Extended! BakingTech 2013 Call for Abstracts Deadline in now June 13!
The BakingTech 2013 call for abstracts deadline has been extended to Wednesday, June 13! Take this additional opportunity to get that speaking proposal submitted today.
The BakingTech Planning Committee is keen to get the most compelling stories and best practices, so we've extended the call for abstracts to June 13! We invite you to share your knowledge and expertise with the baking world.
BakingTech 2013 is the
industry event that recognizes, celebrates, and enables educational development and networking. You don't want to miss this exclusive opportunity to share your successes with industry leaders and peers. Submit your abstract today!
Three reasons why you should present at BakingTech 2013?
- Gain recognition among your industry peers as a thought leader.
- Network with 1,000+ of your fellow industry experts.
- Receive COMPLIMENTARY one year ASB membership and registration to BakingTech 2013*, if your abstract is accepted for an oral presentation.
Abstract submissions are open to all individuals in the industry regardless of membership status and recipients are encouraged to pass along this email to those they think might be interested in presenting at BakingTech 2013.
Submissions are NOW being accepted through 11:59PM EST on June 13.
*One year complimentary membership applies to those individuals who have not previously been a member of the Society. |
ANSI Z50.2 Sanitation Standard for Bakery Equipment is Posted for Public Comment
Over the past year, over 70 individuals have worked on revising and updating the ANSI Z50.2 standard. This standard, formerly known as the BISSC standard, sets the parameters for the design, construction and installation of bakery equipment that is more efficient to operate, clean, maintain, and reduces the risk of quality issues, product recalls and even foodborne illness outbreaks.
ABA, AIB and BEMA contracted with SAGE Food Safety Consultants in late 2010 to restart, reinvigorate and basically manage the process of updating the standard. In February 2012, a revised draft of the standard was presented to ASB's Z50 Committee who then voted to move the revision forward through the ANSI process.
The current draft is now up for public comment. Starting May 25, 2012 individuals are welcome to review the document and submit comments on it. A copy of the document can be found on ASB's website (www.asbe.org) under Resources, ANSI Standards, ANSI/ASB/Z50.2 Working Group. Comments can be submitted to Toby Steward at toby.steward@tnasolutions.com with a copy sent to psa@ansi.org.
The deadline for submitting comments is July 9, 2012. All submitted comments will be addressed individually before the revised document can be an official standard.
Though this draft is moving through the ANSI approval process to become the next version of the standard, it is not the "final" document. New working groups have already been formed to address different equipment types, such as robotics and control panels. This is an ongoing process that will require constant updating to keep up with changing technology and industry needs. Please contact Jennifer Frankenberg at jfrankenberg@sagefoodsafety.com for more information on how you can help in the process of improving the ANSI Z50.2 standard. |
Education Committee
ASB is in the process of revitalizing our standing committees so that they better support the Board of Directors' objectives in furthering ASB's Mission and meeting their responsibilities to the membership.
The first step in this process is seeking volunteers to serve on the Committee. The majority of the Education Committee's work will be done through smaller Task Forces and one hour conference calls. The Committee will meet face-to-face only during BakingTech 2013 in Chicago this coming March.
Following are some of the issues that will be explored by the Education Committee. This list will be modified as the Committee has discussions about its mission, purpose and action plans.
- Committee's mission, purpose and objectives
- Scholarships to Kansas State University and AIB
- Webinar
- Website
- BakingTech Proceedings
- Technical Bulletins
- Certification Program
The Education Committee is being chaired by John Phillips and will have a staff liaison assigned to provide support to the committee members.
To volunteer to serve on the Education Committee, please send an email to Executive Director Kent Van Amburg (kvanamburg@asbe.org) by June 15 with all your contact information. |
June Webinar, Register Today!
Bakery Logistics: Eliminating Waste, Creating Profit
June 12, 2012
2:00pm - 3:00pm EST
HAVE YOU RESERVED YOUR SEAT FOR OUR JUNE WEBINAR EVENT?
IF NOT, WHAT ARE YOU WAITING FOR?
Please join ASB for our FREE June event featuring Marc Braun of Pcdata.
For most bakeries, optimizing the order fulfillment and distribution are the areas with the greatest potential to improve the bottom line. Much money is wasted as a result of over-staffing, loss of finished goods (unaccounted for), order fulfillment errors, and loss of material handling equipment.
In this seminar we will discuss some of the techniques and new technologies that are available to make order fulfillment easier and more accurate at the same time. We will also look at how to track orders and baskets from production line to final delivery and in the case of the baskets also back to the bakery.
The June webinar is open to all individuals in the industry, regardless of membership status.
CLICK HERE TO LEARN MORE AND REGISTER!
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Membership Renewals
With the current membership year coming to a close it is time again to renew your annual ASB membership.
In a continuing effort to "go green", you can save time and postage by renewing online via your member portal. On July 2, the renewal period will open and professional members will receive an email with instructions on how to renew online.
Hard copies of renewal packets will be mailed on July 15 and will contain a renewal payment form for those who don't wish to renew online.
Please note the deadline for renewal will be August 31, 2012. If you don't renew by the deadline, you will still be able to log into your ASB portal, but your access to the valuable member tools and information on the website will be temporarily suspended until membership dues have been paid.
To our Lifetime and Associate members, your renewal packets will be mailed on July 15. Please remember, while your membership is complimentary it is essential that you either update your information online or return the form that will be enclosed in your renewal packet to ensure your continued membership with the Society.
For questions concerning the upcoming renewal period, or any general membership questions please contact the Membership Manager, Amanda Gonzalez, at agonzalez@asbe.org . |
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ASB Staff and Contact Information |
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Mailing Address: P.O. Box 336, Swedesboro, NJ 08085
Main Phone Number: 1.800.713.0462
Fax Number: 1.888.315.2612
Executive Director:
Kent Van Amburg
Extension #1
Direct: 609.937.1519
Director of Meetings/Operations:
Tawnee Shuey
Extension #2
Direct: 856.343.7838
Membership Manager:
Amanda Gonzalez
Extension #3
Direct: 660.349.9844 |
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Chairman's Corner:
by Mike Elenz,
ASB Chairman
ASB_Chairman@asbe.org
ASB Mission Statement: The American Society of Baking is a professional organization that brings together individuals in the grain-based food industry for personal development, recognition, education and leadership.
Quote: "Our lives are not determined by what happens to us, but by how we react to what happens, not by what life brings us, but by the attitude we bring to life. A positive attitude causes a chain reaction of positive thoughts, events, and outcomes. It is a catalyst, a spark that creates extraordinary results." -Anon
A spark that creates extraordinary results, "Plant the Seed", Knowledge, Opportunity, and Growth.
Membership Tips:
Have you been promoted, changed jobs, moved or retired? Outdated information = missed information and networking opportunities. Please help us stay current by updating your profile on line or calling the office.
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Website Tips:
Update your ASB profile online. Login to your account and select "Update My Profile" (on the right). Then you may choose to change your profile, your password, or pay outstanding invoices.
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