12 JUN

17: Battling Biofilm – Strategies and challenges in food industry hygiene

Biofilm might sound harmless, but for food manufacturers, it’s a hidden threat that can take a serious toll on hygiene standards – and on your bottom line. Left unchecked, it risks production downtime, costly recalls, and long-term damage to your reputation. In this episode of ‘Behind Clean Lines’, Mikkel Svold is again joined by Debra Smith, a global hygiene expert and biologist at Vikan. Together, they cut through the jargon and get straight to the practical advice on tackling biofilm; What it isWhy it’s a challenge and most importantly,What you can do about it. Deb shares real-world tips, from getting your engineering and hygiene teams on the same page, to using smarter cleaning tools and detergents that actually work. If food safety and protecting your operations matter to you, this episode is worth your time. Give it a listen, and take away ideas you can act on today. In this episode, you'll learn about: 1. Differences between biofilms and single-celled microbes in cleaning. 2. Effective cleaning methods for combating biofilms in food factories. 3. Importance of validated cleaning and disinfection protocols. 4. Role of a cross-functional task force in biofilm management. 5. Emerging technologies for improved biofilm control. 6. Strategies for nurturing a strong food safety culture. Episode Content 00:09 Introduction to the episode and guest, Deb Smith 00:53 Key differences between biofilm and single-celled microbes 01:45 Effective cleaning and disinfection methods for biofilm 04:10 The concept and importance of a joint task force 07:06 Common contradictions in hygiene and engineering teams 10:49 Emerging technologies for biofilm management in food industry 12:23 First steps for implementing better hygienic practices 14:04 Challenges of instilling a strong food safety culture Production This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

16 min

12 MAR

16: How Factory Layouts and Installations Impact Food Safety

Are your production installations doing their job, or are they holding your production back? It’s easy to overlook their impact, but production installations like electrical raceways play a key role in keeping your operations safe, clean, and efficient. In this episode of ‘Behind Clean Lines’ we sit down with Steve Voelzke from Robroy Industries to tackle this often-missed priority in food production. Steve shares straightforward tips on getting your production and overhead installations right — whether you're planning a new facility or upgrading an existing one. We’ll talk about practical solutions for avoiding contamination risks, cutting downtime, and designing for flexibility. Plus, Steve shares lessons from real-world projects that can help you prevent costly mistakes. In this episode, you'll learn about: • Practical improvements for overhead production installations. • Strategies for achieving cleaner production environments. • The impact of effective design on food safety compliance. • Insights on overcoming challenges with retrofitting facilities. • Importance of ongoing education in facility construction and operation. • Enhancing collaboration across teams for better outcomes. Episode Content00:09 Introduction 01:34 Current practices in overhead installations and design 02:24 Evolution of facility design over the last decade 03:41 Role of the Food Modernization Act in industry changes 05:49 Importance of training and audits during construction 07:06 Continuous improvement through client collaboration 11:06 Practical steps for OEMs in facility design and installation 12:57 Risks and costs of contamination in food production 13:45 Strategies for retrofitting existing production facilities 15:31 Closing thoughts ProductionThis podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

17 min

22 JAN

15: Biofilm – The Stubborn Threat to Food Safety Explained

What comes to mind when you hear “contamination” in food factories? For most people, it’s microbes. But there’s a bigger, tougher problem most don’t see: biofilms. These stubborn bacterial colonies are hard to remove and can lead to serious food safety issues. In this episode of ‘Behind Clean Lines’, we talk with Debra Smith, a global hygiene specialist and microbiologist at Vikan. She breaks down what biofilms are, how they form, and why they’re such a challenge to food safety. From a devastating listeria outbreak to critical cleaning practices, Deb shares real-world examples and practical advice to help protect your operations. We’ll look at the essentials—like equipment design and cleaning processes—and how they play a essential role in fighting biofilms. You’ll also learn how to build a stronger food safety culture within your team. Episode Content 00:08 Introduction to biofilm and its importance 01:07 What is biofilm and how does it form? 02:42 Consequences of biofilm: A listeria incident 04:13 European biofilm cases: lessons learned 06:15 Key differences between microbes and biofilm 08:55 Growth conditions and timeframes for biofilm 11:10 Biofilm communication: Quorum sensing explained 12:47 Mitigating biofilm risks in food factories 14:22 Closing thoughts and future topics on biofilm Production This podcast is brought to you by NGI A/S This podcast is produced by Montanus

