How hygiene problems in bakeries can be prevented

September 24, 2018 Health and Fitness
How hygiene problems in bakeries can be prevented

In a new report, the consumer organisation foodwatch has highlighted hygiene problems in several large bakeries in Bavaria. Among the bakeries mentioned are IHLE, Bachmeier and Der Beck, headquartered in Erlangen. The consumer organization warns that this problem is not exclusively present with bakeries in Bavaria. We show in our today’s article, how these problems can be tracked, pointed out and evaluated automatically by modern solutions. In doing so, we specifically address the shortcomings mentioned in the article and use the example of the bakery Der Beck to show how the whole thing can look. Problem solutions described in a factual way should serve to show solutions instead of, as has been the case up to now in reporting, only looking for guilty parties.

Implementing food hygiene

In order to implement impeccable food hygiene, the cooperation of the entire company is necessary. This cannot be implemented by the actions of individual persons, but can be prevented.

Legal provisions on food hygiene

The European Food Hygiene Regulation (LMHV) applies to all stages of production, processing and distribution of food (LM). It should be noted that it is not only the production of the baked goods that is decisive from a hygienic point of view, but also commissioning, dispatch/transport and the sale of the manufactured products. Food hygiene includes “[…] the measures and precautions necessary to control hazards and ensure that a food is fit for human consumption, taking into account its intended use” (LMHV).

This does not only mean that harmful microorganisms should be avoided, but also various foreign bodies and/or chemical impurities. The Food Hygiene Ordinance requires that the preparation, manufacture, packaging etc. up to the sale of food must take place under hygienically perfect conditions. The food manufacturers must identify the critical points in the process flow for food safety and take the relevant safety precautions. The associated concept used for hazard identification and assessment is called the HACCP concept (Agfdt e.V.). We would like to show in the following how you can reproduce this HACCP concept concretely and practically digitally.

Practical implementation of the HACCP concept

In large bakeries such as “Der Beck” there are numerous places where hygiene deficiencies can occur. It already begins in the warehouse with the storage of components to be processed such as flour or salt. These should be stored in a cool and dry place. At the same time, it must not be accessible to mice or flies. Then the ingredients come into contact with the employees, and here too there are various dangers lurking for the cleanliness of the baked goods. Are the employees’ hands disinfected? Is no food consumed directly next to the production process? Is the smoking ban observed in production?

However, not only employees or insects/animals are a hygiene hazard, but also production facilities such as ovens and stirring machines. These should be clean and in good condition. You will then prepare the baked goods well packed for transport. Only then will the goods arrive fresh at the branch.

A great danger for the hygiene of the baked goods is the sales branch. Food leftovers in the shop display attract insects, so you have to clean them in the evening and check them afterwards. If unsold products are put back on sale the next day at a reduced price, you should store them in a separate room and not leave them overnight in the display.

It should not only pay attention to the hygiene of the bakery products but also of the bread slicers and coffee machines that many bakeries now offer. At bakeries with connected coffee, you should also check the dishes again and again for cleanliness. Just as in production, it is very important in the branch that the sales staff disinfects their hands (and) wears gloves.

Example: The Beck with digital HACCP concept to avoid hygiene problems

In order for our checklist app to accept your individual “Der Beck” design, you have numerous setting options. Insert your personal logo and choose your colours, for example your red font. All settings and the creation of checklists are done in the Web App on your computer. You can create checklists with just a few mouse clicks. You have the possibility to select your test points from a list of already created templates. Alternatively, you can create your personal user-defined inspection points for your production sites and branches.


In addition to a name, assign a location (production 1,2 or store 1,2,3) to your checklists so that there is no confusion during the inspection by your quality manager. All possible time intervals are available for the frequency of the inspection. For the evaluation you have the possibility to choose between a traffic light system, school grade system, smileys and an individually adjustable evaluation system. With the individually adaptable evaluation system you determine names, colors and weightings. Assign a different rating system to each checklist. A random generator is available so that your quality managers do not always have to check all points. You decide how many test points the random generator selects for each list. Or whether your “Der Beck” quality managers check all points. With our If-Then questions you have the setting option, if your quality manager evaluates an inspection point with the traffic light color red, he has to contact you immediately, for example.


The quality control is performed by your quality managers comfortably on the apps for mobile devices which are especially designed for this purpose. Which appear in your “Der Beck” design. You don’t need an internet connection for the inspection, just for transferring the data to the cloud after the inspection. Before the test, your quality managers have a list of the points to be tested at their disposal so that you can get an idea of the test. After you have started the exam, a click on VALUED opens your evaluation system. In addition to the evaluation, you can also decide on a note or a photo of the tested system. With the help of the photos and notes, you can react quickly to deficiencies, and they also serve as a support for your thoughts at a later point in time. At the end of the inspection, your quality manager confirms his results with his signature.

Evaluate results

To analyze the data, the app creates various graphical performance curves for you. You can call these up on your computer and in the app. You can send the results of your performance review directly by e-mail or print them out. The diagram labels, contents to be displayed and evaluation types are individually adapted to your own preferences.


Conclusion on hygiene problems in bakeries

A major reason for neglecting hygiene is the time required and the associated costs. In many companies, the control process is still carried out with pen and paper. But through machine learning and artificial intelligence, you can easily perform quality control digitally. 4-check provides the solution so that bakeries’ bakehouses and sales stands are no longer exposed to hygiene problems in the future. With our app you can easily carry out hygiene and quality controls on modern end devices. The checklists are transmitted and analysed completely automatically. In the future, your data will be available to you simply and everywhere. This will give you more time to concentrate on your core business: the production and sale of bakery products.

You can show authorities and your customers transparent documentation – paired with modern and intelligent processes. In this way, you always know where the defects are and can remedy them before anything happens.


Here you will find bundled information from various sources on the subject.




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