AIB Q2 2018 Magalog

SOLUTIONS TODAY,
FOR TOMORROW’'S GLOBAL FOOD INDUSTRY
Q2_2018
Selecting a Pest Management Partner • Two Essential Take Aways •
Tips to Help You Decide Which GFSI Certification Scheme Is Best for
You • 5 Reasons Your Product Quality May Be Stale • Food Defense
Coordinator Online

Pest presence in any food environment is unacceptable. An
effective integrated pest management (IPM) program will
help ensure you have a safe food product. When selecting a
pest control company you should be proactive to guarantee
the service provider meets your company’s specific needs.
That means doing your homework and asking the right
questions before signing a contract and following-up
regularly to ensure the program is working. Before you dive
in, consider these questions.
What kinds of licenses does the company have
and how long has it been licensed?
• Is the company and its pest control applicators in
good standing with the government agency overseeing
licensure?
• Have any complaints been filed against the company or its
employees?
Who is doing the assessment?
• Do they understand pest biology?
• Are they evaluating the facility and its surroundings to
determine if there is additional pressure?
• Are they looking at building structure and condition to
determine harborage areas?
• Do they understand the products produced and the insect
species associated with the product?
• Are they looking at seasonal issues? For example, the
site may be next to an agricultural field, where increased
pressure may be on your facility after the harvest is
complete and the external food source eliminated.
Could the site benefit from additional monitoring
tools such as the use of pheromone traps?
• What are the issues identified on the service reports and is
the site taking corrective action to address these?
• Are the corrective actions effective?
• What is the monitoring device documentation telling you?
• Are more or less devices needed?
• Where are devices placed?
• How often are devices checked, replaced, and/or
removed?
• Are there enough devices being placed to eradicate the
problem?
Selecting a Pest
Management Partner
Questions to ask companies you’re considering doing business with
Does the company have organic certification?
• If yes, which organization is it certified through?
• Do they service other organic facilities? If yes, how many?
• How many technicians are trained to service organic
facilities?
• Do they offer training to your staff?
Ask how your pest control company stays
updated on current events and changes in pest
control regulations.
• Are they affiliated with trade organizations such as the
National Pest Management Association (NPMA) or the
National Pest Technicians Association (NPTA)?
• If they are located in Europe are they members of the
Confederation of European Pest Management Associations
(CEPA)?
• Do they participate in state or local associations that
provide training and updates?
Pest Management, AIB International - 2
• Do they receive agricultural extension bulletins?
• Do they make use of university or other programs to
enhance their skills and training?
Regardless of your company’s size, you should have an
active and effective pest control program in place to ensure
a safe food product free from harmful bacteria. The pest
control company must be properly licensed and insured
where applicable. You should carefully select your pest
control provider and be certain they understand the nature
of your specific business and the kinds of pests you are most
likely to encounter in your facilities. Once an IPM Program
is in place you should carefully manage it for effectiveness.
That means meeting with your pest control service provider
regularly to ensure the program is working.
Discover more recommendations in our
free download
Selecting a Pest Management Partner
tiny.cc/2018q1m1

The 2 Essential Take-Aways From AIB’s
Management Development for the Food Safety/
Sanitation Professional Resident Course
According to Mount Franklin Foods’ David Barrios
From the idea that pots and kettles will not be washed
within twenty feet from a well to unclean laundry water
shall not be discarded in the street, sanitarian’s have used
guiding principles in the United States since Virginia’s
first sanitation law in 1610. The advantages of having
guidelines and standards in today’s food production
facilities are easy to see: cleaning validation, foreign
material control, and chemical control, to name a few.
There are more benefits, though, according to Mount
Franklin Foods Sanitation Supervisor David Barrios.
Barrios attended AIB International’s three-week
Management Development for the Food Safety/Sanitation
Professional course in Spring 2017 at the recommendation
of his employer.
“I was excited to attend AIB last year, because of
what the course provided.” Barrios said. “I want
to learn from the best to make my plant the best.
The hands-on experience was spot on for what to
look for when working in the sanitation field.”
Barrios said his path to becoming a sanitation supervisor
has been less conventional than normal. After serving 12
years in the US military, five of those in public health, he
wanted to understand the civilian side of food inspection
and sanitation. He also had a desire to improve his
company’s sanitation program. This lead to a search for
a training program entirely focused on sanitation. Since
Barrios said the AIB course ultimately gave him the extra
time to devote to productivity and distractions from the
plant, it was important to reconnect, a year later, to see
how he continued using his gained skills.
AIB: How has the course changed
your career?
David Barrios: My view on sanitation has broadened.
I now view it as a broad program that encompasses the
whole plant, not just a single department. It was important
to me to evolve and it’s a great feeling when you tell an
auditor --- I’ve attended the AIB Management Development
course. I’ve developed an understanding of the auditor
language now and I feel confident enough to speak it.
AIB: Was the course exactly what you expected?
If not, what surprised you?
David Barrios: The course was exactly what I expected and I was excited
knowing I was walking into a distraction-free zone, away from the plant
responsibilities that constantly take my time. This course was a time-saver
because it gave me the tools necessary to start a sanitation program from
scratch, something I didn’t want to do on my own. It also taught me about
how to implement wash schedules and know what to look for.
One of the most frequently heard pain points in off-site training is taking
time away from plant obligations. AIB General Manager of Food Safety
Services Gary Burgess helps students see the value of the course.
“I know it’s difficult to be away from your plant for an extended
amount of time.” Burgess said. “However, the knowledge and
real-world experience gained from this in-depth course will pay
off immeasurably.”
AIB’s Management Development for the Food Safety/Sanitation Professional
course is taught by food safety professionals who have years of hands-on
experience in the food industry. The course is a mixture of both classroom
and on-the-floor training. The biggest advantage is the instructor’s ability
take participants to the on-site pilot plant to apply the principles learned in a
practical manner. AIB’s comprehensive course develops skills in the following
areas:
• Food Regulations/
Regulatory Inspections
• Developing and
Implementing an
Effective Sanitation
Program
• Prerequisite Programs
• Cleaning Procedure
Development
• Allergen Control
• Chemical Control
• Personnel Practices
• Effective Inspection
Techniques
• Bacteria, Mold and
Viruses
• Swabbing
• Foreign Material
Control
• Sanitary Design
• Maintenance for Food
Safety
• Microbial Risk
Assessments
• Food Defense
• Integrated Pest
Management
• HACCP
• Managing for Better
Returns
Management Development for the Food Safety/Sanitation Professional
April 30 - May 18 • Manhattan, KS
All-in-one management training for your plant’s future leaders
tiny.cc/2018q1m4
Management Development Graduate, AIB International - 3

