AIB International has recently announced a new Tip of the Week series targeting safety concerns in different sectors of the food industry, as well as the steps that can be taken to address them. As described by AIB International: “Each product segment in the food industry faces unique risks and hazards related to the processes and equipment they use. We’re highlighting some of these segment-specific hidden dangers and recommending preventive measures to stop them in their tracks.”

The inaugural installment has a focus on dairy companies, and identifies safety issues with chocolate baths in the ice cream-making process, mold growth in cold rooms, gasket deterioration in cheese-making vats, and more.

This new food prevention series is just the latest addition to AIB International’s ongoing Tip of the Week offerings. Stretching back for more than a year, AIB’s entire collection of Tip of the Week postings provides valuable information on a wide range of areas and issues that today’s food processers, manufacturers, and distributers contend with on a daily basis. Anyone involved with the food industry is encouraged to take a look.

Founded in 1919 as the American Institute of Baking with the goal of “put[ting] science to work for the baker,” AIB International has grown into a global presence, with locations in Latin America, Europe, Asia, the Middle East, and Africa. Today, the organization’s mission is to “empower the global food industry to elevate their food safety and grain based production capabilities.” To visit AIB International’s website, click here.