Baking & Snack
Baking & Snack: How has the definition of HACCP evolved in recent years? What does it encompass now that it didn’t before? What are the new areas or critical control points in a bakery, snack operation or even facilities that produces pizza or burritos?
How are companies, especially those that produce private label products or contract manufacture for the big players, responding differently since the rash of recalls? What new demands do their customers — including retailers, food service and co-pack customers — put on bakers?
What concerns do you have about the North American food safety system? What solutions are needed by the food industry? What lessons can they learn from progress made in some international food facilities?