and USDA-ap-
proved patty paper
to the meat, poultry,
seafood, dairy, bakery
and deli industries.
Company uses a pat-
ented FDA-approved
paper packaging
system. No contami-
nation by unapproved
strings or cardboard
is possible because
of the way the paper is packaged.
Hollymatic www.hollymatic.com

Food Processing Blades
MeatMiser Generation II Food Processing Blades are now avail-
able in sizes ranging from 3.95 (100 mm) to 12 (304.9 mm). The
blades reduce waste and improve per piece yield for meat and
poultry processors. They are engineered for maximum performance
and minimal waste with deeper arcuates, or swooping teeth,
than earlier blades for a cleaner and more aggressive cutting action.
The beveled edges replace more traditional scallop-edge blades that
can rip or tear meat and are slower through the cut. These blades
reduce waste and rework by poor cuts, cutting rework costs and
increasing output and finished product net weight.
Hyde Tools, Inc. www.hydeblades.com
Washdown-
Safe
Thermal
Transfer
Coding
The IP DataFlex Plus
thermal transfer
overprinter features
an IP65-rated printer
body installed on the web and an IP55-rated
stainless steel controller installed on either
side of the packaging machine. Food-grade
stainless steel brackets support the printer
body. Other features include a gold anodized
IP cassette and sealed printer and controller
connectors. The unit provides a high quality
print at 300 dpi and uptime by offering the
following benefits:
Zero ribbon breaks via patented and best-
in-class clutchless bi-directional ribbon
drive mechanism
Low cost of ownership by using various rib-
bon saving features
Fast and easy-to-use large color touch
screen that is intuitive, incorporating easy-
to-learn, icon-based controls
Error-free coding supported by CLARiSOFT
software that limits what operators can do
and provides easy instructions to complete
and upload messages
Ability to operate printer using the host
machine interface and easy-to-use integra-
tion protocol to automate operation
Videojet Technologies, Inc.
www.videojet.com
X-Ray Inspection System

The Pack 400 HC x-ray inspection system can help food
manufacturers in the packaged meat, poultry and dairy
industries increase operational and energy efficiencies of
their production lines, while meeting the strictest hygiene
and food safety requirements. The machine can simulta-
neously inspect for foreign bodies including metal, glass,
stone and bone, as well as checking products for cor-
rect weight, size and shape. The systems design reduces the time required to perform cleaning
procedures, with interlocked, hinged louvers that can easily be operated and lifted, reducing the
time dedicated to reassembly after cleaning. The system also includes a conveyor belt designed
for easy removal, reducing downtime during production line changeovers or after product spill-
ages.
Eagle Product Inspection www.eaglepi.com
Enhancements to Vibratory
Conveyors
The Iso-Flo family of stainless steel vibratory conveyors fea-
tures a new patent-pending drive arrangement, frame design
and screen clamp. These features maximize machine efficiency,
enhance sanitation and improve ergonomics on processing
and packaging lines. These conveyors use independent, frame-
mounted drives and spring arm assemblies that distribute energy
equally to all parts of the conveyor bed in a controlled natural-
frequency operation. Company fabricates the conveyor bed from one sheet of stainless steel to
eliminate welds within the product zone where bacteria can build up. The systems are ideal for
foods including meat, poultry, seafood, fruits, vegetables and more.
Key Technology, Inc. www.key.net
Crust Freezers for Deli-Log Slices
Spinning at up to 2,000 RPMs, high-speed deli-log slicers
can be optimized for high repeatability with crust-freezing
know-how and high-efficiency cryogenic freezers. Crust-
freezing deli logs prior to slicing can increase productivity.
Companys Food Team works with beef, poultry and pork
processors to define the ideal crust-freezing temperature
and crust-freeze depth to match the slicing operation. A
hygienic, in-line tunnel freezer rapidly chills with either
high-efficiency liquid nitrogen or liquid CO2. Hygienic design provides easy access for cleaning. The
freezer is also modular so tunnel extensions can be easily added to meet rising demand.
Linde www.lindeus.com
FM1301_IndustryTarget.indd 8 1/14/2013 9:41:02 PM
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10 COVER STORY
B
eaverton Foods, Inc. is currently the larg-
est processor of specialty mustards in the
country and operates out of a 70,000-
square-foot food processing facility in Hillsboro,
Ore., shipping about 30 million units per year.
But its beginnings are much more humble.
The company can trace its roots to 1929 and
to Rose Biggi, an Italian immigrant who moved
to Beaverton, Ore., as a teenager and soon found
herself working with a most unfamiliar crop:
horseradish. Rose began grinding and bottling
horseradish root in her farmhouse basement.
She sold her product store-to-store and often
bartered throughout the Great Depression.
As the economy improved, so did business,
and the Biggis soon had a growing operation
on their hands. Under the leadership of her son,
Gene, the company began making specialty
mustards. Up to that point, the specialty mustard
market in the U.S. was primarily an import busi-
ness. Beaverton Foods aimed to offer a smaller-
quantity, local product that mimicked the quality
and flavor of imports. In order to keep up with
the market, Gene soon became what his son
Domonic calls a mustard connoisseur.
Domonic Biggi is now the CEO of Beaverton
Foods, the third generation of Biggis to head up
the growing company. But while operations have
certainly scaled up over the years, the companys
commitment to quality and to small batch pro-
cessing has remained consistent.
From a mustard seed
After operating in Beaverton for over 70 years,
Beaverton Foods relocated to its current Hillsboro
facility 11 years ago and hasnt looked back.
The company now employs 72 workers at the
Hillsboro processing facility, running two produc-
tion shifts and one sanitation shift. Five staff
mechanics oversee changeover, which is in high
demand in a facility that produces as many prod-
ucts as Beaverton Foods.
We refer to ourselves as a micro-batch
processor, so it is more labor-intensive, says
Domonic Biggi. With 700 product formulas and
a proliferation of packaging options, the facilitys
three production lines must continually be modi-
fied to accommodate new product.
All our lines are pretty flexible. We have so
many different pieces of packaging, from glass
to plastic, to squeeze and food service. Some
lines are specialized for squeeze bottles, but they
handle multiple squeeze bottles packages, so
were very, very flexible, says Biggi.
Biggi acknowledges that this method of pro-
duction may not be the quickest, but its what
keeps the customers coming back. Co-packing
currently makes up about 15 to 20 percent of
Beaverton Foods business, and the companys
co-packing customers demand variety that can
only be delivered in small batches.
Its nice when you can run a formula all day
every day, says Biggi. Its very efficient. But
were not in that business. Were not in the wid-
get business. Our business is specialty small
quantities, small batches. Its what co-packers
Cutting the
Mustard
From farmhouse basement to 70,000-square-foot manufacturing space, Oregons
Beaverton Foods, Inc. has been spicing up meals around the world for nearly 80 years.
FM1301_CoverStory.indd 10 1/18/2013 7:40:00 AM
Gorman-Rupp has been manufacturing pumps for food processing applications
since the thirties. From commercial sheries in Alaska to the potato elds of North
Dakota, youll nd Gorman-Rupp pumps being used for process waste handling,
uming, water recirculation, meat packing and produce processing applications.
Whether you require standard centrifugal, self-priming, submersible or positive
displacement pumps, youll nd the right Gorman-Rupp pump for the job.
like. They can have a variety of flavors. Were like an Indy car
[team], we can change the tires and gas up and lube up and be out
going again. Thats how our lines are: quick changovers.

