IBIE - 2016 Show Daily, Saturday - 18

AIB International aims
to demistify FSMA

he Food Safety Modernization Act (FSMA)
looms large this year
at IBIE as the final
rule compliance deadline hits
a month before the trade show.
As bakers have and continue to
prepare for complying with these
regulations, AIB International
hopes to help them in their preparations and answer questions at
IBIE with two educational sessions. The first, "FSMA Readi-

Leal

AIB International

ness," will be held Saturday, Oct.
8, at 8:30 a.m., and the second,
"Kill Step Validation of the Baking Process for FSMA" will take
place Sunday, Oct. 9, at 8:30 a.m.
Each session costs $10 to attend.

In the FMSA readiness ses-

sion, Jesse Leal, quality manager, training for food safety
services at AIB, will detail
what a wholesale baking company needs to have in place to
be prepared for FSMA implementation. Through this session, Mr. Leal plans to clear
up some misunderstandings
about the regulations.
"The biggest misconception is that if the plant has a
formalized Hazard Analysis Critical Control Points
(HACCP) program, then it
will have everything needed
to comply with Hazard Analysis and Risk-Based Preventive Controls (HARPC), or
the preventive control rule,
and that the two are the
same," Mr. Leal said. "There
are similarities although they
are indeed different programs, and work will need to
be done to comply with the
new rule."
Bakers will also walk away
with a better understanding
of how the Food and Drug
Administration (FDA) will
conduct inspections and how
they can prepare and improve on areas that can be
challenging. "Many issues
have occurred due to allergen cross-contact and undeclared ingredients," Mr. Leal

"Many issues have occurred due
to allergen cross-contact and
undeclared ingredients."
Jesse Leal, AIB International

IBIE

Saturday, October 8, 2016

said. Issues with allergens are
just one of the reasons that
spurred enactment of this
law, and FSMA attempts to
prevent such problems from
arising by requiring bakers
to put in effective preventive
controls in processing areas
as well as improved label control programs.
FSMA covers the entire
food industry, not just baking, and its rules and regulations are extensive and can
be intimidating. To ensure
success with implementation,
Mr. Leal suggested bakers focus on the rules that directly
affect them. While Foreign
Supplier Verification Programs (FSVP) and the sanitary transport rule may not
have an impact on the baking
industry, the supplier control
program and preventive controls will apply to the entire
food industry.
Bakers can also find success
in going back to the basics.
"This is what FDA is doing in
enforcing the Current Good
Manufacturing Practices much
more than it has in the past,"
Mr. Leal said.
In AIB's second session regarding FSMA, Kantha Channaiah, PhD, director of microbiology, AIB, will detail
the organization's research
into kill step validation, a requirement of FSMA. Long
have bakers argued that the
oven's high temperatures kill
off any dangerous pathogens
in baked goods. FMSA challenges the industry to prove
it, and Dr. Channaiah and his
team's research has provided
bakers a way to confirm that

Channaiah
AIB International

pathogens have indeed been
destroyed by the oven. This
session will show bakers the
importance of kill step validation, how to conduct such
validation of their baking process and how to analyze the
data. More information on
both sessions can be found at
www.ibie2016.com.
As the industry implements, discusses and questions this new food safety
reality, AIB provides more
resources than just these two
IBIE educational sessions.
It offers training on the differences between preventive
controls and HACCP as well
as the importance of specific issues that can occur in
most bakeries like allergen
cross-contamination. These
workshops take place at AIB's
home site in Manhattan, KS,
and around the country or
can be customized for presentation at individual company locations.
- Charlotte Atchley,
Baking & Snack

http://www.ibie2016.com

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