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30 | /INSIGHT ON MANUFACTURING • September 2015 w w w.in s i g h t o n m f g . c o m manufacturers say having plans in place to deal with a recall will help companies stay on track. "If anything happens, or there is an outbreak, the first thing you need to do is to find out where it is coming from. It does disrupt your production, but having plans in place early enough really helps out," Hunter says. Construction e safety of the food supply starts long before the production lines are up and running. It starts when the buildings are constructed or renovated. When it comes to building or renovating a food manufacturing plant, those companies need to have a detailed plan in place before they begin work. Mike Pankratz, a manufacturing/food and beverage specialist with Hoffman Planning, Design & Construction, Inc., says the BACK OFFICE c o n t i n u e d LOW MINIMUMS TO MILLIONS LOW MINIMUMS TO MILLIONS TAGS & LABELS TAGS & LABELS w w w . b a d g e r t a g . c o m Random Lake, WI 800-331-4863 s a l e s @ b a d g e r t a g . c o m GET STARTED WITH A FREE SAMPLE IDEA PACKET NOW. We can produce your custom tag or label in a quantity that meets your requirements. Whether you need a low minimum, millions, or something in-between. We offer personal service, deliver as promised, and will make certain you get tags and labels that perform best for the intended uses. Industrial Automation Systems Integration Engineering, Design, Programming, CAD, Build, Install, Startup Neenah, WI 54956 info@a-mation.com CALL US NOW for machine retrofits and control system upgrades best idea is to have a project manager in place who can figure out how to continue to make safe food while undergoing construction. "You can't shut a plant down to add lines to it and expect production to continue around it," Pankratz says. "Oentimes people will come to us because we know how to phase the project in a way that they can be assured they can maintain safety in their food production, while doing necessary maintenance or construction." In 2011, the Food and Drug Administration passed the Food Safety Modernization Act to ensure the safety of food supplies in the U.S. Daniel Voss, vice president of food and beverage at Miron Construction, says more food manufacturers are following this act and taking the steps to ensure safety protocol is followed. "Since the FDA passed the Food Safety Modernization Act in 2011, we have seen numerous organizations take a closer look at food safety within their facilities," Voss says. "Our clients continually undergo inspections and audits long aer the projects are complete." So when is the best time to shut down a plant to make necessary construction related renovations? Voss says the best time is to conduct it during a regularly scheduled shutdown. When the plant is shut down, the chance that a substance from the construction getting into the food production line decreases. Pankratz says there are three basic rules when it comes to sanitary production. "It has to be impervious to moisture, it has to be cleanable and it has to be easy to inspect so you know that it's clean," Pankratz says. "So that means you have to know your layouts and everything ahead of time. It's even as simple as knowing what way your floor will need to pitch. ere are so many things that you need to take into