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Infographics

Going organic may not be easy for manufacturers - but it is worth it. In fact, the organic product market is forecasted to outpace conventional food sales in the next few years.

Stellar has the tools you need to excel in the explosive market. From consumer trends to production forecasts, in this organic infographic, you'll get insight to industry facts such as:

  • Global consumption trends
  • Domestic organic product market forecasts 
  • Organic fruit, vegetable, and meat sales

The world loves its coffee. This infographic illustrates global coffee consumption and production data.

The gluten-free market is growing. Many traditional facilities are now manufacturing gluten-free products, but a shared facility can present challenges. How does your plant stack up? 

Choosing the site for your new food plant has a major impact on future business growth. Develop a sound business plan based on the food type and quantity your new facility will produce. 

CO2/NH3 cascade systems offer food processors a practical way to increase efficiency.

Cold Storage facilities require an advanced, detailed analysis during the design phase to achieve operational cost savings. 

This infographic helps you identify red flags that may signal compressor health issues.

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP system requires that potential biological, chemical or physical hazards are identified and controlled at specific points in the process. Any company involved in the manufacturing, processing or handling of food products can use HACCP to improve food safety.

 

So how does it work? Implementing a HACCP system requires that both prerequisite programs and HACCP plans are implemented:

  • Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product (see examples)
  • HACCP Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product

 

Let’s examine the 12 steps to developing a solid HACCP plan.

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