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Hygiene and safety in professional bakeries and similarly industries are imperative to the safety of staff and customers. Ensuring your bakery has the correct food safety equipment is critical when running a professional bakery. Your work space hygiene standards should cover the four C’s: cleaning, cooking, chilling and cross-contamination. To avoid the spread of germs and potential contamination of food allergens we recommend that you browse our range of food hygiene equipment. Our range includes hairnets, aprons, gloves, masks, body-wear, electric insect killers and a whole selection of cleaning equipment. You'll also be pleased to know that our food and safety equipment is not the cheap and poor quality materials which you may find in certain bakeries. Instead we offer hygienic and fashionable clothing that comes in a variety of colours and sizes.
Our food hygiene equipment is available in bulk, at great prices with a range of different sizes and designs. Not only this, but here at Creeds Direct, we offer disposable and reusable food hygiene equipment. So you can be assured that we supply appropriate protective clothing for any type of baking application. Creeds Direct has specialised in bakery equipment for over 50 years and using our knowledge and resources we aim to provide you with the very best food hygiene equipment possible. Please contact us if you have any questions regarding our products and one of our knowledgeable team members will get back to you.
There are 6 basic food safety procedures that all businesses should adhere to. These are the following:
Keep high-risk food at 5℃ and below or 60℃ and above. These two zones are on either side of the temperature danger zone and adhering to this will prevent the risk of food poisoning.
When storing, keep cooked foods separate from raw foods. This will help to prevent cross-contamination between the two via the raw meat juices.
Use covered containers to store food to ensure its freshness and keep it protected from physical contamination.
Take extra care when working with high-risk foods. These include dairy products, eggs, and meat/fish products. Ensure thorough cleaning of areas and hands that have interacted with high-risk foods.
Do not re-freeze thawed foods. By doing so, you are promoting the multiplication of bacteria in the food product, and increasing the risk of illness from food products.
Always check the use-by dates on food products. Especially when working with high-risk foods. Check these dates, they are there for a reason. The reason is consumer safety and the prevention of food poisoning and illness.
In the modern world, we have access to some of the best food safety equipment ever made. Although, there is no safety tool greater than the HACCP system. This system is implemented across all food production and is a standard to which businesses must live up to. The HACCP system stands for Hazard Analysis and Critical Control Point and uses seven steps to achieve a high standard of food safety. You can read more about HACCP here, on our blog.