A new kind of mustard
But Beaverton Foods isnt quick with everything. Product develop-
ment at the company is more distance runner than Indy car racer.
The company currently offers many kosher and gluten-free prod-
ucts and is looking to expand these lines but not too quickly.
Its hard to change a formula, says Biggi. Youve got to get
your supplier to comply or go find it. It changes your labels. It can
change the quality of your product and how it tastes, so we take
our time doing it.
The companys R&D staff along with the Biggi family create a hybrid
focus group for formulating new products, and not just to meet dietary
requirements. The company is always on the lookout for food trends
that may create a market opportunity for Beaverton Foods.
Product development is spurred by both internal and external
forces. Sometimes a client will point out demand for a new product;
sometimes food magazines and other sources will spark an idea with
Domonic or Gene, and the development process will begin.
There are a variety of ways to be creative. I guess if youre
creative, youre always creative, looking for inspiration in different
spots. It can come from anywhere sometimes its a restaurant,
sometimes a supermarket.
In fact, the company recently launched a new wasabi product
that comes in a container big enough to accommodate the addi-
Beaverton Foods' CEO Domonic Biggi displays some of
the locally sourced horseradish root that has become a
staple of the company's recipes.
12 COVER STORY
tion of soy sauce. The product is designed for
inclusion into sushi kits put together by gro-
cery stores and food service companies but is
labeled for individual sale to consumers as well.
The new packaging lists ingredients as well
as gluten-free and kosher certifications. The
company aims to offer customers an alternative
to typical wasabi products, which, according to
Biggi, are chemically derived mustard powders
coming out of China. They call it Japanese
horseradish, but theres not even horseradish
in it. Were actually putting out an authentic
wasabi product. He continues, Were looking
for people who want real product. Theres some
consumer education to be done there, but its
a nice niche to have. Well take that niche and
grow it instead of trying to be cheaper and faker
and not wasabi .
While Biggi and the R&D crew focus on
product development, the company employs
two full-time quality control employees who
make sure that the many products coming off
production lines are safe. The companys need
to process multiple small batches each day cre-
ates a unique challenge for these employees,
as quality control samples must be
taken and stored from each batch
processed.
SQF drives our food safety pro-
gram here, says Biggi, noting that
the company is audited by the FDA,
in addition to third party auditors
like Sysco and Costco. The com-
pany is also required to stay com-
pliant with kosher and gluten-free
guidelines with regard to products
designated as such.
Putting a lid on it
Though Beaverton Foods pack-
ages a remarkable variety of prod-
uct, the majority of it is bottled,
and much of the production still
involves horseradish. In fact,
the companys Inglehoffer brand
cream-style horseradish is its most
popular product.
The company receives and pro-
cesses several million pounds of
horseradish per year, all of which
is sourced from a
local, third-generation
farmer.
Beaverton Foods
employs a proprietary
method of clean-
ing the horseradish
before it is ground
and sent to small
batch blenders where
it is combined with
other ingredients
like mustard seeds,
which have been wet-
milled into slurry and
transferred to storage
tanks prior to use.
Though Biggi says,
No two days are
alike here, most
days see three filling
lines running during
the morning shift and
three running during
second shift.
Production sched-
ules are made only a
single day in advance.
Even so, Biggi says,
Production changes
at least once every
day, as Beaverton adapts its production to meet
incoming customer demands.
After that, most orders are shipped within a
day or two of production.
In the past 20 years, distribution has shifted
toward a more robust self-distribution model.
In the early 1980s, Biggi estimates that 95
percent of orders were filled through a variety
of distribution companies. Over time, many of
those distributors have consolidated, offering
more limited service options, and Beaverton
Foods has taken on a greater share of its own
distribution. Biggi says roughly half of all orders
are now filled directly. As we get bigger and
bigger, we can afford to cut out the middle man
and ship direct.
It all comes back to
quality
Biggi notes that he has a lot to live up to,
standing in line behind his father and grand-
mother. He knows well the companys unique
history, which he calls the family legend.
Its not just about putting yellow mustard
on a hot dog. Its about putting authentic stone-
ground [mustard] on a brat. Just take it up a
notch, he says.
And when Biggi reflects on the companys
mission and its future, he says, It all comes
back to quality.
Small batch blenders are used to combine
ingredients before bottling.
Trademark of The Dow Chemical Company (Dow) or an afliated company of Dow. ProFume is a federally Restricted Use Pesticide.
Always read and follow label directions. 2013 Dow AgroSciences LLC U38-129-010 (12/12) BR 010-71598 DAPMPRFM0056
Keep food quality high and your facility up and running using ProFume
gas fumigant with Precision Fumigation
tools
and techniques. Fully customizable with real-time monitoring and results documentation, its technology that reduces
downtime in no time. Learn more about the intelligent solution for precise pest management at www.GetProFume.com.
FM1301_Ads.indd 13 1/7/2013 2:11:38 PM
14
14
Q:
A:
Briefly tell us about the recent hantavirus outbreak at
Yosemite National Park.
At last count, nine visitors to Yosemite National Park con-
tracted hantavirus while visiting the park, and three people
died from the disease. The majority of campers were stay-
ing at the Signature Tent Cabins in the Curry Village site.
The park service is still investigating the cause, but possible
causes include contamination in cabin sites by deer mice or
storage sites associated with the cabins.
What is hantavirus and what risks does it pose to food
manufacturing facilities?
Hantavirus is not a foodborne illness, so it doesnt pose a
risk to the food a facility produces but can place employees
at risk, especially if they are involved in pest management
procedures involving one of the rodent species that car-
ries hantavirus. Proper training should be provided to these
employees on how to prevent transmission. It is also impor-
tant to educate employees who may be involved in clean
up of fecal material and urine of the carriers. The disease is
relatively rare, but it does have a fairly high fatality rate.
How is hantavirus spread, and what risks does it pose to
plant safety?
It is important to make sure employees are educated in the
proper procedures to follow when handling equipment or
surfaces which may have been contaminated with fecal pel-
lets or urine of the hantavirus-carrying rodents. Hantavirus
is transmitted by airborne droplets of urine, saliva and fecal
material. The mode of transmission to humans is through
inhalation. So the
concern is for pro-
tecting employees
and contractors who might be involved in the capture, con-
trol and clean-up of these rodents.

What conditions are favorable for deer mice infestation?
We have seen higher numbers of deer mice in certain parts
of the United States this year. When environmental condi-
tions such as temperature are more favorable and food is in
greater abundance, we expect populations to be higher. We
had an unusually warm winter in 2012, and that seems to
be contributing to higher populations of rodents in general,
including deer mice.
What can food companies do to prevent deer mice infes-
tation and Hantavirus?
Exposure to hantavirus can be reduced by managing rodents
around the facility. Many of the procedures used for manag-
ing commensal rodents like the house mouse will work for
deer mice. Reducing conditions which support the growth
of rodent populations around the facility must be done in
conjunction with exclusion methods. Keeping vegetation
away from the structure and reducing exterior food spills are
important.
Seeds, insects and weeds around the structure can provide
food sources for these animals. They will also take advan-
tage of food spills, which may contain grains, nuts, pet
food, seeds or grain-based products. Maintaining vegetation-
free barriers and reducing food spills are important in deer
mouse management.
A recent outbreak of hantavirus at Yosemite National Park has raised
concern about potential rodent infestation and hantavirus outbreaks in
manufacturing plants, including food facilities. Patricia Hottel of McCloud
Services discusses the risks of hantavirus and how food companies can
keep their employees safe from the disease.
Q:
A:
Q:
A:
Q:
A:
Q:
A:
Hantavirus: Are Your
Employees at Risk?
with Patricia Hottel, Technical Director, McCloud Services
FM1301_Q&A.indd 14 1/9/2013 9:22:56 AM
15
Clarion
Food Grade Lubricants are

