bake - April 2018 - 16
With food safety top of mind for many retailers across the nation, it's a good idea to take proactive steps now to ensure your
operations are up to code and you have a sound HACCP plan
in place and working. John Lupo of Grandma's Bakery in White
Bear Lake, Minnesota, likes to say that staying ahead is always
less costly than working to play catch-up.
Food safety is the lifeline of any retail bakery, and the Retail
Bakers of America is rolling out a new program for "Insured,
Licensed & Inspected" bakeries. Market your bakery with an
RBA Insured, Licensed & Inspected seal and show your customers that they can trust the quality of your products. Once your
application is approved, you will be emailed an HTML code for
your website, as well as an Insured, Licensed & Inspected logo
that can be used in all marketing materials.
The Insured, Licensed & Inspected stamp requires annual veriﬁcation and will be the responsibility of the individual RBA member to renew. The RBA will require the following information:
tors time and money by eliminating the need for manual fridge,
certiﬁcate of insurance, business license, state-issued resale
freezer and line-check monitoring, hand-recorded logs and
certiﬁcate, and most recent health inspection report. To receive
your Insured, Licensed & Inspected stamp, send the required
documents and a $25 processing fee to the Retail Bakers of
DayMark Safety Systems and Hawk Safety in January an-
nounced a partnership through which the two companies
deliver food safety management, temperature monitoring and
Equipment companies continue to help retailers with the latest
compliance through an intuitive and comprehensive web appli-
innovations in washer and sanitation equipment, as well as new
cation. The customizable Hawk solution, complete with robust
food safety tools.
hardware and user-friendly software designed for diverse foodservice environments, is now distributed by DayMark.
To keep up with growing demand for the company's line of
automated washing and sanitizing equipment, Douglas Machines
New from Air Oasis, the Bi-Polar Ice BPi200 uses a small
Corp. a year ago completed the relocation of its manufacturing
electrical housing and carbon-ﬁber brushes to release airborne
facilities to a new 68,000-square-foot location in Clearwater,
positive hydrogen and negative oxygen ions throughout the
Florida. The move highlighted a nearly two-year transformation
ice machine without creating ozone. The compact unit greatly
that triples manufacturing, assembly, testing and shipping areas.
reduces mold, yeast, bacteria, viruses and other pathogens,
enhancing sanitation and extending service cycles.
modeling technology and new metal fabricating equipment like
From Omni-Rinse, its new Integrated Rinsing System is a
Mazak Laser Cutters and Accurpress Press Brakes, allows the
warm-water rinse station for glasses and tools that incorpo-
company to increase efficiencies while improving quality.
rates rinsing as a step within the drink-making process, saving
time and eliminating the chronic problem of unrinsed tools. The
In other developments, a new HACCP-compliant solution is
rinse process is hands-free and uses no electricity. The station
being touted as an accurate tool to save foodservice opera-
mounts to a speed rack or wall.
16 < APR 2018 | bakemag.com
The added space, combined with state-of-the-art computer
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