16 min

11/12/2024

14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing

Your mind is probably concerned with things like production efficiency, product quality and profit margins. Your thought go to contamination every now and then. Even to hygienic design. But have you ever thought about how the overhead spaces in your food facility impact hygiene? It’s surprising, but up to 15% of food contamination can stem from these often-overlooked areas! Join us in this episode of Behind Clean Lines as we speak with Steve Voelzke from Robroy Industries. Steve shares his insights on the vital link between electrical infrastructure and hygienic design in food factories. With us from Texas, he highlights how improved overhead planning can significantly reduce contamination risks. In this episode, you'll learn about: 1. Why overhead installations are crucial in food factory design. 2. How modern construction designs enhance hygienic standards. 3. Case studies showing contamination from overhead conditions. 4. Practical design strategies for safer food production environments. Episode Content 00:08 Introduction to the episode and guest, Steve Voelzke 02:28 Importance of electrical infrastructure in hygienic design 04:51 Modeling electrical components: Why it's often neglected 06:01 Need for improved planning in overhead designs 08:15 Benefits of sealed equipment designs 09:20 Overview of existing standards and their gaps 12:05 Education's crucial role in construction's hygienic practices 13:45 Strategies for effective wash down of overhead systems 16:03 Aligning electrical and hygienic standards for better safety This podcast is brought to you by NGI A/S This podcast is produced by Montanus

18 min

13/11/2024

13: 3 Challenges for OEMs Building for the Poultry Industry

As the labor market shifts, the conversation about automation's role in food production becomes more crucial. While machines are tireless, can they truly replicate the finesse of a human hand when it comes to tasks like deboning a chicken? Also, the demand for poultry is skyrocketing. With larger birds and faster processing lines, how does this affect your equipment design when you need to maximize throughput in limited spaces? And as consumers call for fresher, diverse products, how agile are your current designs to adapt to these changes? Join us as Nate Harrison from Pheonix Innovations shares insights into these challenges and the need for ongoing innovation. In this episode, you'll learn about: Navigating manual labor vs. automation in poultry processing.AI innovations enhancing equipment precision and efficiency.Tackling increased bird sizes and faster line speeds.Designing adaptable machinery for evolving consumer demands.Strategies for OEMs to stay ahead in poultry processing.Episode Content 00:00 Introduction with Mikkel Svold and Nate Harrison 01:10 Challenge 1: Automation vs. Manual Labor 03:10 How AI could enhance poultry processing efficiency 06:00 Current labor market conditions in poultry industry 08:30 Challenge 2: Increased Bird Size and Line Speed 11:10 OEMs need for efficiency amidst rising demand 12:55 Challenge 3: Flexibility and Adaptability in OEM Design 14:08 Meeting consumer demands for affordable poultry products 16:25 Closing thoughts and recap of challenges This podcast is brought to you by NGI. This podcast is produced by Montanus.

18 min

23/10/2024

12: Safe Food Production: How to Set Cleaners Up for Success

Are you confident that your cleaning team has what it takes to maintain the highest hygiene standards in your food production facility? In this episode of Behind Clean Lines, we explore the crucial—but often overlooked—role of cleaners in the food manufacturing industry. Why are they sometimes seen as the weakest link in the hygiene chain? And more importantly, how can we empower the cleaners to succeed? We’re excited to welcome back Dr. Thomas Buehler from Ecolab, a leader in sustainable water treatment and contamination prevention. He sheds light on the challenges cleaners face, from language barriers to inadequate training and tough night shifts. Plus, he shares how factory layouts and the right tools can enhance cleaning efficiency and boost food safety. Buehler offers practical strategies for setting clear goals, improving communication across levels, and utilizing technology like UV lights to assess cleanliness. We hope his insights will inspire you to rethink your approach to people management and help drive a culture where food safety is a shared responsibility. Tune in to discover how to build an engaged and effective cleaning team that can make a real difference. In this episode, you'll learn about: The importance of effective management in maintaining hygiene.Challenges faced by cleaners in food production environments.Key considerations for hygienic design in factory layouts.Innovative tools like UV lights for measuring cleaning outcomes.Strategies for fostering communication between cleaners and management.Best practices for setting and achieving cleaning goals.Episode Content 00:08 Introduction to Dr. Thomas Buehler 00:57 Importance of cleaners in food safety 02:22 Managing cleaner expectations and motivation 03:21 Challenges faced by cleaning personnel 04:29 Typical equipment layout pitfalls 05:53 Ensuring quality with temporary cleaning staff 06:13 Setting clear cleaning targets and operating procedures 07:40 Measuring cleaning outcomes effectively 09:05 Utilizing UV light for hygiene checks 11:33 Creating a cleaner-friendly environment checklist 13:50 Bridging communication gaps between management and cleaners 15:47 Importance of trending reports for food safety 16:51 Encouraging upward communication from cleaning staff Production This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

