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AIB Consolidated Standards for Food safety - Mel-O-Cream

AIB ConsolidatedStandards forFood safety Copyright 1956, 1978, 1985, 1991, 1995, 2000by American Institute of BakingISBN 1-880877-51-1 All rights reserved. No part of the work covered by the copyrightmay be excerpted, reproduced, copied, or duplicated by anymethod whatsoever unless specifically approved by the copyrightowner. This prohibition includes, but is not limited to, recording,taping, and entering into electronic storage and retrieval systems.(01/2002)ContentsThe AIB 1 Confidentiality .. 3 Using the Standards for Self-Inspection:The Inspection Team .. 3 Types of 4 Conducting the 4 Inspection 5 Inspection 5 Definitions .. 6 The AIB food safety Rating System:Using the Scoring 7 Category Rating 8 Plant Rating 9 Inspection Report and Remediation Plan .. 9 Public 9 Section IAdequacy of food safety Program.

Supervisor, and other designated personnel should inspect the entire plant daily for hazards before start-up and during ... food safety. It must be documented and list noted discrepancies. For each discrepancy, provide the course of corrective …

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Transcription of AIB Consolidated Standards for Food safety - Mel-O-Cream

1 AIB ConsolidatedStandards forFood safety Copyright 1956, 1978, 1985, 1991, 1995, 2000by American Institute of BakingISBN 1-880877-51-1 All rights reserved. No part of the work covered by the copyrightmay be excerpted, reproduced, copied, or duplicated by anymethod whatsoever unless specifically approved by the copyrightowner. This prohibition includes, but is not limited to, recording,taping, and entering into electronic storage and retrieval systems.(01/2002)ContentsThe AIB 1 Confidentiality .. 3 Using the Standards for Self-Inspection:The Inspection Team .. 3 Types of 4 Conducting the 4 Inspection 5 Inspection 5 Definitions .. 6 The AIB food safety Rating System:Using the Scoring 7 Category Rating 8 Plant Rating 9 Inspection Report and Remediation Plan .. 9 Public 9 Section IAdequacy of food safety Program.

2 10 Section IIPest 21 Section IIIO perational Methods and Personnel Practices ..27 Section IVMaintenance for food safety ..39 Section VCleaning 47 Conditions for Unsatisfactory Rating ..51 AppendixRating Analysis RecapMaster Cleaning ScheduleIncoming Ingredient Examination RecordRefrigerator/Freezer Control RecordPesticide Usage LogRestricted Pesticide Purchase RecordRecord of Bulk Flour Sifter Tailings ExaminationDaily Sifter Tailing or Ingredient Strainer Examination Record1 The AIB StandardsThe AIB Consolidated Standards for food safety werepublished as a tool to permit food processors to evaluate thefood safety risks within their operations and to determinelevels of compliance with the criteria in the Standards . TheseStandards contain the criteria and rating method used to assigna numerical score (rating) to the plant.

3 These criteria arederived from the following good management principles: Federal food Drug and Cosmetic Act (1938); GoodManufacturing Practices, CFR Title 21, Part 110 (1986); Sanitary Standards ; the Federal Insecticide,Fungicide, and Rodenticide Act; EC Directive 93/43/EEC;UK food safety (General food Hygiene) Regulations 1995(1995/1763); The UK food safety (Temperature Control)Regulations 1995; and Codex Alimentarius Commission FoodHygiene - Basic Texts (1999).This document and scoring procedure should be used bythe plant management team to perform a self-assessment ofthe plant s compliance to the AIB Standards . The ratingprotocol should be used to assign a numerical score to theplant inspection and evaluate the overall effectiveness of thefood safety IAdequacy of food safety ProgramThis section outlines management s responsibility for formallydocumented programs necessary to establish and maintainan effective food safety program.

4 These programs are detailedin sections II through V of this document. Successfullyimplementing these programs will reduce the potential forfood contamination in the plant. The effectiveness of the foodsafety program is evaluated by the self-inspection andcorrective action process which documents the maintenanceand continuous improvement of the required programs forfood IIPest ControlThis section describes elements of a formalized, writtenfood adulteration prevention program required to conformwith these Consolidated Standards . It defines several types ofprograms, lists required records, and gives specific proceduresto follow to prevent food adulteration by pests, pest evidence,or IIIO perational Methods and PersonnelPracticesThis section lists programs and techniques to protect foodfrom adulteration during storage and manufacturing.

