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Without a Trace - The Danger Behind an Ineffective Traceability Program
Many good horror stories end with some version of, "... and then she disappeared without a trace." Coincidentally, disappearing without a trace is a different brand of horror in the food production...
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Tip of the Week: Building & Training A Qualified Internal Audit Team
As important as it is to build a program that works, it’s equally important to build a team of qualified auditors capable of ensuring your programs are thoroughly evaluated and meeting required...
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Boost Your Verification and Validation Confidence with These Tips to Prove It
While the terms verification and validation come from HACCP, the concepts can be applied to all plant programs. Once the concept of verification and validation is understood, implemented, and yields...
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A Central Location for Key FSMA Compliance Dates
The FDA unveiled a new webpage that lists compliance dates for rules that form the foundation of the FDA Food Safety Modernization Act (FSMA). In addition, a graphic timeline on the page lists key...
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Tip of the Week: Curious About Vitamins and Minerals in the New Nutrition...
One new element introduced to the nutrition facts panel under FDA's new regulations is the declaration of quantitative amounts for vitamins and minerals (in addition to the existing percent daily...
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Successfully Transition from HACCP to a FSMA-Compliant Food Safety Plan
Make sure your Hazard Analysis and Critical Control Points plan (HACCP) is modified and in compliance if you're planning to use it to meet FSMA's hazard analysis and risk-based preventive controls...
View ArticleFDA Proposes to Revoke Authorized Health Claim
On October 31, 2017, the Food and Drug Administration (FDA) published in the Federal Register a proposed rule to revoke the authorized health claim linking soy protein to the reduced risk of coronary...
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Tip of the Week: What's the Best Way to Verify and Validate?
Staying competitive and providing a safe product that meets customer expectations and regulatory requirements are goals of any manufacturing business. Gone are the days when the only goal was to...
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From Hamburger Buns to the Recent Launch of Cheesecake
Though any experienced baker knows that the baking process is a "kill step," the industry wasn't able to validate it until AIB International began releasing its kill step calculators in 2015."The...
View ArticleFDA Issues Supplemental Guidance to Assist Industry with Menu Labeling
Earlier this week, the FDA released the draft guidance Menu Labeling: Supplemental Guidance for Industry, a more detailed guidance for industry document than previously published. The...
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Tip of the Week: Hiring for the Holidays
Retailers are the most common companies that come to mind when the topic of seasonal workers comes up. However, other industries like shipping and receiving, e-commerce warehouses, and the postal...
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AIB International Offers New Online Baking Collection to Fill Industry Needs
As the baking industry’s skilled workforce approaches retirement age, a new era of tech-savvy employees will be needed to fill the gaps. AIB International is proud to announce new solutions in its...
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Tip of the Week: Winter's Coming – What Should You Do?
Winter’s coming - and the seasonal changes it brings may impact more than your facility exterior. In reality, weather conditions have plagued many facilities causing loss of product, income, and...
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Try Our HACCP Crossword Puzzle
Here's our take on an AIB HACCP Crossword Puzzle. Click the .jpg crossword to download a PDF to play with pen and paper. Good luck! Want to check your answers? Click here.
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Food Defense Coordinator Online: Improve Everything from Record Keeping to...
Our course has been developed with government regulations, certification program requirements, and customer recommendations in mind to help you form the best approach to creating an integrated food...
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Q&A: Bakery Changes in the Last 40 Years
Question: I am a 1956 graduate of AIB and I'm planning to open another bakery. My old recipes from 30-40 years ago are not working right. Are the raw materials of today different in any way from that...
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Tip of the Week: Naming Your Flavored Products
It seems everywhere you look companies are coming out with new flavored products - pumpkin, eggnog, peppermint, the possibilities are endless. Whether the flavor of your product is pumpkin or something...
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Making a "Healthy" Food is More Difficult Than You Think
As customers reach for healthier food options to meet their New Year’s resolutions, having a “healthy” claim on your product can add significant value. However, if you want to claim that a product...
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Read the Q&A with FDA Staff on the FSMA Final Rule
As part of the FDA Food Safety Modernization Act (FSMA), the Food and Drug Administration (FDA) issued a final rule on May 27, 2016 to require domestic and foreign food facilities, with some...
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Tip of the Week: Verifying Global Suppliers Without Leaving the Country
The Food Safety Modernization Act (FSMA) plays a large role in global food safety, and the Foreign Supplier Verification Program (FSVP) rule is something every U.S. food importer needs to be compliant...
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