- Invitation to Join Z50.2 Working Groups.
We are reaching out to you regarding an important project involving the former BISSC Standard (now the ANSI/ASB/Z50.2 Sanitation Standard). As you may know, this Standard is intended to set parameters for the design, construction and installation of baking equipment to facilitate effective cleaning and sanitation. We are looking for individuals who can help us update this standard and make it relevant to today's baking industry.
SAGE Food Safety Consultants has been retained to facilitate the review and modification of the Standard per Committee consensus. They will be handling much of the administrative details, such as communications, meeting scheduling, minutes and documentation of recommended changes to the Standard.
To generate suggestions for modification to the Standard, the following working groups have been formed:
-Ingredient Handling Equipment
-Proofing & Retarding Equipment
-Cooling & Conveying Equipment
-Cookie, Doughnut, Pie Equipment
-Mixing & Make Up Equipment
-Ovens
-Packing Equipment
-Washing Equipment
-Miscellaneous
These groups have begun communicating via regularly scheduled conference calls. Their goal is to have a completed draft of a revised Standard by February 2012. Following that, changes to the Standard will be made on an as-need basis.
This is a good time to get involved and allow you and your company to participate in the review process. Please let me know if you, or someone else at your firm, are interested in being part of this project. Your input is necessary to make this project successful!
To join one of the Working Groups, please contact:
Jennifer Frankenberg
SAGE Food Safety Consultants, LLC
Ph/Fax: 888.775.7243
Cell: 513.265.3185 |
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Thank you for your continued membership with the American Society of Baking! It is time to renew your annual membership. This year we are continuing our effort to "go green." You can save time and postage by renewing online. The annual membership dues are $185 and payable at this time.
You may access your membership profile by following the steps below:
- Log on to www.asbe.org using your unique username and password, and select Renew/Upgrade Membership (in the right hand column).
- When your portal page displays select "renew."
- Follow the prompts to renew online.
- Review and update your profile, contact information, current position and company.
You can also renew by sending a check for $185 made out to ASB and mailed to our new address. Please make sure that your accounting department has the new address.
American Society of Baking
PO Box 336
Swedesboro, NJ 08085
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Meeting and Exhibitor Registration is now open for the 1st Annual International Society of Baking Middle East & Africa Conference and Expo will be held December 10-12, 2011 in Muscat, Oman. The meeting is at the Shangri La's Barr Al Jissah Resort & Spa (www.shangri-la.com). This conference is supported by ASB, BEMA, Baking and Pastry Guild of the Middle East and Baking & Snack.
This conference will present an excellent opportunity for U.S. and international baking companies, manufacturers and ingredient suppliers to develop relationships in the emerging Middle East and Africa baking sectors. More information can be found at www.isb-mea.org or on the ASB website www.asbe.org.
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ASB is exhibiting at All Things Baking. Stop by Booth #213 to talk to Chairman Jeff Dearduff and Executive Director Kent Van Amburg. You can also help by directing non-ASB members to come by the booth to learn more about the benefits of membership in ASB.
October 2-4, 2011
Renaissance Schaumburg Hotel
& Convention Center
Schaumburg (Chicago), Illinois
www.AllThingsBaking2011.com
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- 4th Sanitary Design Workshop.
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The Planning Committee is working hard to confirm all of the speakers for next year's BakingTech. The complete program will be sent to members in mid-October. To spark your interest, below are the speakers and topics that have already been locked in:
Engineering Only Session
Mixing Technology - Dr. Bernard Noll, Food Tech Noll
Niche Products/Baking
How to Make a Niche Product on Existing Equipment - Jerry Murphy, Rondo, Inc
Ancient Grains - Elizabeth Arndt, ConAgra Foods, Inc
Engineering
People-Team Development- Jim Kline, The EnSol Group
Marketing Demographics
Generational Consumer - Lin Carson, The New Bakery Company
Today's Bakery
Building Envelope - Chris Jarc, Hixon
Automation/Versatility - Roland Lomerson, AMF Bakery Systems
ROI - Sustainability - David Asplund, Lime Energy
Ingredients
New Enzymes Technology - John Del Campo, Brandywine Ingredient Technology
International Sourcing of Ingredients - Julie Wulff, AB Mauri
Year in Review - CEO Update: Baker Panel
Greg Toufayan, Toufayan
Year in Review - CEO Update: Allied Panel
Scott Meader, AB Mauri
MARK YOUR CALENDARS AND PLAN ON ATTENDING! |
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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 Jeff Dearduff ,
ASB Chairman
ASB_Chairman@asbe.org
Quote: "I don't know what your destiny will be, but one thing I do know: the only ones among you who will be really happy are those who have sought and found how to serve." ...Dr. Albert Schweitzer
Quip: In less than one week from now, Our country will be remembering the day when the world stopped turning. The events of September 11, 2001 contained scenes and experiences that no one to that point in history could have ever imagined. As bad as it was that day and the weeks to follow, there was a transformation in America that may not have been imagined either. The people of this country actually banded together for a period of time, helped each other emotionally, physically and financially and showed a level of compassion that was hard to measure. Acts of service were witnessed every day, around every corner. Lending a hand without expecting something in return was the order of the day. Community service coupled with Patriotism raised a bar through this tragic event. As a Society, we can lift up others with our own efforts towards community service. With the opportunities that Mother Nature provides almost every day, we can all find a way to RISE UP and help out the communities we serve our products and services to.
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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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