Hello all,
I am looking for insight, direction and any advice.
We are a bakery who manufactures cookies and breadsticks/crackers.
I have recently been surprised with a tumbler that we are apparently going to be seasoning outside breadsticks and baguettes.
I have to figure out how to make this all work but I have no experience with tumblers regarding sanitation, allergen cleaning, process controls, CCPS? and any other major concerns.
Any suggestions, examples or advice on where I should start would be greatly appreciated.
Thank you.
Best regards,
Betty