Development of a Method for Evaluating Floor Dry-Cleanability from Wheat Flour in the Food Industry

Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”

This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols and ideas that are already working in the food industry. Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and of the industry in general. After the integrative analysis, the article proposes a common lean 6S–HACCP model, which can be used both in food production and in non-food industrial production. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.

ITACAFood: A Model to Certificate the Sustainability of Food Processing Facilities

In this paper is proposed a specific model for assessing the sustainability level for building structures in the food facilities based on the ITACA protocol deriving from the SBTools model. The evaluation models currently defined at international level are developed to determine the level of building sustainability mainly in terms of energy and environmental loads generated by the structure itself. But in the food industry, building structures must comply with specific needs that often do not take into account the well-being occupants but also, and in many cases exclusively, the product that must comply with certain production protocols that are indispensable for production and typicality of the product. For these reasons, the criteria in the ITACA protocol have been added by those specific to the food industry necessary for assessing the sustainability level. The proposed method was applied in the Dolciaria Monardo (Italy) a food factory in southern Italy. The final scores evaluation showed a variation between the models, equal to 14% in fact that relative to proposed model ITACAFood is equal to 1.23, while that relative to the application of the ITACA protocol adopted by Calabria Region is equal to 1.43.