precisely formulated to reduce the
risk of contamination to your food
operations. Our full line of NSF H-1
registered and NSF/ANSI Standards 60
and 61 certified food grade lubricants
and greases inhibit corrosion and
provide exceptional performance.
With Clarion, you can safeguard your
equipment, your product and your
reputation while helping build a more
sustainable future. Its what we do.
Call 855-MY-CLARION or visit
clarionlubricants.com
For a more sustainable future.
Sealing and preventing access are
also critical. If there are openings
in the building which lead from the
exterior to the interior, use seal-
ing materials like the metal meshes
(Xcluder or Stuff-it for example)
to seal these small openings. All
openings -inch or larger should be
sealed. Keep exterior doors closed
while not in use or install screens if
doors are left open for ventilation
purposes. Screens must be a mini-
mum of -inch mesh. Screen win-
dows and vents which may provide
access if they are left open or do not
have tight fitting louvers.
Traps or monitoring blocks can be
used on exterior areas for monitoring
purposes. Traps are also advised on
interior areas. Multicatch (curiosity)
traps can be used on interiors and
exteriors. Mouse-sized snap traps
or clam-shell type traps can be used
inside stations as well. Snap traps
can be baited with peanut butter (if
allergens are not a concern), sun-
flower seeds or commercially-avail-
able lures. Sealing of interior areas to
prevent access to wall voids and sub
slab areas is also advised.
If a facility is breeched by deer
mice or a hantavirus outbreak,
what actions should be taken?
If, despite preventative measures,
deer mice enter the structure, interior
traps should be used to eliminate the
pests. Snap traps can be baited as
listed above. Fortunately, the interior
of a food plant is not the preferred
habitat for deer mice and they rarely
will build up populations inside the
typical food-plant environment. Most
deer mice captures in food plants are
new introductions from the exterior.
However, they may nest in exterior
sheds, garages or similar areas.
Good practices for decontamina-
tion of surfaces and PPE should
be followed for employees. These
practices can be found at the Center
for Disease Control Site at www.cdc.
gov/hantavirus and will include:
Use of disinfectants to sanitize
surfaces which may have become
contaminated with rodent feces, urine
or nesting materials
Double bagging of captured
rodent carcasses and removal to exte-
rior disposal sites
Use of gloves and, in some cases,
respiratory protection when conduct-
ing cleanup or handling equipment;
respiratory protection will be required,
especially in enclosed areas where
there is a chance of inhaling airborne
contaminants
Washing hands post cleanup or
after handling rodent equipment
Patricia Hottel is technical direc-
tor at McCloud Services, based
in Hoffman Estates, Ill. McCloud
Services serves the largest food-relat-
ed brands in the U.S. For more infor-
mation, please visit www.mccloudser-
vices.com.
Interview by Lindsey Jahn, Associate
Editor
Q:
A:
FM1301_Q&A.indd 15 1/9/2013 9:23:57 AM
16 TECH NICHE: PUMPS & VALVES
Sanitary Pumps
Sanitary Pumps offer application versatility. They are ideal for any ap-
plication where bacteria and contamination must be avoided or frequent
clean-up is required. Product features include:
Quick disassembly design for easy cleaning
No valves to clog or vapor lock
Ability to handle thin liquids like soups and juices
Efficiently moves viscous slurries like peanut putter, candies and jam
Ability to handle fluid temperatures to 400F and solids up to one inch in
diameter
150 standard models meet 3A sanitary requirements
Standard mechanical seals
Close-coupled/open throat design
Moyno, Inc. www.moyno.com
Fire-Safe Globe
Valves
The Clampseal fire-safe
forged globe valves are
designed for plants where
fire safety is a major con-
cern. The fire-safe valves
are available in Y, angle and
T-pattern configurations in
0.5- through 4-inch sizes;
up to ANSI 4500 pressure
ratings; and with NPT, butt
weld or socket weld ends.
The valve contains a simple
mechanism that compen-
sates for thermal expansion.
As a result of this and other
design features, the valve
meets API fire-safe standards by high margins. The testing procedure
calls for the test valve to be placed in-line and pressurized for 75% of
rated pressure, then subjected to a 1,400 to 1,800F fire for 30 minutes.
The valve is then quenched with water to cool it to ambient temperature,
cycled to prove operability, then subjected to further testing. The valve is
required to maintain strict leakage allowances during and after the burn.
Conval www.Conval.com
Sine Pumps
for Cheese
Curds
Companys sine
pump technology
produces power-
ful suction with
low shear and no
pulsation. Large,
open cavities allow
the transfer of curd
with little damage,
producing a higher
yield and fat content
while reducing fines.
Undamaged curd requires less dressing, reduces fines and prevents
plugs in the drain table resulting in less down-time and higher productiv-
ity. Unlike lobe pumps, the pumps are engineered for long service life
eliminating the high cost and inconvenience of off-site factory remanu-
facturing or reconditioning. The pumps meet 3-A SSI.
MasoSine www.masosine.com
FM1301_TechNiche.indd 16 1/14/2013 11:10:52 AM
The most trusted name in Stainless Steel Conveyors
Since 1974, Kamflex has engineered and manufactured quality
stainless steel sanitary conveyors. Our engineering response
time is the best in the industry and our quality has no equal.
Contact Kamflex the next time you need a stainless steel conveyor.
Let us make it easy for you.
1321 West 119th Street, Chicago, Illinois 60643-5109 Tel. 1 800 323 2440
www.kamflex.com
17
Rotary Valve with High-capacity Rotor
Design
The SD Series of rotary valves is designed to provide increased bulk
material throughput efficiency in feeding and metering applications. The
construction provides a larger pocket area between the vanes of the rotor,
enabling greater pocket-fill capacity. Calculated at 100% pocket-fill capac-
ity, the valves can move over 5% more cubic feet per revolution (CFR) of
bulk material than a comparable 8-vane rotary valve. The valve housings
are cast to ensure strength in the composition and solidification of the
housings metallurgy, and to eliminate dimples, crevices and pits on the
housings product contact areas and other surfaces. The valves are avail-
able in cast iron, or 304 or 316 stainless steel; in 4 square-flange sizes
from 6 to 12 inches; and 4 heights from 10 inches to 18 inches. They can
perform in temperature applications up to 250F.
ACS Valves www.acsvalves.com
AC Variable Speed Drive for Pump
Control
The AC30V series combines ease-of-use with high levels of control for
applications where reliable, accurate motor speed control are key re-
quirements. Offered in three frame sizes that cover a power range of 1
through 25 HP (0.75 kW to 18.5 kW) with additional models to 150 HP
planned, the series features conformally coated PC boards to protect
against corrosion when used in harsh environments and a choice of
integrated filtering options for compatibility with commercial and in-
dustrial instal-
lations. The
series can be
mounted as
either an IP20
backplate
or through-
panel drive.
Operating
temperature
range for the
new drives is
0C to +50C.
Modular de-
sign enables
the quick-
and-easy
addition of a range of extensions to suit specific applications. These
include popular communications options such as Profinet, Profibus and
EtherCAT, plus a range of I/O modules. A multi-language graphical key-
pad can be mounted on the drive or can provide remote access to all
drive functions to facilitate fast and easy configuration without expert
user knowledge.
Parker Hannifin Corporation www.parker.com

