AIB Q2 2017 Magalog

SOLUTIONS TODAY, FOR TOMORROW’'S GLOBAL FOOD INDUSTRY
Q2_2017
Food labeling services launches new webpage • Confidence builder:
one loaf at a time• The team behind aib's kill step calculators
revealed • what does industry need to know about fsma's new
sanitary transport requirements • fsma compliance connection

If you visit our Food
Labeling Services
webpage, you might
notice new icons,
headlines, and content.
If you haven’t seen the
new page, here’s your
first look:
Food Labeling Services launches
new webpage in the new year
“We put special emphasis on devising a user experience that would make learning about and interacting with Food Labeling
Services extremely easy,” Katie Mayes, Director of Marketing at AIB International said. “We integrated our payment gateway to
process ordering a food label quickly, which in turn helps our team manage the best labeling solutions for our clients.”
Some highlights of the new page include a redefined explanation of what solutions Labeling Services offers, improved
navigation, and easier access to ordering print-ready labels. The new page is designed to be simple and focused. Mayes also
said when working with the Labeling department it became clear the new icons represented areas of specialty, which are more
prominent than the older design. The icons also serve as a button for users to receive more information.
Nutrition
Food Labeling
Compliance Review
Canadian Labeling Training Customer Service
and Support
In addition to the new design, the biggest difference between the new page and the old page is navigation ease. To help
clients find information (and regulatory advice), a link directly to the Food First blog content can be found on the right hand
side of the page. One click on this block will pull all content related to food labeling.
“Our goal with the redesign is to better assist our clients in relating their needs directly to the services that we offer.” Elaine
Meloan, Food Labeling Manager said. “By grouping the services using icons it helps to make the information more easily
understood. Also, having links from our food labeling page to trainings and blog articles makes it easy for our clients to access
all of our food labeling resources.”
Check out how we can
help you today! tiny.cc/q2p1
Food Labeling Services, AIB International - 1
Foundations: Labeling of FDA
Regulated Foods
April 4-5 - Chicago, IL
Specializations: Advanced Labeling
of FDA Regulated Foods
May 2-3 - Chicago, IL

Confidence
Builder
One
Loaf
at a Time
AIB’s BS&T class helped Dwight achieve
greater success by teaching the functions
of ingredients and the correct way to
approach issues throughout the baking
process.
Functions of ingredients, one of the key
topics of the BS&T program, focuses on
the science behind baking with targeted
information about core and secondary
ingredients common to most baked
goods.
“After attending AIB, I now understand
how ingredients impact the finished
product, which makes everything so
much more clear”, says Howse. “The
course takeaways gave me a better
understanding to help me achieve my
career goals.”
Above: Dwight Howse checks the viscosity of
the dough coming from the pre-mixers. By feel,
Howse will know if there is too much or too little
flour in the formula thanks to his training.
BS&T gave
Dwight Howse
the confidence
and knowledge
he needed for
success.
Dwight Howse, production supervisor for
Bimbo Bakeries in Meridan, Mississippi
serves Bimbo well each day thanks to
AIB International’s Baking Science and
Technology course. Dwight is a graduate
of class 184.
Bimbo Bakeries USA products are enjoyed
by consumers across the globe each day.
Bimbo Bakeries USA, owned by Grupo
Bimbo, owns more than 22 well-known
brands, including Sara Lee, Entenmann’s,
Ball Park, and Mrs. Baird’s. This industry
giant, operating more than 60 bakeries
and employing 22,000 associates, is the
only commercial bakery manufacturer to
serve all 50 states.
“Before going to AIB I was unsure if I
would make it in the baking industry”,
Howse reflects. “There are so many
factors involved in making a loaf of
bread. After attending and learning about
the function of ingredients and how
to balance formulas, I have a greater
understanding of how to implement
changes and achieve my goals.”
BS&T attendees often arrive with an end
goal of moving up in company leadership
opportunities.
“I am now the leading supervisor on our
bakery’s continuous mix line. There is no
one in our plant that knows continuous
mix better than me,” he said. “The
knowledge I gained at AIB helps me make
changes and gives me the confidence that
the changes I make will have the correct
results.”
Although Howse has been offered
leadership positions in his company since
he graduated from AIB, he said he wants
to learn all the roles in the operation
before moving up.
“I have been asked about moving up, but
I want to learn everything I can in different
departments to have more knowledge and
understanding of the bakery as a whole.
I believe this will help me be a better
production manager moving forward.
With this added experience it will help in
better decision making for the company
and the associate.”
To build your skills and confidence as a
baking professional enroll in our 16-week
Baking, Science and Technology program.
Learn more at tiny.cc/q2p2
Dwight Howse, AIB International - 2

