Time spent cleaning is time not producing, but higher hygienic standards for bakeries need not mean a drain on throughput. Skimping on sanitation is not an option, of course. Continuous improvement in food safety is as central to today's food processing as increased automation. Customers and the industry itself are less forgiving of carelessness in cleanliness. While all industry sectors must raise their game, the impact is particularly profound in baking, where the visibly clean standard is giving way to cleaning to a micro-bial level, as outlined in the Food Safety Modernization Act (FSMA).
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