Food Safety Considerations in a Pinsa Bakery
Started by Esoto728, Jan 09 2024 07:31 PM
Hello team-
My facility is looking to build a new pinsa bakery that’s not ready to eat. Was wondering if anyone has had experience in such and any recommendations from a food safety view. Appreciate the feedback!
My facility is looking to build a new pinsa bakery that’s not ready to eat. Was wondering if anyone has had experience in such and any recommendations from a food safety view. Appreciate the feedback!
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PINSA? Please expand.
I understand the desire to remain anonymous, but we do need more details. What is PINSA and where are you located, (individual nation regulation matter)
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