US 2018 Seminar Calendar
Enroll today!
tiny.cc/2018q1m2
April
May
June
July
August
FSPCA Preventive
Controls for Human
Food and HACCP
Integration for FMSA
Compliance
10-12
FSPCA Preventive
Controls for Human
Food and HACCP
Integration for FMSA
Compliance
17-19
FSPCA Preventive
Controls for Human
Food and HACCP
Integration for FMSA
Compliance
1-3
Foundations:
Ingredient Testing
Techniques
4-7
Manhattan, KS
FSPCA Preventive
Controls for Human
Food and HACCP
Integration for FMSA
Compliance
12-14
Foundations: Batter
Cakes
16-20
Manhattan, KS
FSPCA Preventive
Controls for Human
Food and HACCP
Integration for FMSA
Compliance
7-9
Charlotte, NC
Foundations:
Labeling of FDA
Regulated Foods
10-11
Chicago, IL
Certified Equipment
Design for BISSC
Certification
17-18
Chicago, IL
Food Defense
Coordinator
24-25
Phoenix, AZ
Management
Development
for the Food
Safety/Sanitation
Professional
Philadelphia, PA
HACCP Workshop
8-9
Kansas City, MO
Food Defense
Coordinator
15-16
Chicago, IL
Foundations:
Cookies and
Crackers
4-7
Manhattan, KS
FSPCA Foreign
Supplier Verification
Programs
5-6
Orlando, FL
Portland, OR
Applications:
Cracker
Troubleshooting
18-22
Manhattan, KS
Food Safety &
Sanitation for Food
Plants
26-29
FSPCA Preventive
Controls for Human
Food and HACCP
Integration for FMSA
Compliance
17-19
Kansas City, MO
Food Defense
Coordinator
24-25
Charlotte, NC
Chicago, IL
Food Defense
Coordinator
14-15
Philadelphia, PA
HACCP Workshop
21-22
Portland, OR
Manhattan, KS
Specializations:
Tortilla
17-20
Manhattan, KS
30-May 18
Manhattan, KS
Specializations:
Advanced Labeling
of FDA Regulated
Foods
15-16
Chicago, IL
Applications: Cookie
Troubleshooting
11-15
Manhattan, KS
Manhattan, KS
Baking Science and
Technology
22-December 14
Manhattan, KS
Calendar, AIB International - 4 Calendar, AIB International - 5

