Baking & Snack - July 2018 - 106

THIRD-PARTY SOLUTIONS

Bakers can prepare for
government inspections
by establishing relationships with third-party
solutions that train staff
on best practices.
AIB International

Complete compliance means standing at the top of
the food-safety mountain and seeing there are many
other peaks to summit. The success of a food-safety
program and cooperation with third-party organizations inspire an attitude of continuous improvement. Joe
Stout, Baking & Snack contributing editor and president
of Commercial Food Sanitation, said such ongoing goals
are driven by consumers' expectation for safe and quality
products, customers' demands or changing regulations.
"Bakery is a broad category, and different products have
different risks," Mr. Stout noted. "Some bakeries operate
in older buildings with older equipment while others are
new. Ultimately, bakers want to make sure that risks are
managed, and there is a continuous improvement plan."
The first step is mapping out a strategy.

Making the call
Sometimes companies need a new set of eyes on a particular issue to find the path to a solution. Outside companies that specialize in regulatory requirements and
industry best practices can be that fresh perspective.
"Our bakeries can learn what industry changes are occurring not only from us but also from an outside party
that sees other facilities," Ms. Sheehan said. "A third-party firm has access to many more locations, so they see
best practices in the meat, produce, dairy and other food
industries that they can bring to the baking industry."
In general, the baking industry has lagged compared
with other food industries because it has been considered low-risk for foodborne illnesses. However, because

106 Baking & Snack July 2018 / www.bakingandsnack.com

pathogens like salmonella have been identified in flour,
third-party solutions can not only improve a company's
sanitation strategy but also preserve the industry's reputation. When ARYZTA onboards a new bakery partner, comanufacturer or supplier, Ms. Sheehan said it's useful to
recommend an outside company to bring those partners
up to GFSI guidelines and ARYZTA's own standards.
Gonnella Baking, Schaumburg, IL, takes advantage of
outsourcing audits for FSMA compliance. Dan Herzog,
vice-president, corporate compliance, food safety, suggested baking companies shouldn't be afraid to pick up
the phone and call for help. He said bakers need to first
identify what assistance is needed, then make sure the
team fully understands the problem and write out the
desired outcome. "Having a clear path of the expectation
and the end result in mind will facilitate guidance to determine what direction to go should you decide to ask
for help," Mr. Herzog said.
Gonnella has used several outside resources to assist
with compliance to FSMA regulations. For example,
with many food safety compliance programs in place,
the company challenged itself with a "FSMA Readiness
Assessment Audit" conducted by a third party. The goals
were to gain an objective review of the current food
safety plan, verify its effective implementation onsite,
learn how well it meets FSMA regulations, and discover
how to correct weaknesses before an FDA inspection
actually occurs. This resulted in the revision of a few existing procedures, as well as the creation of some new
programs to fill gaps that were identified by the gap as-


