By
J. Peter Clark, Consultant to the Process Industries
Description
Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way
food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project
management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful
food facilities. J. Peter Clark provides that guidance in this complete volume.
Included are:
--A summary of lessons on understanding
how management evaluates potential investments and how they can contribute to ultimate shareholder value, and checklists to help accurately
estimate capital and operating costs.
--Important, and in some cases unique, features of a food plant including focus on food safety.
Addresses not only consumer products, but ingredients for consumer products and the concerns of distribution and flexibility that must
be considered. Also considered are the support facilities that are equally essential to the safe production of food.
--An effective
approach to understanding production lines and optimizing operations during expansion by briefly introducing Goldratt's Theory of Constraints.
The book explores the challenges of construction while maintaining safe and sanitary operations.
-- An approach and methodology that
can be extended beyond the case studies presented in order to effectively plan development processes and make correct equipment selections.
--Project management and plant operations guidance to assist engineers who find themselves in the role of managing a design or construction
process project, or of supervising a portion of a plant. Includes suggestions for effectively troubleshooting an unsatisfactory operation.
Included in series
Food Science and Technology
Audience:
Industry:Food plant engineersplant designers manufacturing engineers agricultural
engineers sanitary design engineers those involved with process development and/or improvement.
Government:Regulatory managersPolicy developers
Academic:Food
and bioprocess unit engineering, Food Plant Operation Food Plant Design Food Plant ManagementPlant Design Facilities and Plant Design
