Baking&Snack - August 2013 - 107
Advertisement
FRESH GOODS +
QUALITY INGREDIENTS
= LOYAL CUSTOMERS
Someone will eat this food;
therefore, we should focus on
executing perfectly every time while
maintaining perfect documentation.
standard and reporting requirements) and 25% on the floor observing program execution.
When I audited, I had the freedom to spend 75% of the time on
execution and then 25% evaluating
programs. This allowed me to observe operational execution, where
programs are truly tested. The goal
was to encourage modification of
the weak execution on the floor and
the programs that governed them.
Preparing correctly for an audit
is vital to scoring well and making
sure the work is sustainable, so you
can be audit-ready in the future. The
adage of “do what you say, say what
you do, and prove it” is a good start.
However, what you do must meet
the criteria of acceptability of existing standards. As a simple example,
you cannot use a cat in your facility to control mice. This would be
effective to control rodent populations but would be an unacceptable
control method.
The standards and codes must be
articulated in your policies, procedures and work instructions to meet
expectations of the standards you are
working with. If your goal is GFSI certification, you must choose an audit
scheme you feel comfortable with, select your product categories and meet
those standards and expectations.
Keep in mind, the score should
not be the end goal. It should be
an opportunity for continuous improvement based on a thorough
investigation targeted to identify
potential food safety risks and their
corrections. It is about continuous
improvement and understanding
new opportunity areas. To a large
degree, GFSI audit schemes are focused more on the documentation
process and less on the execution.
Nonetheless, these schemes have
driven improvement in the food
industry’s programs and associated
execution; they should be managed
and visible to company executives.
These points are important to
consider, but they are strictly a reflection of the plant’s condition at
the time of the audit. The term “audit ready” takes us to another place,
which is to be always consumer
ready. That’s right — someone will
eat this food; therefore, we should
focus on executing perfectly every
time while maintaining perfect
documentation.
With the recent FDA hearings
on the Food Safety Modernization
Act, consumers who lost loved ones
or who were seriously sickened
testified on their specific situations. These true stories were heartwrenching to hear. They triggered in
me a memory I have had for years,
which has been a great reminder of
how important quality, sanitation
and food-safety functions are in
the food industry. In 1998, following a large retail meat recall, Helen
Bodnar lost her life due to listeriosis. At the time, 20/20 ran a segment
on the recall and focused on Helen
and her husband, John. He recalled
the pain Helen experienced and her
struggles with the disease as it took
her life. This segment made a lasting
impression on me. John and Helen
reminded me of my own parents.
It was a tragic story and has been
a constant reminder of the responsibilities of those working in food
safety. An audit score is important;
however, being audit-ready and
food-safe mean everything to consumers of the products we make.
•
See us at IBIE
booth #11414
ith baking hours from 6:00 a.m. to 2:00
Wavailable warm andQuality throughout
p.m., Arremony’s
Bakery products
are
fresh
the day. Owner Philip Arremony describes
the Jewett City, Connecticut business as an
“Old World” style bakery that has maintained
its popular product line since its founding in
1960.
Phil has taken Arremony’s Quality Bakery
services beyond those of a retail bakery. He
offers catering services, and plans to develop a
mail-order operation. Why not? He already
ships baked goods to the west coast and
Florida to satisfy former Jewett City residents.
In fact, some Arremony customers travel as
far as 50 miles to pick up their favorite baked
goods. They place their orders in advance in
order to schedule visits around Arremony’s
two week summer shut down. What generates
such enthusiasm? For starters, Babka bread,
sweetened with golden raisins, Whoopie pies
(a cream filling between two chewy chocolate
cookies), chocolate chip cookies and date or
apricot filled shortbread cookies.
Phil, who grew up in the business and learned
the trade from his father Philip F. Arremony,
took over in 1996. Phil’s son Ian has followed
his father into the business.
In Phil’s view, a major challenge facing bakers
today is the nutritional awareness of today’s
customers. “Using good, pure ingredients is
essential,” he said. “Because customers
expect consistency in my products.” For consistent results, Phil relies on International®
Bakers Services to flavor all of Arremony’s
baked goods. Phil is particularly fond of the
Vanilla Crystals he adds to his “wonderfully
delicious” donut glaze.
