Baking & Snack - March 2020 - 95

Upon ramping up production, make sure to audit the
project to meet all expectations. "A post-mortem should
include training, personnel safety, food safety, all punch
list items, scope results and, lastly, budget compliance,"
Mr. Brixey said.
During the following six months, it's critical to reinforce training provided by OEMs during the startup
process. Additionally, follow a specific preventive maintenance program although it may adapt to the individual
equipment in a specific operation.
The first steps of the audit involve gathering data and
creating a master list of equipment in the plant, including structural items, according to Mr. Sehrawat. Next,
qualified and trained personnel should identify maintenance tasks and effective frequencies for maintaining
each item. Only then should a risk assessment on each
piece of equipment be conducted.
In operations, Mr. Stroh noted, bakers have many
lower cost ways to maintain those best practices of line
isolation, especially in operations with minimal risks. For
example, create a manual chain-of-custody protocol that
tracks ingredients throughout the manufacturing process
with quality checks, proper documentation and labeling.
Remember airborne cross-contamination is an ongoing concern. Correctly identify where heating, cooling
and other air-handling or rooftop units are required as
well as proper filtration systems. On the raw processing
side, install dust collection and air ventilation controls
where most of the mixing takes place. "This will also
help alleviate the migration of allergens from one processing area to another," Mr. Stroh said.
Securing food safety also requires following best

practices by any employee working on the equipment.
"Today's maintenance teams should maintain their tools
in a sanitary fashion and always notify sanitation once
repairs or routine maintenance have been completed so
equipment can be properly sanitized before releasing it
back to production," Mr. Brixey said. "Documentation
has never mattered more than it does today."
Moreover, tools and utensils must be segregated much
like ingredients to prevent possible down-day cross-contamination. "Compressed air should not be used to clean
equipment, or you risk airborne transfer of allergens,"
he advised.
Mr. Sehrawat said reinforcing such best practices by
management and a multifunctional food safety team
through annual follow-up training sessions encourages GMPs through repetition. "The components of
risk assessment, risk management and risk communication require interdependent approaches, methods and
models," he explained. "Education and training are the
strongest and most effective ways to build those skills
and approaches."
Overall, Mr. Brixey said, food safety begins with understanding and following the policies and procedures
designed to keep food safe. "Awareness training is a necessity, but I really like workshops that involve all departments in interactive team problem-solving and prevention exercises," he said. "If we can't train effectively as
a team, then how can we expect them to perform well in
our day-to-day operations?"
That's why following best practices provides the surest
way to keep production interruptions from occurring on
the plant floor.

Robotic pan handling
systems essentially serve
as the "barrier" between
raw and baked areas in
some high-speed bread
and bun operations.
Donald Phelps Photography

