Bakery companies such as Artisan Bakers, Biscuit & Snack Food, Pastry and regular Bread producers – face unique quality assurance challenges. Although bacteria risk may not be as high as a Meat or Poultry Facility, one of the biggest risks is Foreign Particle Contamination. With many products being mixed or blended, great care must be taken to eliminate foreign particles. Many processes in this sector involve ovens, creating greater challenges in cleaning equipment from baked on residues. Allergen Control is also a major risk highlighting the need for sufficient Food Surface Contamination Prevention. Other issues are Hard to clean Area’s due to Radiant Production Excess (eg. Flour becoming airborne) creates High Level Dusting issues. The FDA study concluded that bakery producers were very concerned about raw Material Contamination and 75% of those surveyed said it was a major threat to Food Safety. However, Poor Plant and Equipment Sanitation still rated higher at 81%.
The key to HAACP compliance for Bakery companies is a robust color code program, durability of the hygiene equipment and the quality of the cleaning chemicals. The bacteria counts have to be reduced or re-cleaning will be necessary. Lesser quality tools not only break but one bristle from a brush can contaminate an entire production run. Cleaning tools should be dedicated to their purpose and color coded to eliminate cross contamination. To ensure ultimate product Safety Metal Detectable items should replace production equipment and PPE that is non detectable. Today, metal detectability and x- ray visible cleaning tools and PPE are available to further eliminate accidental product contamination and demonstrate your due diligence in protecting their customers.