5 Itaddresses receiving and storing raw materials; transferringand handling ingredients; operational appearance; andoperational, delivery, and personnel IVMaintenance for food SafetyThis section requires the plant to have an established andimplemented preventive maintenance program; documentedmaintenance work order system; and sanitary/hygienic designcriteria for the building, equipment, and utensils to preventfood contamination from these VCleaning PracticesThis section contains requirements for scheduled cleaningof the building and grounds, equipment, utensils, andmaintenance cleaning associated with electrical andmechanical information obtained by AIB International during theestablishment/plant inspection will be treated as confidentialbetween AIB International and the client. The inspection reportwill be provided to the client under an AIB assigned codenumber.

6 Except as required by law, AIB International willnot release any information or report of the inspection to athird party without written authorization from the the Standards for Self-Inspection:The Inspection TeamThe plant management shall inspect all of the facility atleast once each month. A formal report shall be made of theinspection observations. The inspection team should consistof the Plant Manager and a representative of each of thefollowing departments: production, maintenance, qualitycontrol, sanitation/hygiene, receiving, and warehousing. Thepurpose of the team concept is to have team members withdifferent levels of education, experience, and accountabilityworking together to focus on food safety concerns during theaudit. This will have several benefits:1. The team is a highly visible representation ofmanagement s commitment to food safety issues.

7 Itstresses that this activity is important and an integralfunction of the plant s responsibility to produce a The team helps cross-train members to look for and reactto food safety issues. It also helps the team focus on howthe management system, plant policy, and employeetraining can and do affect the food safety of Self-InspectionThere are two types of self-inspection. The first type isthe daily inspection conducted by each supervisor in his orher area of responsibility, such as a production line or otherplant area for which the supervisor is responsible. The PlantSanitarian/Hygiene Manager, Quality Assurance Manager/Supervisor, and other designated personnel should inspect theentire plant daily for hazards before start-up and duringmanufacturing. A short list of defects noted should be recordedfor immediate follow-up, as required.

8 The second type shouldbe the periodic formal plant inspection by the multidisciplinarymanagement team, supervisors, and employees in their areasof inspection time should be short and focused formaximum benefit. An inspection that is two hours long andis highly focused on one area is preferable to a more time-consuming inspection that interferes with team members other duties or causes team members to lose focus or previously noted, the team should include supervisors intheir areas of responsibility. The inspection should also beused to train employees in good procedures and practices forfood safety . It must be documented and list noteddiscrepancies. For each discrepancy, provide the course ofcorrective action required, person(s) responsible, estimateddate of correction, and actual completion date.

9 Upper levelmanagement is responsible for reviewing and providingresources to correct inspection findings that pose a programfailure or food safety risk in the the Self-InspectionThe inspection team should conduct the plant self-inspection at least once each month. If the plant is small orhas one production line or system, the entire plant should becompleted during the inspection. If the plant is large, it maybe necessary to divide the plant into 2, 3, or 4 inspection area should be inspected each week, meaning the entireplant will be inspected by the end of a single 2-, 3-, or 4-weekcycle. If the plant is divided into sections, the plant areasshould be defined and inspected together in a logical are: bulk storage systems; raw materials warehouse;processing (further divided by product line, line #1, line#2, etc.)

10 ; packaging; finished product storage; support areas(maintenance, locker and toilet rooms, etc.); outside groundsand roof; or other divisions as dictated by area of managementresponsibility. This will help to associate food safety hazardsfound during the inspection with the inspected area andresponsible PreparationMembers of the self-inspection team should prepare inadvance for the inspection by thoroughly reviewing therequirements in these Standards and by examining previousinspection reports. This activity should not be members should focus exclusively on the inspectionthroughout its duration. If the plant is large, the inspectionshould focus on selected areas and these areas should bethoroughly inspected. It is important that the team conduct athorough inspection, using the criteria in the AIB members should be attired in company uniform withall the proper inspection equipment including flashlight,spatula, tools to disassemble equipment, tape recorder or paperto take notes, and safety equipment.


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