Published
This code of practice establishes general principles for the baking industry to ensure the safety of the food product and to give clear advice relating to various aspects of good manufacturing practices.
This code also gives guidelines for hygienic practice relating to premises, equipment and personnel used or engaged in the production of bakery products.
The code is applicable to the production process, transportation of these products and the points of sale.
PUBLISHED
SLCP 8:2017
60.60
Standard published
Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.