bake - January 2017 - 14
food safety
Food Safety Compliance
COMPANION BAKING
Food safety concerns from consumers and regulatory organiza-
Audits: Model Accreditation Standards." The final guidance
tions have never been higher. It is more important than ever for
contains FDA recommendations on third-party certification
engineers, sanitarians and plant managers to understand the
body qualifications for accreditation to conduct food safety
proper equipment, plant, and process design that is fundamen-
audits and to issue food and facility certifications under the
tal to food safety. The American Bakers' Association (ABA),
voluntary third-party certification program established under
along with other top food industry associations, is presenting a
the FDA Food Safety Modernization Act (FSMA).
sanitary design workshop specifically for its members.
In November 2015, the FDA announced the implementing
The Sanitary Design Workshop is a unique educational oppor-
final rule "Accreditation of Third-Party Certification Bodies
tunity for anyone responsible for food safety in bakery facilities.
to Conduct Food Safety Audits and to Issue Certifications"
Participants will come away with practical and proven approach-
that establishes a program for the accreditation of third-party
es to cleaning, sanitary design, equipment layout, and person-
certification bodies to conduct food safety audits and to certify
nel requirements that utilize verifiable, economically sound, and
that foreign food facilities and food produced by such facilities
HACCP-supported processes.
meet applicable FDA food safety requirements.
The workshop includes equipment design demonstrations using
Record keeping is a key component of the guidance. A third-
photos and prototypes, and the introduction of a process for
party certification body seeking accreditation must demon-
continuous improvement.
strate that it has implemented written procedures to establish,
control, and retain records (including documents and data) for
Set for March 28-29 in Chicago, the workshop is geared for
a period of time necessary to meet its contractual and legal
engineers, sanitarians and plant managers from equipment
obligations and to provide an adequate basis for evaluating its
manufacturers, bakers, pasta makers and snack food producers
program and performance.
- as well as other low moisture food producers. To learn more,
visit americanbakers.org.
The third-party certification body must have a written conflict of interest program. Further, a third-party certification
Third-Party Audits
body's written procedures should include procedures for the
The U.S. Food and Drug Administration on Dec. 6 issued impor-
maintenance of current and accurate records relevant to the
tant guidance for the food industry (including bakeries) titled,
competence of its audit agents and others involved in certifi-
"Third-Party Certification Body Accreditation for Food Safety
cation activities.
14 < JAN 2017 | bakemag.com
http://www.americanbakers.org
http://www.bakemag.com
bake - January 2017
Table of Contents for the Digital Edition of bake - January 2017
bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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