Volume 79, Issue 5
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INSIDE THIS ISSUE DON’T WAIT! TAKE ACTION TODAY Take Action to Avoid Egg Supply Crunch SAFE FOOD MATTERS IDDBA’s Dairy-Deli-Bake Seminar & Expo SUSTAINABILITY IN SUPPLY CHAINS Barry Callebaut Joins Industry Initiatives Cover Photo: Doughnuts
WBA Member Services Center
Phone: (800) 542-2688 Fax: (414) 258-5582 Email: info@wibakers.com Website: www.wibakers.com
2514 S. 102nd Street West Allis, WI 53227
BOARD OF DIRECTORS 2015 Chief Executive Officer Dave Schmidt, CMB
Wisconsin Bakers Association
West Allis, WI
(414) 258-5552
Lodi, WI
(608) 592-4115
Executive Committee Interim President - David Weber Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN
Weber’s Bakery
Board Trustees Judy Baggenstoss Bob Hiller
Melody Cookies Rollin Pin Bakery
Oak Creek, WI Janesville, WI
(414) 762-2720 (608) 754-8267
Directors-At-Large Ken Heil Susan Bice Tamara Mugerauer Judy Semrad Brandon Grebe
Sweet Perfections Bake Shoppe Waukesha, WI Sweetheart Cakes Port Washington, WI Tamara’s the Cake Guru Oshkosh, WI Muskego Marketplace Foods Muskego, WI Grebe’s Bakeries Milwaukee, WI
(262) (262) (920) (262) (414)
446-2253 284-6221 236-9144 679-1166 543-7001
Wisconsin Bakers Association Wisconsin Bakers Association
(414) 258-5552 (414) 258-5552
WBA Staff Debbie Lowery Jessica Hoover
West Allis, WI West Allis, WI
The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.
ABA Urges Quick USDA Action to Avoid Egg Supply Crunch ABA’s Rise to Action Grassroots Action Center has been Activated By American Bakers Association
The American Bakers Association (ABA) is urging bakers and other food manufacturers across the country to weigh in with the U.S. Department of Agriculture (USDA) and members of Congress to urge them to address the current egg supply crisis. “Due to the avian influenza, egg supplies are decreasing at an alarming rate,” said Robb MacKie, ABA President & CEO. “The USDA must act now to ensure that bakers can access necessary supplies to maintain current production.” “This is an urgent supply concern, one where many bakers have been told that they will receive less egg product supplies than they need, if any at all,” said Cory Martin, ABA Director of Government Relations. “Recent data shows that approximately 25 percent of industrial egg product production, including liquid, frozen, and powdered eggs, is now offline due to the avian influenza. This represents a major blow to egg product ingredients bakers rely upon, and without quickly accessing additional supplies, bakers will face a dire situation.” ABA has activated its Rise to Action Grassroots Action Center to allow bakers to weigh in and voice their concerns with the USDA and members of Congress. “Government has the ability to bring in additional egg product imports to address supply concerns,” added MacKie. “We strongly urge the USDA and other responsible agencies to act quickly to allow temporary imports from countries that can help fill urgent demand needs while maintaining adequate food safety standards.” BB BEYOND BAKING
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MAY 2015
Safe Food Matters!
Key Theme at IDDBA’s Dairy-Deli-Bake Seminar & Expo By International Dairy-Deli-Bakery Association
Food safety will be a prominent theme at the International Dairy-Deli-Bakery Association’s™ (IDDBA) Dairy-Deli-Bake Seminar and Expo, June 7-9 in Atlanta, GA, as the association will provide attendees with keynote and workshop sessions, demos, a certification class, and resources in support of its year-long food safety campaign,Safe Food Matters! The goal of Safe Food Matters! is to build awareness about specific food safety practices that retailers can utilize in service departments—primarily delis—to encourage the sale of safe food. In 2015, the association is focusing onListeria monocytogenes, a bacteria that causes listeriosis, a potentially lifethreatening condition responsible for approximately 1,600 infections and 260 deaths annually. Among the food-safety programs available to Show attendees are: Keynote speaker Phil Lempert, SupermarketGuru, will present findings from his original IDDBA food safety research, such as: Thorough cleanliness is a make-or-break issue for 83.3% of respondents. Clean floors are the biggest indication to respondents that a store is clean. While 83.3% of respondents will shop a store only if it’s clean, even more (85.2%) will shop a service department only if they think the department takes food safety seriously.