If you want consistent quality, turn to
International® Bakers Services. Contact
us toll-free at (800) 345-7175, by fax at
(574) 287-7161, or in writing at 1902 North
Sheridan Ave., South Bend, Indiana 46628.
We have the flavors your customers deserve.
For more information, see Page 133
August 2013 / Baking & Snack / 107
Baking&Snack - August 2013
Table of Contents for the Digital Edition of Baking&Snack - August 2013
Baking&Snack - August 2013
Table of Contents
Table of Contents
Editorial - Buying into a Vision
Newsfront - Hype surrounds Twinkies’ grand return
Twinkies made to last longer
People
Hostess to compete in mega snack market
In Brief
Dessert makers layer it on thick
Flowers, Hostess complete bread deal
Correction
Operations - Nothing but the Best
Placing a finger on food security
A Perfect 10
Keeping the bread shelf full
Trends - Hanging on to Heritage
Hispanics love social media
Formulation - Different Flours Bake Differently
Whole Grains for Every Palate
Triple threat in a whole grain
Basic Values
Diastatic, nondiastatic — what’s the difference?
Honey 101
What is dry honey?
Snacking Satisfaction
Q&A Nuitrition - Jumping Hoops
Q&A Multi-Mode Ovens - Gaining Flexibility with Hybrids
Equipment - Perfecting the Baking Process
Sanitation importance on the rise
Getting a Good Grip
Tracking pans using bar codes
Operations - Searching for Better Alternatives
Sanitation Strategies - No Small Task
Q&A Digital Marketing - How to Make eMarketing Work
A Dynamic Difference
Industry Images - B&CMA
Special Report - Packed with Learning
IBIE Meeting Preview - Hit the Ground Running
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - August 2013 - Baking&Snack - August 2013
Baking&Snack - August 2013 - 2
Baking&Snack - August 2013 - 3
Baking&Snack - August 2013 - 4
Baking&Snack - August 2013 - 5
Baking&Snack - August 2013 - 6
Baking&Snack - August 2013 - 7
Baking&Snack - August 2013 - 8
Baking&Snack - August 2013 - Table of Contents
Baking&Snack - August 2013 - 10
Baking&Snack - August 2013 - Table of Contents
Baking&Snack - August 2013 - Editorial - Buying into a Vision
Baking&Snack - August 2013 - 13
Baking&Snack - August 2013 - People
Baking&Snack - August 2013 - 15
Baking&Snack - August 2013 - In Brief
Baking&Snack - August 2013 - 17
Baking&Snack - August 2013 - Correction
Baking&Snack - August 2013 - 19
Baking&Snack - August 2013 - 20
Baking&Snack - August 2013 - Operations - Nothing but the Best
Baking&Snack - August 2013 - Placing a finger on food security
Baking&Snack - August 2013 - 23
Baking&Snack - August 2013 - 24
Baking&Snack - August 2013 - 25
Baking&Snack - August 2013 - 26
Baking&Snack - August 2013 - 27
Baking&Snack - August 2013 - 28
Baking&Snack - August 2013 - 29
Baking&Snack - August 2013 - A Perfect 10
Baking&Snack - August 2013 - 31
Baking&Snack - August 2013 - Keeping the bread shelf full
Baking&Snack - August 2013 - 33
Baking&Snack - August 2013 - 34
Baking&Snack - August 2013 - Trends - Hanging on to Heritage
Baking&Snack - August 2013 - Hispanics love social media
Baking&Snack - August 2013 - 37
Baking&Snack - August 2013 - 38
Baking&Snack - August 2013 - 39
Baking&Snack - August 2013 - 40
Baking&Snack - August 2013 - 41
Baking&Snack - August 2013 - 42
Baking&Snack - August 2013 - Formulation - Different Flours Bake Differently
Baking&Snack - August 2013 - 44
Baking&Snack - August 2013 - 45
Baking&Snack - August 2013 - 46
Baking&Snack - August 2013 - 47
Baking&Snack - August 2013 - 48
Baking&Snack - August 2013 - Whole Grains for Every Palate
Baking&Snack - August 2013 - 50
Baking&Snack - August 2013 - 51
Baking&Snack - August 2013 - 52
Baking&Snack - August 2013 - Triple threat in a whole grain
Baking&Snack - August 2013 - 54
Baking&Snack - August 2013 - Basic Values
Baking&Snack - August 2013 - Diastatic, nondiastatic — what’s the difference?