FM1301_TechNiche.indd 17 1/14/2013 11:11:08 AM
18 EXCLUSIVE FEATURE
W
illiam Shakespeare once wrote:
Whats in a name? That which
we call a rose
By any other name would smell as
sweet.
Shakespeare, while perhaps the greatest
writer in the English language, would never
have made it as a lawyer. Because, as a recent
litigation trend makes clear, what is in a name,
what label one gives to describe an item,
makes a huge difference, at least with regard to
the potential liability of a food manufacturer.
One of the most explosive litigation trends
in our tort system right now is the large uptick
in the number of suits targeting the labeling
practices of food manufacturers. Indeed, a huge
number of such suits were filed in 2012 alone.
And more such suits appear to be on the way
in 2013. The New York Times documented
this trend in an article on Aug. 18, 2012, titled
Lawyers From Suits Against Big Tobacco Target
Food Makers.
The current landscape of such lawsuits can
be divided into three categories.
Lawsuits by individuals or
groups of plaintiffs against
a food manufacturer
Most of the lawsuits related to labeling
involve groups of plaintiffs suing a food manu-
facturer. Most allege that the labeling of a food
item was deceptive. One recent example is the
recently-settled suit against the maker of fruit
roll-ups alleging deceptive advertising based
on the word fruit
1
. The plaintiff alleged that
she relied upon the representations [that the
product was made from fruit] in making her
decision to purchase the products at [a] pre-
mium price
1
. The defendant moved to dismiss.
In what may have been a surprise to some in
the food industry, the court allowed parts of the
case to proceed toward trial.
The chief focus in recent months has
appeared to be on foods labeled as natural
or healthy. One example is a recent lawsuit
filed against a manufacturer of granola bars
alleging that the bars were deceptively labeled
as all natural
2
. Another is a proposed class
action challenging All-Natural labeling against
a manufacturer of nutrition bars when the bars
allegedly contain synthetic ingredients. The suit
survived the defendants motion to dismiss in
late 2012
3
.
Such suits, at least in recent months, have
mostly been filed in one of two jurisdictions
California and New Jersey. California appears
for now to be the favored forum for these suits
based in large part on that states strong statu-
tory prohibitions against false or deceptive
advertising.
These suits have met with mixed success
thus far. While some have resulted in multi-
million dollar settlements against the food
manufacturer and certifications of class actions,
others have been dismissed. For instance, one
recent case resulted in a settlement that offered
consumers who had purchased the allegedly
deceptively labeled product $4 for each jar
previously purchased, up to $20 total
4
. On the
other hand, a California state court recently
dismissed a class action against a manufacturer
of coconut water, holding that allegations that
the defendants product contained a false nutri-
tional label were preempted by federal law
5
.
The court also found that other claims related to
the products superior hydrating powers were
allowable puffery
5
.
The fate of this litigation, whether it is merely
a blip, or as the New York Times suggests,
a threat akin to the tobacco litigation, is still
undecided as many of them have been filed
only recently. Whether these suits move forward
and result in large monetary awards will bear
watching by those in the food industry.
Lawsuits by one food
manufacturer against
another
There have also been recent lawsuits by
those in the food industry against others in the
food industry related to labeling. One example
is a lawsuit by a group of sugar growers against
Archer Daniels Midland Co. and three other high
fructose corn syrup producers, alleging that
the defendants conspired to deceptively brand
corn syrup as a natural product equivalent to
sugar
6
. The sugar growers allege that they have
lost business as a result of the alleged decep-
tion. Recently, the trial court rejected the defen-
dants motions to dismiss, and allowed the suit
to proceed against most of the defendants. By
all accounts, the financial stakes are potentially
huge, considering the plaintiffs have alleged
A Rose by Any Other Name Is a
Lawsuit: The Courtroom Battle
over the Labeling Practices of
Food Manufacturers
Trent Taylor, Partner, McGuireWoods LLP
FM1301_McGuireWood.indd 18 1/15/2013 11:00:31 AM
19
that the defendants have already spent at least
$50 million on their rebranding effort.
Actual and Threatened
Lawsuits by Governmental
Agencies Against Food
Manufacturers
The third category of recent labeling lawsuits
is perhaps the most fear-inducing for those
in the food industry. It involves actual and
threatened lawsuits by governmental agencies
against food manufacturers. This is perhaps
due to state and local governments becom-
ing alarmed at the escalating costs of caring
for people with diseases [caused by eating
unhealthy foods] and are putting pressure on
food companies, as noted by the aforemen-
tioned New York Times article.
An example of a threatened lawsuit is the
recent investigation by New Yorks attorney
general against the makers of energy drinks.
The investigation centers on whether these com-
panies are deceiving consumers in a number of
ways, including the amount of caffeine in their
drinks, the health risks generated by consump-
tion of large amounts of caffeine, whether all of
the ingredients in the drinks are properly dis-
closed, and whether the drinks are dietary sup-
plements or foods. To date, the New York attor-
ney general has issued subpoenas to the energy
drink makers as part of the probe. The FDA is
reportedly investigating the industry as well.
State and local governments are not the only
ones pursuing this strategy. The Federal Trade
Commission has won settlements from compa-
nies for claims related to a products health ben-
efits. In addition, public interest groups are also
getting into the act, suing over labeling of various
food products.
Overview of Proposition 37
On another front, various state legislatures
appear to be moving to expand laws requiring
accurate labeling of food products. For instance,
legislatures in at least 20 states have intro-
duced legislation that would require the label-
ing of genetically engineered food. Though only
one state has passed such legislation thus far
(Alaska), it appears to only be a matter of time
before more are passed. In fact, in California, a
new law requiring labeling of genetically engi-
neered food was narrowly defeated as a ballot
initiative in November 2012.
This proposed law, known as Proposition
37, or The California Right to Know Genetically
Engineered Food Act, would have required label-
ing on raw or processed food offered for sale to
consumers if it is made from plants or animals
with genetic material changed. In addition,
Proposition 37 would have prohibited the labeling
or advertisement of any such food as natural
or all natural. Enforcement of any violations
would have been through existing regulations
and the Consumer Legal Remedies Act, which
includes actual damages, injunctive relief, res-
titution, punitive damages, and attorneys fees.
Many observers believed that if Proposition 37
had passed, it would have had a huge impact on
the food industry increasing compliance costs
and opening the door to a whole new target of
litigation. Passage looked likely just a month
or two before Election Day with polls showing
that the measure was leading by more than 40
points, but a late focus on the proposed laws
problems turned the tide and led to a six-point
defeat of the Proposition.
However, the battle appears to be far from
over. The Proposition 37 campaign spokes-
woman, Stacy Melkin, said after its defeat that
they plan to win the
labeling debate over
the long-term and
that [w]e showed
that there is a food
movement in the
United States, and
it is strong, vibrant
and too powerful to
stop. It appears that
there may be a simi-
lar ballot initiative
in Washington State
in November 2013,
and there are current
legislative efforts to
pass similar mea-
sures in Connecticut,
Vermont, and New
Mexico. Moreover,
U.S. senators have
proposed legisla-
tion to permit states
to pass laws like
Proposition 37
(though the latest
effort picked up a
mere 26 votes in the
Senate).
The stakes in this
new wave of lawsuits
are high. The addition or omission of literally one
word in a label can potentially lead to millions of
dollars in liability for a company, millions more
in legal fees, and even lead to investigations into
such practices by federal and state authorities.
Those in the food industry should follow this
trend closely and take steps to prepare for pos-
sible litigation.
1
Lam v. General Mills, Inc., no. 3:11-cv-05056
(N.D. Calif.)
2
Janney v. General Mills, no. 4:12-cv-03919
(N.D. Calif.)
3
Colucci v. Zoneperfect Nutrition Co., no. 12-
2907 (N.D. Calif.)
4
Nutella Marketing and Sales Practices
Litigation, no. 3:11-cv-01086 (D. N.J.)
5
Shenkman v. One World Enterprises, LLC, no.
BC467165 (Los Angeles County)
6
Western Sugar Cooperative et al. v. Archer-
Daniels-Midland Co. et al., case number 2:11-cv-
03473 (C.D. Calif.)
buntingmagnetics.com
(800) 835-2526
or 316-284-2020 (outside USA and Canada)
2013 Bunting Magnetics Co.
Rejection is Good
Ensure product safety with
integration into vacuum fillers
MeatLine 05
Metal Detector
FM1301_McGuireWood.indd 19 1/15/2013 10:44:52 AM
20 SPOTLIGHT ON: CONVEYING
Conveyor
Changeover
Innovations
Company is ramping up
technology to help cus-
tomers with changeover
efficiency. Growing to
hundreds of available
application-specific in-
novative options, the
changeover offerings range from low-tech adjustable bracket and rail
assemblies to fully automated guide rail systems. The following pro-
grams and events are available:
New videos and web pages on conveyor changeover solutions
A new white paper, Packaging Line Changeover: Conveyor
Technology that Cuts Time
An upcoming webinar, How to Increase Line Efficiency by Reducing
Changeover Time, Live on February 7th at 2pm EST
An ROI analysis tool that compares purchase cost to changeover man
hours
Nercon Eng. & Mfg., Inc. www.nercon.com
Measuring Wheel Encoder

