< Previous30 Food & Drink International www.fdiforum.net withstand a constant barrage by the elements, they must be strong and durable enough, with as low a thermal transmittance, air permeability and water penetration as possible. Of course, security should not be forgotten. Buying cheap can lead to a door that can be easily broken into should thieves desire to target a warehouse. Investing in quality materials from a reputable manufacturer is an absolute must. Weaknesses and security vulnerabilities can be identified by undertaking a security audit to further strengthen the protection of the warehouse and loading areas. The growing demand for food logistics, and the increasing prevalence for last mile services, means that loading bays and doors will continue to evolve in order to meet the needs for consumers and customers in a safe and efficient way. Modular loading docks and mobile platforms are gaining popularity for their flexibility and practical advantages over fixed raised loading docks. This trend aligns with the industry’s shift toward more flexible solutions. These modular technologies offer a wider variety of uses compared to traditional stationary docks, enhancing their overall benefits for businesses. Incorporating smart design elements, such as durability-focused materials like steel, anti-skid floor coatings, and bumper supports, strengthens safety measures and protects companies from potential litigation arising from worker injuries. Adjustable ramps known as dock levellers are the go-to solution for closing the gap between a vehicle’s storage and the loading bay platform. To keep the ramp at a safe gradient, these can unfold and extend as far © stock.adobe.com/VanderWolf Images © stock.adobe.com/xartproductionLOADING BAYS AND DOORS Food & Drink International 31 www.fdiforum.net as necessary to meet the height of any vehicle. Levellers are often connected to the vehicle load platform by a hinged lip, so that the two ramps can be securely linked without instability at the joining point. Attention must be given by anyone operating this equipment to keep the area clear of other workers and debris, ensuring the lip does not trap anything that will make the centre connection between ramps uneven or insecure. Reinventing the door itself may not be necessary, but the materials and processes used in its manufacture are certainly not sacrosanct. Unseen technologies, such as modelling software and innovative materials, are shaping loading bays to minimise downtime and contribute to a more efficient supply chain. The integration of 3D modelling software in particular allows for detailed digital mapping of loading bays. This digital representation enables businesses to address specific variables ahead of time, troubleshoot potential issues, and explore new ideas. The use of such software not only enhances operational efficiency but also provides workers with a greater understanding of their working spaces, potentially reducing workplace casualties. Behind the scenes, loading bays are quietly developing so that they can keep doing their subtle work to ever higher standards. Complacency cannot be excused— staying abreast of technological advancement is what keeps your business ahead of the curve in every way that counts towards public satisfaction and safety, no matter how understated.32 Food & Drink International www.fdiforum.net CONTAINERS AND PALLETS Tackling rising transport costs Tackling rising transport costs The cost of transport of food goods has risen drastically in recent years, but one area where money can be saved is surrounding pallets and containers. © stock.adobe.com/tampatraFood & Drink International 33 www.fdiforum.net CONTAINERS AND PALLETS 34 Á R ising transport costs are having a significant impact on how products are transported, as companies look for ways to reduce their transportation expenses while still ensuring that their products reach their destination on time and in good condition. Where consumable products are concerned, there are stringent guidelines to control their safe transportation, as well as practical concerns for logistical ease. One area in which companies are looking to reduce costs is by using more efficient packaging and containers – especially across larger fleets and warehouses. This can involve using smaller, more lightweight packaging, which reduces the overall weight of the shipment and can help to reduce fuel costs. It can also involve using more durable and reusable containers, which can be used multiple times and can help to reduce the need for disposable packaging materials. Reusing these materials have the dual benefit of requiring fewer repeat purchases and being more environmentally sustainable. Sustainability within the supply chain is a growing concern for many companies and consumers, meaning that businesses can reduce costs and their environmental impact simultaneously. More lightweight packaging is likely to entail a transfer from containers to pallets. Containers are typically made of metal or plastic, and they are designed to be stackable, allowing them to be efficiently loaded onto ships, trucks, and trains. While containers and pallets have many similarities, they also have some key differences. Containers are much larger and more expensive than pallets, and they are typically used for long-distance shipping and storage, while pallets are used for shorter distances and for moving goods within a facility. Containers are also more durable and secure than pallets, as they are designed to withstand the rigors of international shipping and storage. Therefore, an analysis of transportation requirements should be done on a regular basis to see where optimisation can be made. Investing in more secure end of line packaging and shrink wrapping (such as palletisers, to securely pack and stack palletised items) will aid in this too and