5 ways condition-based maintenance improves food safety

On-demand webinar with New Food magazine

The maintenance function at food and beverage producing companies has evolved from primarily doing repairs to preventive maintenance, resulting in increased uptime. New technologies like IoT sensors are making it possible to further improve not only overall equipment effectiveness, but also food safety. For example, monitoring the condition of bearings and metal detection equipment impacts safety by eliminating the risk of metal parts ending up in the food. Another advanced and very welcome development is the use of sensors that trigger timely cleaning to avoid contamination risks. The latter is probably the biggest risk to any food and beverage business.

This webinar will cover:
  1. Current landscape of the food and beverage industry, including the impact of producing contaminated food or having Covid in the workplace (which are key drivers for safety, compliance, and evidence).
  2. Overview of the asset management maturity model: Repair, preventive maintenance, condition-based maintenance, plus real-life use cases demonstrating the impact on Overall Equipment Effectiveness (OEE), food safety, and creating a safe workplace.
  3. Condition-based maintenance types: Paper checklist, mobile, IoT sensors. Real -ife use cases including Amazon Monitron; image recognition to prevent use of e.g. polluted water.
  4. Future thinking; Connected sensors across the manufacturing process, such as metal detectors and filters, fast testing of samples, or data-driven triggers for check-ups. The benefits of maintenance and quality control working closely together to reduce risks and increase output.

Attendees will be able to:
  • Understand OEE, including how food quality and safety can be increased by implementing condition-based maintenance.
  • Learn how the maintenance function can be part of a holistic approach of food safety and a safe workspace by implementing paperless monitoring and maintenance processes.
  • Hear how food and beverage-producing companies are utilising condition-based approaches to gain competitive advantage.
  • Benefit from a Q&A with our industry experts.

Speakers

Nick Smalley
Programme manager factory of the future, British Sugar

27 years experience in a wide variety of operational roles in Food & Beverage covering engineering, production, continuous improvement, leadership and organisational change
Marcel Koks
Industry & Solution Strategy Director
[email protected]

Marcel Koks is industry and solution strategist for Infor Food & Beverage. In that role he’s giving guidance to food and beverage businesses in their digital transformation journeys. Marcel lives in the Netherlands and has worked extensively in Germany and other European countries. He has held various IT-related roles, within production companies and as business consultant and solution architect helping food and beverage producers to define fit-for-purpose solutions. With more than 20 years’ experience with outcome-focused implementations, his team has created a new 60:30:10™ methodology to pinpoint resources to the processes where the business will benefit most. Marcel loves to share practical insights from the industry, showing great examples of what can be done with new technology, which will inspire others to explore their options.
Bas Beemsterboer
Director Solution Consulting, Infor
[email protected]

Bas is the European Solution Consulting Director for Infor’s Enterprise Asset Management product, also known as CloudSuite™ EAM. With 30 years of experience in this field, there not an industry that he hasn’t been involved in from a sales or implementation perspective. Leveraging the versatility and configurability of the CloudSuite EAM product has always been Bas’ passion, and the continued investment of Infor in this market-leading product as well as the surrounding technology make him a happy man professionally. In the little spare time that his work and family allow him, Bas plays guitar in a classic rock band.

5 ways condition-based maintenance improves food safety