Baking&Snack - February 2014 - 90
SANITATION STRATEGIES
shrimp; to exercise caution, I asked if anyone was allergic. One person said yes, but only if she had more than
two! This may work some of the time. Consumers who
know they are allergic to an item should avoid it in total. You never know what the reaction might be because
sensitivity could change or the protein level in the product may vary.
Both of my daughters are celiac patients. The only
treatment for this is gluten avoidance, which is challenging but manageable. Although not a true allergen,
gluten prevents absorption of nutrients. Guiding my
daughters through this, I learned much about potential
cross-contamination at home. In fact, we found it easier
to go gluten-free in our house to avoid cross-contamination (except for a private stash). Both daughters have
moved away from home, but we still have separate jars
of peanut butter (a family favorite) for when they stop
by. This avoids potential cross-contamination from
"double-dipping."
In a processing plant, having a strong allergen and
label control plan is critical to avoid cross-contamination of products. This will help reduce the num-
ber of allergen recalls and, if applied at home, reduce
the risk for consumers - and their allergen-sensitive
houseguests.
As a starting point, a thorough risk assessment
will enable development of preventive controls.
Identification signage and labels can be posted during receiving, storage and use. Establishing a process
will help manage and identify usage and storage of
work in process, rework and non-conforming product, as will protocols for the storage and use of labels. Communication and documentation processes
will streamline changeovers, scheduling, changes
in product formulations or R&D trial production
runs. And validation and verification of sanitation effectiveness can ensure a product is free of allergen
cross contamination.
Being an allergy sufferer is diet-limiting and lifethreatening. Let's do our best as an industry - and as
meal providers at home - to produce food with full
disclosure of ingredients. For the industry, this would
mean fewer recalls and at home, fewer allergic reactions.
In both cases, this is a winning course of action.
For more information, see Page 141
90 Baking & Snack February 2014 / www.bakingandsnack.com
*
http://www.wolverineproctor.com
Baking&Snack - February 2014
Table of Contents for the Digital Edition of Baking&Snack - February 2014
Baking&Snack - February 2014
Table of Contents
Table of Contents
Editorial - Obamacare and the industry
Newsfront - Gluten-free hot, low-fat not
Mintel lists hot trends for 2014
News - GMO confuses, concerns consumers
Hostess to upgrade Kansas bakery
J.S.B. acquires peanut-free sandwich maker
People/In Brief/In Memoriam
2014 Hall of Fame - Legacy for the Future
Meeting Mixing Needs
A Growing Family Business
Fortifying the World
Baking Museum - Honoring the Past, Inspiring the Future
Capital Spending Survey - Strategic Moves
Survey reaches diverse sample
Playing to their Strengths
Finer art of financing
Mile Hi Bakery - Going for Growth
Connections and transitions
For the sake of children
Sustainable by Design
Criteria for success, the Mile Hi way
Snack Cakes - Missed Opportunities
Hostess’ return: bang or whimper?
Fats & Oils - The New Breed
Ban on trans gets political
Enzymes - Beyond Amylase
Go ‘retro’ with bromelain and papain
Ingredient App - Seeing Red
Sanitation Strategies - Navigating the Top Eight
Mixing - A New Fix for the Mix
Lengthening the life of a mixer
Gluten-Free Processing - How to Equip for Gluten-Free
Pattern of progress
The Formulator’s Perspective
Read more about it
Industry Insight - Effectively Evaluate Efficiency
Meeting Preview: ABA - Outside the Box
Meeting Preview: B&CMA heads to Nashville
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - February 2014 - Baking&Snack - February 2014
Baking&Snack - February 2014 - 2
Baking&Snack - February 2014 - 3
Baking&Snack - February 2014 - 4
Baking&Snack - February 2014 - 5
Baking&Snack - February 2014 - 6
Baking&Snack - February 2014 - 7
Baking&Snack - February 2014 - 8
Baking&Snack - February 2014 - Table of Contents
Baking&Snack - February 2014 - 10
Baking&Snack - February 2014 - Table of Contents
Baking&Snack - February 2014 - Editorial - Obamacare and the industry
Baking&Snack - February 2014 - 13
Baking&Snack - February 2014 - Mintel lists hot trends for 2014
Baking&Snack - February 2014 - 15
Baking&Snack - February 2014 - J.S.B. acquires peanut-free sandwich maker
Baking&Snack - February 2014 - 17
Baking&Snack - February 2014 - People/In Brief/In Memoriam
Baking&Snack - February 2014 - 19
Baking&Snack - February 2014 - 20
Baking&Snack - February 2014 - 2014 Hall of Fame - Legacy for the Future
Baking&Snack - February 2014 - Meeting Mixing Needs
Baking&Snack - February 2014 - 23
Baking&Snack - February 2014 - A Growing Family Business
Baking&Snack - February 2014 - 25
Baking&Snack - February 2014 - Fortifying the World
Baking&Snack - February 2014 - 27
Baking&Snack - February 2014 - Baking Museum - Honoring the Past, Inspiring the Future
Baking&Snack - February 2014 - 29
Baking&Snack - February 2014 - Capital Spending Survey - Strategic Moves
Baking&Snack - February 2014 - 31
Baking&Snack - February 2014 - Survey reaches diverse sample
Baking&Snack - February 2014 - 33
Baking&Snack - February 2014 - 34
Baking&Snack - February 2014 - 35
Baking&Snack - February 2014 - 36
Baking&Snack - February 2014 - 37
Baking&Snack - February 2014 - 38
Baking&Snack - February 2014 - 39
Baking&Snack - February 2014 - Playing to their Strengths
Baking&Snack - February 2014 - 41
Baking&Snack - February 2014 - 42
Baking&Snack - February 2014 - Finer art of financing
Baking&Snack - February 2014 - 44
Baking&Snack - February 2014 - 45
Baking&Snack - February 2014 - Mile Hi Bakery - Going for Growth
Baking&Snack - February 2014 - 47
Baking&Snack - February 2014 - Connections and transitions
Baking&Snack - February 2014 - 49
Baking&Snack - February 2014 - 50
Baking&Snack - February 2014 - 51
Baking&Snack - February 2014 - 52
Baking&Snack - February 2014 - For the sake of children
Baking&Snack - February 2014 - Sustainable by Design
Baking&Snack - February 2014 - 55
Baking&Snack - February 2014 - 56
Baking&Snack - February 2014 - 57
Baking&Snack - February 2014 - 58
Baking&Snack - February 2014 - 59
Baking&Snack - February 2014 - Criteria for success, the Mile Hi way
Baking&Snack - February 2014 - 61
Baking&Snack - February 2014 - 62
Baking&Snack - February 2014 - 63
Baking&Snack - February 2014 - 64
Baking&Snack - February 2014 - Snack Cakes - Missed Opportunities
Baking&Snack - February 2014 - Hostess’ return: bang or whimper?
