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Food Engineering/Manufacturing/Expert Profile
Expertise
Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.
Experience in the area
Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.
Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.
Publications: PMMI Solutions `99, Monthly Packaging Tipsheets
What do you like about this subject?
It is what I do, have done for over thirty years, and will continue to do.
What do you still hope to achieve/learn in this field?
There's new technology, new packages, and new products popping up every day.
Something interesting about this subject that others may not know:
Manufacturing cost is a fraction of what you pay in the store. Distribution costs - to get the product there to the store - are what dictate the price.
Something controversial or provocative about this subject
Processing and safety procedures ar NOT the same from state to state, company to company.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Nalee | 04/24/12 | 10 | 9 | 10 | Thank you,the response was prompt and ..... |
| Alejandro Sanchez | 03/07/12 | 10 | 10 | 10 | Thank you for your help and as ..... |
| Deborah | 02/11/12 | 10 | 10 | 10 | I was just notified today of your ..... |
| abu muna | 01/16/12 | 10 | 10 | 10 | |
| edward | 11/14/11 | 10 | 10 | 10 | quick response and the clarity i was ..... |
Recent Answers from Jim Pfister
2012-05-22 tomato sauce:
John, There must be something missing, because I do not understand your numbers. 600 gallons over an 8-hr shift equates to 75 gals/hr. You have two, 80-gallon kettles, which means each kettle needs
2012-05-01 Bottle Preservation:
Josh, You need to make sure that both the product and the container are commercially sterile. Boiling for five minutes will kill only those bugs that cannot withstand those conditions. You need
2012-04-29 Iced Tea Start-up:
Sherif, Since I have no experience in your country, I am not sure if I can help that much...but I will try. The first thing I would do is try to keep my capital investment minimal, and do this by finding
2012-04-24 co-pack:
Nalee, Well, you are both right..and you are both wrong. You are correct in that you are entering the momentum phase where you need 'outside' resources to grow...and...you are also correct in that
2012-03-30 bottle:
Rebecca, You can find endless suppliers of stock bottles via Google. They're all pretty much the same. It's a very cutthroat business, so if you have any kind of volume, you should be able to get a
Answers by Expert:
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