Members of the FPSA Bakery Council weighed in on top issues in this month's issue of Snack Food & Wholesale Bakery, covering regulatory issues, sanitary design, and workforce development.
The Food Processing Suppliers Association (FPSA) Bakery Council address a multitude of issues related to bakery equipment, operations and food safety, notes David Seckman, President and CEO, FPSA, McLean, VA. “FSMA challenges the abilities of companies to meet the recordkeeping and documentation requirements.” He also notes that the need for installing new, sanitary equipment will drive capital expenses. “It’s getting to the point where bakeries are encouraged, due to updated and improved standards, to refrain from purchasing older, used equipment or equipment with painted surfaces, which—up until recently—would have been a normal practice,” says Ken Hagedorn, vice president of sales and partner, Naegele, Inc., Alsip, IL, past chair, FPSA Bakery Council. “As an industry, we have to start thinking about improved sanitary standards similar to what the other food industries have already addressed.” One of the values FPSA brings to the industry is the cross-pollination of food industry segments, notes Dante Pietrinferni, president, Pacproinc, Packaging Progressions, Inc., Souderton, PA, vice chair, FPSA Bakery Council. “For example, we have a lot of member companies serving the meat industry that could potentially help bakery companies understand sanitary design requirements. FDA inspections will force a lot of these changes.” We have also seen a push toward sustainability,
says Tony Graves, project manager, The Dennis Group, Springfield, MA, chair, FPSA Bakery Council. “More companies in the baking industry are making investments toward sustainability. They’re starting to see the long-term benefits of these investments.”