AIB International is celebrating 100 years in 2019. On this occasion, we have delved into food safety practices and putting know-how to use, together with the organization. Here is a century’s worth of understanding the science behind baking.
In the days of clean and clear label claims, of products free from an extensive list of ingredients that can potentially trigger allergies, it is important to gain insights into food safety to navigate these trends. Founded in 1919, AIB International has a unique perspective of how the baking industry has developed its standards and how it continues to evolve.
Bacteria, viruses, and parasites can pose a serious risk if strict food hygiene procedures are not followed. “Thankfully, in the last 100 years, technology has allowed us to understand the importance of sourcing, storing and treating our food correctly prior to consumption. Technology has played a significant role in providing the food safety industry with the equipment to dry, cool, freeze, and heat our food to reduce and avoid the risk of food spoilage. While it has provided more automated, mechanical food safety solutions, people are still at the core of good food safety practices,” the organisation weighs in.
