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Pinned Post - BAKED in Science Podcast

Three of our food safety and baking experts were on some of the recent 'BAKED in Science' podcasts. You can check them out below.

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Tip of the Week: What Questions Does My Recall Team Need to Ask About the Egg Recall?
Tip Of The Week   |   April 18, 2018 AIB International
Tip of the Week: What Questions Does My Recall Team Need to Ask About the Egg Recall?
A Guide for FDA-Registered Facilities
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1306 Views

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egg, egg recall, eggs, FDA, recall, Tip of the Week
Workflow tools: helping hamburger bun manufacturers work smarter, not harder
AIB Programs   |   April 16, 2018 AIB International
Workflow tools: helping hamburger bun manufacturers work smarter, not harder
Over the last year, AIB International experts have built an expanded toolkit for bakers specializing in hamburger buns. Focusing on the mounting challenges that these bakers face with FSMA regulations and troubleshooting insights, the four AIB tools offer innovative solutions.
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70 Views

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hamburger bun kill step calculator, hamburger buns, Hamburger Buns Online, publish research, scientific research, visual imaging, Visual Imaging Solutions
Tip of the Week: 9 Tips to Help You Decide Which GFSI Certification Scheme is Best for You
Tip Of The Week   |   April 13, 2018 AIB International
Tip of the Week: 9 Tips to Help You Decide Which GFSI Certification Scheme is Best for You
It is important to understand the main components of a GFSI certification standard as each is different. Consider each of these aspects during your selection process to pick one that best meets your needs.
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399 Views

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audits, certification scheme, GFSI, qualified auditors, standards, Tip of the Week
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Food Safety Sanitation Professional, food sanitation supervisor, Management Development, Mount Franklin Foods, Resident Course
Tip of the Week: Backflow Prevention
Tip Of The Week   |   April 6, 2018 AIB International
Tip of the Week: Backflow Prevention
Backflow is the unwanted reverse flow of any liquid, solid, or gas into the potable piping system.
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789 Views

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backflow, backflow prevention, backpressure, backsiphonage, tip of the week
AIB International Unveils Food Labeling Online Course with Pre-Sale
Labeling   |   April 5, 2018 AIB International
AIB International Unveils Food Labeling Online Course with Pre-Sale
The first 100 customers will receive a 30 percent introductory price and a pre-sale purchase will guarantee they receive instant access to Food Labeling Online when it launches April 23.
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202 Views

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FDA Food Labeling Online, Food Labeling Online, Labeling
AIB International Appoints Four New Members to Board of Trustees
AIB   |   April 2, 2018 AIB International
AIB International Appoints Four New Members to Board of Trustees
AIB International has announced the appointment of four new members to its Board of Trustees. Joining the 2018 Board of Trustees are Judy Abrams, Michael Leikam, Pat Murphy, and Lucy Williams.
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621 Views

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AIB Board of Trustees, Judy Abrams, Lucy Williams, Michael Leikam, new board members, Pat Murphy
Tip of the Week: Baking with Beer
Labeling   |   March 30, 2018 AIB International
Tip of the Week: Baking with Beer
AIB International’s Labeling Services recently had a customer submit a question about how to label the ingredients of beer on their food label.
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520 Views

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baking with beer, craft beer, food labeling, FSVP, Labeling, Tip of the Week
BAKED in Science Podcast Features AIB Experts Stephanie Lopez and Bonnie Biegel
AIB Programs   |   March 26, 2018 AIB International
BAKED in Science Podcast Features AIB Experts Stephanie Lopez and Bonnie Biegel
This podcast is reposted from Bakerpedia.com. Dr. Lin Carson is on a mission to get BAKED in Science. Setting up shop where baking and science meet, her podcast is focused on all the technical aspects of the commercial baking industry.
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382 Views

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BAKED in Science, Bakerpedia, Bonnie Biegel, podcast, Stephanie Lopez
Tip of the Week: Less Common Lab Analyses
Tip Of The Week   |   March 23, 2018 AIB International
Tip of the Week: Less Common Lab Analyses
The standard lab analyses that are included with almost every ingredient (moisture, ash, protein) provide a great starting point for understanding the properties of those ingredients. However, what about other characteristics?
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372 Views

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Flour Color Tests, Gluten Measurements, lab analyses, Tip of the Week

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