BEMA announces new Baking Industry Forum topics

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BEMA announces new Baking Industry Forum topics

4 Mar 2021

Joanie Spencer

Since 2008, Joanie Spencer has covered the retail and wholesale sides of the baking industry.
Serving associations such as the American Society of Baking (ASB) and BEMA, Joanie is also in demand as an industry presenter on bakery operations and trends. She holds a bachelor’s degree in communication from Rockhurst University and a master’s degree in journalism from the University of Missouri.

When she’s not running or playing soccer, Joanie spends her time with her husband and 11-year-old son.

OVERLAND PARK, KS — BEMA kicked of its first Baking Industry Forum (BIF) meeting of the year with discussion from members of the association’s Food Safety & Sanitation and Workforce groups.

The Food Safety & Sanitation group reported on the Overall Risk Assessment tool (ORA) and its collaborative work with BEMA’s Safety & Sanitation Virtual Roundtable group. As a result of the work performed, the ORA tool is ready for use in the production environment. The Baking Industry Forum is eager for companies to try out the ORA tool.

“By providing this resource, it is our intent to offer a tool that can help bakers and their suppliers access food safety risk within a manufacturing process,” said Delia Justible, global sanitary compliance manager, Forbo Siegling. “In addition to the ORA tool, we also provide a supplementary tool aimed at providing guidance for early management of food safety and sanitary design.”

Outcomes will be the topic of discussion during the next Food Safety & Sanitation virtual roundtable with subsequent analysis at a spring webinar and/or at the June Convention.

To participate in the Overall Risk Assessment project, contact Delia Justable at delia.justable@forbo.com.

To keep pace with the ever-changing elements of COVID-19 and its impacts on business operations, the Workforce group is focusing its efforts on gathering trends and information for sharing throughout the industry. Members of the group welcome those in an HR role to explore participation in the group. Areas of immediate interest will be discussed at the upcoming HR Virtual Roundtable, hosted by Patricia Richards of Hearthside Foods and Susan Potucek with Clif Bar & Company.

“In addition to the ORA tool, we also provide a supplementary tool aimed at providing guidance for early management of food safety and sanitary design.”

“When we ask our baking industry stakeholders what keeps them up at night, the response is quite often ‘people,’” said Emily Bowers, VP of education and operations for BEMA. “Continually evolving aspects of talent acquisition, training and retention, and knowledge management as the legacy generations pass the baton to industry new-comers are key issues that the Baking Industry Forum will explore.”

To participate in the Workforce group or HR Roundtable, contact Emily Bowers at ebowers@bema.org.

The 2020-2022 BIF roster is as follows:

Scott Bieker, VP, bakery sales, Corbion
Sergio Caballero, bakery sales professional
Eric Cruse, GM, Peerless Food Equipment
Jordan Hale, president, SPF
Mike Lavalle, corporate account manager, Intralox
Nick Magistrelli, VP of sales, Rademaker USA
Jon Miller, director of business development, A M King
Audrey St. Onge, president and GM, Lallemand Baking North America
Jason Stricker, director of sales and marketing, Shick Esteve
Angel Calvillo, director of engineering – international, Newly Weds Foods
Brandon Heiser, COO, Roskam Baking
Juan Hirata, engineer, Grupo Bimbo
Justus Larson, corporate engineer, Franz Family Bakery
John Mulloy, Jr., VP of operations, 151 Foods
Mike Porter, president and COO, New Horizons Baking Co.
Rudy Tepsic, GM, Lineage Logistics
Karl Thorson, food safety and sanitation manager, General Mills
Jeremiah Tilghman, GM, Canyon Bakehouse
Richard Ybarra, manager of manufacturing maintenance and engineering, Publix Super Markets

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