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Sanitation Program for Bakery

Started by , Apr 22 2014 06:25 PM
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Hello,
 
I am looking for information on typical sanitation practices in the bakery environment.  We fully clean everything in our bakery using the standard 3 step principle (wash, rinse, sanitize).  Our facility is basically spotless at the end of each day.  I’ve been informed that this is not typically done in bakeries and that a full sanitation may only be required on a weekly frequency.  We produce raw dough, muffin mix and biscotti; nothing is baked at our facility.  My experience is in the meat industry so you can imagine I am having a hard time wrapping my head around not fully cleaning everything daily.  Does anyone have a good sanitation program they can share with me?  Or even just advise on the topic? 
 
Thanks.
 
Jessica

 

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Hi Jessica,

 

Visit following links; Hopefully these links will be useful to you

 

http://www.igaallian...12-118-1001.pdf

 

http://franksrecipes...sanitation.html

 

 

Regards, 

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