If you would like to submit an event for the calendar, email the WBA Member Services Center by visiting the contact us page. Please include a contact person in your listing.
You must have Adobe Reader in order to view some hyperlinks on this page.
You can download a FREE copy of
ONGOING THROUGHOUT THE YEAR
Worried about Food Defense? Six Ways to Protect Your Brand and Products
Products offered by AIB International on the topic include online software, online training, video, on-site assessments and manual. For more information about the products or to talk to one of the experts on the topic, contact AIB Food Defense Resource Center at (785) 537-4750 or (800) 633-5137. You also can email foodsecurity@aibonline.org or visit AIB on the Web at www.aibfooddefnese.org or www.aibonline.org.
Food
Processing Sanitation/Hygiene
This correspondence course is offered through AIB International.
The course provides you with a practical understanding of GMP's and food
safety programs. AIB's world-renowned Food Safety Department guides
you through many important subjects, such as regulations, pest control,
microbiology and quality assurance. Completing the course will provide
you with an understanding of current food industry sanitation processes and
practices.
For more information, call (800) 633-5137 or visit
www.aibonline.org.
Food
Safety for Warehousing and Distribution
This correspondence course is offered through AIB International. The
course is designed to make everyone in the food handing chain aware of their
responsibility for product quality. Newly revised and updated, you can
benefit from a practical look at the laws and practices important to
warehousing.
For more information, call (800) 633-5137 or visit
www.aibonline.org.
Principles of Inspecting and Auditing Food Plants
Held through AIB International at the following locations in 2010:
Nov. 16-17: Chicago
Food
Defense Coordinator-certification training second round locations
This certificate training is held through AIB International at the following locations in 2010:
Sept. 28-30: Buffalo, NY
Oct. 12-14: San Antonio
Nov. 9-11: San Diego, Calif.
For more information, visit
wwww.aibonline.org.
Building your HACCP Program
Held through AIB International in the following cities throughout 2010:
Sept. 21-23: Ontario, Calif.
For more information, visit
wwww.aibonline.org.
Advanced HACCP Workshop
Held through AIB International at the following locations in 2010:
Aug. 31-Sept. 1: Chicago
Training and Development Program for SQF Practitioners
Held on the following dates in 2010 in Manhattan, Kan. through AIB
International:
Aug. 30-31: Implementing SQF 2000 Systems
Sept. 1: SQF 2000 Levels 1 & 2
Sept. 2: SQF 2000 Level 3
For more information, visit
wwww.aibonline.org.
JULY 2010
July 12-16
Bread & Roll Production, principles, held
through AIB International
For more information, visit
www.aibonline.org.
July 12-16
Batter Cake Production, held
through AIB International in Manhattan, Kan.
For more information, visit
www.aibonline.org.
July 18-20
American Bakers Association Human Resources Committee 2010 Summer Meeting
The event is planned at the Abbey Resort on Lake Geneva, Wis.
Click here for more
information.
July 19-23
Bread & Roll Production, technology, held
through AIB International in Manhattan, Kan.
For more information, visit
www.aibonline.org.
July 19-23
Foam Cakes, Cheesecakes and Icings, held
through AIB International in Manhattan, Kan.
For more information, visit
www.aibonline.org.
July 26-30
Bread & Roll Production, advanced, held
through AIB International in Manhattan, Kan.
For more information, visit
www.aibonline.org.
AUGUST 2010
Aug. 5-15
Wisconsin State Fair, held at State Fair
Park, West Allis, Wis. Get your Original Cream Puffs at this event!
Visit
www.wistatefair.com
for all the details.
Aug. 10-11
Food Industry Pest Management, held through
AIB International. This seminar will be held in Kansas City, Mo.
For more information, visit
www.aibonline.org.
Aug. 21-23
Southeastern Retail Bakers Association 2010
Convention at Sheraton Convention Center in Myrtle Beach, SC. Visit
www.southeasternretailbakers.com
for the details.
Aug. 26
Valley Bakers Cooperative Association's
Food Show, held in Green Bay, Wis.
Visit
www.valleybakers.com
for all the details.
