Hostess Brands adopts BRC companywide

by Laurie Gorton
Share This:

Almost three years ago, Hostess Brands, Irving, TX, adopted British Retail Consortium (BRC) Global Standards for certification of food safety company­wide. The Emporia, KS, cake bakery achieved an “A” rating in its latest inspection, its second under these protocols.

“BRC affects the entire bakery, including how we track and document activities,” said Plant Manager Todd Crook.

Ongoing training is a BRC pillar, requiring annual updates for all staff with testing done throughout the year. “Every employee gets training, with leaders getting more,” Mr. Crook said. The company takes a train-the-trainer approach, providing instruction first to supervisors, who then train their teams.

“Also, under BRC, you have to verify that the training is done,” observed Ron Wilson, field director, Hostess Brands.

For more technical bakery-specific education, Hostess Brands sends staff to American Institute of Baking resident courses and seminars. It also offers its own classes in manufacturing, function of ingredients, control of downtime and so forth. Cake classes take place at the Emporia bakery in periodic 2-week sessions.

Add a Comment
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.


READER COMMENTS (1)

By Joe 7/25/2012 10:07:14 AM
Training must continue past the level of production and impact all levels within the company. If members of the sales force are not given tools to improve their skills, then the results of efforts elsewhere in the company will not reach full potential. As a sales rep for 24 years, I have seen little in this direction. More often than not, interaction between mangagement and the sales force is directed towards fighting fires or reacting to missed opportunities -not proactively selling the product and the brands. While to some extent, the iconic nature of the Twinkie and Wonder Bread allow them to sell themselves, the real boost to bottom line profit is taking that extra step and getting that extra sale.