1. ‘‘Put Science To Work For The Baker’’
Presentation Compiled by : SINGH Shivani, ESMAEEL
Qassim, PIUS Cyril, MOHAMMED Junaid, NARAYAN Vikram 1
2. 1. History
2. Objectives
3. Reason for Existence
4. Main Targets
5. Auditors & Certification
Bodies
6. Requirements
7. Focus on 5 Main
Requirements
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3. Founded on Sep. 26th 1919.
Non-profit business.
Technology transfer center for
bakers and food processors.
1948 became as needed.
Today it serves all segments of
food processing.
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4. •In the field of food
manufacturing,
beverages,
ingredients and
packaging.
•Conducts audits in
more than 120
countries ranging
from multinationals
to small,
independent
producers.
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5. ‘‘We can help you continue the process of
maintaining the highest food safety
standards in the world.’’
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6. To protect the safety of the food supply chain
To deliver high value technical educational
programs.
To empower clients to lower their business risk
and strengthen their reputations.
HOW?
Rigorous independent inspections
Superior audits and training
Shared expertise.
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7. Early Baking Schools and Bakery Training
The Great War and the Origins of AIB, 1919-1929
The Great Depression and Beyond: 1929-1942
The Baker Boy Goes to War, 1942-1945
Postwar Growth and Expansion, 1945-1964
The "Years of Attrition:" 1964-1972
"From the Ground Up" 1975-1976
The "Renaissance" of AIB: 1976-1994
The Rebuilding Crew 7
8. AIB sends only qualified auditors experienced in
the specified field.
AIB International auditors are full-time
professionals.
They have either bachelor or advanced degrees
in related fields
Many have become certified as Registered
Sanitarians by state or national examination.
Many hold additional licenses.
Auditors attend technical courses at AIB
International and complete a formal AIB auditor
training program at the Institute. 8
9. AIB Audit Types Other Audit & Inspection Types
GMP Inspections Sanitation Program Assessment
Agricultural Audits HACCP Accreditation
Allergen Audits FEMAS
Food Security/Defense Audits
Retail Audits
DURATION: 2 DAYS once a year.
Certification Schemes
BRC Global Standard
ISO 22000
FSSC 22000
SQF
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10. AIB International does not "certify" a
company, or offer “certification” for its
inspection of GMP prerequisites and food
safety programs.
The AIBI Consolidated Standards for
Inspection are privately maintained
standards not publicly benchmarked.
They issue recognition documents based
upon the rating, or score, received at the
time of the inspection:
Recognition of High Achievement –
Superior
Recognition of Achievement
Recognition of Participation
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11. 1. Operational Methods And Personnel
Practices.
2. Maintenance For Food Safety.
3. Cleaning Practices.
4. Integrated Pest Management.
5. Adequacy Of Prerequisites And Food Safety
Programs.
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12. 1. The Inspection
2. Determining Risk and
Assigning Category
Scores
3. Evaluating Adequacy
4. Total Score
5. Recognition and
Laudatory Terms
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