Training is critical to ensuring sanitation teams know how best to clean equipment.

Design principles include accessibility, smooth surfaces and no crevices.

Equipment designed with these principles make sanitation easier, more effective and efficient.

Experts weigh in on the pros and cons of wet versus dry cleaning when it comes to food safety and labor.

Baking teams must be prepared to handle food recalls confidently and efficiently.

Partnering sanitation and maintenance will allow bakeries to do more work in less time to boost capacity in the long run.

Bakeries should train employees to avoid misusing compressed air and other common errors that do more harm than good during sanitation.

Get your house in order with more effective sanitation along with better scheduling, which can result in less downtime and a cleaner, safer bakery. 

Using Good Manufacturing Practices (GMP) to maintain food distribution centers ensures proper food safety standards.

A varied team of professionals can help identify problems and implement corrective measures.