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Departments: Create a “Closed Loop” to Ensure Quality

It was time for the plant’s yearly audit. The auditor was inspecting the plant along with the sanitation manager. After they were done with the walk-though, they went to the sanitation manager’s office to review the records.

Departments: Documentation: A Secret Weapon for the Audit

One hundred forty: It is the magic number for an American Institute of Baking (AIB) audit. A score below 140 on any one of the five categories the AIB reviews in their “Consolidated Standards for Food Safety” will result in a score of “unsatisfactory” for the entire audit. One of those categories is pest control, which auditors across the board – from AIB to Silliker to government and customer audits – regard as an important practice to ensure food safety.

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June/July 2014

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