australian society of baking conference aib
TRANSCRIPT
Australian Society of Baking Conference Brisbane, 2015
. . . Anthony Raschke, APAC General Manager . . .
Challenges facing Wholesale Bakeries
Objectives:
• Introduction to AIB International
• Challenges facing the Wholesale Baking Industry
• Addressing the challenges
Empower the global food industry to elevate their food safety and production process efforts.
Our food safety support is focused on food and beverage manufacturing, distributing, and packaging.
Our production process efforts are focused on grain-based foods.
Our Mission
2014
Supporting the Food and Beverage Industry
All Other 4%
Beverages & Dairy 19%
Grain Based Food 34%
Ingredients 8%
Packaging 11%
Warehouse/DC 16%
Ready-to-Eat 8%
What We Do
• Food Safety
• Research and Technical Services
• Baking Education and Consulting
Our Global Reach
AIB conducts business in more than 120 countries and employs more than 300 full-time staff
Challenges facing Wholesale Bakeries
• Global growth in retail and in-store bakeries
• Artisan bread attraction
• “MasterChef syndrome”
• Students learn differently today than they did 20 years ago
• Bakery Councils
• Technical Resources
• FSMA
How is AIB addressing the challenges
• Kill Step Validation
• Resident Courses and Correspondence Courses
• Wholesale baker career path
• Food Safety Career path
• E-learning
• Technical Support
Building Effective Food Safety Systems for Bakery Products: Kill-Step Validation Research
• Reliance on the baking step to control pathogens
• Research findings revealed that Salmonella can survive in adverse conditions for a long time.
• Pathogens such as Salmonella spp. can be introduced into bakery products through a wide range of ingredients and poor hygienic practices.
Food Safety Challenges?
• There lacks published scientific proof or validation research
• FDA-FSMA regulatory requirement requires validation and verification of kill-step
• Process/kill-step validation is now a legal requirement in US
The need
• Pathogen free bakery products, assuring greater safety possible
• Protects consumers, builds confidence
• Helps in determining an effective treatment option
• Demonstrates compliance to the FDA-FSMA act.
• Can help bakery industries avoid repetition and duplication use of resources for kill-step validation research, and
• Offers a pathogen inoculation methodology for companies with limited resources and capabilities.
Short and long term benefits of this research to the baking industry
Baking Education – Resident Course
• BS&T 16-week course • Next course in February 2016
• Production baking
focus
• Extensive curriculum
combines baking
science & tradition
• Classroom work
paired with hands-on
labs
• Food Safety – 3 week
course
• Bread and Rolls
• Cake and Sweet Goods
• Cookies and Crackers
• Learning Management System (LMS)
Baking Education – Career Path
Baking Education – Distance Learning
000 Pre-Reqs (Take or Test-Out)
Math for Bakers (1.25h)
Biology & Chemistry for Bakers (1.25h)
Physics for Bakers (50m)
100 Foundations (Take or Test-Out)
Food Safety for Bakers (1h?)
Function of Ingredients (6.5h):
•Core (4.25h)
•Secondary (2.25h)
Production Process (11.75h)
Quality (5.5h)
Troubleshooting (1.5h)
200 Application (Required)
White Pan Bread Hands-On Seminar
(2-3d)
Troubleshooting White Pan Bread
Hands-On Seminar (2-3d)
300 Specializations (TBD # of Core and elective products
required)
FOI for Variety (~2.5h)
Variety Pan Bread (Core) (3.25h)
Variety Hearth Bread (Core) (2h)
Buns and Rolls (Core) (2.25h)
Bagels
Flat Breads
English Muffins
Tortillas
Pizza
Par-baked
Frozen Dough and Breads
Flour and Dough Testing
400 Management (Potentially require #)
Production Waste and Downtime *
Scheduling Production Line *
Working with Other Departments
Managing Bakery Operations *
Communication
Managing People
500 Certification
Seminar App & Troubleshooting
(Multiple Products in one session +
management topics)
BRAND NEW - Certified Bread Specialist Program
Q4‒2015
Q1‒2016
Q2‒2016
Q3‒2016
Q4‒2016
000 Pre-Reqs (Take or Test-Out)
Math for Bakers (1.25h)
Biology & Chemistry for Bakers (1.25h)
Physics for Bakers (50m)
100 Foundations (Take or Test-Out)
Food Safety for Bakers (1h?)
Function of Ingredients (6.5h):
•Core (4.25h)
•Secondary (2.25h)
Production Process (11.75h)
Quality (5.5h)
Troubleshooting (1.5h)
200 Application (Required)
White Pan Bread Hands-On Seminar
(2-3d)
Troubleshooting White Pan Bread
Hands-On Seminar (2-3d)
300 Specializations (TBD # of Core and elective products
required)
FOI for Variety (~2.5h)
Variety Pan Bread (Core) (3.25h)
Variety Hearth Bread (Core) (2h)
Buns and Rolls (Core) (2.25h)
Bagels
Flat Breads
English Muffins
Tortillas
Pizza
Par-baked
Frozen Dough and Breads
Flour and Dough Testing
400 Management (Potentially require #)
Production Waste and Downtime *
Scheduling Production Line *
Working with Other Departments
Managing Bakery Operations *
Communication
Managing People
500 Certification
Seminar App & Troubleshooting
(Multiple Products in one session +
management topics)
Certified Bread Specialist: Q4 October 1, 2015
Level 100 Function of Ingredients
Core
• White flour • Yeast • Water • Shortening • Sweeteners • Salt
Level 100 Function of Ingredients
Secondary
• Milk and milk products • Mold inhibitors • Mineral yeast foods • Oxidizing agents • Reducing agents • Emulsifiers • Enzymes
6.5 hours e-learning
Function of Ingredients (6.5h):
•Core (4.25h)
•Secondary (2.25h)
• Education - key to attracting and
retaining good bakers
• We need to look at the “big picture” of
production baking and food safety
• Important to understand the “Hows”
and “Whys” of bakery operations
• Troubleshooting skills
AIB International- how we see it!
