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Solutions today for tomorrow's global food industry.

Tip of the Week: Frontline or Bottom Line: What Risk Do Under-Trained Employees Present?
Tip of the Week: Frontline or Bottom Line: What Risk Do Under-Trained Employees Present?
These valued team members often have a proven dedication to the company and are planning a career in the food industry. It would be careless not to invest in advancing their skillsets.
4067 Views
When a second set of eyes can eliminate a food safety fiasco
When a second set of eyes can eliminate a food safety fiasco
This story is reposted from BakingBusiness.com and features quotes from AIB expert, Judi Lazaro. Check out BakingBusiness.com for your complete resource for grain-based food industry news, commodity markets, ingredients, processing trends and innovations, publications and more.
1974 Views
Tip of the Week: 3 Key Answers for Your Qualified Individuals
Tip of the Week: 3 Key Answers for Your Qualified Individuals
You’ve got questions about FSMA’s Preventive Controls Qualified Individual (PCQI) requirements. We’ve got answers.
2590 Views
Everything you need to know about AIB’s Science of Baking
Everything you need to know about AIB’s Science of Baking
The proper handling of yeast fermentation, tips on dough strengtheners, and cake baking technology – this course has it all.
1816 Views
Tip of the Week: Put the Cell Phone Down
Tip of the Week: Put the Cell Phone Down
This is a reposted Tip of the Week that still applies today. What is your facility's policy on cell phones?
2347 Views
AIB Expert Leads Webinars on Environmental Monitoring Programs
AIB Expert Leads Webinars on Environmental Monitoring Programs
AIB International’s Director of Microbiology Kantha Channaiah engages with quality assurance and quality control personnel by providing two webinars.
2596 Views
The Original Cakerie Enhances Food Safety with AIBI-CS BRC Audit, Wins BRC Certificated Site of the Year
The Original Cakerie Enhances Food Safety with AIBI-CS BRC Audit, Wins BRC Certificated Site of the Year
The Original Cakerie was honored with the BRC Certificated Site of the Year at the 3rd Annual Food Safety Awards.
3191 Views
Tip of the Week: Shelf-Life Modes of Failure
Tip of the Week: Shelf-Life Modes of Failure
Because shelf life issues are product dependent, it is important to identify common faults that tend to occur over storage.
2434 Views
FSMA Chat: Key Takeaways from FDA’s First Intentional Adulteration Draft Guidance for Industry
FSMA Chat: Key Takeaways from FDA’s First Intentional Adulteration Draft Guidance for Industry
A review of AIB food defense expert, Earl Arnold's notes from the FDA draft guidance
2927 Views
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