The vast majority of the requirements of the standard remained unchanged. Most edits were to add clarity around existing requirements. However, there are a few key areas that have changed and will need an extra focus

Once upon an audit, there was a facility that didn't have signs to prevent visitors from entering restricted areas.

According to the FDA, the top 5 violations identified during their inspections in 2014 were:

Jose Herrera can honestly say that baking is in his blood. “I come from a baking business family,” Herrera said. “My father was an old school baker all his life. I first started baking as a part-timer when I was a junior high school student near Chicago.” 

Torrey Nelson started working for King’s Hawaiian while a student at California State University Long Beach, where he earned a bachelor’s degree in business marketing. “I worked part time in the retail restaurant and bakery while I was in college,” Nelson said. After graduation, he stayed with King’s, moving to the wholesale side of the business and eventually working his way up to his current position as Director of Baking Science. “I worked for King’s as a plant manager and also in project management before taking on my current role. I’ve been with King’s for nearly 15 years.”

The graduation ceremony for BS&T Class 185 was held on December 12, 2014 at the Bluemont Hotel in Manhattan, KS.  The 27 participants were joined by friends, family, colleagues, and AIB staff as they received their certificates. A brunch was held in the participants’ honor after the ceremony.

AIB baking professionals and communications staff recently assisted Elisa Maloberti, Director of Egg Product Marketing for the American Egg Board (AEB), with with filming instructional videos in AIB’s labs. The videos will serve the California baking industry, specifically small operators using fresh shell eggs in their products.  

As a graduate student in agriculture, Michiko Iha’s initial interest was in something a bit sweeter than traditional breads—she studied food engineering

n May 2010, FDA issued a guidance document titled “Use of Water by Food Manufacturers in Areas Subject to a Boil-Water Advisory.” The guidance advises food manufacturers to stop using water subject to a boil advisory and to evaluate food that was already produced with water subject to the advisory.

Renee Boeckman, Manager of Experiment Baking, originally took her bachelor’s degree in food and nutrition science to work as a laboratory technician in a hybrid wheat research facility. Ten months later, her resume still on file for an internship for which she had earlier applied, she received a call from AIB International asking if she would be interested in interviewing for a position in the Experimental Bakery.