Process Improvement Works from Stancold

Process Improvement Works are a massive aspect of what Stancold can offer to Taste of the West’s food-producing members, but what exactly does that mean in the greater context of the food industry?

To answer that question and create a deeper explanation of how Stancold can help food and drink producers operate at the highest level of efficiency, we sat down with Stancold’s Food Projects Specialist, Andy Connell. 

Q: What exactly does process improvement mean?
Andy: Aside from the obvious answer of ‘improving your process,’ process improvement is essentially a positive upgrade of an existing facility to enable greater capacity and ensure the highest possible level of product quality. 

Q: So what does it mean in the context of a Taste of the West member’s food factory?
Andy: Food and drink factories need to maintain a certain hygienic standard which means they must have food-safe walling. Our whitewall panelling is the best option since the way they’re designed ensures not one bit of dirt is sticking to them. The food manufacturer, their customers, and regulatory bodies can be sure that the walls will be as hygienic as possible. 

The way those walls segment different parts of the factory and house certain manufacturing machines is where process improvement works can come into play. 

If a food manufacturer is expanding their operations, Stancold’s Food Projects team can come in and help them decide the most efficient ways to fill previously unused areas with food-safe whitewall panelling. 

For example, the area they previously used to stack pallets isn’t going to be a suitable space as is to expand production, so we can help them whitewall that space in a way that will best fit their production goals. 
 
Q: What are some of the main drivers for change when it comes to process improvements in food facilities?
Andy: It could be a new piece of equipment for manufacturing or a new product that requires a certain production standard. 

Maybe the business is expanding, and certain previously non-food-safe areas now need to be food-safe for increased production. We can help food producers determine the most efficient layout and then come in and install the food-safe partitions. 

In many cases, it relates to what is being manufactured and where in the factory. If a factory has allergen-free products being manufactured in one part and other products that contain certain allergens being manufactured in another, those areas need to be properly segmented away from each other. That’s where our whitewall installation solutions come into it. But those areas need to be segmented in a way that ensures the facility will still be operating to the highest level of efficiency possible. That’s how Stancold’s 75 years of working in the food and drink industry comes into play. 

Q: How do BRC audits work into the mix?
Andy: If a BRC audit determines the layout of whitewall panelling in a food factory needs to change or certain areas need to be further segmented, Stancold can help you put into practice the required changes from the audit. 

Q: Wouldn’t installing whitewall partitioning for process improvement works hinder the factory’s production?
Andy: No, Stancold’s team can design the installation around the client’s needs and schedule. 

If a food manufacturer is bringing in our team to put into practice process improvement measures to save money and generate more profit, it renders the effort pointless if they need to completely shut down production for the work to get done!

Therefore, we can design the installation schedule so that it doesn’t affect the client’s production timeline. We can schedule the installation work to be done during times that production normally doesn’t happen such as a certain day of the week or evenings and weekends.

We’re here to help Taste of the West members generate more money with their respective facilities, so the last thing we want to do is completely halt their production.  

It goes without saying that not every food and drink producer is the same, far from it. We’ll work with our clients to fully understand their capabilities, restrictions, and schedules so that we can serve them in the best way possible for their specific circumstances.

As Andy mentioned, Stancold has been working with food producers for over 75 years, plus their Food Projects team has over 80 years of combined experience, so they know a thing or two about efficiently fitting out a food or drink producer’s facility.

Their vast industry knowledge and experience is why Taste of the West named them the Preferred Food Factory Fit-Out Partner for 2024. It’s a title their team is proud to hold, and they’ll do everything they can to help Taste of the West members reach the highest level of operational excellence.

Drop Andy an email at [email protected] or call him on 07768 670 150.