09
Tips to Help You Decide Which GFSI
Certification Scheme is Best for You
Selecting a certification standard is an important step for any organization. You are choosing the rules the organization
will need to comply with and in some ways, the standard will shape the food safety culture of your organization. Many
companies change standards after discovering their initial choice was not a good fit for their company, that customer
expectations have changed, or that there is a change in their food safety culture.
A thorough decision results in better preparedness, clarity about what is required, and an indication of the steps to follow.
It is important to understand the main components of a GFSI standard as each is different. All GFSI standards have three
core components: HACCP, prerequisite programs, and management system requirements. Before selecting the standard
that is right for your facility, read and review each option and any supporting information. Consider each of these aspects
during your selection process to pick a scheme that best meets your needs.
1. Customer Requirements
Discuss your main customers’ needs and expectations. Your main
customers may have good insights and be able to share their
implementation experience and pitfalls in the process. Depending on who
your main customers are, there could be specific needs and expectations.
2. Alignment With FSMA
Food companies in the United States and those importing to the US need
to be in compliance with customer and legal requirements. It is important
to understand how the standard you select aligns with the FDA’s Food
Safety Modernization Act (FSMA). Although GFSI does not 100 percent
comply with FSMA requirements, it does highly support the effort to
become compliant. Determine how selected standards meet, exceed, or fall
short of FSMA requirements to help you understand what extra work will
be required to attain compliance.
3. Time to Implement Corrective Actions
After the audit, your organization is allotted time to implement corrective
actions over identified deviations. Some of those deviations will take time
and money. The standard you choose will determine the implementation
time frame. In all cases, there must be evidence that immediate actions
are taken to control non-conformities. It is important to ensure your
organization meets required timeline commitments. If corrective actions
are not demonstrated, you will more than likely receive a major deviation
that increases your chances of certificate suspension.
4. Location and Availability of Qualified Auditors
All GFSI standards are globally accepted, but there are different
concentrations of available auditors. While some standards are widely
used in certain regions, in others it can be a challenge to find auditors in
the area. Similarly, all standards categorize food products differently and
in some cases products fit in a very specific category where only few
auditors are approved to audit them.
5. Length of Audits
Every standard has a method to determine the amount of time used to
execute the audit. The main parameters usually include the number of
employees, the number of HACCP groups (or product groups), and size of
the facility. Other factors may include the number of production lines or
type of manufacturing processes.
GFSI, AIB International
6
6. Scope of Activities Food Safety vs. Food Safety-Quality
Among all GFSI standards the common ground is food safety.
Quality program requirements are also included in some
standards. While some organizations consider both are relevant
and important, others believe that compliance complicates the
process and may place risks on their initial efforts. Additionally,
some organizations have complex and well-defined quality
standards that are not a good fit with an externally developed
standard.
7. Audit Frequency
All GFSI standards require annual audits. At each audit, it
is required that compliance with all applicable clauses is
evaluated. What is not mandated by GFSI are the actions for low
performance. Keep this consideration in mind as the frequency
may affect your audit budget.
8. Unannounced Audits
In an effort to ensure audits capture a company’s performance
in normal conditions and increase their level of compliance at
all times, GFSI requires that all standards provide the option to
receive unannounced audits. These differences in standards may
conflict with customer requirements. Confirm your customers’
expectations early in your selection process, as some retailers
require unannounced audits by default.
9. Bundle of Requirements
Food safety compliance is more than likely the main interest
of your company and your customers. There are other topics
that may be of concern for you or your customers including:
sustainability, gluten-free, trade of products, organic, animal
feed, FSMA readiness, etc. Some standards have been structured
to meet food safety/quality but nothing else, while others may
allow you to cover multiple needs in the same visit to reduce
costs and meet several customer or internal needs in a single
visit.
For additional questions or details about standard
requirements, contact AIBI Certification Services, a
separate organization and auditing partner of AIB
International, at gfsi@aibonline.org.

5 Reasons
Your Product
Quality May
Be Stale
We’ve all experienced stale
cookies, crackers, and bread
that have lingered a little too
long in our pantries. But what
happens when those products
stale before what’s reasonably
acceptable? Discover 5
common reasons why your
product quality may be stale.
5
Discover more essential baking tips in
AIB’s week-long Foundations: All About
Baking course. Explore key baking
equipment, learn essential production
steps, and be able to use ingredients
and methods common in today’s
bakeries to produce pan and hearth
breads, tortillas, cakes, cinnamon rolls,
and doughnuts.
1. Overbaked
Check the internal temperature of product exiting
the oven. An oven thermal profiler may be needed to
determine that 200˚F (93°C) is achieved with only 15%
of bake time remaining.
2. Cooled too long
Check the internal temperature in the wrapping
room. If not cool enough, cooling time may need to be
extended.
3. Under absorbed
Check that cleanup time is on target for optimum
absorption. If cleanup time is delayed, the dough is
over absorbed. Cleaning up too quickly signals under
absorption.
4. Low softener/enzyme levels
Verify that the amount of softeners/enzymes is
correct.
5. Not enough fat or oil
Ensure that the fat/oil levels meet the standard. If oil
is being metered to the mixer, calibrate the meter on a
regular basis to ensure accuracy.
“The All About Baking class is designed
specifically for people who aren’t
necessarily bakers, but need to know
the basics to do their jobs better”, said
Baking & Snack’s Matt Hamer. “With
less than a year’s experience under my
belt I was excited to jump in to this
all extensive crash course. My biggest
takeaway for the day was finally
getting the full linear process of baking
lined up for me – from the formulation
stage all the way down to bagging.”
Join the All About Baking
fan club today!
Foundations:
All About Baking
October 15-19
Manhattan, Kansas
REGISTER NOW!
tiny.cc/2018q1m3
All About Baking Feature, AIB International - 7

AIB
1213 Bakers Way, PO Box 3999
Manhattan, KS 66505-3999
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Food Defense
Coordinator Online
Brand new training to help you
mitigate intentional adulteration.
Challenge how you would mitigate intentional adulteration in
your food plant! Learn how to design a comprehensive food
defense plan that meets FDA’s newly-imposed regulations
with our easy-to-navigate online training. This vital component
of your food protection plan is required by government
regulations, certification programs, and some customers.
Enroll Today!
tiny.cc/2018m6