Baking & Snack - December 2017 - 82

FOOD SAFETY MANAGEMENT

company's vice-president, sales and marketing. "The system also helps manage other aspects of the distribution
supply chain in the event that tainted product has been
shipped so it can be recalled by location or globally."
Under FSMA, a fully implemented system should
track formula changes as well as lot traceability from
purchasing and analyzing raw materials to when consumers purchase the finished product. In many ways, it's
about connecting the dots to manage the process.
"A system should also include the proper recordkeeping of the HACCP procedures for receiving, inventory management and handling of allergens through the
entire manufacturing process," Mr. White said.

Monitoring moving targets

A variety of data
monitoring devices
assist line operators
during the mixing and
makeup process.
Sosland Publishing Company

maintaining a computerized record of each step in the
process until the products are shipped. "It also provides
management with the tools to prevent any inconsistencies within a batch," noted Bob White, the company's
president. "It can also track the process variables, piece
weights and other data you wish to record that may affect the batch. Tracking a particular ingredient or batch
lot is a simple process quickly accomplished with a few
clicks on a screen."
PRIMS also generates production schedules and
monitors inventory purchasing, receiving and consumption in real time so issues with material shortages don't
occur. Mr. White noted that recipe compliance boils
down to repeatability, adding that 98% of product failures come from the front end of the process - batching and makeup - from operator, equipment or other
process issues.
"These errors range from an operator leaving out or
putting in the wrong ingredient or incorrectly scaling an
ingredient," Mr. White said. "Problems with automated
scaling and dosing equipment are also factors. These
may include out-of-tolerance bulk ingredient draws and
liquid metering failures due to inaccurate metering devices. Achieving a dough temperature within recipe tolerance is also very critical."
MiT Systems offers its M-suite of cloud-computing
software to manage raw materials and finished goods
inventory, especially as more bakeries head toward making frozen products. "The manufacturing module is
designed to streamline the production scheduling process while tracing raw materials and tracking lot by line
items down to the invoice level," said Mark Maraj, the

82 Baking & Snack December 2017 / www.bakingandsnack.com

Despite efforts by the baking and snack industries to
comply with the bevy of food safety regulations, FSMA
has a long way to go until it's fully implemented, Mr.
White suggested. "Any new regulations can only be driven by any new situations - basically recalls - that may
uncover loopholes in FSMA," he said.
The best way to comply with FSMA is to get certified
by the Global Food Safety Initiative (GFSI), whether
it's from the Safe Quality Food Institute (SQF), British
Retail Consortium (BRC) or another group or standard.
"It doesn't matter which scheme. Pick one," Mr. Heflich
said. "If you can pass a GFSI certification, you're going
to have no trouble meeting FSMA requirements. In fact,
GFSI and FSMA overlap perfectly."
For larger baking companies, Mr. Maraj recommended selecting a flexible package that accommodates
various operations and adapts as the business expands,
whether it's internally or through acquisitions. "MiT's
products are designed to use a multi-company, division or plant structure while maintaining a hierarchy,"
he said. "When it comes to traceability, we track raw
materials at the lot level by location. Once the product
is manufactured internally or through a third party, we
also have visibility all the way through the distribution
supply chain."
In addition to adhering to and documenting the entire GFSI certification process, a system should be versatile enough to allow companies to create their own
forms and procedures. "A food safety system needs to
adapt to the company instead of the company adapting
to the system," Mr. White pointed out.
He added that bakers are also seeking strict adherence
to sanitation and allergen handling standard operating
procedures, electronic - not manual - monitoring of
process and storage temperatures and proper handling
and storage of packaging materials. "Our SQF Sentinel
Food Safety System continually evolves every day as client
needs change and new regulations are adapted," he noted.


