Food hygiene and safety at the point of sale: everything you need to know
Taking care of the food you serve is the best way to take care of your business. That is why today we are revisiting the hygiene and food safety best practices you need to know, so you can face any audit with confidence.
Let’s be honest: nobody opens a bakery, café, bakehouse, or restaurant thinking about health inspections. Those of us who love this trade do it for the smell of freshly baked bread, the crackle of a perfect crust, and the customer’s smile at the first bite. And yet, in our sector there is an invisible ingredient that keeps the shutters up: trust.
Choosing frozen dough and frozen bakery products is a smart move for many reasons: you offer quality, great taste and texture, in a simple, profitable, convenient, and efficient way. But like any other food, it must go hand in hand with hygiene and food safety at the point of sale: a set of good practices that ensure every piece is in optimal conditions for consumption. Here is a quick, practical recap of what you need to know.
The cold chain
Frozen bakery products arrive at your premises already frozen, and it is essential not to break the cold chain. Here’s how the process should work:
- Reception is critical. Food safety starts before the driver even steps off the truck. Always check that transport has maintained -18°C. If the product arrives “soft”, for example, its cell structure has already been damaged.
- Fast storage. In a busy service it is tempting to leave boxes in the corridor “for five minutes”. That mistake, however, creates frost and ice crystals that can ruin the crumb structure when baked. So: straight into the freezer. Always.
- Smart rotation (FIFO). Don’t let the boxes at the back turn into relics. First in should be first out. It is the only way to ensure the customer always receives the best product possible.
Workstation and pest control
A safe environment is built through active vigilance. As a professional, your eyes are the first line of defence in the premises:
- Condition of tools and equipment. Keep a close eye on your work area. Utensils, tools, and equipment must be in perfect condition to avoid physical risks or contamination. If you notice any damaged item, replace it immediately.
- Pest prevention. Control in the facility or establishment is vital. If you see any signs or presence of pests, or you notice a trap that is damaged or switched off, report it right away so it can be resolved. Your protection system must be 100% effective.
Handling and baking
When you take product out to bake it, hygiene is just as important. Note these steps so you don’t skip any:
- Hand and surface hygiene. It is not only a rule from food safety authorities; it is also your brand image. Someone who keeps their hands clean and their station spotless sends customers a clear message of total control.
- Oven accuracy. Calibrate your oven periodically so the actual baking temperature matches what you select on the control panel. If the centre of the bread does not reach the right temperature, it will not be suitable for consumption.
- Equipment cleaning. Oven soles and trays must be free of burnt flour or grease, which can affect flavour and product safety.
Allergens and traceability
Today, a mistake involving allergens can become a brand crisis. That’s why:
- Clear information. Keep technical datasheets always within reach. Hesitation in front of an allergic customer is unacceptable.
- Cross-contamination. Separate utensils. Do not use the same tongs for a pastry with nuts and a loaf of bread.
- Lot traceability. Keep the labels from the boxes until the product is fully used up. It is essential to identify the origin within minutes if needed.
The documentation checklist
To make any inspection quick and hassle-free, these three pillars should always be up to date:
- Self-control plan (HACCP). Make sure it is not a generic document gathering dust. It must reflect how you actually work in your premises.
- Value-added certifications. Working with suppliers that hold international schemes such as IFS Food gives you an extra layer of reassurance. It means the product already comes with the highest guarantees of safety and quality.
- Records and training. Five minutes a day to log temperatures helps you prove your cold chain has never been broken and can also help you spot technical faults early. An up-to-date trained team, meanwhile, makes all the difference.
Running a business is, above all, an exercise in responsibility. Beyond serving excellent products, our job is to take care of every food item that reaches the customer. In the end, hygiene and food safety are the most honest way to look after those who trust us.
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