2017 US Seminar Calendar
April May June
Foundations: Labeling of FDA
Regulated Foods
Chicago, IL
4-5
Foundations: BakING Basics
Phoenix, AZ
6-7
Certified Equipment Design
for BISSC Certification
Manhattan, KS
11-12
FSPCA Preventive Controls
for Human Food
Chicago, IL
18-20
Specializations: Tortillas
Manhattan, KS
18-21
HACCP WORKSHOP
Orlando, FL
18-19
Foundations: BakING Basics
Orlando, FL
20-21
Specializations:
Advanced Labeling
of FDA Regulated
Foods
Chicago, IL
2-3
GMP/Sanitation
Workshop
Chicago, IL
2-3
Applications: Par
BakING
Manhattan, KS
2-4
FSMA: Pathway to
Compliance
Chicago, IL
16-17
Foundations: Ingredient
Testing Techniques
Manhattan, KS
5-8
Foundations: All About
Baking
Manhattan, KS
12-16
Food Defense Coordinator
Chicago, IL
13-14
HACCP WORKSHOP
Philadelphia, PA
13-14
FSPCA Preventive
Controls for Human Food
Philadelphia, PA
20-22
Foundations: Baking Basics
Bridge the gaps your lack of baking experience creates.
This 2-day introduction to baking is great for new employees,
sales staff, equipment suppliers, purchasing agents, or
maintenance technicians working in bakeries. Don’t let your
lack of knowledge and experience derail your career!
Calendar, AIB International - 3

Enroll today!
tiny.cc/q2p4
July August September
Foundations: Batter
Cakes
Manhattan, KS
24-28
Foundations: Breads
& Rolls
Manhattan, KS
24-28
Specializations:
Variety Breads &
Rolls
Manhattan, KS
31-Aug 4
HACCP Workshop
Chicago, IL
1-2
Food Defense Coordinator
Philadelphia, PA
1-2
Applications: Bread
Troubleshooting
Manhattan, KS
7-11
FSPCA Preventive
Controls for Human Food
Chicago, IL
22-24
Baking Science and
Technology
Manhattan, KS
23-Dec 15 (16 weeks)
Foundations: Labeling of FDA
Regulated Foods
Meet every detail of FDA’s new food label requirements!
Are you concerned about your facility’s ability to comply with FDA’s
new nutrition facts format ruling? Learn the basics of labeling in this
information-packed seminar which has been fully updated with FDA’s
new labeling regulations!
FSMA: Pathway to
Compliance
Portland, OR
12-13
Applications: Cookie
Troubleshooting
Manhattan, KS
18-22
GMP/Sanitation
Workshop
Orlando, FL
19-20
Applications: Cracker
Troubleshooting
Manhattan, KS
25-29
Foundations: Labeling of
FDA Regulated Foods
Chicago, IL
26-27
Calendar, AIB International - 4

The Team Behind AIB's
Kill Step Calculators Revealed
Since the development of the Baking
Process Kill Step Calculators last year,
more than 2,800 industry professionals
have downloaded the seven productspecific
calculators. That’s a $25,000
savings on research and resources per
product category for every facility that uses
the calculators.
With seven kill step calculators produced,
Kantha Channaiah, AIB Director of
Microbiology, said he couldn’t be more
proud of his team.
“We are thrilled to receive recognition
and positive feedbacks from bakers
from all corners,” Channaiah said. “The
credit goes to AIB’s top management for
continued support and our partners the
American Bakers Association, Kansas
State University, and the University of
Georgia. I personally feel immense pride
to be a part of this successful team.”
Kill Step, AIB International - 5
The project started with the implementation of
FDA’s Food Safety Modernization Act (FSMA).
Accordingly, each FDA-registered food
manufacturing facility in the United States is
required to demonstrate scientific documentary
evidences of preventive controls ensuring
control of potential foodborne pathogens.
Since AIB International had conducted a series
of scientific validation studies in the past, the
kill step calculator project was born from this
initial research.
Commercial bakers can use these calculators
to evaluate the lethality of a thermal process
(baking) to destroy Salmonella in their
products and demonstrate the effectiveness of
the process to comply with FSMA’s preventive
controls rule. The interactive calculators
work by using oven time and temperature
parameters to automatically determine
the total process lethality (e.g., 5 log) for
Salmonella. If the desired log reduction is
achieved for the baking process and pathogen
of concern, the generated report can be used
as guidance and supporting documentation
for FSMA’s validation and verification process.
Recently, the FDA stated that the project
was the only associated-sponsored
and sector-wide approach that the
agency has seen to date. The FDA has
encouraged continued efforts in project
expansion.
“For the year 2017, we
plan to complete the kill
step validation research
involving cheesecake, bars,
and fruit-filled pastries and
release the respective Baking
Process Kill Step Calculators
in the later part of the year.”
Channaiah said.
Download Your Free Calculator
Today! tiny.cc/q2p5