for Conveyor Systems
The MA20 measuring wheel encoder provides posi-
tion and speed feedback for conveyor systems. The
two-in-one device combines a high-resolution optical
incremental encoder and a precise measuring wheel.
Capable of resolutions as high as 25,000 ppr, the
encoder provides precise measuring results even at
very low conveyor speeds. The measuring wheel
encoders HEX switch allows the user to select from
16 predefined resolutions between 100 and 25,000
ppr. These pre-set resolutions ensure that the multi-purpose encoder meets a range of applica-
tion requirements and minimizes inventory requirements for manufacturers. Featuring continuously
adjustable contact pressure, the encoder eliminates measuring errors and ensures reliable surface
contact without slip. Measuring 200 mm in circumference, the wear-resistant measuring wheel is
available in a variety of rubber hardnesses (Shore durometer between 40 or 70) to ensure optimal
adhesion to conveyor materials.
The Baumer Group www.baumer.com
Sanitary
Conveying
for Powders
The P-Series Venturi
Loader is designed for
conveying powders
in sanitary applica-
tions. It can be used
for loading hoppers as
well as loss-in-weight
feeder refill applica-
tions and meets 3A
Dairy sanitary require-
ments. The efficient
and compact venturi
power unit utilizes compressed air to create
its vacuum convey source. This eliminates the
need and expense for a separate blower pack-
age, making it a more economical solution for
applications requiring lower rate conveying
over shorter distances. The unit also includes
a large area automatic reverse jet filter for
efficient powder conveying. The loader body
is made of DIN 1.4404 (AISI 316L) stainless
steel with internal and external electropolished
surface passivation. The modular construction
and sanitary design, without pockets or dead
spaces, allow for easy disassembly and clean-
ing as well as simple expansion with exten-
sion modules. The unit comes standard with a
115/230 VAC, 15 amp controller.
K-Tron www.ktron.com
Low
Pressure
Continous
Dense
Phase
Conveyors
E-finity is a patented
continuous dense
phase convey system
for fragile materials. Precise pressure monitoring and airflow corrections
allow the system to operate efficiently under all conditions, while gently
inducing materials through the convey line in slug form. The unit is ideally
suited for granular and pelleted materials, and has proven itself on many
projects for pet foods, cereals, nuts and grains. The air controls can em-
ploy a single air source to operate 2-3 different systems simultaneously.
The result is a significant cost savings in both equipment and installation,
with continued savings in operation and maintenance moving forward.
Mac Process www.macprocessinc.com
Dense Phase Pneumatic
Conveyors
These vacuum and pressure dense phase systems are
best suited for conveying materials when degradation and
segregation are unacceptable. They use low-volume, high-
pressure air to convey at low velocity, ensuring minimal
powder damage. Gas booster points along the conveying
line can be used to control powder velocity. Depending on
the application, either vacuum or pressure designs can
be used. Both have PLC-based systems with easy-to-use
operator interface. Systems can include multiple sources
and destinations. Sanitary-grade specifications and quickly
demountable features are available.
Powder Process-Solutions www.powder-solutions.com
FM1301_ProductSpotlight.indd 20 1/14/2013 11:11:46 AM
21
Multichannel Distribution & Order
Fulfillment
Real Time Solutions order fulfillment systems help solve the most de-
manding order fulfillment challenges found in todays manufacturing,
warehousing and distribution center environments. The line of order
fulfillment solutions includes:
RF picking
Pick-to-light
Voice picking
Mobile pick cart systems
High-speed put systems
Sophisticated order fulfillment software
Warehouse control systems
Whether the application requires shipping
direct to the consumer or replenishing stores,
these solutions aid in determining the appropriate mix of picking tech-
nologies for an individual operation.
Intelligrated www.intelligrated.com

Sanitary Vibratory
Conveyors
These sanitary vibratory conveyors
combine proprietary vibrating technol-
ogy with continuously welded stainless
steel troughs to effectively convey high
value and sensitive materials while
safeguarding against product contamination and protecting particle shape
and integrity. The conveyors feature Companys own forced vibration
drive system to create a gentle, efficient, linear conveying action suit-
able for low-maintenance, 24/7 operation. Designed to meet FDA, USDA
and 3-A standards and regulations, the conveyors eliminate the risk of
contamination common to belt and roller conveyors as well as the risk
to product and particle integrity common to pneumatic conveyors and
may be quickly accessed or disassembled by one person for inspection
and cleaning. The vibrating conveyors are available in 11, 17 and 23
standard rectangular widths in lengths up to 40 feet and in custom sizes
and configurations to suit a variety of product, process and plant require-
ments. Fully enclosed tubular trough designs are also available.
Witte Company, Inc. www.witte.com
Horizontal Motion
Accumulating
Conveyor
The Slipstick Horizontal Motion
Accumulating Conveyor is designed for
sanitary on-line storage of product. The
one-piece seamless conveyor pan elimi-
nates cracks, crevices and moving parts in
the process stream, reducing the risk of cross-contamination that com-
monly occurs when using a belt storage unit. The gentle horizontal mo-
tion of the conveyor is suited for the storage and discharge of the most
fragile products. The machines can be equipped with a pneumatically
actuated product dam and level sensors to meter product to downstream
equipment.
Triple/S Dynamics www.sssdynamics.com
Electric Pump
Options for Vacuum
Conveyors
Variants of the VS series of vacuum
conveyors feature electric pump op-
tions. These new pump options mount
a purpose-designed Electric Switch
Box Assembly (EPV) directly on the
receiver. Because the EPV includes a
non-return valve and vacuum relief
valve as standard, the unit can be
coupled to any electrically driven
vacuum pump assembly, providing
greater flexibility for end users.
Volkmann www.volkmannUSA.com

FM1301_ProductSpotlight.indd 21 1/14/2013 11:12:05 AM
22
Te Food Manufacturing Brainstorm features industry experts
sharing their perspectives on issues critical to the overall food
industry marketplace. In this issue, we ask:
Poultry has long been one of the least automated food pro-
cessing sectors. As automation equipment becomes more
sophisticated, how will poultry processors see their business
practices change?
John Kadinger, Market Manager, Key Technology
As poultry processors automate manual processes and as automated equipment becomes more sophisticated,
one of the most important business practices that will need to change is employee training. Automating manual
processes and transitioning the labor force from unskilled work toward becoming skilled technicians helps eliminate
highly repetitive manual tasks with high injury rates and addresses the challenges associated with a growing short-
age of unskilled labor. Having well trained people operating, maintaining, cleaning and supervising automated equip-
ment improves the effectiveness of that equipment.
As automated equipment becomes more sophisticated, business practices will also change in the areas of process
monitoring and record keeping. Many automated systems facilitate record keeping and utilizing this capability will
help satisfy the FDAs Food Safety Modernization Act and enable processors to quickly deliver the necessary data to
inspectors who visit the plant to verify compliance. In addition to addressing changing industry guidelines, improved
record keeping can help assure that final product quality and food safety is being maintained.
The processors that understand the interaction of the line components and consider the system as a whole can better select machines that
work harmoniously and integrate controls so the machines communicate seamlessly. This high level of integration, which could include connect-
ing equipment to a plant-wide SCADA network, helps maximize the output of the equipment while maintaining the highest product quality and
operational efficiency. In order to fully achieve the benefits of a well-integrated line, processors will likely become more dependent on suppliers
who can provide deep industry expertise and integration services.