Baking&Snack - August 2013 - 57
Baking&Snack - August 2013 - 58
Baking&Snack - August 2013 - 59
Baking&Snack - August 2013 - 60
Baking&Snack - August 2013 - 61
Baking&Snack - August 2013 - 62
Baking&Snack - August 2013 - Honey 101
Baking&Snack - August 2013 - What is dry honey?
Baking&Snack - August 2013 - 65
Baking&Snack - August 2013 - 66
Baking&Snack - August 2013 - Snacking Satisfaction
Baking&Snack - August 2013 - 68
Baking&Snack - August 2013 - Q&A Nuitrition - Jumping Hoops
Baking&Snack - August 2013 - 70
Baking&Snack - August 2013 - 71
Baking&Snack - August 2013 - 72
Baking&Snack - August 2013 - Q&A Multi-Mode Ovens - Gaining Flexibility with Hybrids
Baking&Snack - August 2013 - 74
Baking&Snack - August 2013 - 75
Baking&Snack - August 2013 - 76
Baking&Snack - August 2013 - Equipment - Perfecting the Baking Process
Baking&Snack - August 2013 - 78
Baking&Snack - August 2013 - 79
Baking&Snack - August 2013 - 80
Baking&Snack - August 2013 - 81
Baking&Snack - August 2013 - 82
Baking&Snack - August 2013 - 83
Baking&Snack - August 2013 - 84
Baking&Snack - August 2013 - 85
Baking&Snack - August 2013 - 86
Baking&Snack - August 2013 - Sanitation importance on the rise
Baking&Snack - August 2013 - 88
Baking&Snack - August 2013 - 89
Baking&Snack - August 2013 - 90
Baking&Snack - August 2013 - Getting a Good Grip
Baking&Snack - August 2013 - 92
Baking&Snack - August 2013 - 93
Baking&Snack - August 2013 - Tracking pans using bar codes
Baking&Snack - August 2013 - 95
Baking&Snack - August 2013 - 96
Baking&Snack - August 2013 - 97
Baking&Snack - August 2013 - 98
Baking&Snack - August 2013 - 99
Baking&Snack - August 2013 - 100
Baking&Snack - August 2013 - Operations - Searching for Better Alternatives
Baking&Snack - August 2013 - 102
Baking&Snack - August 2013 - 103
Baking&Snack - August 2013 - 104
Baking&Snack - August 2013 - 105
Baking&Snack - August 2013 - Sanitation Strategies - No Small Task
Baking&Snack - August 2013 - 107
Baking&Snack - August 2013 - 108
Baking&Snack - August 2013 - Q&A Digital Marketing - How to Make eMarketing Work
Baking&Snack - August 2013 - 110
Baking&Snack - August 2013 - 111
Baking&Snack - August 2013 - A Dynamic Difference
Baking&Snack - August 2013 - Industry Images - B&CMA
Baking&Snack - August 2013 - Special Report - Packed with Learning
Baking&Snack - August 2013 - IBIE Meeting Preview - Hit the Ground Running
Baking&Snack - August 2013 - 116
Baking&Snack - August 2013 - Events
Baking&Snack - August 2013 - Innovations
Baking&Snack - August 2013 - Ingredient News
Baking&Snack - August 2013 - Products & Packaging
Baking&Snack - August 2013 - 121
Baking&Snack - August 2013 - 122
Baking&Snack - August 2013 - Patents
Baking&Snack - August 2013 - New on the Shelf
Baking&Snack - August 2013 - 125
Baking&Snack - August 2013 - Marketplace
Baking&Snack - August 2013 - 127
Baking&Snack - August 2013 - 128
Baking&Snack - August 2013 - 129
Baking&Snack - August 2013 - 130
Baking&Snack - August 2013 - 131
Baking&Snack - August 2013 - 132
Baking&Snack - August 2013 - Ad Index
Baking&Snack - August 2013 - New Product Spotlight
Baking&Snack - August 2013 - 135
Baking&Snack - August 2013 - 136
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