Baking & Snack - November 2013 - 97

FDA calls spice safety into question
A draft risk profile of spices conducted by the Food and
Drug Administration (FDA) and published in October
indicates pathogen contamination and filth may be a
systemic problem throughout the spice supply chain. The
risk profile was initiated in response to outbreaks of foodborne illness caused by the consumption of salmonellacontaminated spices in the US.
Failures identified in the farm-to-table food safety
system potentially leading to adulteration of consumed
spices generally arose from poor or inconsistent application of preventive controls, FDA said. The risk profile
study identified 14 spice/seasoning-associated outbreaks
worldwide that occurred from 1973 to 2010, resulting in
less than 2,000 reported human illnesses and 128 hospitalizations worldwide.
According to FDA, the relatively small number of
outbreaks identified may be attributable in part to the
application of preventive controls by the spice and food
manufacturing industries, including pathogen reduction treatments and cooking during food preparation.
Consumer tendency to eat small amounts of spices
with meals generally lowers the probability of illness
relative to similarly contaminated foods consumed in
larger amounts. The agency added it is also possible that
illnesses caused by contaminated spices are underreported, particularly because of challenges related to attribution for minor ingredients in multi-ingredient foods.
FDA said it is taking steps to strengthen spice safety by
increasing inspections of spice manufacturing facilities
in recent years. The Center for Food Safety and Applied
Nutrition also is working with several partners to develop
a training center focused on supply chain management
for spices and botanical ingredients. As part of the program, FDA has provided food safety training in India, a
leading country of origin for US spice importation.
- Keith Nunes, Food Business News

Award Winning Pastry Chef
Takes Wedding Cakes To A
Ro c k y M o u n ta i n H i g h
Dennis Meyer started in the pastry business
as a clean-up kid at age 15. Who would have
guessed that 40 years later, this same
hard-working kid would become an award
winning pastry chef with the best place in
Denver to get a wedding cake?
Meyer, an Indiana native, is the proud
owner of Das Meyer Fine Pastry Chalet in
Arvada, Colorado-voted best wedding cakes
in a Denver poll several years in a row.
Though Das Meyer offers a variety of
pastries and cakes for all occasions, they
specialize in wedding cakes, and make over
1,000 wedding cakes per year.
"The whole family is involved in the
wedding business," said Meyer. "My wife
Elaine and two daughters, Hillary and
Rachel work with the customers; son
Zachary works as a cake decorator; and two
granddaughters have joined the business as
well. Meyer stated that his success starts with
great personalized service, high quality and
attention to the details. It has helped the
business gain the great reputation it has today.

managed by the American Society of Baking (ASB).
Equipment certification through BISSC involves having a person on site at
the equipment manufacturer's facility who has been coached through a joint
effort by AIB International and BISSC to understand the ANSI standard and
how it applies to design. The on-site person will then attest in writing that
the equipment has been designed and built according to the ANSI standard.
Third-party verification through BISSC requires an independent inspector
to analyze the piece of equipment and determine if it meets the design specifications identified in the new ANSI Z50.2 standard.
The ANSI Z.50.2 standard can be found on ASB's website at www.asbe.org.
Unlike other sanitary guidelines, the ANSI Z50.2 standard is a living document and open to continuous improvements, according to Ms. Frankenberg.
"Users and equipment manufacturers are encouraged to take part in future
committee deliberations," she said.

Each Saturday, future brides can come to an
open house to sample a multitude of
wedding cakes, and can watch every aspect of
a cake's creation. "With all this variety, taste
is everything," said Meyer. "I use B&V®
flavor from International® Bakers Services
(IBS) in most of our cakes. The BLOV®
flavor is excellent in our home-made butter
cream." He also uses the CINNA-BUTTER
in their cinnamon rolls and a whole
spectrum of flavors in their gourmet cookies.
Meyer likes to use IBS flavors because they
always offer a natural tasting flavor with no
artificial edge. "In this business, a good
name is earned-not purchased," said
Meyer. "You have to earn repeat business in
the service and quality you provide."
If you want flavors that keep your customers
coming back time after time, turn to
International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at 800-345-7175, by
fax at 574-287-7161, or visit our website at:
www.internationalbakers.com.
International Bakers Services, 1902 North
Sheridan Ave., South Bend, Indiana 46628.
For more information, see Page 121

November 2013 / Baking & Snack / 97

http://www.asbe.org http://www.internationalbakers.com

Baking & Snack - November 2013

Table of Contents for the Digital Edition of Baking & Snack - November 2013