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BASIC HYGIENE RULES AND ADDITIVES IN OVEN PRODUCTS


Even though our neighborhood bakery and pastry shop culture has been largely replaced by industrial type production in bakery, bakery and bakery products production, we have many local businesses operating in the field with all their experience and productivity.


When this was the case, many of the parameters we described a few years ago in the context of good hygiene practices had to revise itself within the automation systematic.


In this article we; Let us try to give some basic information about the additives that can be added to the bakery products by mentioning the ’’ Basic Hygiene Rules olan which must always comply with our ovens, factories or the producers who are producing and selling at home which is very popular in the recent period. 


BASIC HYGIENE RULES:


According to the law no 5996, all food operators are obliged to sell and produce the products produced according to the HACCP (Hazard Analysis Critical Control Points) rules.


In this context, perhaps the definition of the Food Operator should be made.


Food operator: A natural or legal person responsible for ensuring that the food business under its control complies with the conditions specified in the food legislation.


The food operator does not have to be a producer. It is a food operator in all real or legal persons who make production as a subcontractor and the Ministry of Agriculture and Forestry has to register its company in the registration system.


Good hygiene practices are important for the reliability of the products, protection of the health of the consumer and sustainability of the good image of the workplace.


By identifying all workplaces producing bakery, pastry and bakery products as “workplace;;


We need to know that workplaces should always be kept clean and in good condition, be suitable for adequate cleaning and disinfecting operations in terms of design, layout and dimensions, as well as the following general requirements.


Although we all know these conditions, we have to revise periodically, and if there are places that we miss at the stage of what we call business blindness, we need to correct them:


No pets should be accommodated or plants should be grown in the production area.

There must be sufficient working space to ensure that hygiene-related procedures are carried out flawlessly.

Surfaces; it should be designed so as not to cause dirt to accumulate on it, contamination of foreign substances with foodstuffs, and condensation of liquid or mold.

Pests must be prevented from entering the workplace.

Particularly in the preparation sections, materials that may cause physical hazards should not be used, and the windows in these areas should be covered with plastic films.

Processing and preservation conditions with sufficient capacity to maintain raw materials, auxiliaries and manufactured materials at appropriate temperatures and humidity should be established, temperature and humidity values ​​should be measured and recorded.

Waste water channels and tools and equipment should be easy to clean.

Stimulant inscriptions based on hygiene should be placed in the workplace.

There should not be any pollutants affecting the workplace.

“SU ığ which we use in our workplace; it must be in compliance with the relevant legislation, continuous, drinking water quality and accessible to hot and cold water when necessary.


· If we produce and use ice and steam, we must produce “drinkable water”. If there are water tanks; rain, bird, insect etc. must be located in a place where it can be easily checked and cleaned at regular intervals.


· Water used in the workplace should be checked or checked periodically at the laboratory.


The use of raw eggs in our workplaces is also an important risk factor.


Raw Eggs may contain health-threatening bacteria such as salmonella on and inside their shells. There is a danger that these bacteria can spread through workers' hands or kitchen utensils and work equipment and contaminate other foodstuffs / foods. However, it is assured that the disease-causing bacteria die when boiled or cooked (in chicken eggs) for at least 5 minutes. For this reason, special hygiene requirements must be strictly observed during the production of unheated eggs with untreated eggs. The hands should be disinfected when touching the outer shell of the egg.


 When Buying Eggs; Make sure that the eggs are undamaged and that the expiry date (28th day after hatching date) and the date when the egg should be stored cold (between + 5 ° C and + 8 ° C) (18th day following hatching date) .

All work done with raw eggs (storage, processing) has been strictly separated from the work done with other foodstuffs.

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