Insights
SARA Tier II Reporting: What You Need to Know Now!
The Emergency Planning and Community Right to Know Act (EPCRA), also known as SARA Title III, requires companies with hazardous substances on-site to file updated annual reports (“SARA Tier II reports”) which outline the amount and type of hazardous substances within the facility. Check out the latest issue of Hixson’s EH&S From Experience newsletter to […]
Read moreThe Influence of Viscosity on Equipment & Piping Design
Ingredient viscosity is a property that greatly influences equipment design and piping layouts. During the design process, it is important to understand the extent of viscosity changes with temperature, and the impact of the corresponding pressure drop on pipe design and the selection of the process pump. In the most recent issue of Hixson’s From […]
Read moreMold Matters: Three Steps to Follow When Finding the Fungus
In places where there is moisture, mold will attempt to grow. This is true even in production facilities which adhere to the strictest protocols for cleaning. In the summer edition of Hixson’s EH&S From Experience newsletter, we look at the three steps to follow if one of your workers happens to find mold growing, or […]
Read moreHow Fast Can It Go? Three Factors Determining the Linear Speed of Liquids
Most food and beverage plants operate pressurized liquid systems designed to move water, or liquids with viscosities similar to water. Whereas liquids with high viscosities must consider pressure drop as a primary design consideration, systems designed for lower viscosities are mostly concerned with the velocity of the fluid moving through the pipe. Linear speed requirements […]
Read moreOSHA Training: Is Your Plant Compliant?
The hiring shortages in the manufacturing sector means that there is a constant in-flow of new employees within many plants today. If your plant is experiencing a hiring surge, don’t forget about your regulatory training! In the Spring edition of Hixson’s EH&S From Experience newsletter, we offer our tips to help you improve training efforts.
Read moreDon’t Be Passive About Passivation
A typical food contact surface finish for stainless steel is the so-called No. 4 Dairy or 32 Ra finish. Although stainless steel is considered to be a non-reactive and non-rusting surface, regardless of the surface finish specified, rust or rouging can form under certain circumstances: if this metal alloy is contaminated with free iron, if […]
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