Sanitation Products
Bakery Cleaning and Sanitation Chemicals
LEARN MOREWhile many food plant hygiene and sanitation challenges are similar across the entire industry, the manufacture of baked goods presents some unique sanitation challenges.
Food Sanitation for Bakeries Presents Unique Challanges
In some ways, the risk of food-borne illness is less pronounced in the baked goods industry, if only because high baking temperatures (350 to 500 °F) kills most pathogenic microorganisms. Moreover, spoilage of baked goods is generally caused not by bacteria but by molds and yeasts. That being said, baked goods are not immune to food-borne diseases risks:
- The molds Penicillium spp. and Aspergillus ssp. can both produce resistant mycotoxins (Ochratoxin A and Aflatoxin) which can survive the heating process.
- Bacillus cereus can create endospores, which can sometimes survive temperatures found in the baking process.
- Staphylococcus aureus is transmitted by human beings and has occasionally contaminated baked goods such as filled pies.
- Microbial dangers can come from contaminated raw materials as well, for example, Listeria can be introduced by dairy ingredients, and dry eggs can introduce Salmonella ssp.
Sanitation chemicals used in bakeries are often identical to those used in other food industry plants. Some are made to deal with special requirements. For example, oven cleaners are high-alkaline, high-foam products strong enough to deal with baked-on soils. Different types of sanitizers are available, including chlorine, iodine, quats, and peroxyacetic acid (PAA).
Bakery sanitation chemicals should have the following characteristics:
- Blends of synthetic detergents, emulsifiers and wetting agents
- Span the foaming spectrum, from no-foam to high-foam
- Are safe for use on aluminum and other soft metal surfaces, and on polycarbonate plastics
- Work effectively in hard or soft water and require no special softeners or additives
- Will not dull or cause water spots, nor will it streak stainless steel, tile, or painted surfaces
At FSS Food Safety, we have been creating complete, industry-specific programs for a long time. Providing sanitation for bakeries has been a particular focus of ours. We will work with you to determine your particular cleaning and sanitation needs, analyzing your particular set of circumstances from the ground up and developing custom solutions. An important part of our service is finding the correct set of bakery sanitation chemicals, processes, and equipment to meet your needs effectively.