BRAIN
STORM
January/February 2013 <
Lindsay Galas, Global Marketing Manager for Meat & Poultry,
Videojet
Sophisticated automation in poultry processing will further standardize packaging, increasing product safety. We
have seen some of this improvement due to the shift from in-store butchers to case-ready retail packaging. By elimi-
nating the handling of raw poultry in the backroom of supermarkets, today many food safety issues are better con-
tained. However, food safety challenges have shifted from butchers to processors, making it even more of a focus for
processors. While automation will continue to decrease contamination risks due to less potential hazard points in the
packaging process, the risk for incorrect labeling and coding on poultry products increases due to more system com-
plexity.
Automated systems are only more efficient if managed correctly. Increased regulation including traceability,
country-of-origin and allergy information make labeling and coding on even the most standard poultry products
confusing and often requires manual entry and system monitoring. One challenge for poultry processors today is
managing more and increasing complex codes which escalate the risk of coding and labeling errors, in turn risking product safety. Customers
are turning to more comprehensive and reliable coding systems which are integrated into automatic packing lines to reduce coding errors and
ensure product safety without downtime.
One way to reduce coding errors is investing in Code Assurance solutions, which use advanced coding equipment and software to ensure
the right code is on the right product every time. Combining automated packing technology with advanced coding equipment and networked
software can decrease the risk of human coding errors. For example, code selection during a line changeover can be as simple as scanning a
UPC, which enables poultry processors to easily and efficiently run pre-programmed production cycles, reducing code errors. Code Assurance
solutions in an automated poultry processing environment improve customer safety and the bottom line.
FM1301_BrainStorm.indd 22 1/17/2013 7:34:44 AM
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24
For pneumatic conveying and
air ltration inquiries contact:
Mac Process
7901 NW 107th Terrace
Kansas City, MO 64153
888-657-3098
[email protected]
www.macprocessinc.com
For weighing and feeding
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800-558-0184
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Together as one company, Mac Process and Schenck AccuRate lead the industry in
the design of material handling systems for a wide range of food manufacturing
applications. From cereals to pasta, snack foods, baking, and many others, over 100
in-house engineers custom design/build 100% compatible systems for pneumatic
conveying, air ltration, and sanitary weighing and feeding. Our Clean Design Initiative
ensures easy to clean equipment without added cost or complexity. World renowned
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Safe, quality products made from easy
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Kevin Stump, Product
Marketing Manager,
Bettcher Industries, Inc.
Historically, utilizing equipment designed
to mechanically debone poultry meat at
high volumes has led to quality and yield
problems. Consequently, much of this
product has
been classified
as mechani-
cally separated
chicken (MSC) a
lower-value des-
ignation. As time
and technology
evolves, these
systems are
becoming better
at avoiding bone
contamination, but challenges will always
remain regarding their ability to maximize
meat yields.
The answer lies in adopting automation in
concert with other processing methods that
are somewhat more labor-intensive but which
deliver a highly attractive ROI. This best of
both worlds approach involves using more
automation, while also augmenting poultry
yields and generating higher product prices.
As one example of this dual-track solu-
tion, the Whizard TrimVac is a light-
weight, powered hand tool that combines
trimming and vacuum technology for the
best possible white meat recovery. The
TrimVac tool enables processors to harvest
sub-tender white meat from beneath the
wishbone, eye muscle lean meat that
anchors the breast muscle to the breast
frame, as well as lean meat along the rib,
keel and back.
Tomorrows poultry processing plants
will find their greatest success in how they
exploit the best that automation offers,
while minimizing the downside problems
and risks. Innovations such as the TrimVac
make it easier for processing plants to
adopt automated production methods
without sacrificing product yields, quality or
price levels.
BRAIN
STORM
25
Christy Miller, Marketing Manager, Eagle Product Inspection
Automation is an important trend within the meat and poultry industry, as computerized equipment increasingly replac-
es manual work. Currently, automated machinery can perform tasks including inventory management, material handling,
quality control and product inspection. Automation improves yield by enhancing control and consistency, reducing the
potential for process errors at each stage of production. By limiting the scope for these errors, manufacturers can opti-
mize the process by which raw material is converted to commercial product, ensuring the highest possible levels of raw
material utilization and the minimal amount of waste.
For this purpose, poultry and meat processors are increasingly implementing x-ray inspection equipment, as it can provide multiple, simultaneous
inspections of different lines with conveyor speeds up to 120 feet per minute, for contaminants such as metal, stone, glass, dense plastics and calci-
fied bones. Other benefits of automation and x-ray inspection include reduced risk of contamination as a result of human error, reduced labor costs,
higher productivity and ensured product consistency. This in turn improves sanitization and aids process certification.
Concerning standard protocols for the integration of machinery in an industrial environment, the latest x-ray systems are network capable provid-
ing remote access. Remote access permits technicians to quickly diagnose and correct issues, reducing downtime and avoiding unnecessary ser-
vice call costs. This feature becomes increasingly important as production lines now employ x-ray systems as critical control points in their Hazard
Analysis & Critical Control Points (HACCP) program
and cannot run without this x-ray system being
fully operational. X-ray machines with networking
capabilities also improve the traceability of products
through software that gathers and communicates
data, such as barcodes, from different systems and
stores it for future reference. This advanced soft-
ware aids meat and poultry manufacturers in case
of recall, allowing them to trace a product back to
any point on the production line.
Eric Pfeiffer,
Director
of Sales &
Marketing,
Hyde Industrial
Blade
Solutions
In our experience, the
larger poultry processing
plants are utilizing a high level of automation pres-
ently, especially when compared to other meat cat-
egories. That being said, there is still a fair amount
of hand work involved, especially in the secondary
processing applications.
The major processors all seem to be keenly
focused on improving efficiency and through-put
(birds per minute) in order to pay for the increased
capitalization of the new technologies theyre
considering. Processors are eager for any pro-
cess improvement that they can utilize, and this
can range from expensive changes such as more
highly automated equipment to more affordable
alternatives such as faster or more efficient motors,
as well as innovations in blade design.
Processors will need to rely more heavily on
successful preventive maintenance programs as
any work stoppage is a cost in terms of labor and
lost production. And growers will continue to be
presses for bird size uniformity. Automation gener-
ally requires uniformity of work pieces.
Ultimately, its about removing variability. One
would think that employee costs (payroll, benefits,
health care, etc.) would decrease in the face of
increased automation. However, new technology
generally implies that a need will arise for more
highly trained and educated employees.