can in some cases remove the need for containers at all. There are several types of containers that are suitable for transporting food and drinks. Some of the most common types of containers used for this purpose include refrigerated containers - these containers are designed to maintain a specific temperature, making them ideal for transporting perishable goods, such as food and drinks. They are typically equipped with a refrigeration system and insulation, and they can be used to transport goods at a variety of temperature ranges, including frozen, chilled, and ambient. On the other 34 Food & Drink International www.fdiforum.net CONTAINERS AND PALLETS end of the scale are Insulated containers; these containers are similar to refrigerated containers, but they do not have a refrigeration system. Instead, they are designed to maintain a specific temperature by using insulation and other thermal management techniques. They are often used to transport goods that do not require refrigeration, but that still need to be protected from extreme temperatures. If products have niche transportation requirements (such as the potential to separate or spoil easily) there are Beverage and Specialised Consumables containers. Beverage containers are specifically designed for the transportation of beverages, such as juices, sodas, and other liquid products. They are typically made of sturdy materials, such as plastic or metal, and they are often equipped with specialized features, such as spouts or taps, to allow for easy dispensing of the product. Specialized food and drink containers are often designed to protect the products from damage and to preserve their quality during transportation. For the transportation of raw materials and non- perishables, there are Dry Goods containers. These containers are designed to transport non-perishable goods, such as dry goods, grains, and other products that do not require refrigeration or temperature control. They are typically made of sturdy materials, such as wood or metal, and they are often used for long-distance shipping. Containers such as the insulated and beverage variety are necessarily heavier than other containers and will therefore likely result in higher transportation costs. One way to curb this is to optimise supply chain channels, such as Gressenhall | Dereham | Norfolk | NR20 4DT | +44 (0)1362 861066 | www.premierpalletinverter.co.ukFood & Drink International 35 www.fdiforum.net CONTAINERS AND PALLETS using rail or shipping options where possible. Product weight primarily affects road transportation costs, so you should assess the viability of using other methods first. Ultimately, it is difficult to reduce transportation costs for food and beverages, due to the specialised requirements for containment when transporting. Items that require refrigeration, or any liquid item, need to be carefully stored within heavy duty containers that prevent spillage or spoilage – limiting the efficacy of weight reduction schemes to ease fuel consumption. Therefore, companies should seek to use pallets wherever possible, particularly plastic pallets, as these are lightweight and easier to sanitise. Implementing this policy will help to reduce the significant overhead of fuel costs, as well as time spent packing and unloading containers (which is much more than pallets). That said, for companies producing products that do not require specific temperatures or travelling methods, there are savings to be made – but these will inevitably depend on the size of the operation. Rolling out a change in pallets and the handling of such across a small logistical operation may cost more than it saves, whereas the larger the operation, the more potential there is for small savings to multiply into noticeable changes on the bottom line. The most important part is to understand what it is you need and be open to the idea that this may not necessarily be accurate. As technology improves and more is made possible, it may be that the old ideas have become outdated, and that your goods could now be better shipped via a new method. D Davies Turner © stock.adobe.com/gigsuppajit© stock.adobe.com/darkfoxelixir36 Food & Drink International www.fdiforum.net MICROBIOLOGY AND TESTING © stock.adobe.com/ParilovFood & Drink International 37 www.fdiforum.net MICROBIOLOGY AND TESTING Ensuring food safety M icrobiology is vital in the food industry, in production, processing, preservation, storage and shelf life, as well as food safety. Microbiologists perform critical work, from studying foodborne pathogens and evaluating whether products comply with health and safety regulations, to working in product development and quality control for manufacturers. While microbes including bacteria, moulds, and yeasts are utilised for the production of foods and food ingredients, for instance for beer, bakery, and dairy products, here Food and Drink International focuses on microbiology in relation to manufacturers preventing and addressing microbial contamination and foodborne illness, which can quickly ruin a brand and its reputation, halt production, see major fines, costly recalls, and even lead to death for consumers. Recent examples with infected lettuce caused recalls in the UK, with E. Coli found to have infected sandwiches. This comes only a few years after a similar instance of Listeria in UK sandwiches. Consumers expect that the food industry uses effective control measures to ensure products are free of pathogens. Alongside actions such as a thorough cleaning and sanitising routine and seeking out any errors in these practices to fix them immediately, a solid continual regimen of microbial tests is essential to ensure products are safe for consumption. This acts as one of the most important elements of quality control and pathogen prevention. Facilities should make use of an environmental testing programme for pathogens, while routine product testing, and ‘search and destroy’ are also effective, with the latter seeing teams swab everything in a facility in search of pathogens, and upon finding an area with a pathogen, swabbing everything within a gradually expanding radius until all major contamination points are found. These areas can then be noted as hot spots for continual checks. An important aspect of microbial testing is deciding whether to use external labs or to conduct microbial testing onsite. For smaller businesses, third party labs tend to be the more accessible option, with ease of use key, as the manufacturer simply ships samples Food safety expectations and awareness are only rising. As a result, microbiology and testing will only become more crucial to the food industry. 