Sanitary and hygienic measures carried out at enterprises producing bread, bakery products and confectionery products are aimed at preventing the following factors that could have a negative impact on the quality and safety of products:
- Poor quality of raw materials, i.e. non-compliance of the quality of raw materials with hygienic standards and standards. Contamination of raw materials with pathogenic and conditionally pathogenic microflora, parasitic infection, toxic substances, or contamination with various substances and various foreign objects, small and quite large in size;
- The occurrence of conditions leading to contamination and contamination of finished products with pathogenic or conditionally pathogenic microflora, parasitic infection, toxic substances, as well as their contamination with foreign substances and objects of various sizes during the manufacturing, production, on-shop and off-shop transportation, storage and sale.
