I'm currently working in a low-risk bakery where operators make flapjacks by hand. As a result, it gets messy! They currently clean their hands in a bowl of manky looking water.
I'm struggling as I've come from a high care chilled environment where standards are very high, and so, working in bakery is something very new to me. Ideally, I want to replace the manky bowl of water with something more sensible and fit for purpose.
Could anyone recommend anything? I'm thinking of some kind of barrier cream (which is the wrong thing, but its the kind of application I'm thinking). What we're currently growing in the water doesn't bare thinking about.
All I get from the bakery sector is "it doesn't matter because the oven will kill everything". This is all well and good, but coming from high care, it's all about good GMP standards.
Also, part of the factory has "office ceiling tiles" is this normal for a bakery?