Bakery manufacturers are expanding and experimenting with innovations in products such as whole wheat breads, gluten-free products, protein rich breads and high fibre biscuits. The larger (plant) baking companies produce around 80% of bread sold in the UK. In-store bakeries (ISBs) within supermarkets produce about 17% and high street retail (craft) bakers produce the rest.
Managing the hygiene of a facility producing bread – whatever the size of the plant - is critical to ensuring the quality of the product, assuring produce is sent out meeting consumer expectation and delivering taste and consumer satisfaction. During the baking process, foreign body controls, mould controls and allergen management are integral to the hygiene management system ensuring the product is not spoiled. Bakeries which handle dairy products such as cream have additional hazards to consider, with the control of pathogens crucial in quality control and delivery.
Bakeries are most commonly cleaned utilising dry cleaning methods such as vacuuming, brushing or sweeping of dry materials. Designated wash areas can be used for removed parts of the machinery, such as dough bowls, machinery parts, production utensils, trays, etc. Equipment that is used throughout the baking process, along with the environment, also needs to be deep cleaned on a routine basis. Minimising debris accumulation reduces the risk of potential pest infestations, which includes flour moth, confused flour beetle and rodents. Cleaning in Place (CIP) sets are also often used within bakeries to clean yeast holding tanks and yeast delivery systems.
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