Instore - June 2018 - 42
Improving accuracy, food safety
by Ryan Aktinson
ood safety, labor issues, rising ingredient costs - all things that commissaries
deal with on a daily basis, and also issues
that directly impact the necessity of portion
"Our customers are always looking for equipment that is reliable, accurate, and easy to
clean and sanitize with quick change-over,"
says Lance Aasness, executive vice president
for Bothell, Washington-based Hinds-Bock
Corporation. "Consumer demand is continually pushing for more variety - flavor, portion size, and dietary and allergy concerns
such as gluten-free, nut-free and dairy-free.
Equipment must be able to be sanitized and
ready quickly for the next product run."
your product, you may be required to pull
your product from the shelf - losing the total cost of putting that product on the shelf
and quite possibly a vendor," he says. "Aside
from that, the more important point is that
shoppers have grown to trust and rely on
labels to help them make the best shopping
decisions based on their needs and dietary
or allergy requirements. Not reporting an in-
gredient in a product can result in very serious health concerns for consumers."
Easing the burden
Food safety issues are also impacted by labor problems, says Macpherson, especially
when it comes to dealing with the rising
number of allergen issues.
Food safety concerns, especially in the baking industry, continue to rise and are driven
by the buyers and the supply chain of bakery
foods for the retail marketplace, says Stewart Macpherson, vice president of sales and
marketing for Unifiller Systems. This directly impacts equipment suppliers, who have to
provide commissaries and intermediate bakeries with ready-to-go machines.
"As food health and safety standards continue to rise, it means that manufacturers of
equipment need to be one step ahead of the
game by supplying machines that meet or
exceed those certification requirements," he
says. "With a rapid increase of machines being imported into North America from countries with little concern or no knowledge of
the sanitary design standards required in the
U.S. baking industry, it makes it that much
more important to work with our customers
and provide them peace of mind."
Accurate, reliable equipment can help prevent unwanted findings during a random audit, explains Aasness.
"If you get randomly audited and your ingredient list on the label does not match with
42 * JUNE 2018 * commissary INSIDER
Food safety concerncs impact equipment duppliers, who have to provide facilities with
ready-to-go machines. Photo: Unifiller