FOOD
Quality Demands the Right Ingredients
Producing high-quality food depends on more than what goes into the recipe. Facility layout, materials, sanitation and equipment selection all affect the pathway to a quality finished product. With more than 30 years of combined industry experience, our team is ready to design and build a project that supports your product integrity.
Fit, Finish and Flow
A technically sound layout still has to work for the people running the plant. We plan for ingredient storage, movement, production sequencing, sanitation and maintenance access, while coordinating the primary equipment with the systems that support it. We also look ahead. Future changes can quickly expose the limits of a tight layout, so we consider those needs before they become constraints. Our automation and controls team comes alongside to ensure the process runs the way you need it to and provides the data to support operational flexibility.
Designed for Food Safety
Welds, drainage, equipment access and surface finishes all influence how thoroughly a plant can be cleaned. We look for potential harborage points and choose materials suited to the sanitation process. Inspection and maintenance needs are also considered as part of the design.
We can work within your existing standards or help establish the requirements that will guide design and construction, including:
- Good Manufacturing Practices (GMPs)
- Food Safety Modernization Act (FSMA) requirements
- Hazard Analysis and Critical Control Points (HACCP)
- Sanitation Standard Operating Procedures (SSOPs)
- Clean in Place (CIP) systems
- Allergen separation and cross-contamination control
- Product changeover and cleanout
- Hygienic materials and washdown-resistant finishes
Protecting Product Knowledge
Food formulations, processing methods and equipment configurations can be highly sensitive. We control access to technical information while coordinating with the engineers, vendors and subcontractors to provide what they need to do their work. Protecting proprietary information is a priority throughout the project. Our permissions-based project collaboration software, Procore, allows us to control access to your flow diagrams, design models, drawings, specifications and project information to help keep it secure.
Unbiased Equipment Decisions
We’re not tied to a particular manufacturer. That gives us the freedom to evaluate options based on the needs of the operation. Transparent side-by-side comparisons of leading technologies and equipment are standard procedure for us. Once equipment is selected, we coordinate it with utilities and supporting plant infrastructure in preparation for installation and startup. Our team can also manage procurement and vendor coordination through commissioning.
Planning Around Production
Renovations, line additions and equipment changeouts often need to happen while the rest of the plant keeps running. That takes more than scheduling. Access routes, sanitation controls, tie-ins and shutdown windows all need to be coordinated with production before work begins.
We break the project into manageable phases and plan the work around the plant’s operating requirements. Safety procedures remain in place and construction activity stays separated from active production where needed. Management of Change plans are also instituted. Our goal is to complete the work with as little disruption as possible.
Food Production Experience
- Bakery
- Ingredients
- Prepared foods
- Produce
- Cereal
- Pasta
- Eggs
- Ice cream
- Salad
- Pizza
Have a process line change in mind? We’d like to hear about your operation and project goals.