Episodes

  • 18: How to Turn Hygiene Into Profits – The Business Case of Easy Cleaning

    18: How to Turn Hygiene Into Profits – The Business Case of Easy Cleaning
    Aug 20 2025
    Is hygienic design just another line on your to-do list, or the overlooked key to avoiding production nightmares?

    In this episode of Behind Clean Lines, we talk with Jennifer Crandall, CEO of Safe Food En Route. With over 20 years in the food industry, she’s seen what happens when manufacturers treat hygienic design as an afterthought.

    Spoiler: it gets expensive, fast.

    We get straight to the point – how early design decisions impact everything from contamination risks to your next downtime crisis (and your profit margins, of course).
    If you're in food manufacturing, this one’s worth your time. Give it a listen. It might save you more than just money.

    In this episode, you'll learn about:
    1. Building a business case for hygienic design in food production.
    2. Financial risks of neglecting hygienic design from the start.
    3. Impact of design on product safety and market deadlines.
    4. Importance of involving experienced food safety experts early.
    5. Long-term benefits of strategic investment in hygienic construction.

    Episode Content
    00:08 Introduction to Hygienic Design with Jennifer Crandall
    01:07 The Importance of Early Hygienic Design Decisions
    02:42 How Poor Design Leads to Costly Redesigns
    05:20 The Role of Food Safety in Company Culture
    07:58 Encouraging Investor Awareness on Hygienic Design
    10:12 Avoiding Redesign: Real-World Cost Examples
    12:30 Understanding Purchasability in Food Safety Context
    15:50 The Impact of Accumulative Costs on Operations
    20:10 Key Factors in Food Safety Due Diligence
    24:29 Investigating Accumulative Costs through Environmental Monitoring
    29:15 Strategies for Small and Medium-Sized Companies
    32:42 Final Advice: Engage Experienced Food Safety Professionals

    Production
    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
    Show More Show Less
    39 mins
  • 17: Battling Biofilm – Strategies and challenges in food industry hygiene

    17: Battling Biofilm – Strategies and challenges in food industry hygiene
    Jun 12 2025
    Biofilm might sound harmless, but for food manufacturers, it’s a hidden threat that can take a serious toll on hygiene standards – and on your bottom line. Left unchecked, it risks production downtime, costly recalls, and long-term damage to your reputation.

    In this episode of ‘Behind Clean Lines’, Mikkel Svold is again joined by Debra Smith, a global hygiene expert and biologist at Vikan. Together, they cut through the jargon and get straight to the practical advice on tackling biofilm;
    • What it is
    • Why it’s a challenge and most importantly,
    • What you can do about it.

    Deb shares real-world tips, from getting your engineering and hygiene teams on the same page, to using smarter cleaning tools and detergents that actually work.

    If food safety and protecting your operations matter to you, this episode is worth your time. Give it a listen, and take away ideas you can act on today.

    In this episode, you'll learn about:

    1. Differences between biofilms and single-celled microbes in cleaning.
    2. Effective cleaning methods for combating biofilms in food factories.
    3. Importance of validated cleaning and disinfection protocols.
    4. Role of a cross-functional task force in biofilm management.
    5. Emerging technologies for improved biofilm control.
    6. Strategies for nurturing a strong food safety culture.

    Episode Content

    00:09 Introduction to the episode and guest, Deb Smith
    00:53 Key differences between biofilm and single-celled microbes
    01:45 Effective cleaning and disinfection methods for biofilm
    04:10 The concept and importance of a joint task force
    07:06 Common contradictions in hygiene and engineering teams
    10:49 Emerging technologies for biofilm management in food industry
    12:23 First steps for implementing better hygienic practices
    14:04 Challenges of instilling a strong food safety culture

    Production
    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
    Show More Show Less
    16 mins
  • 16: How Factory Layouts and Installations Impact Food Safety

    16: How Factory Layouts and Installations Impact Food Safety
    Mar 12 2025
    Are your production installations doing their job, or are they holding your production back?

    It’s easy to overlook their impact, but production installations like electrical raceways play a key role in keeping your operations safe, clean, and efficient.

    In this episode of ‘Behind Clean Lines’ we sit down with Steve Voelzke from Robroy Industries to tackle this often-missed priority in food production. Steve shares straightforward tips on getting your production and overhead installations right — whether you're planning a new facility or upgrading an existing one.

    We’ll talk about practical solutions for avoiding contamination risks, cutting downtime, and designing for flexibility. Plus, Steve shares lessons from real-world projects that can help you prevent costly mistakes.