What does
industry
need to know
about FSMA's
new sanitary
transport
requirements?
FSMA’s new Sanitary Transportation of
Human and Animal Food requirements
(Section 111) has significant impacts for
manufacturers and carriers alike. While the
risk of food product contamination during
transport is low, there have been serious
documented cases – as well as evidence
of unsanitary practices – which warrant
the formalization of existing best transport
practices to lower the risk of contamination.
As required, food manufacturers must define
the sanitary transport requirements for their
products in writing, including temperature
control limits, and receive acknowledgement
of these requirements from their carriers.
In turn, carriers must ensure that their
personnel, such as truck drivers, have been
trained in food safety.
Compliance to the final rule for sanitary
transport begins as early as April 2017.
The final rule addresses the responsibilities
of the parties involved in the transportation
of food, namely shippers, loaders, carriers,
and receivers, and how such responsibilities
will be met and documented. It applies
to both domestic and international
transportation of food to the United States.
Shelf-stable foods in completely sealed
packaging are exempt, as well as noncovered
businesses, certain foods which will
not be transported for consumption in the
U.S., and food located in facilities that are
regulated by the USDA (meat, poultry, eggs).
Key elements include:
• Vehicles and transportation
equipment: Requires design
and sanitary maintenance of
vehicles and transportation
equipment to prevent food
from becoming unsafe during
transportation operations.
• Transportation operations:
Must be conducted under
such conditions and controls
necessary to prevent the
food from becoming unsafe,
such as temperature control,
segregation of food from nonfood,
cross-contact prevention,
or other protective measures.
• Information exchange:
Written procedures and
agreements between shipper,
loader, carrier, and receiver
to assure food safety during
transportation operations.
Procedures cover sanitary
design and maintenance
of transportation vehicles,
specifications for cleaning/
sanitizing of vehicles, prior
cargos, cleaning of equipment,
inspection of vehicles, and
temperature control.
• Training: Documented
training of carrier personnel
in sanitary transportation
practices is maintained.
• Records: Procedures and
records related to vehicles
and transportation equipment,
transportation operations,
information exchange, and
training must be maintained
for a period of 12 months.
AIB’s New Sanitary
Transport Audit
Coming February 2017!
Make sure your shippers, carriers, and
receivers are set to meet FSMA’s sanitary
transport requirements when you schedule
a Sanitary Transport Audit from AIB!
info@aibonline.org
FSMA’s sanitary transport requirements
formalize current best transportation practices
within the food industry. Shippers and carriers
should review their written transportation
programs and contracts to identify potential
gaps and address them. A simple checklist
based on the requirements of the rule
would be an effective gap analysis. Shippers
will benefit from including transportation
activities in the facility’s hazard analysis
and risk-based preventive control (HARPC)
program, in order to identify preventive
controls essential for food safety and develop
appropriate management plans. These might
include temperature control and sanitation
requirements. Carriers will need to develop
and maintain documented education and
training for drivers.
Shippers, carriers, and receivers should
remember that their written transportation
program and associated documentation is
subject to review by the FDA under new FSMA
rules. Good record control is an essential
component of the sanitary transport rule.
Sanitary Transport, AIB International - 6

AIB
1213 Bakers Way, PO Box 3999
Manhattan, KS 66505-3999
NON PROFIT ORG
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AMERICAN
PRE-SORT INC
FSMA Compliance Connection
Resources. Training. Consulting.
Connect With the FSMA Solutions You Need
From the Partner You Trust
Your reputation is on the line.
Trusted brands trust AIB International
for their FSMA compliance needs.
The FDA’s Food Safety Modernization Act (FSMA) is the largest change in
US food regulations since 1938. This Act significantly impacts the entire
global food supply chain and compliance dates are quickly approaching.
New regulations include preventive controls for food, produce safety,
food defense, facility registration, and sanitary food transportation.
tiny.cc/q2p7
Follow AIB’s
FoodFirst blog to
keep updated on
regulatory issues