Smart Facility Design: Curbs, Platforms, and Harborage Control
Smart facility design is essential for food safety compliance and audit success. Learn how properly designed curbs, platforms, and harborage control measures help reduce contamination risks, improve cleanability, enhance worker safety, and support USDA, FDA, FSMA, and GFSI requirements in food manufacturing facilities.
The Invisible Hazard: A Guide to UV Safety for Site Crews
Ultraviolet (UV) radiation is an often-overlooked job-site hazard that can have serious long-term health consequences for outdoor workers. From increased skin cancer risk and severe sunburns to heat-related illnesses and fatigue, sun exposure demands the same level of attention as any other safety requirement. By wearing UPF-r...
TRY 250-YEAR-OLD AMERICAN RECIPES THIS JULY 4
As America marks its 250th anniversary, take a seat at the colonial table with recipes that helped shape a nation. From George Washington’s beloved Johnnycakes to refreshing Haymaker’s Punch and classic Boston Baked Beans, these historic dishes offer a flavorful glimpse into early American life—and the ingenuity that con...
Overhead Hazards in Food Facilities You Can’t Ignore: Ceilings, Piping, and Condensation Risks
When it comes to food safety, most facilities focus on what’s happening at eye level or below, like clean floors, sanitized surfaces, and proper food handling protocols. Overhead hazards such as damaged ceilings, leaking pipes, and condensation can pose serious threats to food safety and compliance. Partner with Austin to sa...