*

www.bakingbusiness.com / March 2020 Baking & Snack 95


http://www.bakingbusiness.com

Baking & Snack - March 2020

Table of Contents for the Digital Edition of Baking & Snack - March 2020

Baking & Snack March 2020
Contents
editorial - Finding new ways to fill the gap
newsfront
news - people/in brief
news trends snapshot
Special report - A whole new world
Operations - Fearless innovation
Trends - Pie in the sky
Formulation - Race against time
Formulation - Climbing for the claim
Equipment - Proofing the rule
Equipment - Looking out for trouble
Operations - Ready for rehab
Equipment - The it factor
Special report (Meeting Preview: TIA) - Boosting industry success
Special report (Meeting Preview: IFT) - Winds of change
Events
Featured innovation center - Puratos: Moving local to motivate
Ingredients & formulating
Equipment & packaging
Patents
New on the shelf
Marketplace
Ad index
New product spotlight - Fresh out of the oven
Baking & Snack - March 2020 - Baking & Snack March 2020
Baking & Snack - March 2020 - Baking & Snack March 2020
Baking & Snack - March 2020 - 2
Baking & Snack - March 2020 - 3
Baking & Snack - March 2020 - 4
Baking & Snack - March 2020 - 5
Baking & Snack - March 2020 - 6
Baking & Snack - March 2020 - 7
Baking & Snack - March 2020 - 8
Baking & Snack - March 2020 - Contents
Baking & Snack - March 2020 - 10
Baking & Snack - March 2020 - 11
Baking & Snack - March 2020 - editorial - Finding new ways to fill the gap
Baking & Snack - March 2020 - 13
Baking & Snack - March 2020 - newsfront
Baking & Snack - March 2020 - 15
Baking & Snack - March 2020 - news - people/in brief
Baking & Snack - March 2020 - 17
Baking & Snack - March 2020 - news trends snapshot
Baking & Snack - March 2020 - 19
Baking & Snack - March 2020 - 20
Baking & Snack - March 2020 - Special report - A whole new world
Baking & Snack - March 2020 - 22
Baking & Snack - March 2020 - 23
Baking & Snack - March 2020 - 24
Baking & Snack - March 2020 - 25
Baking & Snack - March 2020 - 26
Baking & Snack - March 2020 - 27
Baking & Snack - March 2020 - 28
Baking & Snack - March 2020 - Operations - Fearless innovation
Baking & Snack - March 2020 - 30
Baking & Snack - March 2020 - 31
Baking & Snack - March 2020 - 32
Baking & Snack - March 2020 - 33
Baking & Snack - March 2020 - 34
Baking & Snack - March 2020 - 35
Baking & Snack - March 2020 - 36
Baking & Snack - March 2020 - 37
Baking & Snack - March 2020 - 38
Baking & Snack - March 2020 - 39
Baking & Snack - March 2020 - 40
Baking & Snack - March 2020 - 41
Baking & Snack - March 2020 - 42
Baking & Snack - March 2020 - Trends - Pie in the sky
Baking & Snack - March 2020 - 44
Baking & Snack - March 2020 - 45
Baking & Snack - March 2020 - 46
Baking & Snack - March 2020 - 47
Baking & Snack - March 2020 - 48
Baking & Snack - March 2020 - 49
Baking & Snack - March 2020 - 50
Baking & Snack - March 2020 - 51
Baking & Snack - March 2020 - 52
Baking & Snack - March 2020 - Formulation - Race against time
Baking & Snack - March 2020 - 54
Baking & Snack - March 2020 - 55
Baking & Snack - March 2020 - 56
Baking & Snack - March 2020 - 57
Baking & Snack - March 2020 - 58
Baking & Snack - March 2020 - 59
Baking & Snack - March 2020 - 60
Baking & Snack - March 2020 - Formulation - Climbing for the claim
Baking & Snack - March 2020 - 62
Baking & Snack - March 2020 - 63
Baking & Snack - March 2020 - 64
Baking & Snack - March 2020 - 65
Baking & Snack - March 2020 - 66
Baking & Snack - March 2020 - Equipment - Proofing the rule
Baking & Snack - March 2020 - 68
Baking & Snack - March 2020 - 69
Baking & Snack - March 2020 - 70
Baking & Snack - March 2020 - 71
Baking & Snack - March 2020 - 72
Baking & Snack - March 2020 - 73
Baking & Snack - March 2020 - 74
Baking & Snack - March 2020 - 75
Baking & Snack - March 2020 - 76
Baking & Snack - March 2020 - 77
Baking & Snack - March 2020 - 78
Baking & Snack - March 2020 - Equipment - Looking out for trouble
Baking & Snack - March 2020 - 80
Baking & Snack - March 2020 - 81
Baking & Snack - March 2020 - 82
Baking & Snack - March 2020 - 83
Baking & Snack - March 2020 - 84
Baking & Snack - March 2020 - 85
Baking & Snack - March 2020 - 86
Baking & Snack - March 2020 - 87
Baking & Snack - March 2020 - 88
Baking & Snack - March 2020 - Operations - Ready for rehab
Baking & Snack - March 2020 - 90
Baking & Snack - March 2020 - 91
Baking & Snack - March 2020 - 92
Baking & Snack - March 2020 - 93
Baking & Snack - March 2020 - 94
Baking & Snack - March 2020 - 95
Baking & Snack - March 2020 - 96
Baking & Snack - March 2020 - Equipment - The it factor
Baking & Snack - March 2020 - 98
Baking & Snack - March 2020 - 99
Baking & Snack - March 2020 - 100
Baking & Snack - March 2020 - 101
Baking & Snack - March 2020 - 102
Baking & Snack - March 2020 - Special report (Meeting Preview: TIA) - Boosting industry success
Baking & Snack - March 2020 - 104
Baking & Snack - March 2020 - Special report (Meeting Preview: IFT) - Winds of change
Baking & Snack - March 2020 - Events
Baking & Snack - March 2020 - 107
Baking & Snack - March 2020 - 108
Baking & Snack - March 2020 - 109
Baking & Snack - March 2020 - Featured innovation center - Puratos: Moving local to motivate
Baking & Snack - March 2020 - 111
Baking & Snack - March 2020 - Ingredients & formulating
Baking & Snack - March 2020 - 113
Baking & Snack - March 2020 - Equipment & packaging
Baking & Snack - March 2020 - 115
Baking & Snack - March 2020 - 116
Baking & Snack - March 2020 - 117
Baking & Snack - March 2020 - Patents
Baking & Snack - March 2020 - 119
Baking & Snack - March 2020 - New on the shelf
Baking & Snack - March 2020 - Marketplace
Baking & Snack - March 2020 - 122
Baking & Snack - March 2020 - 123
Baking & Snack - March 2020 - 124
Baking & Snack - March 2020 - 125
Baking & Snack - March 2020 - 126
Baking & Snack - March 2020 - 127
Baking & Snack - March 2020 - 128
Baking & Snack - March 2020 - Ad index
Baking & Snack - March 2020 - New product spotlight - Fresh out of the oven
Baking & Snack - March 2020 - 131
Baking & Snack - March 2020 - 132
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