Participants will complete five prerequisite online modules, an in-person Hygienic Design Training session at one of the global training locations and additional online modules.

Bakeries often need different processes to handle the various types of dough for savory pies vs. their dessert counterparts.

Bakers and snack makers have metal detectors, X-rays and vision systems that can all guard against problems.

Bakeries turn to the latest in oven technology to control the baking process and produce higher quality products with greater consistency.

AI is continuing to revolutionize the way the food industry inspects food.

Proactive monitoring of ovens minimizes the risk of unexpected downtime and boost productivity in the long run.

Pot pies, empanadas and other handheld, turnover-type savory products are fueling demand for labor-saving processing systems.

Key maintenance steps must be followed for metal detectors and vision systems to remain in optimal working order.

Some bakers cut out doughs using specialized shapes in order to reduce or eliminate trim dough.

Today’s oven technology and digital controls diagnose downtime and enhance the quality and throughput of the baking process.