Newsletter Archives

Bakery Merchandising Bulletin

Archives 2001

A sample baking schedule for artisan breads

Offering different types of artisan and variety breads on different days of the week is more efficient from a production point of view. A baking schedule, similar to the one below, should be posted in the store.

Food allergies, a concern for bakeries

According to the National Institutes of Health, approximately 5 million people have a true food allergy. Many people with any type of food sensitivity have food intolerance. Fewer people have true food allergy involving the immune system.

The major food allergens are milk, eggs, peanuts, tree nuts (such as walnuts and almonds), soy, wheat, fish, and shellfish. These foods are the most common food allergens and cause more than 90 percent of all food allergic reactions. Among children, allergy to dairy and eggs are most common.

Symptoms of food allergy vary among individuals. Symptoms can also be different in the same person at different exposures to the same allergen. Common symptoms of food allergy include skin irritations (rashes, hives, and eczema), gastrointestinal symptoms (nausea, diarrhea, vomiting), sneezing, runny nose, and shortness of breath. Some people experience a more severe reaction called anaphylaxis, which is a rare but potentially fatal condition in which several different parts of the body experience allergic reactions. Symptoms may include itching, hives, swelling of the throat, difficulty breathing, lower blood pressure, and unconsciousness. Anaphylactic reactions usually happen rapidly and can be life threatening. Immediate medical attention is necessary when anaphylaxis occurs. Emergency treatment usually includes an injection of epinephrine (adrenaline) to open up the airway and blood vessels.

Cross boarder business opportunities

The CanApple business development program, operated by the Canadian Consulate General in New York, assists both Canadian and US firms to pursue cross-border business opportunities. The CanApple Web site originally designed to promote business between Silicon Alley (NYC) and Canadian news media companies, has currently expanded to include information on other key sectors such as environment, apparel, agri-food, bio-informatics, and U.S. procurement.

For more information contact Matt Toner, Vice Council, Canadian Consulate General, New York, tel: (212) 596-1670, e-mail: matt@canapple.com

Job interviews can be fun

One must pity the interviewer who talked to these people. The examples below are taken from the book The Street Fighter by Jeff Slutsky. The author swears that they are all true.

Q: Why should I hire you?

A: Because they say that you should always hire people who are better than you.

Q: What is your greatest weakness

A: Three-foot putts for par.

Q: How do you handle change?

A: I put it in a jar on my dresser.

Q: Tell me about you as a team player.

A: It’s OK, as long as the other people don’t get in my way.

Q: Are you willing to take a drug test before employment?

A: Sure. What kind of drugs do I get to test?

Q: What five or six adjectives describe you?

A: Really, Really, Really, Really, Really cool.

Helpful Hints

• Every business needs employment evaluations

• Communication with staff increases retention rate

• The longer we wait, the harder evaluations become

• Conduct evaluations every three to four months

• Use a standardized evaluation criteria

• Base criteria on result oriented job description

• Keep them short – no longer than 15 minutes

• Short and frequent evaluations are more effective than lengthy annual ones

• Keep accurate records of evaluations

• Give the employee at least five minutes to evaluate their own performance -- employees are much harder on themselves

• Listen during the evaluations

• Praise performance improvements

• Spend at least five minutes coaching

• Set mutually agreed upon written goals

• Agree how you will measure results

• Set date for next evaluation

• End evaluation on a positive note

New egg safety steps announced -- safe handling labels and refrigeration will be required

Continuing their joint efforts to combat food borne illness, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Department of Health and Human Service's Food and Drug Administration (FDA) today announced three important new measures to prevent illnesses caused by contaminated eggs.

The FDA is proposing to require safe handling statements on labels of shell eggs to warn consumers about the risk of illness caused by Salmonella Enteritidis (SE). FDA's proposed handling instructions will contain the following statement on each carton of eggs: SAFE HANDLING INSTRUCTIONS: Eggs may contain harmful bacteria known to cause serious illness, especially in children, the elderly, and persons with weakened immune systems. For your protection: Keep eggs refrigerated; cook eggs until yolks are firm; and cook foods containing eggs thoroughly.

