Bakers commit to be allergen-free with segregated systems
April 4, 2014
As the baking industry continues adapting to allergens, the best way bakers can avoid cross-contamination on the front end is complete segregation. By having dedicated ingredient handling systems for different allergen-free products, bakers can ensure their lines are clean and consumers are protected.
“You don’t have to worry about cleaning,” said Russell Nadicksbernd, sales, AZO, Inc. “If you use the same system for allergens and non-allergen products, you have to clean, clean and clean to get the allergens out.”
This saves bakers money and time on sanitation.
“There’s more expense on the front-end in terms of setting the system up, but once the system is running, there’s peace of mind,” he said.