Supermarket Perimeter - February 2022 - 56

Bakery: Food safety
Any agreement between the bakery and the supplier should
include a provision that the supplier immediately notifies the
bakery of any regulatory activity involving the supplier. "
Peg Ray, AIB International
guidelines taught by SaniServe and the National Institute for the Food
Service Industry.
Considerations in the store
Staffing issues can also impact the ability of bakeries to adhere to
standards.
" Given the current state of labor shortages and high turnover in
the industry, proper food safety training is certainly a big challenge, "
McArthur said. " In a busy environment, there can be lots of room for error
which can quickly become hazardous and affect food safety. To prevent
any issues, every employee must learn proper handwashing and use of
gloves, as well as what products in the bakery are potentially hazardous
and what the critical control points are for those items. "
David also said team members at grocery store bakeries must know
not only how to properly handle products when making them, but also
how to handle products when presenting them to the customer. This
includes knowing whether the product can be shown at ambient or
refrigerated temperatures and how long it can stay at those temperatures.
McArthur said it is critical bakeries have simple and readily
available training and reference manuals that employees can access
continuously. He said each of their manufacturing plants and
distribution centers receive regular, voluntary third-party inspections
to assure the highest sanitation and safety standards. He said as a part
of their daily cleaning, safety and documentation routine they must
recalibrate the machinery each hour to ensure correct operation for
metal detection. Additionally, when new products are formulated,
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Supermarket Perimeter - February 2022

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