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Introduction
o Wide variety of bakery products are produced:
wheat loafs, rye breads, buns, coffee breads,
cakes, cookies, pizzas, pies etc.
o Food hygiene is vital throughout the whole
food chain - from raw material to
transportation of ready products
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Product contamination
o The main routes of contamination
surfaces, air, water, people and pests
o Physical contamination - pieces of glass, wood, metal,
plastic, film, human hair and fingernails, plasters,
jewellery, small personal belongings, pests, paper,
cardboard.
o Chemical contamination - residues of cleaning and
disinfection chemicals, machinery lubricants, synthetic
preservatives, food additives, pesticides
o Biological contamination microbiological (bacteria,
yeasts, mould, mycotoxins) and pests
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Microbiological contamination
o Spoilage of most bakery products is
caused mainly by moulds, yeasts and
seldom by bacteria
o Most bakery products, in general, are
not considered as high-risk food
products because baking at relatively
high temperatures (around 180-250
C) is involved in their preparation
o Many bakery products have reduced
water activity (aw) and pH, which
prevent the growth of
microorganisms
o Non-Acid
Crumpets 68
Banana nut bread 7.27.9
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Microbiological contamination
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o
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Microbiological contamination
o Bacillus subtilis and Bacillus licheniformis
can cause ropiness in wheat bread, but rope
is now rare because of adding preservatives
and good bakery hygiene practice
o Bacillus cereus may survive baking process,
because Bacillus species can form
endospores
o A major reservoir of Staphylococcus aureus
are humans and some outbreaks have been
involved with bakery products (for example
filled pies)
o Listeria monocytogenes (bakery products
containing dairy ingredients), Salmonella
spp. (cake mixes made with dry eggs).
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Microbiological contamination
o It is very important to keep the cold
chain of frozen bakery products
o Many ingredients, such as fresh and
synthetic cream, cold custard, icings,
spices, nuts, and fruit toppings or fillings,
are added after baking and may be a
potential source of contamination.
o Using preservatives (sorbic acid, calcium
propionate), sourdough, modified
atmosphere packaging (MAP), vacuum
packaging, microwave and infrared
radiation are methods to control the
microbiological spoilage.
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MAP
o Modified atmosphere packaging (MAP) using
CO2-enriched gas atmospheres can extend
the mold-free shelf-life and keeping quality of
a wide variety of bakery products stored at
ambient temperature.
o Because S. aureus can grow facultatively,
MAP will not inhibit its growth or enterotoxin
production
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Raw materials
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Disinfection
o According to literature Benzalkonium chloride was
efficient against most fungi.
o Some fungi (P. roqueforti and P. carneum) showed to be
resistant towards alcohols, but 3% hypochlorite
efficiently eliminated them.
o Quaternary ammonium compounds, 70% ethanol, 70%
isopropanol and 30% hypochlorite were effective on
yeasts.
o It is suggested to use different types of disinfectants at
the same time to prevent resistance problems.
o Problems with mould usually occur more in spring and
summer.
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Personal Hygiene
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Pest Control
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Pest control
o Fumigation for silos a method of pest control that
completely fills an area with gaseous pesticides - or
fumigants - to suffocate or poison the pests within
o Pheromone insect trap
o UV lamps electric trap for flying insects
o Insecticides - a pesticide used against insects in all
developmental forms
o Rodenticides - pest control chemicals intended to kill
rodents (should be used outside of building)
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Pest control
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Process control
o Foreign body detection sieves, magnets, metal
detectors, x-ray detectors
o Control of preservatives and
food additives - the use of
preservatives and food
additives should be under
control
o Process control baking
temperature, cooling time
o Control of cooling and freezing
temperatures
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Process control
o Microbiological samples from
production air, water, product,
equipment, crates and hands of
employees.
o Raw material, pies, pizzas and cakes
should be stored according to the
instructions and kept in fridge if
needed
o More than 90% of contamination of
bread occurs during cooling, slicing
or wrapping operations.
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Process control
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Training
o Food hygiene training for bakers, packers, other
operators, warehouse workers, mechanics, supervisors,
cleaners, dispatch workers, drivers
o Understanding of HACCP, CCP-s (Critical Control Points),
critical limits, GMP, GHP
o Cleaning and sanitation process
o Housekeeping rules
o Employees should be trained to understand the risk
associated with cross-contamination from raw foods and
dirty surfaces coming into contact with equipment, clean
surfaces and ready product
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Conclusions
o Food safety risk management in bakeries is to
implement practices based upon food storage
and handling, cleaning and sanitation, pest
control, personal hygiene, maintenance
program, safe transportation
etc.
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