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Baking & Snack - July 2018

Table of Contents for the Digital Edition of Baking & Snack - July 2018

Baking & Snack - July 2018
Contents
Contents
Editorial - Unexpected perks of the job
Newsfront - FDA fiber decision pleases ABA, industry partners
Mondelez focusing on local
Paxiom opens fifth Xperience Center
News - Private label becoming greater force in snack market
BEMA announces 2018-19 executive committee officers
In Memoriam
People/In Brief
iba - HOME AWAY FROM HOME
iba 2018: US Pavilion Booth Previews
iba 2018: International Booth Previews
Canyon Bakehouse - REUNITED!
The art of product development
So much more than gluten-free
New Face of Retail - Going out of Focus
One-stop shop nix
Prebiotics - BENEFICIAL BACTERIA
Sugar Reduction - Toolbox of TASTE
Reduced sugar with the label in mind
Artisan Tech - AUTOMATED JUST RIGHT
Continuous improvement with automation
Cooling and Freezing - NIPPING it in the bud
Designing a freezer for future demand
Third-Party Solutions - PEAK PERSPECTIVE
Variety Packs - making GOOD CHOICES
INDUSTRY INSIGHT - DEVELOPING IN-HOUSE TALENT
Meeting Preview: Pack Expo International - POWER OF PACKAGING
Meeting Preview: AACC International - GLOBE-TROTTING CHEMISTS
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - July 2018 - Baking & Snack - July 2018
Baking & Snack - July 2018 - Baking & Snack - July 2018
Baking & Snack - July 2018 - FC - 1
Baking & Snack - July 2018 - FC - 2
Baking & Snack - July 2018 - 2
Baking & Snack - July 2018 - 3
Baking & Snack - July 2018 - 4
Baking & Snack - July 2018 - 5
Baking & Snack - July 2018 - 6
Baking & Snack - July 2018 - 7
Baking & Snack - July 2018 - 8
Baking & Snack - July 2018 - Contents
Baking & Snack - July 2018 - 10
Baking & Snack - July 2018 - Contents
Baking & Snack - July 2018 - Editorial - Unexpected perks of the job
Baking & Snack - July 2018 - 13
Baking & Snack - July 2018 - 14
Baking & Snack - July 2018 - 15
Baking & Snack - July 2018 - Paxiom opens fifth Xperience Center
Baking & Snack - July 2018 - 17
Baking & Snack - July 2018 - In Memoriam
Baking & Snack - July 2018 - People/In Brief
Baking & Snack - July 2018 - 20
Baking & Snack - July 2018 - 21
Baking & Snack - July 2018 - 22
Baking & Snack - July 2018 - iba - HOME AWAY FROM HOME
Baking & Snack - July 2018 - 24
Baking & Snack - July 2018 - 25
Baking & Snack - July 2018 - iba 2018: US Pavilion Booth Previews
Baking & Snack - July 2018 - 27
Baking & Snack - July 2018 - 28
Baking & Snack - July 2018 - 29
Baking & Snack - July 2018 - 30
Baking & Snack - July 2018 - 31
Baking & Snack - July 2018 - 32
Baking & Snack - July 2018 - 33
Baking & Snack - July 2018 - iba 2018: International Booth Previews
Baking & Snack - July 2018 - 35
Baking & Snack - July 2018 - 36
Baking & Snack - July 2018 - 37
Baking & Snack - July 2018 - 38
Baking & Snack - July 2018 - 39
Baking & Snack - July 2018 - 40
Baking & Snack - July 2018 - 41
Baking & Snack - July 2018 - Canyon Bakehouse - REUNITED!
Baking & Snack - July 2018 - 43
Baking & Snack - July 2018 - The art of product development
Baking & Snack - July 2018 - 45
Baking & Snack - July 2018 - 46
Baking & Snack - July 2018 - 47
Baking & Snack - July 2018 - 48
Baking & Snack - July 2018 - 49
Baking & Snack - July 2018 - So much more than gluten-free
Baking & Snack - July 2018 - 51
Baking & Snack - July 2018 - 52
Baking & Snack - July 2018 - 53
Baking & Snack - July 2018 - 54
Baking & Snack - July 2018 - 55
Baking & Snack - July 2018 - 56
Baking & Snack - July 2018 - New Face of Retail - Going out of Focus
Baking & Snack - July 2018 - 58
Baking & Snack - July 2018 - 59
Baking & Snack - July 2018 - One-stop shop nix
Baking & Snack - July 2018 - 61
Baking & Snack - July 2018 - 62
