Validate your baking process kill step to meet FSMA’s preventive controls requirements without investing in costly and time consuming microbial challenge studies. AIB International, in collaboration with the American Bakers Association Food Technical and Regulatory Affairs Committee, Kansas State University, and the University of Georgia, has developed validation procedures for a variety of bakery products, including buns, bread, muffins, cookies, doughnuts, tortillas, cheesecake. Learn how to use this groundbreaking scientific tool to evaluate the lethality of your baking process for the destruction of Salmonella spp. in a variety of bakery products.
The “State of the Industry: Snack & Bakery” editorial webinar, presented by Snack Foods & Wholesale Bakery, will take place on August 16, 2017, at 2 p.m. Eastern. This webinar will provide expert snack and bakery perspectives and will discuss key developments within snack and bakery, addressing both “big picture” issues and specific examples related to snack and bakery product categories. Read More
The FDA and leaders across the food safety industry (academics, certifying body leaders, GFSI leaders) fully agree that HACCP hazardous analysis is necessary for establishing FSMA Food Safety Plan preventive controls. This webinar will prepare attendees to meet this requirement by discussing the fundamentals of HACCP and hazardous analysis leading to FSMA. Read More
On Demand The American Egg Board (AEB) has regularly conducted surveys with food formulators to gather insights related to REAL egg products used in packaged food and foodservice products. Hear the insights from Clear Seas Research, a division of BNP Media, and attend this live Webinar to hear how and why industry formulators are using egg products and replacers in food formulations.
On-Demand: Concerns over food safety, reliability, and traceability get a great deal of attention within plants. Yet the highly regulated – but often-overlooked – concern for the storage and use of hazardous materials is also important.