ASB Board of Director's Recent Actions
The ASB Board of Directors has a conference call on the third Wednesday of each month. Following are the issues discussed and the decisions made during the conference call on September 26:
- The Board is reviewing ideas for the redesign of the ASB logo. The new design will be introduced during BakingTech 2013 in conjunction with the new ASB website.
- The Certification Task Force reviewed its evaluation of the benefits of developing a Baker Certification program. The Task Force found that the baking industry does not presently place a value on certification and decided to table considerations of a certification program until ASB has fully developed its educational resources.
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Z50.2 Sanitation Survey
There has been continued work on the Z50.2 ANSI standard for the sanitary design of bakery equipment by the Z50.2 Working Groups. In coordination with this work, the Z50.2 Subcommittee is seeking information from equipment users and sanitation personnel on the cleaning and sanitation of equipment that is currently in the field. This information is critical for the Working Groups to determine what areas to focus on in their work. Click on the link to a brief survey that should take no longer than 10-15 minutes of your time. In addition to the survey, we encourage everyone to take a look at the work that has been done this year and to submit their comments to Jennifer Frankenberg (jfrankenberg@sagefoodsafety.com).
Click Here to proceed to the Z50.2 Sanitation Survey
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ASB Salutes Our Veterans
On Tuesday afternoon, during BakingTech 2013, ASB will be honoring its members who have served in the Armed Forces. As part of the salute, we are producing a video which will highlight our veterans.
If you are a veteran, please send ASB a picture of you taken during your time in the military, it does not have to be in uniform, along with your name, last rank and specialty and your last duty assignment - for example:
Gerald (Gerry) Dietz
U.S. Coast Guard
YN2, Yeoman 2nd Class
13th Coast Guard District Headquarters Recruiting Office
Seattle, Washington
Please send them electronically to kvanamburg@asbe.org by November 30, 2012.
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BakingTech 2013
Join more than 1,000 baking professionals in Chicago, IL for BakingTech 2013, which will be held March 3-6. Conference attendees will gain insight and knowledge of the ins and outs of the grain-based food industry at more than 20 technical paper presentations; get the inside track at panels and round-tables featuring industry leaders; attend receptions and network with your colleagues. Get a head start on planning four full days of events, business sessions, networking and fun by using the program in progress outlined here. This schedule will be updated regularly, so check back often.
Online registration for BakingTech will open the week of October 15. Take advantage of the early-bird registration rates and save!
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MarketPlace 2013
A special note to our MarketPlace tabletop exhibitors. Starting for BakingTech 2013, ASB will be instating the following policy concerning tabletop assignments:
For Returning Exhibitors
ASB will offer exhibitors participating in past BakingTech conferences the opportunity to be assigned to the same tabletop as they've had in previous years. To take advantage of this opportunity, ASB must receive an exhibitor application/contract agreement and required full payment by Friday, December 14.
Should a returning exhibiting company not submit an exhibitor application/contract agreement by December 14, their previous tabletop assignment will be forfeited and will not be guaranteed for MarketPlace 2013.
How MarketPlace 2013 TableTops will be assigned after December 14
ASB will assign tabletops from new companies and those returning companies, who chose not to participate in returning exhibitor program, on a first-come, first serve basis until sold out.
MarketPlace exhibitor registration will open the week of October 15. In order to take advantage of the early-bird registration rate, exhibitor applications must be received by February 1, 2013.
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Young Professionals
The Board of Directors created a Young Professional Committee which is chaired by Morgan Murphy. The objective of the YP is to develop Networking and Educational opportunities for ASB's members who are 40 or younger.
At BakingTech 2013, the YP is planning the following networking and educational events:
- Sunday, March 3, 2013: 7:30 pm until 9:30 pm: Lucky Strikes Bowling Lanes
- Monday, March 4, 2013: 1:00 pm until 3:00 pm: Panel Discussion with Industry Leaders: Lessons Learned During My Baking Career/The Secret of My Success
More information about the networking event and the specific panelists will be available as we get closer to the meeting.
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Monthly Webinar Series
On September 26, ASB hosted the webinar, "Automating Food Safety Compliance: Electronic Data Collection, Archiving, and Analysis." We would like to extend a special thank you to our guest speaker Bill Rountree of Focus Works, Inc.
If you were unable to attend the live event, don't worry! The webinar was recorded and posted to the archives page. Please click here to directly access the main ASB webinar page and then click on the "Archives" link.
Members, remember this benefit is for you! If you would like to volunteer to present a webinar, please contact Amanda Gonzalez, ASB's Membership Manager, at agonzalez@asbe.org. We would love to hear from you!
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Membership Renewal
Thank you for your continued membership with ASB. The renewal season is still open.
If you have not yet renewed, there is still time. Simply follow the steps below to log onto the ASB website and pay online.
- Open www.asbe.org and login using your unique username and password (login section in upper right of webpage).
- Select RENEW/UPGRADE MEMBERSHIP (in the right hand column).
- When your member portal page displays, select RENEW (in left hand column under "image"). *At this step you'll have the option to access and print your invoice, should you wish.*
- Follow the prompts to renew online.
For questions concerning the renewal period please contact the Membership Manager, Amanda Gonzalez, at agonzalez@asbe.org or 1.800.713.0462, ext 3. |
Consultant Corner
Are you a baking industry consultant? Would you like to have your services promoted to the ASB membership and greater baking industry? If so, visit the Consultant Corner on the ASB website and list yourself today.
By signing up for Consultant Corner, you are targeting a very specific market for your unique and highly experienced talents. The cost is only $45 and is a great way to market to a large number of potential clients for a minimal cost.
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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
Director of Technology:
Darla Eastlack
Extension #5
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Follow Us:
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Chairman's Corner:
by Mike Elenz,
ASB Chairman
ASB_Chairman@asbe.org
Quote: The life of a high achiever is one of give-and-receive. We receive that which we are willing to first give out. Therefore, to grow and achieve we must first be willing to help others grow and achieve, and, in so doing, the light of reciprocal achievement will brightly shine upon us. - Greg-Werner
As stated in our ASB Vision Statement; "To create an environment for educating, communicating and sharing knowledge for the enhancement of our members and the industry we serve."
We as ASB members, "must first be willing to help others grow and achieve, and, in so doing, the light of reciprocal achievement will brightly shine upon us."
"Plant the Seed", Knowledge, Opportunity, & Growth.
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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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