Baking & Snack - March 2016 - 69

Training given this individual should be through a program approved by the Food Safety Preventive Controls
Alliance (FSPCA). The broad-based public-private alliance, established in 2011 by a grant from FDA to IFSH,
consists of key industry, academic and government stakeholders. Its mission is to support safe food production
by developing a nationwide core curriculum, training
and outreach programs to assist companies producing
human and animal food in complying with FSMA's
preventive controls regulations. The alliance provides
technical assistance through training courses, presentations and webinars.
"Although a PCQI can be otherwise qualified by
work experience, education or training, it is not
fully known what the expectations will be for companies that choose not to attend the approved training,"
Mr. Hugo said. In addition to the PCQI, the company
must ensure that food safety personnel and their supervisors are qualified to perform such activities. He noted
that AIB International is an approved training provider
for the FSPCA Preventive Controls for Human Food
course.
FDA put in place its Technical Assistance Network
(TAN) to advise industry, regulators, academia, consumers and others about implementation of the new
regulations. The network is now fully operational and
taking inquiries via a special page on the agency's website, www.fda.gov, or by mail. FDA's website, in its Food
section, carries an extensive library of fact sheets, presentations and archived webinars about FSMA regulations and how they are being implemented.
As deadlines near, a host of webinars and in-person
seminars about FSMA topics are now flooding email
and mailboxes throughout the food industry.

Do it now
A good way to prepare for FSMA is to get your HACCP
plan and cGMPs up to date. Then work to fit them to
FSMA regulations.
"One of the first steps is hazard analysis," Dr. Brackett
said. "This may be the most comprehensive and complicated step for bakers, indeed, for all food manufacturers.
You may need help from experts, university specialists
and others. The results of this analysis will drive the rest
of the process."
Some elements of FSMA are enforceable now, specifically registering of food facilities and establishing a food
safety plan. Because two rules won't be final until later
this year, their deadlines for compliance are also delayed, and different timelines affect companies of various sizes. "The first step should be to conduct an analysis of requirements for developing a FSMA compliance
plan," Mr. Bremer said.

Rules involving preventive controls for human foods,
the foreign supplier verification program and food defense should be the first FSMA programs to address, according to Mr. Steed. "Set up a transition team to develop
and implement the plan," he said. "Educate and train personnel at all levels, starting with the PCQI. Understand
that plant managers will be held accountable."
Don't just write down your HARCP program; run it,
and start documenting the results. "Implement and review
your preventive control records to ensure that they accurately portray the sanitary conditions at your plant and any
improvements to those programs," Mr. Hugo said.
The success of preventive controls will be judged by
the authenticity of the facility's records and its ability to
demonstrate that improvements are being made.
"I've been to many food facilities in 25 years," Mr.
Payne observed, "but the one I will always remember is
the one that required me to take a half-hour class in food
safety - and complete a test of my knowledge - before
admitting me into the plant. That's quite a proactive approach on the part of the company. That's the type of
thing companies should do. You can't get complacent."
And as a word of caution for all, Dr. Brackett advised,
"Take it seriously."

*

FSMA timetables start now
Compliance with FSMA involves two kinds of deadlines. One
involves company size, the other starts the clock ticking.
Very small businesses, those averaging less than $1
million in annual sales, have three years to comply; however, the records qualifying these companies as very
small should have been in place by Jan. 1, 2016. Small
businesses, those with fewer than 500 full-time employees,
have two years. All others have one year.
Those one-, two- and three-year periods start on the day
that FDA issues a FSMA rule in final form by publishing it in
the Federal Register. The regulations consist of seven rules
with varying publication dates. Those already out are:
Preventive Controls for Human Food - final rule published
Sept. 17, 2015.
Preventive Controls for Foods for Animals - Sept. 17, 2015.
Standards for Produce Safety - Nov. 27, 2015.
Foreign Supplier Verification Program for Importers of
Foods for Humans and Animals - Nov. 27, 2015.
Accredited Third-Party Certification - Nov. 27, 2015.
FDA expects publication dates for the other two rules as
follows:
Sanitary Transportation of Human and Animal Food - by
March 31, 2016.
Focused Mitigation Strategies to Protect Food Against
Intentional Adulteration - by May 31, 2016.

