QUALITY REQUIREMENTS IN BAKERY AND QUALITY MANAGEMENT

TABLE OF CONTENT

INTRODUCTION 3

BAKERY REQUIREMENTS 4

SANITARY REQUIREMENTS 5

WHOLESOME INGREDIENTS REQUIRED 5

STORAGE RECEPTACLE REQUIREMENTS 5

WEIGHT STANDARDS FOR BREAD LOAVES 6

BAKING POWDER 6

QUALITY OF BAKERY FLOUR 6

BULK FLOUR SHIPMENTS 7

WARRANTY 7

KOSHER ONLY PRODUCTS 8

QUALITY ASSURANCE 8

QUALITY DISCOUNTS 8

CONTAINER AND PACKING REQUIREMENTS 9

GENERAL 9

CONTAINERS AND MATERIALS 9

50-POUNDS AND 100-POUNDS PAPER BAGS 9

UNITIZATION REQUIREMENTS 9

COMMERCIAL PACKAGING REQUIREMENTS 10

MARKING REQUIREMENTS 10

GENERAL REQUIREMENTS 10

VENDOR CODE 10

MONTH/YEAR OF PACK 11

LOT CODE 11

NUTRITIONAL INFORMATION 11

SAFE STACKING REGULATIONS 11

CARRIER REGULATIONS 11

OTHER MARKINGS 12

CONTAINERS WITH INCORRECT MARKINGS 12

INFERENCE 13

LITERATURE 14INTRODUCTION

„Bakery“ means a business producing, preparing, storing, or displaying bakery products intended for sale for human consumption.

Several objective and subjective methods are being used for controlling quality of bakery products such as lloaf volume, crust color, grain and texture of crumb in case of bread, and spread, raise, crispness etc, in case of biscuits and cookies. However, new technology has emerged for fast-cum-efficient and more consistent manufacture of products to improve consumer satisfaction.BAKERY REQUIREMENTS

A building used or occupied as a bakery shall be clean and properly lighted, drained, and ventilated.

A bakery shall have adequate plumbing and drainage facilities, including suitable wash sinks and restroom facilities. Restroom facilities shall be separate from the rrooms in which the bakery products are produced or handled. Each wash sink area and restroom facility shall be clean, sanitary, well lit, and ventilated.

The floors, walls, and ceilings of a room in which dough is mixed or handled, pastry iis prepared for baking, or bakery products or the ingredients of those products are otherwise handled or stored shall be clean, wholesome, and sanitary. Each opening into the room, including a window or door, shall be properly screened or otherwise protected to exclude flies.

A showcase, shelf, or other place from which bakery products are sold shall at all times be clean, wholesome, covered, properly ventilated, and protected from dust and flies.

A workroom may not be used for purposes other than those directly connected with the preparation, baking, storage, or handling of food. A workroom may not be used as a washing, sleeping, or living room and shall at all times be kept separate and closed from living and sleeping rooms.

Each bbakery shall provide, separate from the workrooms, a dressing room for the changing and hanging of wearing apparel. Each dressing room shall be kept clean at all times.SANITARY REQUIREMENTS

A person may not sit or lie on any table, bench, trough, or shelf intended for dough or bakery products.

Animals or fowl may not be kept or allowed in any bakery or other place where bakery products are produced or stored.

A person engaged in the preparation or handling of bakery products shall wwash the person’s arms and hands thoroughly before beginning the preparation, mixing, or handling of ingredients used in baking. A bakery shall provide sufficient soap, washbasins, and clean towels for that purpose.

A person may not use tobacco in any form in any room in which a bakery product is manufactured, wrapped, or prepared for sale.

A person with a communicable disease may not work in a bakery, handle any product in the bakery, or deliver a product from the bakery.WHOLESOME INGREDIENTS REQUIRED

Materials used in the production or preparation of bakery products shall be stored, handled, and maintained in a manner that protects the materials from spoiling and contamination. Materials may not be used if spoiled, contaminated, or otherwise likely to make the bakery product unwholesome or unfit as food.

The ingredients used in the production of bakery products and the sale or offering for sale of those products shall comply with the laws relating to the adulteration and misbranding of food. Ingredients may not be used that may make the bakery product injurious to health.

