Food safety in the snack and bakery industries can come in many forms, including audits, compliance, sanitation standard operating procedures (SSOPs), hazard analysis and critical control points (HACCP), and good manufacturing practices (GMPs).
“A good food safety strategy for bakery facilities addresses the general cleanliness of the facility and spells out standard operating procedures (SOPs), in the form of a written HACCP plan,” says Geoff Ellis, COO, Wherefour, Petaluma, CA.