Register today at:
WestPackShow.com
Please use promo code: AB
Leave your ofce behind and expand your skill set at WestPack this
February. Increase your knowledge and your network as you engage
with like-minded peers and industry professionals. Gain fresh ideas
from stimulating sources and face-to-face meetings.
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and connect live!
Industry Peers New Technologies Ideas and Inspiration Thought Leaders
Connections like these cannot be made at your desk!
February 1214, 2013
Anaheim Convention Center
Anaheim, CA
26 PRODUCT REVIEW
Jan/Feb 2013
Bulk Bag Discharger with
Material Delumper
MATERIAL MASTER Bulk Bag Discharging
System features a fork-lift loaded bulk bag
lifting frame with adjustable height receiving
frame. Unit features a Flo-Master bulk bag
massaging system to promote positive material
flow, a Seal-Master bag spout access cham-
ber and a Sure-Seal spout clamping system
for dust-tight material discharge. Product dis-
charge transition includes a fully mounted ma-
terial delumper to break up material being fed
into downstream process. The Seal-Master
bag spout access chamber features interlock
switches to prevent material delumper from
operating unless both chamber doors are in the
closed, secured position. Equipment framework
features loss-in-weight load cells located above
floor level for enhanced protection.
Material Transfer www.materialtransfer.com

Programmable Temperature & Process
Controllers
Company introduces its new high quality, high accuracy series of 1/32 DIN programmable
temperature/process meters and PID controllers with RS-232 & RS-484 communications.
The user friendly, easy to configure Dpi32and CNi32 are the first full series of instru-
ments with programmable color displays. The CNi32 features two outputs control,
alarm or retransmission of process variable as well as universal inputs thermocou-
ple, RTD and process voltage/current. This series has free software, active X controls and
built-in 24 Vdc excitation, standard on units without DC power or communication options.
It can be used to monitor or control a process temperature in a heat treating application
fabricating metal parts.
Omega Engineering www.omega.com
Register today at:
SouthPackShow.com
Please use promo code: AB
Leave your ofce behind and expand your skill set at SouthPack this
March. Increase your knowledge and your network as you engage with
like-minded peers and industry professionals. Gain fresh ideas from
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and connect live!
Connections like these cannot be made at your desk!
Industry Peers New Technologies Ideas and Inspiration Thought Leaders
March 67, 2013
Orange County Convention Center
Orlando, FL
FM1301_NewProducts.indd 26 1/16/2013 2:28:59 PM
27
Multi-Lane Muffin Batter Depositing
Line
Companys family of pre-deposited muffin lines is available in sev-
eral sizes for production rates ranging from 264 to 800 muffins per
minute, with capacities up to 18,000 pounds per hour, for either
baked or pre-deposited frozen muffins. Automatic tray denest-
ing, automatic paper cup denesting and batter depositing using
Companys industrial depositor are included. These lines can be
operated with a minimal amount of labor, and the high percentage
of up time leads to high yield and low operating costs. The indus-
trial depositor uses diving spouts for clean, accurate depositing of
the most viscous batters including those containing a high concentration of frozen fruit or berries. Optional modules include a moist streusel deposi-
tor, a dry ingredient topper for nuts, sugar, chocolate chips, sprinkles and oat flakes, and an extra large intermediate hopper which can be insulated
and will accept multiple batches from the mixing bowls.
Hinds-Bock Corporation www.hinds-bock.com

Safety Interlock Switch
D4SL-N Safety Interlock Switches are available with four-, five- or six-contacts to satisfy varied
application needs. The IP67-rated unit can be mounted in four different directions without
needing to rotate the head. Two wiring methods minimize wiring time and make possible
one-touch attachment and removal. Easy-to-view LED indicators allow users to quickly
check switch status from any direction. The item delivers a minimum of one million opera-
tions and boasts a minimum key holding force of 1,300 N. It is available with two types
of wiring. Connector-type wiring models feature a conector cable that reduces potential for
mis-wiring, facilitates fast maintenance and allows easy switch replacement. Terminal block-type models
include a detachable terminal block to significantly increase wiring efficiency.
Omron Scientific Technologies, Inc. www.sti.com
Traceability Software
The Specialized Inventory Management with Barcode Accuracy
(SIMBA) Lite 2012 is designed to provide food processors with the
ability to process, label and track their products from field or dock
to customer. The system is designed for companies that process
in bulk (similar or same products into constant weight cartons). The
system allows a production line worker to change content of product
labels with a fingertip on the computer or touch screen, capturing
product information (weight, size, color, grade) and printing a label
with a barcode identifier for that tote or carton. The label information
is stored in the units
inventory system,
which then provides
production and in-
ventory reports. The
cartons may then be
accumulated onto a
pallet and tracked
with a single pallet
identifier. This integrated system gives the user complete traceability
of the product from receiving to shipping. The cartons or pallets can
be stored and tracked by location within the warehouse, cooler or
freezer. At the time of shipping, the Van Loading feature tracks each
carton or pallet onto a specific van. A Bill of Lading is then produced
automatically.
Dynamic Systems, Inc. www.a-barcode.com
FM1301_NewProducts.indd 27 1/14/2013 11:13:07 AM
28
FOOD SAFETY
Meat, Poultry and Seafood
F
ood safety is an important consideration
across the food processing spectrum, but
meat, poultry and seafood processors face
especially stringent regulatory standards. As
food safety regulations change with 2011s
Food Safety Modernization Act (FSMA) and, later,
the FDAs new food safety rules, proposed this
January the stringent standards that have
bolstered food safety in meat processing facili-
ties could act as examples for other manufactur-
ers looking to beef up their processes. For this
reason, weve asked meat, poultry and seafood
processors about their own food safety practices
and what they see for the future of food safety.
The FSMA has made Hazard Analysis & Critical
Control Points (HACCP) planning and other food
safety protocol already mandatory in seafood
and meat processing facilities mandatory
across all food manufacturing segments. We
asked meat, poultry and seafood processors: Do
you think this is an appropriate change? 95.2
percent of respondents reported believing that
all food segments should be held to the same
high standard, with only 4.8 percent respond-
ing that meat, poultry, seafood and juice have
unique challenges that
make higher standards
necessary. None of the
respondents to this sur-
vey reported believing
that food safety protocol
should be left up to the
discretion of the indi-
vidual processor and its
customers.
This response coin-
cides with another that
shows 100 percent of
survey respondents
believe the regulatory
guidance for food safety
planning in meat and
seafood processing facilities is appropriate to
address the specific challenges and critical con-
trol points associated with processing. Indeed,
much of the data weve collected across the food
industry tells us that, while frustrated with many
of the regulatory burdens placed on manufactur-
ers, food processors in very high numbers
support strict regulatory oversight of food
safety practices.
In fact, 90.5 percent of survey respondents
reported that the presence of USDA officials in
meat, poultry and seafood processing facilities
increases food safety, while 9.5 percent see
no impact on food safety. No respondents
reported seeing a decrease in food safety due
to the presence of USDA inspectors. When
asked to expand upon this topic, one respondent
noted the need for increased inspection, while
another stated: There are always operations
that will try to push the limits. Having inspec-
tion provides oversight at those operations. Still
another respondent observed that since USDA
officials are present in meat, poultry and seafood
processing facilities there is a higher standard
for safety (and quality). Someone is physically
present to ensure the safety of the food and that,
in turn, makes it [safer].
This broad-based support for USDA oversight
and inspection, however, doesnt mean meat,
poultry and seafood operators dont see room
for improvement. As seen in the pie chart at
left, though 90.5 percent believe the presence
of USDA inspectors in facilities increases foods
safety, only 68.4 percent think the program is
cost-effective. One reader noted: Any plant
operating under an effective and functional
HACCP program should mitigate the need for
constant regulatory oversight. An effective
HACCP program that is properly implemented
and managed, combined with periodic regulatory
audits of the program, can be very effective.
And like the rest of the food industry, meat,
poultry and seafood processors take HACCP
planning seriously. As seen in the chart above,
meat processors utilize a variety of resources
when writing, implementing and revising HACCP
plans. When asked about the frequency of
HACCP revision, survey respondents reported:
HACCP plans are a living document, con-
stantly open to revision47.6%
Once per year33.3%
Less frequently than once per year14.2%
Twice per year4.8%
With broad support for comprehensive HACCP
planning and strong regulatory oversight, meat,
poultry and seafood processors are committed to
keeping food safe for consumers.