38 Á38 Food & Drink International www.fdiforum.net and swabs away to be tested. These labs are usually associated with stringent standards and can access expertise, while being preferable during a time of labour shortages, allowing for increased productivity. Using an external lab also overcomes concerns of handling pathogenic samples in the same facility that food is made and incorporates less initial outlay, with no testing equipment being invested in. Meanwhile no additional floorspace is required to accommodate an onsite lab. Conversely, over time the expense of sending out samples can be high, whereas by bringing testing onsite, it can be completed at a lower cost. With a lower cost per test, testing can be conducted more frequently. In addition, testing can be completed quicker in-house, preventing a hold up of products until they are cleared by the results, reducing times from up to around 72 hours to an under 24-hour turnaround. Of course, as noted, investing in the equipment can involve significant expenditure, as can hiring, and training employees to collect swabs from products and surfaces. Space must also be allocated for a secure area that does not allow for cross Industrial Automation Pt100 RTD Sensor with M12 connector An industrial automation temperature sensor with a Pt100 class A 4 wire resistance thermometer detector (RTD) with a measuring range of -75 to +250°C. Available in 3 & 6mm diameter 316 Stainless steel sheath with standard lengths of 100, 150, 200 & 250mm. Supplied with plain barrel or screw in options 1/4 BSPP, 1/2 BSPP & 1/4 & 1/2 NPT process threads. The Sensor features an industry standard 4 pin M12 A coded instrument connection, suitable for new industrial process control & automation applications and field replacement of sensors. • Typical Applications • Automation Applications • Field Replacement of Sensors • Industrial Process Control • Pharmaceuticals & Chemical Plants You can now buy Labfacility products through DigiKey and Farnell, our trusted global distributors. For further information please visit www.labfacility.comFood & Drink International 39 www.fdiforum.net MICROBIOLOGY AND TESTING contamination, with isolation, adequate ventilation, secure entries and more required. Moreover, to be worth the investment, it should be considered whether there will be enough testing volume. Considering the future of the industry, as labs turn to automation technology, the development of modern sequencing technologies is revolutionising food microbiology and safety, with high throughput sequencing, or next generation sequencing, allowing specialists to sequence marker genes, whole genomes, and transcriptomes of microorganisms in close to real-time. In dealing with pathogens, the data can uncover a pathogen of concern’s identity as well as its virulence potential and functional characteristics. Within this, whole genome sequencing has been hailed as the best-in-class genomic sequencing solution for the investigation of foodborne outbreaks - a rapid process of determining the complete DNA sequence of an organism’s genome, helping to trace source of outbreaks quickly. Applauded for its efficiency and specificity, it takes over from more tedious molecular methods for typing pathogens. The technique is being used to compare the genomes of pathogens isolated from food samples to clinical samples from ill patients. When there is a match between these, food safety experts can use this information to pinpoint the source and extent of an outbreak. A further key benefit of whole genome sequencing in investigating outbreaks is the ability to match the genome © stock.adobe.com/Gorodenkoff sales@micro-search.co.uk 01422 405 678 micro-search.co.uk sequence of a foodborne pathogen with its geographic origin, with genome sequences from pathogens in the same location sharing more common features. This is useful when needing to nail down the contamination source in complex food, containing ingredients from countries across the world. In understanding and identifying the sources of foodborne illness consumers can be protected and global food safety measures enhanced. The evolution of machine learning, algorithms and new bioinformatics tools and availability of data, meanwhile, is allowing the formation of novel models for predicting, preventing, and addressing outbreaks of foodborne diseases. Predictive diagnostics for instance uses customised data and diagnostic tools to present real-time insights and uncover possible issues. Utilising a combination of molecular innovations and genomics applications, predictive diagnostics can help create impactful and measurable improvements to operations. While technologies like whole genome sequencing are in use by governments for food safety inspections, outbreak investigations and disease diagnostics, integration is at present limited amongst food firms themselves. One reason for this is the investment and training involved. With food safety awareness and expectations rising amongst consumers, microbiology will only become more vital to the food industry.Next >