While many food plant hygiene and sanitation challenges are similar across the entire industry, the manufacture of baked goods presents some unique sanitation challenges.
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:
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:
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.