The Food Safety Update section of Food Manufacturing is designed to offer our readers insight
into the state of food safety concerns across the industry. We received hundreds of responses to
this months survey on meat, poultry and seafood processing.
Do you feel that the current system under
which USDA officials are present during
processing times at meat and poultry pro-
cessing facilities is a cost-effective way to
ensure food safety?
0 20 40 60 80 100
Yes
68.4%
No
31.6%
Consultation with equipment manufacturers 52.6%
The publicly available HACCP guidance published by the FDA 84.2%
What factors have been key to effective HACCP and food safety
planning in your facility?
Internal QA/QC experts 84.2%
Outside advisors/consultants 78.9%
Suggestions from plant-floor staff 73.7%
Advice from 3rd part regulators and government auditors 73.7%
FM1301_FoodSafetyUpdate.indd 28 1/15/2013 10:59:57 AM
EQUIPMENT AND MATERIAL
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IndustryINSIDER
30
Improving Foreign Objects &
Contamination Detection
Joe Cowman, President, Gainco, Inc.

P
oultry processors strive to pro-
vide a finished product that
is 100 percent free of bone
fragments and foreign objects.
Traditional methods of finding foreign
objects rely on human inspection and
tools such as metal detectors. But
detecting certain objects like soft bone
fragments and very small metal particles
remain big challenges. Left undetected,
they can degrade the quality of the
finished product, affect product pricing
adversely, and hurt brand reputation.
The most serious cases can bring
about costly product recalls, resulting in
significant monetary fines plus damage
to a companys reputation that may take
years to reverse.
Flawless Information Instantly
The volume of product output by the
typical poultry processing plant neces-
sitates speed as well as accuracy in the
detection of foreign objects. Ideally,
processors would like to be able to cap-
ture flawless information instantly. The
more equipment and systems can help
processors achieve that outcome, the
better it is for product quality and bot-
tom-line financial performance.
The Technology is Here but what
about Practical Applications?
There is a significant degree of
research going on to find better and
faster ways to test and safeguard pro-
cessed poultry products. Fortunately, a
good deal of this pure research has
been transferred into commercial appli-
cations that are as effective as they are
affordable.
For example, newer dual energy
x-ray detection systems such as those
manufactured by Anritsu can analyze
two different x-ray energy signals, allow-
ing them to distinguish between the
product and the contaminants. This
capability results in a higher detection
rate of certain types of bones and bone
fragments such as wishbones, fan bones,
scapula bones and other thin, low-den-
sity bones.
Newer detection equipment is also
more adept at inspecting overlapping
and randomly oriented poultry products
without negative side effects like false
positives or a missed detection.
Pipeline Inspection Systems
There have also been new improve-
ments in the speed and accuracy of
pipeline x-ray inspection systems for
pumpable products such as poultry trim
and first-grind chicken or turkey meat.
Not only are these pipeline systems
highly accurate and effective in detect-
ing small bone fragments, metal and
other foreign material, theyre capable
of processing as much as eight tons of
product per hour.
With preset memory capabilities able
to handle 100 or more separate recipes,
todays pipeline systems are highly ver-
satile and flexible for poultry plants that
process a variety of products.
Case Inspection Systems
Detection systems have also been
commercialized for end-of-line inspec-
tion activities. These systems provide
the assurance of confirming quality after
products have been packaged. Its not
unheard for foreign objects to end up
in a packaged product even after all of
its contents have gone through prior
detection screening, so this step pro-
vides an added measure of assurance
for processors.
Consider the Big Picture
In our dealings with poultry proces-
sors, sometimes we find that detection
systems and equipment have been
installed at different times and in dif-
ferent places along the processing line.
Often, this piecemeal approach has
ended up causing operational inefficien-
cies or worse, dangerous holes in
the system.
Thats why its important for a proces-
sor to work with specialists who can
view an entire process line and offer rec-
ommendations that will achieve all qual-
ity objectives in the most cost-efficient
and labor-saving manner. Its even better
if that specialist can deliver a full sys-
tem or equipment solutions, saving the
processor time, effort and added costs
in an attempt to devise a solution using
multiple suppliers.

Gainco, Inc. is a Gainesville, Ga.-based
manufacturer and supplier of yield man-
agement and food safety, plus weighing,
sizing and distribution systems. Gainco
is the exclusive authorized distributor
of Anritsu detection systems to the U.S.
poultry processing industry. Contact
Joe Cowman at (770) 534-0703 or
[email protected].
This month's
topic:
POULTRY
FM1301_IndustryInsider.indd 30 1/15/2013 7:36:09 AM
2012 Baldor Electric Company
Fluid Performance
Drive Down Your Energy
Use
In a motor-pump system, the life
cycle cost of the motor is about
2% of the total expense with
electricity consumption comprising
over 97% of the motors total
cost. By upgrading to a Super-E

NEMA Premium
efficiency motor,
substantial energy can be saved
immediately. Since most pump
systems are oversized for worst
case conditions and are operated
well below that point, adding an
adjustable speed drive to operate
the motor at a lower speed (instead
of using a valve) can, in most cases,
save over 60% of the energy used.
These applications can pay for the
cost and installation of the drive
in less than a year with rebates
available from most utilities, while
reducing energy consumption for
many years afterwards. Both the
U.S. Department of Energy and
Natural Resources Canada accept
Baldors Super-E motors as an
energy-saving upgrade.
and API 547 compliant
designs are
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equipment through
100,000 Hp.
OEM pump
manufacturers and
pump assemblers will find a wide
range of BaldorReliance stock
and custom motor configurations
to meet your specific application
requirements. For OEMs that
manufacture their own submersible
pumps, Baldor can supply stator-
rotor sets in many different frame
sizes and ratings for low and
medium voltage use.
All BaldorReliance motors are
made in America and distributed
through 32 stocking warehouses
in North America, giving you the
fastest stock motor delivery in the
industry.

Motor-driven pump systems
represent 30% of all motors used in
North America.
Baldor Electric
Company
recognizes
the

need for robust, energy efficient
motors for this application and
offers a wide range of motors for
practically any pump application:

56J
Close-coupled
Explosion-proof
Vertical P-base with solid shaft
Submersible and immersible
designs
plus, an unlimited number of
custom designs.

With medium voltage motor
horsepower ratings to 15,000 and
stock motor voltages in 115/230
and 230 for single phase and 200,
230/460, 460, 575 and 2300/4000
volt for three phase designs, theres
a BaldorReliance
pump motor
for your next pump system design
or retrofit replacement need. For
special applications and strict
industry specification requirements,
IEEE 841-2009, API 610, API 541
Lifetime Cost
of an Electric Motor
Energy 97.3% Initial Purchase 2%
One Rewind 0.7%
www.baldor.com
479-646-4711
FM1301_Ads.indd 31 1/7/2013 2:12:17 PM
FM1301_Ads.indd 32 1/7/2013 2:12:27 PM

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Technology for Todays Food Production & Packaging Market

COPYRIGHT 2013 OMEGA ENGINEERING, INC ALL RIGHTS RESERVED

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