Baking & Snack - September 2008 - 116

119
Plants need to create procedures and appropriate documentation to ensure that all inbound loads are inspected. Guidelines for acceptance and rejection need to be
included in these protocols. If anything about a load is
suspicious, reject it.
Mandate tamper-evident packaging for LTL deliveries or even small shipments that may be delivered by
overnight couriers. And if a seal is broken or evidence of
tampering is present, send the load back.
Last, bakers and snack food producers need to establish programs for receipt of bulk containers. Flour, grains,
edible oils, high-fructose corn syrup and other materials are commonly delivered in rail cars and bulk trucks.
These vehicles must be properly sealed and locked when
delivered, including all potential access points. Drivers
carry keys to unlock the delivery ports. Such vehicles
must be thoroughly inspected upon receipt and include
documentation that they have not been used to carry
nonfood items and have been washed since they were
used previously. Ms. Gombas also recommends companies establish programs to audit truck washing facilities.
In additional, all inlets and pipes at the bulk tanks and
transfer points must be secured.

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ᮣ Plants should mandate tamper-evident seals for
ingredients as well as chemicals on LTL deliveries.

Food defense has become an integral part of how bakers and snack
food manufacturers do business.
The programs used will vary with
each manufacturer. A large multinational processor that receives
bulk ingredients and is located in
an urban setting will have a different program than a small specialty baker in a rural community.
If each of these facilities conducted
a CARVER + Shock analysis (See
"CARVER + Shock" on Page 125),
the risks at the smaller plant would
probably be much lower. No matter
what product you manufacture or
where you are located, food defense
must be considered in the everyday
equation for doing business.
Ⅲ

iHI4K ;NG

Consulting Food Scientist

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Baking&Snack

Richard E Stier

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O ffer ing Technical Suppor t in:
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September 2008 / BAKING & SNACK

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Baking & Snack - September 2008

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