    In this episode, you'll learn about:
    • Practical improvements for overhead production installations.
    • Strategies for achieving cleaner production environments.
    • The impact of effective design on food safety compliance.
    • Insights on overcoming challenges with retrofitting facilities.
    • Importance of ongoing education in facility construction and operation.
    • Enhancing collaboration across teams for better outcomes.
    Episode Content00:09 Introduction
    01:34 Current practices in overhead installations and design
    02:24 Evolution of facility design over the last decade
    03:41 Role of the Food Modernization Act in industry changes
    05:49 Importance of training and audits during construction
    07:06 Continuous improvement through client collaboration
    11:06 Practical steps for OEMs in facility design and installation
    12:57 Risks and costs of contamination in food production
    13:45 Strategies for retrofitting existing production facilities
    15:31 Closing thoughts
    ProductionThis podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.
    Show More Show Less
    17 mins
  • 15: Biofilm – The Stubborn Threat to Food Safety Explained

    15: Biofilm – The Stubborn Threat to Food Safety Explained
    Jan 22 2025
    What comes to mind when you hear “contamination” in food factories?

    For most people, it’s microbes. But there’s a bigger, tougher problem most don’t see: biofilms. These stubborn bacterial colonies are hard to remove and can lead to serious food safety issues.

    In this episode of ‘Behind Clean Lines’, we talk with Debra Smith, a global hygiene specialist and microbiologist at Vikan. She breaks down what biofilms are, how they form, and why they’re such a challenge to food safety.

    From a devastating listeria outbreak to critical cleaning practices, Deb shares real-world examples and practical advice to help protect your operations.

    We’ll look at the essentials—like equipment design and cleaning processes—and how they play a essential role in fighting biofilms. You’ll also learn how to build a stronger food safety culture within your team.

    Episode Content
    00:08 Introduction to biofilm and its importance
    01:07 What is biofilm and how does it form?
    02:42 Consequences of biofilm: A listeria incident
    04:13 European biofilm cases: lessons learned
    06:15 Key differences between microbes and biofilm
    08:55 Growth conditions and timeframes for biofilm
    11:10 Biofilm communication: Quorum sensing explained
    12:47 Mitigating biofilm risks in food factories
    14:22 Closing thoughts and future topics on biofilm

    Production
    This podcast is brought to you by NGI A/S
    This podcast is produced by Montanus
    Show More Show Less
    16 mins
  • 14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing

    14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing
    Dec 11 2024
    Your mind is probably concerned with things like production efficiency, product quality and profit margins. Your thought go to contamination every now and then. Even to hygienic design. But have you ever thought about how the overhead spaces in your food facility impact hygiene?
    It’s surprising, but up to 15% of food contamination can stem from these often-overlooked areas!

    Join us in this episode of Behind Clean Lines as we speak with Steve Voelzke from Robroy Industries. Steve shares his insights on the vital link between electrical infrastructure and hygienic design in food factories. With us from Texas, he highlights how improved overhead planning can significantly reduce contamination risks.

    In this episode, you'll learn about:
    1. Why overhead installations are crucial in food factory design.
    2. How modern construction designs enhance hygienic standards.
    3. Case studies showing contamination from overhead conditions.
    4. Practical design strategies for safer food production environments.

    Episode Content
    00:08 Introduction to the episode and guest, Steve Voelzke
    02:28 Importance of electrical infrastructure in hygienic design
    04:51 Modeling electrical components: Why it's often neglected
    06:01 Need for improved planning in overhead designs
    08:15 Benefits of sealed equipment designs
    09:20 Overview of existing standards and their gaps
    12:05 Education's crucial role in construction's hygienic practices
    13:45 Strategies for effective wash down of overhead systems
    16:03 Aligning electrical and hygienic standards for better safety

    This podcast is brought to you by NGI A/S
    This podcast is produced by Montanus
    Show More Show Less
    18 mins
  • 13: 3 Challenges for OEMs Building for the Poultry Industry

    13: 3 Challenges for OEMs Building for the Poultry Industry
    Nov 13 2024
    As the labor market shifts, the conversation about automation's role in food production becomes more crucial.

    While machines are tireless, can they truly replicate the finesse of a human hand when it comes to tasks like deboning a chicken?

    Also, the demand for poultry is skyrocketing. With larger birds and faster processing lines, how does this affect your equipment design when you need to maximize throughput in limited spaces?

    And as consumers call for fresher, diverse products, how agile are your current designs to adapt to these changes?

    Join us as Nate Harrison from Pheonix Innovations shares insights into these challenges and the need for ongoing innovation.

