AIB Standartları Genel Bilgi & Paylaşım


AIB standartları bazı ABD kaynaklı müşteriler tarafından istenen standartlardır. Bu standartlar diğer AB kaynaklı standartlardan biraz daha farklıdır. Amerikalıların genel düşünce yapısını yansıtan bu standartlarda basitlik ve sonuç odaklılık ön plandadır.

AIB American Institude of Baking‘in kısaltmasıdır. Aslında ilk adımda fırıncılar için kurulmuş olsa da şu anda tüm gıda üreticilerini kapsayan standartları mevcuttur. AIB’nin çok da kısa olmayan geçmişini bu sayfadan inceleyebilirsiniz.

Kendi sitelerinde yaptıkları çalışmaları şu şekilde tanımlamaktadırlar:

Managing risk and strengthening reputations

  • Reduce your risk through audits, inspections and technical services.
  • Protect and grow your reputation through education, training and research.

Our Mission Statement

AIB International is committed to protecting the safety of the food supply chain and delivering high value technical and educational programs.

Through rigorous independent inspections, superior audits and training, and shared expertise we will empower our clients to lower their business risk and strengthen their reputations.

Who are we?

AIB International is a corporation founded by the North American wholesale and retail baking industries in 1919 as a technology transfer center for bakers and food processors. The original mission of the organization was to “put science to work for the baker,” and that basic theme is still central to all of the programs, products, and services provided by AIB to baking and general food production industries worldwide.

Although AIB’s history has been traditionally linked with North American wholesale and retail baking, the Institute currently serves many segments of the food processing, distribution, foodservice, and retail industries worldwide. Today’s AIB is well-positioned in the following areas:

  • Audit Services
  • Food Safety Education
  • School of Baking
  • Research and Technical Services

AIB’s staff includes experts in the fields of baking production; research related to experimental baking, cereal science, and nutrition; food safety and hygiene; and occupational safety.

AIB is headquartered in Manhattan, Kansas, home of Kansas State University and one of the major centers for wheat and related grain product research and development in the entire world. The Institute works closely with local grain science and trade organizations, and maintains links and working relationships with many other food production and equipment, food safety, trade development, and food legislation groups and university food science research programs both in the United States and abroad.

The AIB association currently has more than 900 members in many countries, ranging from international food ingredient and foodservice companies to small single-unit traditional and artisan retail bakeries.

AIB standartları basılı olarak satışa sunulmaktadır, bununla birlikte sanal kopyaları herkese açıktır. Bu dokümanları aşağıdaki linklerden indirebilirsiniz:

  1. Prerequisite and Food Safety Program
  2. Food Contact Packaging
  3. Food Distribution Centers
  4. Beverage Facilities
  5. Dairy Facilities
  6. Retail Facilities
  7. Nonfood Contact Packaging
  8. Fresh Produce and Fruit Packinghouses
  9. Grain Handling
  10. Agricultural Crops
  11. Fresh Cut Produce

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