The steps to identify and reduce waste in compressed air systems used in food manufacturing facilities.

Reducing energy and operational waste will saves money; therefore, identifying and reducing waste from gas-powered ovens is important.

The basic manufacturing steps and advantages and disadvantages of Laminated Veneer Lumber compared to other structural engineered wood-based products.

The three factors that have been identified and proven to reduce dehydration time without drastically affecting the final jerky product.

The guidelines on the lethality treatment for dehydrating meat products to make jerky.

A guide to developing a food safety plan for a fresh produce enterprise.

The following templates cover most of the documentation and record keeping that will occur as part of a typical fresh produce food safety program.

The most common terms used when discussing biodiesel and what those terms mean.