Hygiene, allergens and quality — safety in the bakery
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When you make food you have responsibility for others' health. That's why hygiene and food safety aren't something you do on top of the craft — it's a fundamental part. At the same time you work with hot ovens sharp tools and machines so your own safety must also be in order.
§Food hygiene and self-inspection
Food companies in Denmark must work according to a self-inspection program where they themselves ensure that food is handled safely. It is about clean hands and tools, correct storage, control of temperatures and preventing bacteria from growing. Creams, fillings and fresh raw materials are particularly sensitive and must be kept cold. You must be able to document that things are in order — e.g. by noting cooling temperatures.
§Allergens and labeling
Many of the bakery's raw materials are among the most common allergens: gluten from grain, eggs, milk, nuts and soya. It is mandatory to inform the customer about allergens in the goods you sell. In practice, it means you must know your recipes, keep track of ingredients and be able to answer a customer who asks whether a cake contains nuts. You must also avoid cross-contamination — so that, for example, nut traces end up in a product that was supposed to be nut-free.
- 01Know the ingredients in everything you make and sell.
- 02Inform the customer correctly about allergens.
- 03Avoid cross-contamination between e.g. nuts and nut-free goods.
- 04Keep recipes and declarations updated.
§Safety with ovens and machinery
Ovens are red-hot and burns are one of the most common injuries in a bakery. Use oven gloves and gloves, be aware of steam, and keep order so you don't trip with hot baking trays. Dough makers and cutting machines have moving and sharp parts — learn to use them correctly, switch off and secure them when cleaning, and never tinker with a running machine.
§Work environment and ergonomics
The Bakery is Physical Work: You Lift Flour Sacks, Stand for Many Hours and Perform Repetitive Movements. Correct Lifting Technique, Aids for Heavy Lifting and Attention to Work Postures Prevent Wear and Tear. Flour Dust Can Also Irritate the Airways, so Good Ventilation and Extraction are Important.
§Quality is also safety
Quality and safety are connected. A good quality product is fresh raw materials, correct storage and a uniform process — precisely what makes it safe. When you bake according to proper routines, you get both a better product and a safer workplace.
“Clean table, clean hands, cold cream – then you're already halfway.”
— Hygiene rule in the bakery