Food Safety Requirements for Cakes and Pastries
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Food Safety Requirements for Cakes and Pastries

Food safety in any professional cake and pastry making outlet comes from good hygiene practices as these products are prone to quick contamination and spoilage.  Besides finished products even the ingredients and raw materials are prone to contamination. The cake and pastry manufacturers must maintain food safety by keeping a check on

  • source of ingredients
  • delivery of ingredients
  • storage of ingredients
  • clean equipment
  • proper mixing and baking
  • packing
  • storage of the baked products

High moisture products and food safety

Pastry and cake manufacturing units need to be extra careful the ingredients used are dairy products like milk, heavy cream, cream cheese and also eggs. These ingredients are high in moisture so are prone to microbial contamination and a food safety risk if they are not refrigerated at temperatures below 4oC especially cream used in cakes and pastries. Contamination can also be introduced into the cakes through eggs and to make sure they are safe to eat you must not use stale or dirty eggs in cakes especially if egg whites are being used in icing.

Perishable items and food safety

Salmonella and e-coli are the most common bacterial contaminants and when they reach food they can multiply rapidly and within four hours they can cause a food safety risk. So if you are using fresh fruit or cream for fillings you must ensure that these products are refrigerated at the right temperatures. Besides refrigerating the perishable items at the correct temperatures you must also store all cakes and pastries once the fillings are added to them in the refrigerator. When purchasing these perishable ingredients for your bakery make sure that you get milk, cheese, fruits, cream etc. from a reputable sources that have and FSSAI license and proper documentation so food safety is maintained and consumers do not suffer from any foodborne illness.

In order to maintain food safety in the bakery good hygiene must be maintained by

  • Cleaning and sanitizing worktables and other work surfaces after every use
  • Foods must not be handled with the bare hands
  • Foods must not be left uncovered
  • Raw materials on a first-in-first-out basis
  • Wiping cloths must be sanitised in an appropriate solution
  • All trays and equipment used for pastries and cakes must be kept cleaned

Personal hygiene for food safety

Cake and pastry decorating requires using the hands and often cakes and pastries are advertised as handmade. However, cake and pastry handlers, mixers and decorators need to wash their hands frequently with soap and water so food safety is maintained as these cakes and pastries will be consumed without any heating. To ensure food safety in bakeries food handlers

  • must wash their hands before mixing and baking, after handling raw eggs, after using bathroom and after touching cell phones, clothes or face
  • clip their fingernails short and keep them clean
  • must not wear jewellery
  • must not touch their noses and hair or any part of their bodies

must not work if they have any infection of injury

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