Behind Clean Lines NGI A/S

In this episode of Behind Clean Lines, we invite you on a trip. A trip around your own food factory accompanied by your very own hygienic assessment committee. 

Or at least, we pretend. 

Today, we’re joined by Dr. Thomas Buehler from Ecolab, who will guide us through the different caveats, pitfalls, and hidden dangers in keeping your processing plan hygienic, and we’ll look at what initiatives you can set in motion to alleviate the risk from microbes, bacteria, and other contaminants. 

In the episode, you’ll learn about: 
What are the focus areas of a production plan assessment.How hygienic assessments improve quality and profitability.The differences in assessing open vs. closed systems.How to prioritize and address food safety concerns effectively.How to engage large teams in maintaining food safety standards.

Guest:
The guest today is Dr. Thomas Buehler, Technical Excellence Specialist at Ecolab Europe. 
You host is Mikkel Svold.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you. 

00:08 Introduction by Mikkel Svold
01:07 Explanation of Hygiene Assessment
02:17 Initial Steps in Assessments
03:25 Differences in Assessing Open vs. Closed Systems
04:07 Necessity of Food Production Assessments
05:18 Report Delivery and Prioritization
07:01 Addressing High-Priority Issues
08:04 Customer Delays and Challenges
09:30 Balancing Productivity and Food Safety
11:10 Conducting Self-Assessments
14:22 Engaging Large Teams in Food Safety
15:45 Closing Advice and Key Takeaways

Production
This podcast is brought to you by NGI.
This podcast is produced by Montanus.

Behind Clean Lines is your go-to medium for insights into food safety, hygienic manufacturing, and innovation.

You'll find expert knowledge on the design process, the strategic drivers, and mind set it takes to push innovation in manufacturing for food and beverage industries forward.

The topics we'll discuss include:
Strategic Growth Drivers in Hygienic ManufacturingThe Role of Collaboration in Innovation for the Food IndustryProduct optimization with Hygienic Design... and much more.
This podcast is brought to you by NGI.

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This podcast is produced by Montanus.

In this episode of Behind Clean Lines, host Mikkel Svold and guest Theis Philip Jensen, President of Sales at DriveTech, explore the critical topic of hygienic design in the context of food processing. 

We dive into the importance of hygienic solutions for safety and efficiency, particularly in the face of evolving customer needs and regulatory demands. 

In the episode, you’ll learn about: 
The significance of hygienic design in ensuring safety, especially in food processing industries.The impact of market trends and regulations on the need for hygienic solutions.DriveTech's approach to hygienic design and the development of their synchronous drum motor technology.The importance of a holistic approach to hygienic design in the industry.Challenges and opportunities in implementing hygienic solutions.How businesses can prioritize hygienic design to gain a competitive edge.

Guest:
Guest today is Theis Philip Jensen, President of Sales at DriveTech who shares valuable insights into the world of hygienic design and how DriveTech is innovating in this field.
You host is Mikkel Svold.

The podcast is brought to you by NGI.
The podcast is produced by Montanus.

In this episode of Behind Clean Lines, we dive into the dilemma faced by many businesses: When and why should you fix something that isn't broken? 

We explore the challenges companies encounter in deciding when to optimize operations and unpack the dilemmas with the help from Philip Skall Hansen, Chief Production Officer at NGI.

In the episode, you’ll learn about: 
The philosophy behind optimization at NGIStrategies for making small adjustments and significant changes in productionBalancing automation with a focus on quality and workforceChallenges and dilemmas in deciding when to change operations

Philip Skall Hansen will take you through a journey on how and, as importantly, when to optimize. 
Your host is Mikkel Svold. 

Episode Contents
00:10 Introduction to the episode and background
00:36 Introduction of Philip Skall Hansen, Chief Production Officer at NGI 
02:04 Strategies for small adjustments and large optimizations 
03:26 Factors determining the need for change in production 
07:15 Importance of involving employees in the optimization process 
10:05 Triggers for optimizing operations
15:14 Balancing customer demands with production capabilities 
16:03 Guiding principles for companies considering operational optimization 
18:01 Closing remarks 


This podcast is brought to you by NGI, https://ngi-global.com
This podcast is produced by Montanus, https://montanus.co

In this episode of Behind Clean Lines, host Mikkel Svold explores the world of collaborations in the realm of hygienic food processing. He dives into the importance of collaboration and maintaining beneficial partnerships with external partners.

Joining him is Tomas Hecht Olsen, CTO of NGI, who shares insights into NGI's approach to collaboration and innovation in research and development.

In the Episode, You’ll Learn About:
The significance of collaborations in driving innovation in hygienic food processing.Real-life examples of problem-solving through collaboration with external partners.Challenges faced and lessons learned in innovating hygienic design solutions.The role of collaboration in identifying problems and creating innovative solutions.Advice for CTOs and innovators on driving business through collaboration and innovation.
Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.

00:11 Introduction to the episode and the importance of collaborations in hygienic food processing.
01:02 Tomas Hecht Olsen's introduction and NGI's approach to collaboration.
02:15 Collaborations leading to innovative solutions in hygienic design.
05:11 Importance of customer interactions and problem-solving in collaborations.
06:15 Identifying problems through customer interactions.
10:14 The role of collaboration in finding and solving problems.
11:29 Challenges faced in introducing innovative products and solutions.
13:03 Balancing customer needs, innovation, and hygiene in product design.
14:37 Advice for CTOs and innovators on driving business through collaboration and innovation.

The podcast is brought to you by NGI.
This podcast is produced by Montanus.

In this episode of Behind Clean Lines, host Mikkel Svold delves into the rapidly evolving landscape of the food sector and explores the challenges and trends shaping the industry.

Joined by Niels Vindsmark Chief Commercial Officer at NGI, they discuss the imperative of future-proofing operations in the food and hygiene industries.

The conversation explores topics such as transparency, shifting consumer behaviors, technological advancements, and the critical role of data in ensuring hygienic production.

In the Episode, You’ll Learn About:
The growing transparency in the food industry and its impact on the entire supply chain.Challenges posed by the trend of ready-to-eat meals and their implications for food safety.The role of digitalization and technology in future-proofing food production.How companies, regardless of size, need to adapt and embrace change to remain relevant.Using data effectively across the supply chain to enhance processes and competitiveness.
This podcast is brought to you by NGI.
This podcast is produced by Montanus.