https://www.profoodworld.com/food-safety/regulatory/article/22968028/food-manufacturers-pursue-traceability-in-an-uncertain-regulatory-environmentProFood Worlden2026-06-19T12:00:00.000ZFood Manufacturers Pursue Traceability in an Uncertain Regulatory Environmenthttps://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/06/2607reg001.1C3LWQDYhu.jpg?auto=format%252Ccompress&q=70Some food manufacturers are adding more magnetic inspection units upstream to reduce risk.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/06/2607reg002.y5x94GZAAU.jpg?auto=format%252Ccompress&q=70Mettler Toledo’s ProdX data-management software provides real-time monitoring and uses Microsoft SQL Server 2022 Express Edition.https://www.profoodworld.com/facilities-design-infrastructure/article/22965560/how-standard-meat-company-built-a-futureready-plant-in-fort-worths-historic-stockyardsProFood Worlden2026-06-17T15:35:00.000ZHow Standard Meat Company Built a Future-Ready Plant in Fort Worth’s Historic Stockyardshttps://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/smc-drone-image-3g1mcvwwhcs.7OMUrQkIoX.jpg?auto=format%252Ccompress&q=70Site constraints include active rail lines that made construction challenging and define the site's footprint.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/img-1632.tTfiz75hGL.jpg?auto=format%252Ccompress&q=70https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/img-1628.9yIpBIyk9G.jpg?auto=format%252Ccompress&q=70Employees are encouraged to provide feedback on processes and ergonomics, and adjustments are made accordingly.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/img-1631.AUx8ScxYEG.jpg?auto=format%252Ccompress&q=70https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/img-1629.2q4tAdBQ8K.jpg?auto=format%252Ccompress&q=70https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/pxl-20260226-153012787.cNT0xEHCA3.jpg?auto=format%252Ccompress&q=70https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/pxl-20260226-154833586.Rtfnp6Fal5.jpg?auto=format%252Ccompress&q=70https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/pxl-20260226-155452190.pWxW4eCHht.jpg?auto=format%252Ccompress&q=70Adjustable platforms on the line allow workers to choose the height that best suits them ergonomically.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/pxl-20260226-180931583.8wD2PI4tnw.jpg?auto=format%252Ccompress&q=70All employees and guests enter at the same doors at the front of the building. This was an intentional design element to foster interaction.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/pxl-20260226-164206097.09LGZ2hnR1.jpg?auto=format%252Ccompress&q=70Incorporating daylight in common areas of the building was important to make the plant a more appealing place to work.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/04/pxl-20260226-162238577.NYVz53EqCP.jpg?auto=format%252Ccompress&q=70The sous vide system was ordered before the site was even selected.https://img.profoodworld.com/mindful/pmmi/workspaces/default/uploads/2026/06/standard-meat-fixed.LpZpxM8mBl.png?auto=format%252Ccompress&q=70There's currently one sous vide line, but there is enough space for a second unit. Connections are already in place, so all that's needed is the machine.