Food Safety at Retail Bakeries
Operators of retail bakeries should regularly inspect the premises to ensure that it is clean and sanitary and that safe food handling practices are being followed. Foods produced under hygienic conditions are less likely to be a cause of foodborne injuries and illnesses. Here are factors that bakery operators should consider when performing inspections.
- Are food supplies inspected when they are received?
- Are storage areas clean and well-lit?
- Are dry foods stored, off the floor, on racks or shelves?
- Are bulk materials (e.g., flour and sugar) stored in closed containers?
- Are perishable foods maintained at appropriate temperatures to prevent spoilage?
- Are refrigerator and freezer temperatures monitored regularly?
- Are bowls and containers of food covered when not in use?
- Are potentially hazardous frozen foods cooled and defrosted safely?
- Is food inspected, prior to use, for signs of spoilage or contamination?
- Are breadboards, countertops, mixing blades and other food contact surfaces on cooking equipment and utensils cleaned and sanitized after each use?
- Are equipment and utensils that have been cleaned stored to protect them from unintentional contamination?
- Are all nonfood contact surfaces (e.g., refrigerator tops or exhaust hoods) thoroughly cleaned on a regular basis?
- Do employees follow sanitary operating procedures?
- Are employees instructed in proper handwashing techniques?
- Are cleansers and hand-drying facilities (e.g., paper towels or hot air dryers) available at all handwashing sinks?
- Are sick workers excluded from food handling operations?
- Are cleaning products or toxic chemicals stored separately from food products?
- Is the store regularly inspected for signs of pest infestation?
- Are waste containers emptied daily?
- Are baked goods dated, or otherwise coded, to identify when they were produced?
- Are unwrapped goods protected from contamination by sneeze guards, display cases or other barriers?
- Are tongs, waxed paper, spatulas, disposable gloves or other equipment used to avoid contact with prepared foods?
- Are boxes and containers, used to package goods for customers, stored in clean and sanitary locations?
- Are unbaked products that are sold for home baking provided with safe handling instructions?
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