Keynote speaker and Attorney Shawn Stevens will detail how retailers can better protect their customers and reduce risk by effectively controlling Listeria in the deli environment. He’ll discuss responsibilities and proactive measures they can take to minimize foodborne illness risks, as well as address emerging trends in food safety, the changing liability landscape, and why education matters. The Show & Sell Workshops, a new interactive and tactical series of seminars focusing on food safety and industry topics. Held at the event’s Show & Sell Center, food-safety-focused presenters include: Phil Lempert, SupermarketGuru Attorney Shawn Stevens Kristina Barlow, USDA Food Safety and Inspection Service Jeff Mitchell, ChemStar
Instant access to IDDBA food safety training tools and resources in the myIDDBA Show App, including the new Deli Slicer Cleaning Job Guide and the new Listeria Awareness mobile training video available in English and Spanish formats. BB
BEYOND BAKING
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MAY 2015
Strengthening Engagement On Sustainability In Supply Chains
Barry Callebaut joins leading industry initiatives to develop sustainable supply chains By The Barry Callebaut Group
The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, today announced its engagement in three key industry initiatives strengthening its engagement in the development of sustainable global supply chains and agriculture. “Becoming a member of SAI Platform and AIM PROGRESS is an important step for us in working towards sustainability in our supply chains, particularly in sugar and dairy products”, commented Massimo Selmo, Head of Global Sourcing at the Barry Callebaut Group. “We have also reinforced our sourcing team to foster this work.” The Sustainable Agriculture Initiative (SAI) Platform brings together over 75 international companies in the food and drink sector. In order to mainstream sustainability in agriculture, the platform develops recommendations and tools as well as disseminates knowledge across the food value chain on a pre-competitive basis. Barry Callebaut will engage in the SAI Platform’s sugar project, its dairy Photo credit: “Cocoa Pods” by Photo by working group and the farm sustainability assessment IT Medicaster via Wikimedia Commons work stream. Peter-Erik Ywema, General Manager of the SAI Platform, says: “We are delighted to welcome Barry Callebaut as an active member of the SAI Platform. We look forward to the Group’s involvement to jointly advance sustainable agriculture.” At the same time, Barry Callebaut became a member of AIM PROGRESS, a forum of leading FMCG manufacturers, assembled to enable and promote responsible sourcing practices and sustainable supply chains. Barry Callebaut has committed to participate in the environmental working group of AIM PROGRESS. David Lawrence, Executive Director of AIM PROGRESS said: “We are pleased that Barry Callebaut is now part of our work to promote responsible sourcing practices and sustainable supply chains through closer collaboration and exchange of knowledge and experiences.” In addition, the Barry Callebaut Group is joining the Global Social Compliance Programme (GSCP) which aims to build comparability and transparency between existing social and environmental compliance systems through the exchange of knowledge and best practices. Barry Callebaut has a long history of working with suppliers of cocoa, and has already committed to sourcing RSPO palm oil. Joining the SAI Platform, AIM PROGRESS and GSCP will allow the company to take its engagement in sustainability to the next level. BB BEYOND BAKING
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MAY 2015
RBA Congratulates New Certified Bakers
RBA Holds Certification Test in Miami and Awards Four CB Designations By The Retail Bakers of America
The Retail Bakers of America held a one-day Certification test at Johnson & Wales North Miami with four candidates testing for their Certified Baker test. The eight-hour hands on test challenges candidates with their knowledge of the baking industry and techniques. Congratulations to RBA’s New Certified Bakers (pictured l-r): Katy Ko Weiner, Graduate Johnson and Wales University, Baking and Pastry Associate Degree, Senior Scientist, CSM Bakery Solutions, CB Jack Lonetto, Graduate Johnson and Wales University, Baking & Pastry Associate Degree, CB (RBA Floor Judge) Kim Montello, Chef Instructor at Johnson & Wales North Miami, CMB Gian Flores, Instructor Baking and Pastry, Johnson and Wales University, CB. Kevin Kopsick, Instructor Baking and Pastry, Johnson and Wales University, CB BB
Choosing a “Quality” Hospital How can you choose the best quality hospital for the care you need? It is important to consider quality, because research shows that some hospitals simply to a better job than others. We know that hospitals that do a greater number of the same surgeries have better outcomes for their patients. Look for a hospital that...