*

www.bakingandsnack.com / March 2016 Baking & Snack 69


http://www.fda.gov http://www.bakingandsnack.com

Baking & Snack - March 2016

Table of Contents for the Digital Edition of Baking & Snack - March 2016

Baking & Snack - March 2016
Table of Contents
Table of Contents
Editorial - A whole new ballgame
Newsfront - Oprah’s bread claim underpinned by science
‘I LOVE BREAD’ gains momentum
Survey: Natural labels may mislead consumers
La Brea Bakery commits to non-GMO artisan bread
Mondelez positioning paying off
People/In Brief
Tax Credits - What a Relief!
IBIE 2016 - Taking a Vertical Leap
ABA tackles the ‘workforce gap’
Gonnella Baking - All Systems Go
Aurora shows off its colors
Hearth breads ‘bake to differ’
Bagels - Bagel Shake-Up
Convey the right message
Dietary Antioxidants - Adding Antioxidants
Specialty flour boosts antioxidant content
Food Safety - The Prevent Defense
FSMA timetables start now
Ingredient App - Cross-Over Trends
R&D Perspective - Clean and Safe...or not
Pizza Technology - A Lot of Crust
A matter of taste
What goes on top
Proofers - Proofed to Perfection
Ideal humidity for an ideal proof
Sanitation: The Final Frontier
Heat Recovery - Paths to Sustainability
Bulk Packaging - The Big Easy
Sanitation Strategies - The Year of Sanitation
Meeting Preview - TIA Goes SoCal
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - March 2016 - Baking & Snack - March 2016
Baking & Snack - March 2016 - 2
Baking & Snack - March 2016 - 3
Baking & Snack - March 2016 - 4
Baking & Snack - March 2016 - 5
Baking & Snack - March 2016 - 6
Baking & Snack - March 2016 - 7
Baking & Snack - March 2016 - 8
Baking & Snack - March 2016 - Table of Contents
Baking & Snack - March 2016 - 10
Baking & Snack - March 2016 - Table of Contents
Baking & Snack - March 2016 - Editorial - A whole new ballgame
Baking & Snack - March 2016 - 13
Baking & Snack - March 2016 - 14
Baking & Snack - March 2016 - 15
Baking & Snack - March 2016 - ‘I LOVE BREAD’ gains momentum
Baking & Snack - March 2016 - 17
Baking & Snack - March 2016 - La Brea Bakery commits to non-GMO artisan bread
Baking & Snack - March 2016 - People/In Brief
Baking & Snack - March 2016 - 20
Baking & Snack - March 2016 - Tax Credits - What a Relief!
Baking & Snack - March 2016 - 22
Baking & Snack - March 2016 - 23
Baking & Snack - March 2016 - 24
Baking & Snack - March 2016 - IBIE 2016 - Taking a Vertical Leap
Baking & Snack - March 2016 - 26
Baking & Snack - March 2016 - ABA tackles the ‘workforce gap’
Baking & Snack - March 2016 - 28
Baking & Snack - March 2016 - 29
Baking & Snack - March 2016 - 30
Baking & Snack - March 2016 - Gonnella Baking - All Systems Go
Baking & Snack - March 2016 - 32
Baking & Snack - March 2016 - 33
Baking & Snack - March 2016 - Aurora shows off its colors
Baking & Snack - March 2016 - 35
Baking & Snack - March 2016 - Hearth breads ‘bake to differ’
Baking & Snack - March 2016 - 37
Baking & Snack - March 2016 - 38
Baking & Snack - March 2016 - 39
Baking & Snack - March 2016 - 40
Baking & Snack - March 2016 - 41
Baking & Snack - March 2016 - 42
Baking & Snack - March 2016 - 43
Baking & Snack - March 2016 - 44
Baking & Snack - March 2016 - 45
Baking & Snack - March 2016 - 46
Baking & Snack - March 2016 - Bagels - Bagel Shake-Up
Baking & Snack - March 2016 - 48
Baking & Snack - March 2016 - 49
Baking & Snack - March 2016 - Convey the right message
Baking & Snack - March 2016 - 51
Baking & Snack - March 2016 - 52
