Bread has been a staple in the human diet since prehistoric times. Now the range of commercial baked goods available to the consumer has greatly increased, and so have your hygiene and food safety challenges. A bakery may produce everyday mainstays, like bread, or creative new inventions that drive impulse purchases, or both. In any case the maintenance of safe, quality product will be a priority for your business.

Vegan and gluten-free bakery options have been some of the most successful launched over the last few years. If these products are made alongside more traditional baked goods, strict control of ingredients may be required to minimise the risk of product cross-contamination, in compliance with legal and labelling requirements.

Pressure to provide ‘healthier’ option by reducing levels of salt, fat, sugar, and preservatives in many food products, including baked goods, has created additional food safety and quality challenges, through the removal of these traditional food safety/spoilage ‘hurdles’.

The impact of all of these challenges can be significantly reduced through the maintenance of high levels of environmental and equipment hygiene and Vikan’s tools and experts are here to help.