Is accredited by the Joint Commission on Accreditation of Healthcare Organizations (JCAHO). Is rated highly by State, consumer or other groups. Is one where your doctor has privileges, if that is important to you. Is covered by your health insurance plan. Has experience with your condition. Has had success with your condition. Checks and works to improve its own quality of care.
The following questions can help you make the best choices:
Does the hospital meet national quality standards? Hospitals can choose to be surveyed by the JCAHO to make sure they meet certain quality standards. The standards address the quality of staff, equipment, and the hospital’s success in treating and curing patients. Reviews are done at least every 3 years. Accreditation status has six levels from the lowest …”Not Accredited”… to the highest …”Accredited with Commendation.” Visit http://www.qualitycheck.org/ consumer/searchQCR.aspx#, or call (630) 792-5800.
Does my doctor have privileges (is permitted to admit patients) at the hospital? If not, you would need to be under the care of another doctor while at the hospital.
Is the hospital “in-network” under my health plan? If not, do you have another way to pay for your care? If going to a certain hospital is important to you, keep that in mind when choosing a doctor and/or health plan.
Does the hospital have experience with my condition? “General” hospitals handle a wide range of routine conditions. “Specialty” hospitals have a lot of experience with certain conditions (such as cancer) or certain groups (such as children). You also might want to find out if the hospital has a special team of health professionals that works with people with your condition or treatment. Sources: WebMD, http://www.webmd.com/health-insurance/choosing-hospital, Consulted 02/11/2015. The Joint Commission, http://www.jcaho.org.
Has the hospital had success with my condition? Research shows that hospitals that do many of the same types of procedures tend to have better success with them. Ask: How often the procedure is done there. How often the doctor does the procedure. The patient outcomes (how well the patients do). Some health departments and insurance carriers publish reports on “outcomes studies.” Such studies can help you compare which hospitals and surgeons have had the most success with a procedure.
How well does the hospital check and improve on its own quality of care? More and more hospitals are trying to improve the quality of their care. Tracking patient outcomes or keeping track of patient injuries and infections that occur in the hospital are ways to do this. Check hospital web sites for information or ask their quality management department how it monitors and improves their quality of care. Also, ask for patient satisfaction surveys that they have recently done.
Sources for Additional Information
www.thehealthpages.com/articles/ar-hosps.html www.healthfinder.gov www.aha.org
You may not always have the opportunity to choose the hospital from which you receive care. However, when you or a loved one has a planned admission, obtaining important information first can help make your experience a positive one.
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Wisconsin Bakers Association 2514 S. 102nd St., Suite 100 West Allis, WI 53227 Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582 info@wibakers.com www.wibakers.com
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Publisher
BeneCo of Wisconsin, Inc. Steve Miller (262) 207-1999 Central Office Systems Lori Lindenberg (262) 784-9698 Financial Specialists, Inc. Charlie Popple (262) 544-6099 Soerens Ford John Schultz (262) 781-9800 Les Stumpf Ford Ken Harder (920) 731-5211, ext. 250 D.A. Berther Jim Lidwin (414) 328-1995 Pack-O-Mach Corp. Bob Morris (763) 571-6677 Practical Baker John Stricker (815) 943-6040 WBA Credit Card Program John Gay (800) 767-2484, ext. 54587 West Bend Mutual Insurance David Nycz (262) 334-5571
Editor
Dave Schmidt, CMB dave@wibakers.com Jessica Hoover jessica@wibakers.com
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