OEE Software Helps Manufacturers Become More Profitable by Measuring Availability, Performance, and quality

OEE is an abbreviation for Overall Equipment Effectiveness and is an essential metric for manufacturing facilities. When measured consistently and correctly, it can boost productivity and enhance quality to accelerate overall operations and improve bottom-line results. Yet, despite its remarkable potential, OEE remains under-leveraged in manufacturing – largely because most facilities lack the tools and resources to measure it effectively. Fortunately, OEE software solves that problem.

Check Out Our Favorite Articles on Food Quality and Safety from January 2020!

Each month, we follow the latest trends and news in food safety and quality to bring you insights and updates from thought leaders in the food and beverage industry. Here's a roundup of some of our favorite articles and blog posts from around the web in January 2020.

Paper-based systems continue to be a challenge for many food manufacturers and processors. Yet, the transition to automated record-keeping is often put off, as the task can seem daunting at best. While the timing for a technology implementation may never seem perfect, however, it turns out that this undertaking is well worth the effort. It will lift the burdens of a paper-based system, including tedious tasks, wasted time, and missing or incomplete documents.
Such was the case for HyLife™, a leading pork producer in Canada. Discover how the company solved their paper-related challenges with SafetyChain’s efficiency-driving FSQA solution below.

The start of 2020 brings us not only into a new year, but into an entirely new decade of food safety. Now seems the most fitting time to consider how food safety will evolve through the 2020s, and which shifts will have the greatest impact on the industry.

As 2019 came to a close, a couple of new FSMA developments emerged. For one, the FDA proposed a rule in regards to Section 202 of FSMA, which would require the use of an accredited lab for eligible facilities. For instance, upon receipt of a 483 notice, facilities could be required to go through an accredited lab when performing finished product and zone 1 contact surface testing to control risk. It’s also possible this rule could give the FDA the authority to request data from lab results as soon as they’re available, which would have a significant impact on the industry.

2019 was an eventful year for food safety, a dynamic year for SafetyChain, and a year of growth for our valued customers.

Check Out Our Favorite Articles on Food Quality and Safety from December 2019!

Each month, we follow the latest trends and news in food safety and quality to bring you insights and updates from thought leaders in the food and beverage industry. Here's a roundup of some of our favorite articles and blog posts from around the web in December 2019.

While the FDA has provided strategies and guidelines to help food companies make food safety a priority across their facilities, promoting safe food ultimately falls in the hands of the people within an organization. Minimizing risk is therefore achieved by creating a culture in which food safety is ingrained in everyday behaviors.

Every year, tens of thousands of children spend the Holidays in hospitals. This November and December, SafetyChain will be donating toys to local children’s hospitals for every demo attended. 

Take 30 minutes to learn how to improve your organization's food safety, quality, compliance, and profitability, while allowing us to give back to the community on your behalf.

How to Prevent Hepatitis A in Your Food Plants

When we think of preventing food-borne illness, pathogens such as E. coli and salmonella often come to mind. Yet, there are other illnesses which can be transmitted through food, including the hepatitis A virus (also known as HAV). While only a small percentage of cases are believed to be acquired through food exposure, an HAV-infected food handler could pass the illness along to dozens of individuals. For this reason, it’s important for all food manufacturers, processors, restaurants, and retail establishments to take a defensive approach against the spread of this condition.