Hygienic Bakery Design: From the Ground UpPosted by Aco Food on August 16th, 2018 The work of commercial bakeries - large and small scale - involves the storage and handling of large quantities of dry goods. As baking is predominantly a dry process, water or any moisture poses a danger and risk to the process. Kate Jennings, Product Manager, ACO explains. Food production areas must be clean and safe for both the food being manufactured and the staff preparing it. Hygiene in such facilities is covered by a range of government regulations and industrial guidelines, with the ultimate aim of food safety regulation to ensure the food we eat is free from contamination.
Dry area equipment in a bakery that cannot be moved is usually cleaned by means of a controlled, low volume, low pressure wet cleaning device to minimise the amount of moisture created. Most tunnel ovens and rack ovens are equipped with steaming devices for cleaning. In such situations, the production area should have a sealed floor waste fitted adjacent to the condensate outflow pipe. Read More… Like it? Share it! |
Some bakery machinery and equipment such as conveyors, moulders, baking trays, baking forms, mixer components and utensils are 'cleaned out of place' (COP) in a designated cleaning chamber, positioned close to but not directly within the production area.