Baking & Snack - March 2016 - 53
Baking & Snack - March 2016 - 54
Baking & Snack - March 2016 - Dietary Antioxidants - Adding Antioxidants
Baking & Snack - March 2016 - Specialty flour boosts antioxidant content
Baking & Snack - March 2016 - 57
Baking & Snack - March 2016 - 58
Baking & Snack - March 2016 - 59
Baking & Snack - March 2016 - 60
Baking & Snack - March 2016 - 61
Baking & Snack - March 2016 - 62
Baking & Snack - March 2016 - 63
Baking & Snack - March 2016 - 64
Baking & Snack - March 2016 - Food Safety - The Prevent Defense
Baking & Snack - March 2016 - 66
Baking & Snack - March 2016 - 67
Baking & Snack - March 2016 - 68
Baking & Snack - March 2016 - FSMA timetables start now
Baking & Snack - March 2016 - 70
Baking & Snack - March 2016 - Ingredient App - Cross-Over Trends
Baking & Snack - March 2016 - R&D Perspective - Clean and Safe...or not
Baking & Snack - March 2016 - 73
Baking & Snack - March 2016 - 74
Baking & Snack - March 2016 - Pizza Technology - A Lot of Crust
Baking & Snack - March 2016 - A matter of taste
Baking & Snack - March 2016 - 77
Baking & Snack - March 2016 - 78
Baking & Snack - March 2016 - 79
Baking & Snack - March 2016 - 80
Baking & Snack - March 2016 - 81
Baking & Snack - March 2016 - What goes on top
Baking & Snack - March 2016 - 83
Baking & Snack - March 2016 - 84
Baking & Snack - March 2016 - 85
Baking & Snack - March 2016 - 86
Baking & Snack - March 2016 - Proofers - Proofed to Perfection
Baking & Snack - March 2016 - Ideal humidity for an ideal proof
Baking & Snack - March 2016 - 89
Baking & Snack - March 2016 - Sanitation: The Final Frontier
Baking & Snack - March 2016 - 91
Baking & Snack - March 2016 - 92
Baking & Snack - March 2016 - 93
Baking & Snack - March 2016 - 94
Baking & Snack - March 2016 - 95
Baking & Snack - March 2016 - Heat Recovery - Paths to Sustainability
Baking & Snack - March 2016 - 97
Baking & Snack - March 2016 - 98
Baking & Snack - March 2016 - 99
Baking & Snack - March 2016 - 100
Baking & Snack - March 2016 - Bulk Packaging - The Big Easy
Baking & Snack - March 2016 - 102
Baking & Snack - March 2016 - 103
Baking & Snack - March 2016 - 104
Baking & Snack - March 2016 - Sanitation Strategies - The Year of Sanitation
Baking & Snack - March 2016 - 106
Baking & Snack - March 2016 - Meeting Preview - TIA Goes SoCal
Baking & Snack - March 2016 - 108
Baking & Snack - March 2016 - Events
Baking & Snack - March 2016 - 110
Baking & Snack - March 2016 - 111
Baking & Snack - March 2016 - Ingredients & Formulating
Baking & Snack - March 2016 - 113
Baking & Snack - March 2016 - Equipment & Packaging
Baking & Snack - March 2016 - 115
Baking & Snack - March 2016 - 116
Baking & Snack - March 2016 - 117
Baking & Snack - March 2016 - Patents
Baking & Snack - March 2016 - New on the Shelf
Baking & Snack - March 2016 - Marketplace
Baking & Snack - March 2016 - 121
Baking & Snack - March 2016 - 122
Baking & Snack - March 2016 - 123
Baking & Snack - March 2016 - 124
Baking & Snack - March 2016 - 125
Baking & Snack - March 2016 - 126
Baking & Snack - March 2016 - 127
Baking & Snack - March 2016 - 128
Baking & Snack - March 2016 - 129
Baking & Snack - March 2016 - 130
Baking & Snack - March 2016 - 131
Baking & Snack - March 2016 - 132
Baking & Snack - March 2016 - Ad Index
Baking & Snack - March 2016 - New Product Spotlight
Baking & Snack - March 2016 - 135
Baking & Snack - March 2016 - 136
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