Baking & Snack - May 2021 - 83
OPERATIONS
Quality Assurance
by Makayla Nicholis
S
GET INSURANCE
WITH QUALITY
ASSURANCE
High-pressure pandemic conditions and
strain against site visits only increased the
expectations for product quality and food safety.
Social distancing and enhanced sanitation are
no longer new for bakers at this point. While
the world has grown used to the stricter standards for health and safety during this past year,
meeting the demand for quality assurance in
many cases has been a strategy of adaptability. The pandemic has put strain on ingredient
availability, supply chains, worker safety restrictions and communication, and for a year, the
baking industry has been jumping hurdles.
Aside from increased communication, planning, time management and checklists, AIB
International has developed a program for
training employees that have been newly hired
or moved internally from another position to
meet demand.
" Cross training is key, " said Bret Zaher, operations manager, AIB International. " Sites often have to move personnel into positions they
aren't normally responsible for just to keep the
plant running. When this happens, the site
needs to ensure those personnel are properly
trained on the expectations of those tasks. "
Ensuring competency requires a formal signoff process, along with additional checks and supervision, which in turn may require additional
training as to quality expectations for leads and
supervisors, he said. AIB's Gap Assessment program is designed to train for certification-level
food safety.
" To help train employees more quickly, general plant policy training such as GMPs, bloodborne pathogens and general safety training is
done at the agency level, " Mr. Zaher said. " When
the employee then shows up for work, they can
be expedited for their job-specific training. "
Many sites have created a shift from full- to
part-time employee structures to bring in personnel. Referral bonuses, recruiters, temporary
agencies and work study programs have proven
valid strategies to meet the heightened demand
for skilled workers. Subcontractors, Mr. Zaher
noted, are also a key to freeing valuable time for
plant personnel focusing on production.
" Sites have increased the use of contracted
(All photos taken before pandemic) Sanitation checks
remain a top priority as operations resume.
AIB International
www.bakingbusiness.com / May 2021 Baking & Snack 83
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Baking & Snack - May 2021
Table of Contents for the Digital Edition of Baking & Snack - May 2021
Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
Baking & Snack - May 2021 - 3
Baking & Snack - May 2021 - 4
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