Baking&Snack - February 2014 - 67
Baking&Snack - February 2014 - 68
Baking&Snack - February 2014 - 69
Baking&Snack - February 2014 - 70
Baking&Snack - February 2014 - 71
Baking&Snack - February 2014 - 72
Baking&Snack - February 2014 - 73
Baking&Snack - February 2014 - 74
Baking&Snack - February 2014 - Fats & Oils - The New Breed
Baking&Snack - February 2014 - Ban on trans gets political
Baking&Snack - February 2014 - 77
Baking&Snack - February 2014 - 78
Baking&Snack - February 2014 - 79
Baking&Snack - February 2014 - 80
Baking&Snack - February 2014 - 81
Baking&Snack - February 2014 - 82
Baking&Snack - February 2014 - Enzymes - Beyond Amylase
Baking&Snack - February 2014 - 84
Baking&Snack - February 2014 - 85
Baking&Snack - February 2014 - 86
Baking&Snack - February 2014 - Go ‘retro’ with bromelain and papain
Baking&Snack - February 2014 - Ingredient App - Seeing Red
Baking&Snack - February 2014 - Sanitation Strategies - Navigating the Top Eight
Baking&Snack - February 2014 - 90
Baking&Snack - February 2014 - Mixing - A New Fix for the Mix
Baking&Snack - February 2014 - 92
Baking&Snack - February 2014 - 93
Baking&Snack - February 2014 - 94
Baking&Snack - February 2014 - 95
Baking&Snack - February 2014 - Lengthening the life of a mixer
Baking&Snack - February 2014 - 97
Baking&Snack - February 2014 - 98
Baking&Snack - February 2014 - Gluten-Free Processing - How to Equip for Gluten-Free
Baking&Snack - February 2014 - 100
Baking&Snack - February 2014 - 101
Baking&Snack - February 2014 - Pattern of progress
Baking&Snack - February 2014 - 103
Baking&Snack - February 2014 - 104
Baking&Snack - February 2014 - 105
Baking&Snack - February 2014 - 106
Baking&Snack - February 2014 - 107
Baking&Snack - February 2014 - 108
Baking&Snack - February 2014 - The Formulator’s Perspective
Baking&Snack - February 2014 - Read more about it
Baking&Snack - February 2014 - 111
Baking&Snack - February 2014 - 112
Baking&Snack - February 2014 - 113
Baking&Snack - February 2014 - Industry Insight - Effectively Evaluate Efficiency
Baking&Snack - February 2014 - 115
Baking&Snack - February 2014 - Meeting Preview: ABA - Outside the Box
Baking&Snack - February 2014 - 117
Baking&Snack - February 2014 - 118
Baking&Snack - February 2014 - Meeting Preview: B&CMA heads to Nashville
Baking&Snack - February 2014 - 120
Baking&Snack - February 2014 - Calendar of Events
Baking&Snack - February 2014 - Innovations
Baking&Snack - February 2014 - Ingredient News
Baking&Snack - February 2014 - Products & Packaging
Baking&Snack - February 2014 - 125
Baking&Snack - February 2014 - 126
Baking&Snack - February 2014 - 127
Baking&Snack - February 2014 - 128
Baking&Snack - February 2014 - 129
Baking&Snack - February 2014 - New on the Shelf
Baking&Snack - February 2014 - 131
Baking&Snack - February 2014 - Marketplace
Baking&Snack - February 2014 - 133
Baking&Snack - February 2014 - 134
Baking&Snack - February 2014 - 135
Baking&Snack - February 2014 - 136
Baking&Snack - February 2014 - 137
Baking&Snack - February 2014 - 138
Baking&Snack - February 2014 - 139
Baking&Snack - February 2014 - 140
Baking&Snack - February 2014 - Ad Index
Baking&Snack - February 2014 - New Product Spotlight
Baking&Snack - February 2014 - 143
Baking&Snack - February 2014 - 144
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