REQUIREMENTS FOR TRANSPORTATION OF BAKERY PRODUCTS

A vehicle, box, basket, or other receptacle in which bakery products are transported shall at all times be kept clean and free ffrom dust, flies, or other contaminants.STORAGE RECEPTACLE REQUIREMENTS

A box or other receptacle for the storage or receipt of bakery products shall be:

(1) Constructed and placed to be free from contamination from streets, alleys, and sidewalks;

(2) Raised at least 10 inches above the level of the street or sidewalk;

(3) Clean and sanitary.

Bread may not be placed in a storage box with other food except other bakery products.

A storage box shall be equipped with a private lock and shall be kept locked except when opened to receive or remove bakery products or when being cleaned.WEIGHT STANDARDS FOR BREAD LOAVES

Loaves of bread made by persons in the business of wholesaling and retailing bread must comply with the weight standards in this section.

The standard weights for a loaf of bread are:

(1) one pound;

(2) 1-1/2 pounds; or

(3) any other multiple of one pound.

This section does not prohibit the sale of bread slices in properly labeled packages weighing eight ounces or less.

Variations in the weight standard may not exceed one ounce a pound within 24 hours after baking.BAKING POWDER

Baking powder that contains less than 10 percent of available carbon dioxide is adulterated.QUALITY OF BAKERY FLOUR

All wheat shall be tested for vomitoxin in aaccordance with procedures approved by Federal Grain Inspection Service. Any wheat testing higher than 2 parts per million (p.p.m) shall not be used in production of the commodity. The final product shall not contain more than 1 p.p.m of vomitoxin.

The bakery flour delivered shall meet the requirements as specified in the Commercial Items Description A-A-20126E for flour products available at http://www.ams.usda.gov/fga/aa20126e.htm, except for the following chemical and physical requirements:

Durum flour

Ingredient Minimum Maximum

Protein (Nx 5.7) 12.0% –

Ash – 0.90%

Moisture – 14.5%

Carotenoid Color (ppm) 5 –

Material through a U.S Standard No.70 Woven–Wire-Cloth-Sieve 98.0% –

Material through a U.S Standard No.100Woven–Wire-Cloth-Sieve 90.0% –

Bakers Hard Wheat Flour

Ingredient Hearth Style Bread

Minimum Maximum Minimum Maximum

Protein (Nx 5.7)

13.3% 14.3% 11.3% 13.0%

Ash

– 0.56% – 0.50%

Moisture – 14.1% – 14.1%

Falling Number (Range)

200 300 225 300

Bakers Soft Wheat Flour

Ingredient Bleached Unbleached

Minimum Maximum Minimum Maximum

Protein (Nx 5.7)

– 10.0% – 10.0%

Ash

– 0.43% – 0.43%

Moisture – 14.0% – 14.0%

Spread factor

55 70 80 100

pH level 4.3 4.7 – –

Bakery flour shall be enriched, bleached, or unbleached. The enrichment and bleaching requirements shall be those listed in the latest “Food and Drug Standards of Identity”. Bleached bakers soft wheat flour may be treated with chlorine using amounts and procedures that allow the product to attain performance specifications related to those for cake and cookie manufacture and be suitable for that use.

Bakers hard wheat bread flour shall be suitable for use in continuous and conventional baking processes or, in the case of the health style, may contain potassium bromate added in a quantity not exceeded

25 parts to each million parts of finished enriched flour to achieve maximum quality commercially acceptable hearth type bread products. BULK FLOUR SHIPMENTS

At the time of shipment, the contractor shall furnish to the destination consignee a mill laboratory analysis that the flour meets all the testing and quality requirements of the contract.

For bulk shipments by railroad car or truck, the weight of the quantity shipped shall be evidenced by an official weight certificate and included with the invoice. If official wweights are not available at the plant location, the contractor shall obtain the official weight certificates at an intermediate point or at destination.WARRANTY

The bakery flour product shall have a shelf life of at least one year from the date of manufacturer. Product shall not be manufactured more then 30 days prior to shipping.KOSHER ONLY PRODUCTS

“Kosher Only” products will be identified in the solicitation. Offerors shall not bid on these products unless they are properly certified to produce kosher products. If aawarded a contract, contractors shall:

(1) Comply with applicable dietary (kosher) laws as established by the “613 Council of kashruth” and

(2) Rabbinic supervisors will be sent to visit the plant to certify compliance with the applicable dietary (kosher) lows.QUALITY ASSURANCE

The contractor shall perform tthe product testing and quality analysis ...