SEPTEMBER 2010
Sept. 26-29
The industry is coming
together for the largest baking event of the
year. Back in Las Vegas for 2010, the
International Baking Industry Exposition (IBIE)
will offer an exciting new showcase of
everything fresh and new. Get ready
for more technology and product innovations;
thousands of new resources from around the
world; the most robust education program in
the industry; new trends and critical
industry information; and exciting
competitions and demonstrations.
Click here to register
for the event.
Have you ever wondered about the history of
IBIE?
Click here for a fact
sheet about the event.
Beware of a
housing scam related to IBIE
As reported by the
American Bakers
Association: Please
beware of housing scams or housing
"poachers," companies that pose as official
housing bureaus to specific shows.
OnPeak is the ONLY IBIE official housing
partner.
Special hotel rates
and
travel discounts are available exclusively
for IBIE 2010 participants through onPeak.
Click here for the
full story.
OCTOBER 2010
Oct. 19
WBA Bakers Forum at Manderfield's Home
Bakery in Appleton, Wis.
What is a Bakers Forum?
The Bakers Forum serves as a means for bakers to discuss their products,
share ideas, offer positive and negative feedback, discuss issues facing
bakers today, and more. The host of the forum assigns two products for
attendees to bring to the meeting, as well as formulations for the two
products. Even if you don’t normally bake the assigned products at your
bakery, please do the best you can, borrow a formula or use a home recipe
from a cookbook. Your experiment could become your next new product! These
are informal meetings with only one formal rule: attendees must bring the
assigned products and formulations to share with other attendees or else
they cannot sit in on the meeting—it only pays to share ideas if everyone
has brought in the same products to discuss. Members and non-members are
always welcome to attend!
NOVEMBER 2010
Nov. 2
WBA Bakers Forum at Milwaukee Area
Technical College in Milwaukee from 1- 4 p.m.
What is a Bakers Forum?
The Bakers Forum serves as a means for bakers to discuss their products,
share ideas, offer positive and negative feedback, discuss issues facing
bakers today, and more. The host of the forum assigns two products for
attendees to bring to the meeting, as well as formulations for the two
products. Even if you don’t normally bake the assigned products at your
bakery, please do the best you can, borrow a formula or use a home recipe
from a cookbook. Your experiment could become your next new product! These
are informal meetings with only one formal rule: attendees must bring the
assigned products and formulations to share with other attendees or else
they cannot sit in on the meeting—it only pays to share ideas if everyone
has brought in the same products to discuss. Members and non-members are
always welcome to attend!
FEBRUARY 2011
Feb. 8
WBA Bakers Forum at Madison Area Technical
College in Madison, Wis. from 1 - 4 p.m.
What is a Bakers Forum?
The Bakers Forum serves as a means for bakers to discuss their products,
share ideas, offer positive and negative feedback, discuss issues facing
bakers today, and more. The host of the forum assigns two products for
attendees to bring to the meeting, as well as formulations for the two
products. Even if you don’t normally bake the assigned products at your
bakery, please do the best you can, borrow a formula or use a home recipe
from a cookbook. Your experiment could become your next new product! These
are informal meetings with only one formal rule: attendees must bring the
assigned products and formulations to share with other attendees or else
they cannot sit in on the meeting—it only pays to share ideas if everyone
has brought in the same products to discuss. Members and non-members are
always welcome to attend!
OCTOBER 2011
Oct. 11
WBA Bakers Forum at Valley Bakers
Cooperative Association in Greenville, Wis. from 1-4 p.m.
What is a Bakers Forum?
The Bakers Forum serves as a means for bakers to discuss their products,
share ideas, offer positive and negative feedback, discuss issues facing
bakers today, and more. The host of the forum assigns two products for
attendees to bring to the meeting, as well as formulations for the two
products. Even if you don’t normally bake the assigned products at your
bakery, please do the best you can, borrow a formula or use a home recipe
from a cookbook. Your experiment could become your next new product! These
are informal meetings with only one formal rule: attendees must bring the
assigned products and formulations to share with other attendees or else
they cannot sit in on the meeting—it only pays to share ideas if everyone
has brought in the same products to discuss. Members and non-members are
always welcome to attend!
*Just a reminder: If you have an event you'd like us to post on the calendar of events, contact the WBA Member Services Center.