Bread and safety requirements.

Common bread when not sold in self-service features some exceptions within the general rule packaging and labeling. In the case of special breads it prohibited the use of newspapers or printed papers. But it is not considered that printed paper which contains the name, address and other indications concerning the product or the seller, provided that the printed side does not come into contact with food. Bread labeling shall comply with the requirements of the general legislation on labeling, presentation and advertising of foodstuffs.

Transport and distribution from factory to retail outlet, must meet the legal requirements that safeguard the quality and safety of the final product. Products transported unpackaged legally obliged to baskets or suitable containers, but may not protrude from these containers to be protected from contamination. The containers used must be perfectly clean, inside and out; and contact with the ground on these counters, well if they are full or empty or should be avoided.


Unpackaged products may be transported only in closed motor vehicles, whose opening will take place only at the time of delivery. These vehicles must meet certain technical and hygienic requirements. Such as the roof or top of the vehicle, walls and floors should be metal or hard macromolecular material and no part shall be composed of fabric or canvas.

Vehicles for the transport of bread and specialty breads must be clean and subjected to regular disinfection. The carrying semifinished products used refrigerated vehicles to ensure the cold chain.

Safety in the processing and marketing

Protection of consumer rights must be guaranteed from manufacturing to direct sales. In the manufacturing phase it is essential to complete a series of obligations to preserve the qualitative and sanitary characteristics of the final product. Premises for making bread, specialty breads and semifinished products must be adequately isolated from any other alien to this task that could produce alterations from the point of view qualitative or health. Health services, with the minimum provisions must be separate and have an indirect access to local manufacturing. The premises where the products are handled sinks will have no manual operation required number; liquid soap and towel single use or hot air generators.

These places should be provided with sufficient and adequate ventilation, preferably artificial circulation of previously filtered air. And they should avoid the most of the dust and the uncontrolled air circulations. The doors and windows of these industries must be able to be sealed and provided with special devices to prevent the entry of insects, rodents and other animals.

The local interior cleaning is also essential to avoid health problems. According to regulations, pavements ye workers should be smooth, hard and resistant to abrasion, waterproof, fireproof and easy to clean. The walls must be coated with tiles or washable material to a minimum height of two meters. The remaining wall and ceilings will be coated with enamel or plastic paint special resistance to washing and heat. The walls and ceilings and floors must maintain perfect condition and cleanliness.

Technically there are a number of minimum requirements. So these industries require:

a store separate fuel flour
a cleaning sifter, a tank mixer-water dispenser
a mechanical kneader and, where appropriate, rest tape
forming a weighing divider and mechanics
a fermentation chamber
machining indirect heating furnace and continuous operation. It may be direct heating if the fuel is gas
independent finished product store the fuel. When finished products so require, refrigerator should be installed
cold store, for raw materials and semi-finished products that require
cold store frozen storage for semi-finished and finished products that require


Industries for the manufacture of bread and specialty breads only be installed in rooms that have direct access to the street or courtyards of blocks or clearances ventilation. If these requirements are not possible they must have artificial air circulation previously filtered.

The outlets, when they have obrador, must be separated from each other, preventing public access to the area of development and production; although this does not prevent the public can see inside the premises of the workshop. In order to ensure the hygiene of products dispensed, technical and health regulations provide specific requirements on the total area of the outlets, the minimum ceiling height, paving the premises or areas, shower room, the sink; as well as automatic bread vending machines, and materials and other equipment used in the production, distribution or sale that may come into contact with raw materials or finished products. In the latter case the goal is to not transmit to the product harmful properties, odors and flavors, and preserve intact its composition and organoleptic characteristics.

The conditions of sale. Unpackaged products should be sold by specially dedicated to it. Only it is to combine this task with the sale of baked goods, pastry, confectionery, pastries, sandwiches, pies, fried pastries, ice cream and tasting at the local accompanied by refreshing and soluble drinks, as well as the sale of other food products of full and non-recoverable packaging.

In offices or retail locations, pieces of bread and specialty breads will be located on shelves, shelves or cabinets constructed of suitable materials, not to cause them any alteration or contamination. Unpackaged bread, placed on shelves and shelves, will always be placed at a distance away from the public.

The sale of unpackaged products are made only in the premises used exclusively for this purpose or in areas of local trade in food that meet the sanitary conditions legally required; provided they are independent from the sale of other food products allowed independent counters and minimum separation of one meter.

If semifinished products are sold, the local should have a cold store that meets the legal requirements for proper preservation. You should also have a fermentation chamber in case the intermediate product is a frozen mass or other mass Panaria semi-processed unfermented.

Practices and prohibited conduct
Manufacturers of bread and specialty breads are prohibited purchase, transfer, possession or use of additives which are not authorized for this purpose. Furthermore it is prohibited the use of conservatives and raising agents in breadmaking Vienna and French bread.

In preparing specialty breads with flour adapted or enriched, the industry does not have authorized to prepare this type of meal should acquire the fishmeal industries authorized to perform the corresponding mixtures, in order to ensure a perfect dosage and mixing facilities. The instruments used for cutting operations, or bread machine manual should provide sufficient guarantees as to size and consistency to avoid abandonment or fracture inside the product. It is therefore forbidden for this purpose the use of any sharp instrument that can produce risks.

In the case of using flour packaged in the production of special breads, doses of additives allowed are exclusively those contained therein, without the manufacturer of special breads, in this case, to enlarge them directly. Only exception is in those industries that are authorized to prepare this type of meal facilities.

Handlers and sales staff development and can not eat, smoke, snuff or chewing gum or stay overnight in local manufacturing and storage of products. Who are part of the production process must inform the board of any disease or ailment suffering, so it duly advised, determine the continuity in the workplace. The measure, preventive, try to avoid transmission of pathogens to the final product; and it should be extended to the distribution and sale of the product. The regulations require to be in possession of individual health card, but its validity and moved requirements as determined by the specific rules on food handling. Activities prohibited by regulations on the staff of the manufacturing process, distribution and sale are:

Simultanear this specific work activity with any other that may be a source of contamination
Use work clothes that do not meet regulatory conditions cleaning
Any handling of raw materials, finished products mass or hands, without previously has made any careful cleaning thereof
Staff engaged in the manufacturing process shall be required to wear their hair properly collected (hat, red or coif)
Personnel distribution processes and sales place containers or baskets of bread, both product and without him in contact with the ground or on counters

HAPPC – Food Safety: Bread

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