In addition, for the first time, there will be a uniform federal requirement that all eggs and egg products packed for consumers be refrigerated at 45 degrees Fahrenheit or below. Retail establishments governed by the proposed FDA regulation include supermarkets, restaurants, delis, caterers, vending operations, hospitals, nursing homes and schools. In addition, FSIS is issuing a directive applying the refrigeration requirement to warehouses and other distribution locations that store shell eggs packed into containers destined for consumers, including transport vehicles. A joint FDA-FSIS risk assessment found that refrigeration makes it more difficult for SE bacteria to grow.

Finally, the President's Council on Food Safety will develop by November 1 a strategic plan to further improve the safety of shell eggs and processed egg products. The strategic plan will address the issue of controlling pathogens, including SE, and will suggest further steps to help better coordinate egg safety from the farm to the table.

"The Clinton Administration has made ensuring food safety a top priority," said Agriculture Secretary Dan Glickman. "These additional steps will help educate consumers and reduce food borne illness caused by contaminated eggs"

"Eggs are a good source of protein and can be a healthy and economical contribution to a well-balanced diet," said HHS Secretary Donna Shalala. "However, they need proper handling or they could potentially be the source of food borne illness."

From 1996 to 1998, there has been a 44 percent decrease in the number of illnesses caused by SE, according to the Food borne Diseases Active Surveillance Network, known as "FoodNet," a collaborative effort of FSIS, FDA, and the Centers for Disease Control and Prevention. The measures announced today may prevent up to 66,000 illnesses and 40 deaths per year.

SE outbreaks have been attributed to undercooked eggs or foods containing undercooked eggs served in homes, private gatherings, commercial establishments such as restaurants, hospitals, nursing homes and schools. Persons infected with SE

microorganisms may experience diarrhea, fever, abdominal cramps, headache, nausea and vomiting. Children, the elderly and persons with weakened immune systems may develop severe or even life-threatening illness.

FDA and FSIS share federal regulatory responsibility for egg safety, with the regulation of shell eggs primarily the responsibility of FDA. In May 1998, FSIS and FDA announced plans for additional measures to ensure the safety of eggs and requested public comments on these plans. Today's announcements are the latest steps in that ongoing effort.

The FDA proposal is on display today in the Federal Register. Written comments and recommendations on the proposed rule will be accepted for the next 75 days. FSIS's directive takes effect on August 27, 1999.

The nutrition labelling policy review and what to expect next

The Nutrition Labelling Review is nearing the end of the policy development part of the process. Over the next couple of months, Health Canada and the Nutrition Labelling Advisory Committee will review and analyze the accumulated information -- feedback from the public, stakeholders, experts, and the consumer research findings.

Late in the fall, 1999, you can expect to see the announcement of the recommended nutrition labelling policy. However, labels will not change immediately.

Sometimes a new policy requires changes to regulations. Other times, regulations do not need to be changed. In the latter case, the only action taken is to update the guidelines in The Guide to Food Labelling and Advertising. When regulatory changes are required, the process follows these well-defined steps:

1. draft the proposed amendments to the regulations

2. publish the draft amendments in Canada Gazette Part I, for comment by stakeholders and trading partners. The Canada Gazette is the only official avenue for the publication of all legally binding decisions of the Government of Canada.

3. review all comments received

4. draft the final amendments to the regulations

5. submit the final amendments to the Governor-in-Council for approval

6. once approved, publish the amendments to the regulations in Canada Gazette Part II -- at this point, the regulatory changes become law.

7. In the case of regulatory changes involving food labels, time is provided for manufacturers to use up existing label stock, to obtain the data needed to create new labels, and to print new labels. Depending upon the nature of the changes, this grace period can extend up to two to three years. Source: Health Canada

Retailers and Suppliers Unite to Form Industry Advisory Council on Food Safety Education

Washington, DC -- Food Marketing Institute Foundation (FMIF) announced today the creation of an FMIF Industry Advisory Council to provide counsel on the administration of grants from the organization's Safeguarding Our Last Link fundraising campaign. Proceeds from the campaign will be used to promote food safety education programs nationwide.

Comprised of food retailing and manufacturing executives, the Council will meet periodically to review research and educational grant applications. The Foundation's Board of Trustees will retain all decision-making powers regarding grant distribution.

"By creating the Industry Advisory Council, FMIF is ensuring that all grants will be administered with the full support of its retailer and supplier contributors," said Tim Hammonds, FMIF President. "The Council will also provide expert direction on defining the types of food safety education programs that qualify for funding." For more information on the Food Marketing Institute Foundation, please call (202) 452-8444.

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Last modifed: September 30, 2005