Safe Food is Good Food: Food Safety Guidelines for the Home Bakery

There are more than 250 foodborne illnesses caused either by bacteria, viruses or chemical contaminations at home and in restaurants. The U.S. Food and Drug Administration has set in place guidelines that every food establishment is expected to abide by. The home bakery is no exception.

Food preparation at home for family is different than food preparation for sale to the general public. Bakers who use their own kitchens, or a shared kitchen to create items to sell must adhere to FDA guides for their own safety and the safety of their customers.

Food safety trainings are available for a fee at some restaurants throughout America. The local county health department can give home bakers information about where and when these trainings take place.

One of the most important topics that food safety trainings will cover is handwashing. The following is just a few facts home bakers need to know about the importance of clean hands when preparing food.

The Importance of Proper Handwashing in the Home Based Baking Business

1) Handwashing is the best prevention against foodborne illnesses. Harmful bacteria can be transferred from hands to food if they haven't been washed, or haven't been washed properly. The Center for Disease Control (CDC) estimates that one in three people don't wash their hands after going to the bathroom.

2) Food establishments must provide handwashing sinks, warm water, soap and single use towels at these sinks. Handwashing sinks should be well stocked with soap and single use towels at all times.

3) Employees should be instructed where, when and how to wash their hands.

4) Handwashing should never occur in a sink where food preparation takes place. Neither should employees wash hands in utensil or mop sinks.

5) Since bacteria can hide in fingernails and jewelry, employees should us a nailbrush, keep nails trimmed and unpolished, and limit jewelry.

6) Employees should never use a common towel or their own apron to dry their hands, as this may contaminate them.

7) Hand sanitizers that have been approved by the FDA can be used, but they do not take the place of handwashing. They are not required, but proper use after handwashing can reduce germs. Hand sanitizers should be installed next to handwash sinks.

8) Employees should wash hands after: smoking, eating or drinking, handling raw food, cleaning or handling garbage, using a tissue, going to the restroom.

9) Steps for proper hand washing: Wet hands with warm water; apply soap and lather; vigorously rub hands together for 10-15 seconds; rinse thoroughly; dry hands with single use towel.

When you succeed as a home baker, your success should be anchored in the good experience customers have with your bakery foods both during and after they've eaten them. These guidelines are in place to help the home based baker, as well as those in a restaurant.

Sources: Safe Food Crew "Food Safety Training Modules". City of Madison, WS (2004). www.safefoodcrew.org