The IBIE Baking Expo is a great place to see the newest improvements in bakery technology. As the Technical Director of the Wheat Marketing Center in Portland, Oregon, I am always interested in learning about the most cutting-edge advancements in the industry, especially when they build upon tried-and-true methods. For instance, thermal profiling can [...]
A safe food supply is essential to health and consumer confidence. In order to prevent food borne illnesses, which impact nearly 50 million people in the US annually, regulatory standards are required of most food production operations. However, compliance with current and future safety rules and documentation regulations is becoming increasingly streamlined and simpler [...]
To accurately produce high-quality, high-yield baked goods, replace guesses and opinions with hard data. Thermal profiling dough and oven temperatures with an in-transit, portable data recorder has many benefits to the commercial wholesale or retail bakery. Here are 5: 1. Consistent dough proofing The importance of proofing must not be discounted. Maintaining the consistency [...]
Update from SHIFT20 Where is the culture and technology of food safety headed? The FDA released their New Era of Smarter Food Safety Blueprint on July 13th. At the virtual SHIFT20 show hosted by the Institute of Food Technologists (IFT), FDA Deputy Commissioner for Food Policy and Response Frank Yiannas outlined the vision behind [...]
Thermal profiling equipment is a key tool to know how heat transfer equipment, such as ovens, dryers, proofers or freezers, operate. It doesn't really matter what type of product you make, or if you have a small or large operation. What really matters is that you are sure that your heat transfer equipment provides [...]
The kill step. Sounds pretty intense...and it is. It’s the absolutely necessary point when harmful pathogens, like Salmonella spp., are eliminated. And it has to be absolutely effective to ensure baked goods are safe to eat, plus have a proper shelf life. And you need to document it. In order to be compliant with [...]
Validating kill-step reduction of Salmonella is one part of the new Federal Food Safety Modernization Act (FSMA) bakers should be aware of, but there are other provisions and requirements to keep in mind. Such as FSMA Foreign Supplier Verification Programs (FSVP), which pertains to foods and food ingredients manufactured outside of the United States. [...]
Brought to you by the AIB InternationalFruit-filled pastries are one of the most popular bakery products in North America and Europe. This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal.However, if you’re producing fruit pastries you need to be documenting the kill step to be in compliance [...]
Regulatory Overview What is Regulatory Overview? Regulatory overview deals with the regulatory landscape concerned with food safety. Maintaining clear food safety guidelines allow bakers to take proactive and preventive measures to manage risks associated with everyday operations. Aspects involved in food and bakery regulatory landscape include: Good manufacturing practices and plant hygiene [...]
You know the importance of the kill step. It’s the point during baking when harmful pathogens likeSalmonella spp. are eliminated. Although it’s always been crucial from a food safety stand point, there’s another layer. Now that FSMA has been rolled out, the kill step must be logged and documented in order for you to be in compliance. [...]
