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When building food manufacturing plants, it is vital to understand the product and the process for producing, packaging and storing raw materials, and the end product. This is coupled with mechanical and electrical design complexities, sanitation issues, energy-saving measures, Food Safety Modernization Act (FSMA) compliance and equipment integration. It is no wonder that many factors need to be weighed, whether you are building a new facility or upgrading an existing plant.
After a year of union walkouts and protests by truckers opposed to California labor law AB5, the Port of Oakland expects cargo volumes to rise this year and is focused on preparing for the next generation.
With quick and easy access to Interstates 77 and 90, the public refrigerated warehouse will provide its customers with a full range of frozen distribution services.
A joint study from McKinsey and NielsenIQ released in February found that consumers care about buying environmentally and ethically sustainable products and are willing to back it up with their wallets.
The project is set to break ground on the first phase of construction this spring and will include a 281,849 square foot temperature-controlled warehouse.
The Phoenix Cold Storage Facility will be a 293,000-square-foot fully convertible freezer and cooler distribution center facility with 40,500 pallet positions.