Cargill Polyols Plant Achieves Superior Rating from the American Institute of Baking
“We are proud of this achievement because it recognizes Cargill’s strong ongoing commitment to food safety,” said Marcelo Montero, president, Cargill Health & Nutrition.
27/03/08 Cargill announced that its Blair, Neb., polyols plant has earned a “SUPERIOR” rating from the American Institute of Baking (AIB) for the fifth consecutive year. This is the highest rating achievable by the comprehensive and stringent AIB audit system. Cargill’s team in Blair produces Cargill’s Zerose erythritol, Maltidex maltitol, and other polyol sweetener solutions that are part of Cargill’s health-promoting and specialty ingredient portfolio.
The Blair plant’s score of 965 out of 1,000 is based on the AIB’s evaluation of the plant’s food safety risks and compliance to AIB standards. Criteria includes adequacy of the food safety program, pest control, operational methods and personnel practices, maintenance for food safety, and cleaning practices.
“We are proud of this achievement because it recognizes Cargill’s strong ongoing commitment to food safety,” said Marcelo Montero, president, Cargill Health & Nutrition. “This ‘SUPERIOR’ rating demonstrates Cargill’s dedication to quality and excellence in our practices as well as our ingredients.”
