Baking & Snack - May 2020 - 99

important than ever; the first of
which is sanitation.
"More emphasis may be needed
on daily cleaning tasks for areas such as doors, breakrooms
and restrooms," Mr. Arnold said.
"Additionally, some facilities may
be conducting longer runs with
fewer products."
The second area involves the
self-inspection program.
"There should be more focus on
reviewing personnel practices like
washing hands, monitoring signs
of employee illnesses, confirming
that equipment cleaning and maintenance is occurring as needed, and
other items," he said.
Likewise, Ms. Burke pointed out
that several factors might impact
the certification process during this
time. Government travel restrictions and company policies may
prevent visitors to the site to safeguard employees' health. Globally,
certification bodies are also restricting travel to some regions or
countries to protect their auditors.
"As such, we have put procedures
in place for existing certificated
sites that are unable to receive a
physical audit," she said. "Where
a site is operational, but a physical
audit may not occur on or before
the audit due date, a certificate extension of up to six months may
be issued based on the successful
completion of a risk assessment."

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Layering on protection
Inside the production facility, bakers and snack producers will likely
require additional precautions to
ensure food and worker safety.
"Some small sites may not need
any additional controls," said
Tammy Svoboda, certification manager for AIB International. "Larger
sites may have concerns about social distancing requirements to help
keep their workers safe."
Before this health crisis, Mr.
Arnold said, FDA had been focus-

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1-815-625-0852
www.sterlingcontrols.com
www.bakingbusiness.com
/ May 2020 Baking & Snack 99


http://www.sterlingcontrols.com

Baking & Snack - May 2020

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

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