Food-safety issues like the sanitary design of equipment, up-to-date operational procedures to prevent pathogens and cross-contamination of allergens, skilled training of employees and more continue to rise to the forefront of snack and bakery company consciousness. Many companies continue to work toward compliance with directives outlined in the Food Safety Modernization Act (FSMA), with the scope of that work varying from minor procedural tweaks to major shifts in the standard operating procedures.
In order to dig further into some of these issues, we reached out to Jesse Leal, quality manager, food safety services training, AIB International, Manhattan, KS, a supporter and sponsor of the Sanitary Design Workshop taking place in Chicago, March 29–30.