Paper Contents
Abstract
Protecting food from risk of contamination,preventing objectionable matter getting into food, including harmful bacteria, poisons, and foreign bodies. Preventing any bacteria present multiplying to a level which would result in the illness of consumers or the early spoilage of food.Hygiene means to maintain bakery in such a neat and clean condition that there is least possibility of causing contamination. The main purpose of hygiene is not merely to fulfil the rules and regulations of food departments but also to meet the moral obligations to consumer. For bakeries, the main task is to produce bread of the best quality. The bakery industry is gaining a better understanding that there are hazards associated with its products and that the oven, always considered the great equalizer, is effective only for some microbial hazards introduced before the oven. This paper reveals the importance of best sanitation and hygienic practices guidelines and suggestions for healthy baking
Copyright
Copyright © 2023 DR. D. PADMAVATHI, DR. Praveen B.M. This is an open access article distributed under the Creative Commons Attribution License.