http://www.bakingandsnack.com

Baking & Snack - December 2017

Table of Contents for the Digital Edition of Baking & Snack - December 2017

Baking & Snack - December 2017
Contents
Contents
Editorial - Cookies, karaoke and continuous improvement
Newsfront - Kellogg partners with ABA for cookie and cracker training
Corbion fights hunger during holiday season
Bunge simplifying organizational structure
Possible revisions coming to GMO regulations
People/In Brief
Operations Executive of the Year - MR. FIX-IT
People skills and family ties
TreeHouse Foods - KENTUCKY GOLD
Marketing to Millennials - more than a STEREOTYPE
Putting faces to the facts
Emulsifiers - Stability in Transition
Cleaning up the label … or not
Flavors - FINDING YOUR FLAVOR
Ingredient App - Mind the GAP
R&D INSIGHTS - MYSTERIES of baking
Flatbread Technology - extreme SHEETING
PANS - Lightening the LOAD
Food Safety Management - recipe for SUCCESS
Striving for a new world of safety
Packaging Innovations - chalahead of the curve
INDUSTRY IMAGES - TECHNICALLY SPEAKING
Meeting Preview: ASB - Sustainability THROUGH THE PEOPLE
Meeting Preview: SNAXPO - IMAGINATION MEETS INNOVATION
Events
ingredients & formulating
equipment & packaging
patents
new on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - December 2017 - Baking & Snack - December 2017
Baking & Snack - December 2017 - Baking & Snack - December 2017
Baking & Snack - December 2017 - 2
Baking & Snack - December 2017 - 3
Baking & Snack - December 2017 - 4
Baking & Snack - December 2017 - 5
Baking & Snack - December 2017 - 6
Baking & Snack - December 2017 - 7
Baking & Snack - December 2017 - 8
Baking & Snack - December 2017 - Contents
Baking & Snack - December 2017 - 10
Baking & Snack - December 2017 - Contents
Baking & Snack - December 2017 - Editorial - Cookies, karaoke and continuous improvement
Baking & Snack - December 2017 - 13
Baking & Snack - December 2017 - 14
Baking & Snack - December 2017 - 15
Baking & Snack - December 2017 - Bunge simplifying organizational structure
Baking & Snack - December 2017 - 17
Baking & Snack - December 2017 - People/In Brief
Baking & Snack - December 2017 - 19
Baking & Snack - December 2017 - 20
Baking & Snack - December 2017 - Operations Executive of the Year - MR. FIX-IT
Baking & Snack - December 2017 - People skills and family ties
Baking & Snack - December 2017 - 23
Baking & Snack - December 2017 - 24
Baking & Snack - December 2017 - 25
Baking & Snack - December 2017 - 26
Baking & Snack - December 2017 - 27
Baking & Snack - December 2017 - TreeHouse Foods - KENTUCKY GOLD
Baking & Snack - December 2017 - 29
Baking & Snack - December 2017 - 30
Baking & Snack - December 2017 - 31
Baking & Snack - December 2017 - 32
Baking & Snack - December 2017 - 33
Baking & Snack - December 2017 - 34
Baking & Snack - December 2017 - 35
Baking & Snack - December 2017 - 36
Baking & Snack - December 2017 - 37
Baking & Snack - December 2017 - 38
Baking & Snack - December 2017 - 39
Baking & Snack - December 2017 - 40
Baking & Snack - December 2017 - Marketing to Millennials - more than a STEREOTYPE
Baking & Snack - December 2017 - 42
Baking & Snack - December 2017 - 43
Baking & Snack - December 2017 - 44
Baking & Snack - December 2017 - 45
Baking & Snack - December 2017 - 46
Baking & Snack - December 2017 - Putting faces to the facts
Baking & Snack - December 2017 - 48
Baking & Snack - December 2017 - Emulsifiers - Stability in Transition
Baking & Snack - December 2017 - 50
Baking & Snack - December 2017 - Cleaning up the label … or not
Baking & Snack - December 2017 - 52
Baking & Snack - December 2017 - 53
Baking & Snack - December 2017 - 54
Baking & Snack - December 2017 - Flavors - FINDING YOUR FLAVOR
Baking & Snack - December 2017 - 56
Baking & Snack - December 2017 - 57
Baking & Snack - December 2017 - 58
Baking & Snack - December 2017 - 59
Baking & Snack - December 2017 - 60
Baking & Snack - December 2017 - 61
Baking & Snack - December 2017 - 62
Baking & Snack - December 2017 - Ingredient App - Mind the GAP
Baking & Snack - December 2017 - 64
Baking & Snack - December 2017 - R&D INSIGHTS - MYSTERIES of baking
Baking & Snack - December 2017 - 66
Baking & Snack - December 2017 - Flatbread Technology - extreme SHEETING
Baking & Snack - December 2017 - 68
Baking & Snack - December 2017 - 69
Baking & Snack - December 2017 - 70
Baking & Snack - December 2017 - 71
Baking & Snack - December 2017 - 72
Baking & Snack - December 2017 - PANS - Lightening the LOAD
Baking & Snack - December 2017 - 74
Baking & Snack - December 2017 - 75
Baking & Snack - December 2017 - 76
Baking & Snack - December 2017 - 77
Baking & Snack - December 2017 - 78
Baking & Snack - December 2017 - 79
Baking & Snack - December 2017 - 80
Baking & Snack - December 2017 - Food Safety Management - recipe for SUCCESS
Baking & Snack - December 2017 - 82
Baking & Snack - December 2017 - Striving for a new world of safety
Baking & Snack - December 2017 - 84
Baking & Snack - December 2017 - Packaging Innovations - chalahead of the curve
Baking & Snack - December 2017 - 86
Baking & Snack - December 2017 - 87
Baking & Snack - December 2017 - 88
Baking & Snack - December 2017 - 89
Baking & Snack - December 2017 - 90
Baking & Snack - December 2017 - INDUSTRY IMAGES - TECHNICALLY SPEAKING
Baking & Snack - December 2017 - 92
Baking & Snack - December 2017 - 93
Baking & Snack - December 2017 - 94
Baking & Snack - December 2017 - Meeting Preview: ASB - Sustainability THROUGH THE PEOPLE
Baking & Snack - December 2017 - 96
Baking & Snack - December 2017 - Meeting Preview: SNAXPO - IMAGINATION MEETS INNOVATION
Baking & Snack - December 2017 - Events
Baking & Snack - December 2017 - 99
Baking & Snack - December 2017 - ingredients & formulating
Baking & Snack - December 2017 - 101
Baking & Snack - December 2017 - 102
Baking & Snack - December 2017 - 103
Baking & Snack - December 2017 - equipment & packaging
Baking & Snack - December 2017 - 105
Baking & Snack - December 2017 - 106
Baking & Snack - December 2017 - 107
Baking & Snack - December 2017 - patents
Baking & Snack - December 2017 - 109
Baking & Snack - December 2017 - new on the shelf
Baking & Snack - December 2017 - 111
Baking & Snack - December 2017 - MARKETPLACE
Baking & Snack - December 2017 - 113
Baking & Snack - December 2017 - 114
Baking & Snack - December 2017 - 115
Baking & Snack - December 2017 - 116
Baking & Snack - December 2017 - 117
Baking & Snack - December 2017 - 118
Baking & Snack - December 2017 - 119
Baking & Snack - December 2017 - 120
Baking & Snack - December 2017 - AD INDEX
Baking & Snack - December 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - December 2017 - 123
Baking & Snack - December 2017 - 124
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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