ITT: Ask a quality control manager of a top soft drink & bottled water company anything.
Believe it or not, it can vary quite a bit. Legally we have to fill a percentage of what we claim is in the can, but those values vary by state. We try to average the exact fill height...IE a can is 12oz...down to the decimal among all filler heads. Gross underfills should still be over 85% of the stated volume unless something went wrong in production
Do you ever switch suppliers (for the can or bottle), have problems with the new supplier, and have to switch AGAIN in a short period of time?
"I.e." = "id est" = "that is"
"E.g." = "exempli gratia" = "for (the sake of) example"
The filling process is automated, everything else is under human control, including the settings for individual drinks, the characteristics of the drink batch, status of the equipment, water quality at that specific moment, packaging condition, etc.
Inside the location, yes, drink whatever you want honestly. And there's no issue taking a can or a 2 liter out or something, but authorization is required for any quantity greater than that.
In other words, you cant just walk out with 24 packs in your hands each day.
so is that why you voted for trump? because you hate government regulations and you really want to allow rats to swim in your drinks? do you now see how short sighted that attitude is? can you admit you were wrong?
ok i suspected as much. so my next question is this: how fat are the people that work there? or are they actually good at not over indulging in the free sugary drinks?
actually i have a much more relevant and real question do you make iced tea at wherever you work?
1.) Not as fat as you'd think, considering the sheer quantity and availability of an EXTREMELY popular and sugary drink we make. I guess once you are there long enough, you learn to stay away.
2.) Yes, lots of iced tea made too.
Quite sticky if theres a HFCS spill. Its like spilling corn syrup in your basement, except in the thousands of gallons. Straight syrup before its diluted to beverage strength is a pain in the ass, cakes onto everything. Lots of hoses around to wash it down.
Interesting is a matter of perspective. I think one of the most scientifically interesting tests we do is absence of sugar testing in diet drinks. Its taken quite seriously, cant have a diabetic who thinks they're drinking diet get a slug of sucrose in them.
ok iced tea. if you manufacture gold peak iced tea please admit to me it's just brown dyed water. i mean i'm sure there's some legal standard or assumed legal standard about what constitutes a manufactured beverage being called iced tea, but that tea is so weak it's unbelievable that anyone would drink it. so if you make gold peak please tell me and tell me that how i'm wrong about it being made with the bare legal minimum amount of tea and the rest is brown dye.
if you make pure leaf tea, which seems appropriately strong, i'm still curious to know if you guys still try and minimize the amount of tea and add dyes instead.
gold leaf is pure fucking garbage and i can't believe anyone drinks that shit. i never ever buy that. i'd drink urine before i supported the manufacturer of that shit. pure leaf seems alright but i still don't trust it.
By saying which tea we make, if either, id essentially be saying which company i work for. Those are fresher varieties of iced tea, made at a different facility. Believe it or not, some teas are "less fake" or "processed" than others. Those are among them. I do feel we do a pretty good job with our tea from my other contacts at other facilities. Pretty high quality ingredients, but mass produced to be sure.
Well it depends on the type of sugar you're looking for. Sucrose is the more interesting one. HFCS is detected via diabetic pee sticks because the glucose molecule a simple sugar, sucrose is a complex sugar and requires a much more expensive and strenuous system to determine, takes about 5 mins. Regular HFCS is instantaneous.
isn't the case that any coke in a bottle is made with sugar, not hfcs? i don't think i've seen coke in bottles in the us forever and i always buy mexican coke in bottles if i buy it. i remember when i lived in italy it was also made with sugar and not hfcs.
0. Would never happen naturally, would have to be a disgruntled employee. I've never heard of it occuring before minus that one story out of ireland.
That being said, we do extremely rigorous testing on bottled water for coliform bacteria. Its very safe.
Couldn't say for certain, though i can say that HFCS (standard) drinks and Real Sugar/Sucrose drinks, even if the same brand have DISTINCTLY different tastes.
I personally feel that sucrose drinks bring out more of the natural spices of the drink, but to each their own. Everyone usually falls into a specific camp on that issue and some do like both, but to be sure, they do NOT taste the same.
The pepsi watehouse in Russia collapsed.
Also they had some bad accidents last year (don't ask me how I know that).
What the hell is wrong with Russia? If they have so many fuckups with human lives and property damage, how we can trust plants there to handle stuff like diary products? (it falls all under the same company btw).
Even in a multinational conglomerate, certain divisions do far worse than other divisions. The potential for growth is highest in the developing nations, but they usually have the lower performance records.
I can say though that a company wont tolerate its trademark being abused by a food safety issue. If there are flagrant violations even at an overseas plant, they'll wipe out the senior management and start over.
lol, you guys are aware that nowdays a PET lines are fully enclosed, from the moment that the raw tube gets blowed into bottle, throught cleaning and filling till it is all screwed close?
If a rad would get into a bottle then ONLY in a liquified form, because everything that gets into the bottle moves throught narrow valves and comes from hermetic containers?
lol, you aware you sound like a retard? you don't know shit about soft drink manufacturing and bottling and you spend all of your time going from web site to web site trying to horn in on forum threads about beverage bottling.
Uh-nuh, I'm not OP but nopes, you are wrong. Nowdays (at least at modern plants like pepsi and cola uses) you have one combo machine like this one:
Bottle goes into machine in its raw form of a "test tube"
And then with heat and pressure it gets blowed into the bottle
In the same machine, without being unscrewed it goes throught cleaning and then filling and then screweing the lid so, as I said, there is absolutely no place for a smal mammal to get stuck (and if you would stuck one into it then A) bottle would collapse or B) it would be cooked).
How much paperwork do your packaging/processing employees have to fill out, and are they good about it?
I work quality assurance at a pasta manufacturing plant and literally every day we are correcting them or fixing mistakes on their paperwork. That and they fake their weights/metal checks quite often.
Im OP and this is is true and yet not true. True in that these lines he speaks of are the wave of the future, false in that "nowadays" part. DBF lines are the exception, not the rule. Many/most PET lines are NOT fully enclosed.