Baking & Snack - July 2018 - 63
Baking & Snack - July 2018 - 64
Baking & Snack - July 2018 - 65
Baking & Snack - July 2018 - 66
Baking & Snack - July 2018 - Prebiotics - BENEFICIAL BACTERIA
Baking & Snack - July 2018 - 68
Baking & Snack - July 2018 - 69
Baking & Snack - July 2018 - 70
Baking & Snack - July 2018 - 71
Baking & Snack - July 2018 - 72
Baking & Snack - July 2018 - 73
Baking & Snack - July 2018 - 74
Baking & Snack - July 2018 - Sugar Reduction - Toolbox of TASTE
Baking & Snack - July 2018 - 76
Baking & Snack - July 2018 - 77
Baking & Snack - July 2018 - 78
Baking & Snack - July 2018 - 79
Baking & Snack - July 2018 - Reduced sugar with the label in mind
Baking & Snack - July 2018 - 81
Baking & Snack - July 2018 - 82
Baking & Snack - July 2018 - Artisan Tech - AUTOMATED JUST RIGHT
Baking & Snack - July 2018 - 84
Baking & Snack - July 2018 - 85
Baking & Snack - July 2018 - 86
Baking & Snack - July 2018 - 87
Baking & Snack - July 2018 - Continuous improvement with automation
Baking & Snack - July 2018 - 89
Baking & Snack - July 2018 - 90
Baking & Snack - July 2018 - 91
Baking & Snack - July 2018 - 92
Baking & Snack - July 2018 - 93
Baking & Snack - July 2018 - 94
Baking & Snack - July 2018 - Cooling and Freezing - NIPPING it in the bud
Baking & Snack - July 2018 - Designing a freezer for future demand
Baking & Snack - July 2018 - 97
Baking & Snack - July 2018 - 98
Baking & Snack - July 2018 - 99
Baking & Snack - July 2018 - 100
Baking & Snack - July 2018 - 101
Baking & Snack - July 2018 - 102
Baking & Snack - July 2018 - 103
Baking & Snack - July 2018 - 104
Baking & Snack - July 2018 - Third-Party Solutions - PEAK PERSPECTIVE
Baking & Snack - July 2018 - 106
Baking & Snack - July 2018 - 107
Baking & Snack - July 2018 - 108
Baking & Snack - July 2018 - 109
Baking & Snack - July 2018 - 110
Baking & Snack - July 2018 - Variety Packs - making GOOD CHOICES
Baking & Snack - July 2018 - 112
Baking & Snack - July 2018 - 113
Baking & Snack - July 2018 - 114
Baking & Snack - July 2018 - 115
Baking & Snack - July 2018 - 116
Baking & Snack - July 2018 - 117
Baking & Snack - July 2018 - 118
Baking & Snack - July 2018 - 119
Baking & Snack - July 2018 - 120
Baking & Snack - July 2018 - INDUSTRY INSIGHT - DEVELOPING IN-HOUSE TALENT
Baking & Snack - July 2018 - 122
Baking & Snack - July 2018 - Meeting Preview: Pack Expo International - POWER OF PACKAGING
Baking & Snack - July 2018 - 124
Baking & Snack - July 2018 - Meeting Preview: AACC International - GLOBE-TROTTING CHEMISTS
Baking & Snack - July 2018 - Events
Baking & Snack - July 2018 - 127
Baking & Snack - July 2018 - 128
Baking & Snack - July 2018 - 129
Baking & Snack - July 2018 - Featured Innovation Center
Baking & Snack - July 2018 - 131
Baking & Snack - July 2018 - 132
Baking & Snack - July 2018 - Ingredients & Formulating
Baking & Snack - July 2018 - 134
Baking & Snack - July 2018 - 135
Baking & Snack - July 2018 - Equipment & Packaging
Baking & Snack - July 2018 - 137
Baking & Snack - July 2018 - 138
Baking & Snack - July 2018 - Patents
Baking & Snack - July 2018 - 140
Baking & Snack - July 2018 - New on the Shelf
Baking & Snack - July 2018 - 142
Baking & Snack - July 2018 - MARKETPLACE
Baking & Snack - July 2018 - 144
Baking & Snack - July 2018 - 145
Baking & Snack - July 2018 - 146
Baking & Snack - July 2018 - 147
Baking & Snack - July 2018 - 148
Baking & Snack - July 2018 - 149
Baking & Snack - July 2018 - 150
Baking & Snack - July 2018 - 151
Baking & Snack - July 2018 - 152
Baking & Snack - July 2018 - AD INDEX
Baking & Snack - July 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - July 2018 - 155
Baking & Snack - July 2018 - 156
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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