Baking can be a messy business that can quickly get out of hand without the proper cleaning protocol. Without knowing how to keep your bakeshop clean, you run the risk of cross-contamination, mold, and angry customers. Know what the appropriate techniques are for dealing with all the mess and clutter expected in a bakeshop.

Proper Floor Cleaning

When you’re dealing with whipped cream, frosting, sprinkles, flour, and all other manner of bakeshop ingredients, they will inevitably accumulate on the floor. The problem is that when we see something on the floor, our first instinct is to sweep it up with a broom. Because of the characteristics of the ingredients used, this isn’t an ideal way to clean. It may even cause more problems than it solves.

Vacuuming

Sweeping, instead of cleaning, can kick up the fallen ingredient particles and send them flying into the air. Once they are airborne, they may land on surfaces, tools, and even other exposed food. Instead of sweeping, invest in a vacuum to safely contain these particles in one place. A vacuum won’t kick up any dust and will store everything inside its internal compartment.

Mopping Up

Mopping the floors every night is also essential to catch substances that aren’t easily picked up by a vacuum. Avoid using chemicals that may be toxic when mopping since their smell and properties may be absorbed into the food of your shop.

Equipment Cleaning and Maintenance

At the end of each night, you need to wash down and clean up all your tools and equipment, whether they are mixing bowls, knives, or pans, or other items. Letting these tools sit overnight when they are coated in frosting and food will only attract pests such as mice and insects.

Take Care of Your Equipment

Cleaning up your equipment is not only a sanitation concern but also a maintenance one. Allowing particles and gunk to accumulate on the floor, surfaces, and tools can deteriorate the equipment you have. Allowing your equipment to become dirty can render them wholly unsanitary and make them unsuitable and unsafe for use, resulting in the need for you to purchase an entirely new dough mixer for sale.

The Proper Uniform

Chef jackets and smocks play an important role in keeping messes contained and preventing cross-contamination. Ensure that everyone working in the shop has an apron on they can easily take off and replace if the need arises. When working with ingredients such as cream, flour, and raw dough, it’s crucial to remove contaminated articles of clothing.

Make Expectations Known

Keeping your bakeshop clean will only be successful if everyone knows what is expected of them. Make the sanitation rules clear—post them up if you need to—and ensure everyone is doing their part to maintain a clean and safe work environment while in the shop.