    In this episode, you'll learn about:
    • Navigating manual labor vs. automation in poultry processing.
    • AI innovations enhancing equipment precision and efficiency.
    • Tackling increased bird sizes and faster line speeds.
    • Designing adaptable machinery for evolving consumer demands.
    • Strategies for OEMs to stay ahead in poultry processing.
    Episode Content

    00:00 Introduction with Mikkel Svold and Nate Harrison
    01:10 Challenge 1: Automation vs. Manual Labor
    03:10 How AI could enhance poultry processing efficiency
    06:00 Current labor market conditions in poultry industry
    08:30 Challenge 2: Increased Bird Size and Line Speed
    11:10 OEMs need for efficiency amidst rising demand
    12:55 Challenge 3: Flexibility and Adaptability in OEM Design
    14:08 Meeting consumer demands for affordable poultry products
    16:25 Closing thoughts and recap of challenges

    This podcast is brought to you by NGI.
    This podcast is produced by Montanus.
    Show More Show Less
    18 mins
  • 12: Safe Food Production: How to Set Cleaners Up for Success

    12: Safe Food Production: How to Set Cleaners Up for Success
    Oct 23 2024
    Are you confident that your cleaning team has what it takes to maintain the highest hygiene standards in your food production facility?

    In this episode of Behind Clean Lines, we explore the crucial—but often overlooked—role of cleaners in the food manufacturing industry.

    Why are they sometimes seen as the weakest link in the hygiene chain? And more importantly, how can we empower the cleaners to succeed?

    We’re excited to welcome back Dr. Thomas Buehler from Ecolab, a leader in sustainable water treatment and contamination prevention. He sheds light on the challenges cleaners face, from language barriers to inadequate training and tough night shifts. Plus, he shares how factory layouts and the right tools can enhance cleaning efficiency and boost food safety.

    Buehler offers practical strategies for setting clear goals, improving communication across levels, and utilizing technology like UV lights to assess cleanliness. We hope his insights will inspire you to rethink your approach to people management and help drive a culture where food safety is a shared responsibility.

    Tune in to discover how to build an engaged and effective cleaning team that can make a real difference.

    In this episode, you'll learn about:
    • The importance of effective management in maintaining hygiene.
    • Challenges faced by cleaners in food production environments.
    • Key considerations for hygienic design in factory layouts.
    • Innovative tools like UV lights for measuring cleaning outcomes.
    • Strategies for fostering communication between cleaners and management.
    • Best practices for setting and achieving cleaning goals.
    Episode Content
    00:08 Introduction to Dr. Thomas Buehler
    00:57 Importance of cleaners in food safety
    02:22 Managing cleaner expectations and motivation
    03:21 Challenges faced by cleaning personnel
    04:29 Typical equipment layout pitfalls
    05:53 Ensuring quality with temporary cleaning staff
    06:13 Setting clear cleaning targets and operating procedures
    07:40 Measuring cleaning outcomes effectively
    09:05 Utilizing UV light for hygiene checks
    11:33 Creating a cleaner-friendly environment checklist
    13:50 Bridging communication gaps between management and cleaners
    15:47 Importance of trending reports for food safety
    16:51 Encouraging upward communication from cleaning staff

    Production
    This podcast is brought to you by NGI A/S.
    This podcast is produced by Montanus.

    Show More Show Less
    18 mins
  • 11: 6 Design Choices for Safe Food Production with Nate Harrison

    11: 6 Design Choices for Safe Food Production with Nate Harrison
    Sep 18 2024
    Are you sure your food processing equipment is up to par?

    In this episode of Behind Clean Lines, we chat with Nate Harrison from Phoenix Innovations, a poultry industry expert with over 20 years of experience. He shares key design choices that can enhance the safety and efficiency of your food production machinery.

    Discover the importance of high-grade stainless steel, proper slopes, and easy cleaning access to combat bacteria. Nate weighs in on essential inspection points and the potential pitfalls of hidden tubing in your equipment design.

    From best practices to future trends like automation and sustainable materials, this episode is packed with practical advice to elevate your food safety standards.

    In the episode, you’ll learn about:
    • The necessity of simple, durable, and reliable designs.
    • The importance of designing for easy access and serviceability.
    • Benefits of increasing inspection points.
    • … and much more.

    Guest
    Our guest today is Nate Harrison, founder of Phoenix Innovations
    You host is Mikkel Svold.

    Episode Contents
    00:08 Introduction to Episode and Guest Nate Harrison
    01:07 Importance of Design Choices in Food Factories
    02:33 Emphasizing Simple Concepts in Equipment Design
    04:18 Cost Implications of Overcomplicated Designs
    06:27 Significance of High-Grade Sanitary Stainless Steel
    10:24 Need for Easy Access for Cleaning and Maintenance
    12:49 Increased Inspection Points for Operational Efficiency
    15:43 Eliminating Tubing in Equipment Framework Design
    17:28 The Rise of Automation in Equipment Design
    19:23 Advice for Newcomers on Outsourcing Automation Solutions

    Production
    This podcast is brought to you by NGI
    The podcast is produced by Montanus.
    Show More Show Less
    21 mins