Sanitation Program for Bakery
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
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,