What are the standards for American Institute of Baking facility?

* The facility must be clean and free of pests, rodents, and dirt.

* All food contact surfaces must be clean, sanitized, and free of rust, dents, or other damage.

* All employees must follow good hygiene practices, such as washing their hands before handling food and wearing gloves when handling raw meat or poultry.

Production

* All processes must be done in accordance with good manufacturing practices.

* The facility must have a quality assurance program in place to ensure that products are produced safely and according to specifications.

* All products must be labeled correctly, including the name of the product, the ingredients, the net weight, and the production date.

Ingredients

* All ingredients must be of the highest quality.

* Ingredients must be stored at the correct temperature and humidity levels.

* Ingredients must be used within their expiration date.

Equipment

* All equipment must be properly maintained and calibrated.

* All equipment must be cleaned and sanitized before use.

* All equipment must be used according to the manufacturer's instructions.

Training

* All employees must be trained in the proper sanitation, production, and handling procedures.

* Training records must be kept on file for all employees.

Inspections

* The facility must be inspected by the American Institute of Baking on a regular basis.

* The facility must pass all inspections in order to maintain its certification.