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    Aib Presentation

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    Jatin Kanojia
    This document outlines standards and guidelines for food hygiene programs established by the American Institute of Baking (AIB). It discusses objectives to guide effective food hygiene programs and identify violations. Categories covered include the adequacy of hygiene programs, pest control, operational methods and personnel practices, engineering and maintenance, and cleaning practices. Specific requirements and recommendations are provided under each category.

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    Aib Presentation

    Uploaded by

    Jatin Kanojia
    124 views12 pages
    This document outlines standards and guidelines for food hygiene programs established by the American Institute of Baking (AIB). It discusses objectives to guide effective food hygiene programs and identify violations. Categories covered include the adequacy of hygiene programs, pest control, operational methods and personnel practices, engineering and maintenance, and cleaning practices. Specific requirements and recommendations are provided under each category.

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    This document outlines standards and guidelines for food hygiene programs established by the American Institute of Baking (AIB). It discusses objectives to guide effective food hygiene programs and identify violations. Categories covered include the adequacy of hygiene programs, pest control, operational methods and personnel practices, engineering and maintenance, and cleaning practices. Specific requirements and recommendations are provided under each category.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    124 views12 pages

    Aib Presentation

    Uploaded by

    Jatin Kanojia
    This document outlines standards and guidelines for food hygiene programs established by the American Institute of Baking (AIB). It discusses objectives to guide effective food hygiene programs and identify violations. Categories covered include the adequacy of hygiene programs, pest control, operational methods and personnel practices, engineering and maintenance, and cleaning practices. Specific requirements and recommendations are provided under each category.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 12

    AIB

    03/19/24
    AMERICAN INSTUTE OF
    BAKING

    INTRODUCTION .
    OBJECTIVE.
    DEFINITIONS.
    CATEGORIES.
    DISCUSSION

    03/19/24
    INTRODUCTION

    This standard was prepared by the


    Department of Food Safety/
    Hygiene,AIB,U.S.A..
    The standards are based on
    requirements of :-
     Codex Alimentarius
     U.S. GMP
     British Food Hygiene Regulation,etc.
    03/19/24
    OBJECTIVES
    To serve as a practical guide for
    establishing an effective Food Hygiene
    Program.
    To identify conditions that violate the
    Good Manufacturing Practices.
    To recommend a level of food hygiene
    that consumer expects and to meet the
    requirements of various regulations.

    03/19/24
    Definitions used by AIB
    Unsatisfactory Observations:Direct
    contamination that occurs in product zone.
    Major/Critical Observations:
    Any discrepancy which can be
    hazardous(GMP,PSM,CRP)
    Serious Observation:Any situation or
    collection of situation which can be critical.

    03/19/24
    Ratings:
    Superior……………… 900-1000
    Excellent……………… 800-899
    Satisfactory…………… 725-799
    Passable…………………650-724
    Unsatisfactory………… Below 650

    03/19/24
    CATEGORIES
    1.Adequacy of the hygiene program
    2. Pest Control
    3.Operational methods &
    Personnel practices.
    4.Engineering and Maintenance
    5. Cleaning Practices

    03/19/24
    ADEQUACY OF FOOD
    HYGIENE PROGRAM
    Food Hygiene Committee
    Establish specifications for all raw
    materials.
    HACCP program
    Pre-employment training of personnel
    Product recall program
    Glass policy

    03/19/24
    PEST CONTROL
    List of all the Frito-Lay approved
    pesticides
    Maintain inventory for pesticides
    Schematic diagram for the locations of
    pest traps
    Person responsible for application of
    pesticides should maintain records.

    03/19/24
    PERSONNEL PRACTICES
    Follow GMPs
    Provide personnel hygiene training
    Use cleaning tools for respective area
    &should be kept in distinct place.
    Rejected material should be identified
    and stored in designated place.
    Inspection of vehicle prior to unloading.

    03/19/24
    ENGINEERING
    & MAINTENENCE
    Proper drainage system.
    Water drippings must be taken care off.
    Eliminate peeling paint.
    An appropriate hand sanitizer.
    Cavities beneath equipment bases should be
    filled to prevent pest infestation.
    Soap dispenser should be refilled at regular
    intervals.

    03/19/24
    CLEANING PRACTICES
    All cleaning chemicals should be properly
    labeled and stored.
    Maintain records and follow the master
    cleaning schedule
    Cleaning equipments should be stored and
    used in a manner that they do not
    contaminate food or food equipment.
    Forklifts &other equipment should be
    scheduled for maintenance and cleaning

    03/19/24

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