18 min

18/09/2024

11: 6 Design Choices for Safe Food Production with Nate Harrison

Are you sure your food processing equipment is up to par? In this episode of Behind Clean Lines, we chat with Nate Harrison from Phoenix Innovations, a poultry industry expert with over 20 years of experience. He shares key design choices that can enhance the safety and efficiency of your food production machinery. Discover the importance of high-grade stainless steel, proper slopes, and easy cleaning access to combat bacteria. Nate weighs in on essential inspection points and the potential pitfalls of hidden tubing in your equipment design. From best practices to future trends like automation and sustainable materials, this episode is packed with practical advice to elevate your food safety standards. In the episode, you’ll learn about: • The necessity of simple, durable, and reliable designs. • The importance of designing for easy access and serviceability. • Benefits of increasing inspection points. • … and much more. Guest Our guest today is Nate Harrison, founder of Phoenix Innovations You host is Mikkel Svold. Episode Contents 00:08 Introduction to Episode and Guest Nate Harrison 01:07 Importance of Design Choices in Food Factories 02:33 Emphasizing Simple Concepts in Equipment Design 04:18 Cost Implications of Overcomplicated Designs 06:27 Significance of High-Grade Sanitary Stainless Steel 10:24 Need for Easy Access for Cleaning and Maintenance 12:49 Increased Inspection Points for Operational Efficiency 15:43 Eliminating Tubing in Equipment Framework Design 17:28 The Rise of Automation in Equipment Design 19:23 Advice for Newcomers on Outsourcing Automation Solutions Production This podcast is brought to you by NGI The podcast is produced by Montanus.

21 min

14/08/2024

10: From Low-Risk to High-Care: The Evolution of Food Production Equipment

In this episode of Behind Clean Lines, our host Mikkel Svold chats with Ulrich Thielemann, the visionary behind Food Technology Thielemann. Together, they dive into the fascinating journey of food production machinery, especially the shift from low-risk to high-risk areas. Ulrich opens up about the hurdles and breakthroughs in crafting high-care machines, the critical role of hygiene standards, and how customer feedback fuels innovation. In the episode, you’ll learn about: • The transition from low-risk to high-risk machinery and its significance. • The design decisions and innovations made by Food Technology Thielemann. • The challenges faced in balancing cost, quality, and hygiene standards in machine design. • The role of customer feedback and market demands in driving product development. Guest The guest today is Ulrich Thielemann, founder of Food Technology Thielemann. You host is Mikkel Svold. Episode Contents 00:08 - Introduction by Mikkel Svold 00:32 - Overview of optimizing hygiene in machine design 01:48 - The need for transitioning from low-risk to high-risk machinery 02:40 - Differences between low-risk and high-risk food production 03:31 - Continuous improvement in machine design for hygiene 04:25 - Implementation of hygienic components 05:18 - Customer feedback and risk assessment in design 08:50 - The importance of market demands in driving product innovation 10:23 - Collaboration with customers for product improvement 16:44 - Future developments and ongoing projects Production This podcast is brought to you by NGI The podcast is produced by Montanus.

19 min

Behind Clean Lines

17: Battling Biofilm – Strategies and challenges in food industry hygiene

16: How Factory Layouts and Installations Impact Food Safety

15: Biofilm – The Stubborn Threat to Food Safety Explained

14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing

13: 3 Challenges for OEMs Building for the Poultry Industry

12: Safe Food Production: How to Set Cleaners Up for Success

11: 6 Design Choices for Safe Food Production with Nate Harrison

10: From Low-Risk to High-Care: The Evolution of Food Production Equipment

Trailer

Introduction to Behind Clean Lines | Trailer episode

About

Information

Behind Clean Lines

Episodes

17: Battling Biofilm – Strategies and challenges in food industry hygiene

16: How Factory Layouts and Installations Impact Food Safety

15: Biofilm – The Stubborn Threat to Food Safety Explained

14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing

13: 3 Challenges for OEMs Building for the Poultry Industry

12: Safe Food Production: How to Set Cleaners Up for Success

11: 6 Design Choices for Safe Food Production with Nate Harrison

10: From Low-Risk to High-Care: The Evolution of Food Production Equipment

Trailer

Introduction to Behind Clean Lines | Trailer episode

About

Information