Food safety software · Bakery
One line, fourteen allergens, and a shared mixer.
Bakery risk is not mostly microbiological. It is allergen cross-contact on shared equipment, an ingredient substituted without anyone updating a label, and a use-by date pushed by an hour in the proving room.
No card required · Live the same day · FSAI and EHO ready
The bakery hazard that bites
Flour dust, shared mixers and one board wiped down between products.
Coded at the point of bake
So a supplier notification lands on two runs, not a fortnight of production.
Allergens to declare
Held against each ingredient, so the label follows the recipe.
Why bakery is different
Most bakery recalls are not a hygiene failure. They are a labelling failure.
Sesame, nuts and the shared line
Cross-contact happens through airborne flour, shared mixing bowls and a single cooling rack. Segregation has to be planned and recorded, not assumed.
Segregation checks on a schedule
Prepacked for direct sale
Anything packed on site before a customer orders it needs a full ingredient list with allergens emphasised. That list has to track the recipe, not last year’s recipe.
Ingredient changes flag the label
Proving, retarding and display
Retarders, ambient shelves and chilled cabinets each have a different number, and the one most often unrecorded is the overnight retarder.
A sensor covers what nobody is there for
Bakery controls
The checks a bakery
is actually judged on.
Allergen segregation, recorded not assumed
Which products run on which line, in what order, with what clean-down between them. An auditor wants the schedule and the evidence it was followed, not an assurance that everyone knows.
- Production order planned to reduce cross-contact
- Clean-down between allergen runs signed off
- Dedicated equipment recorded where it is used
Recipes that carry their allergens
Every ingredient holds its allergen information, so the declaration for a finished product is derived from the recipe rather than typed out and forgotten.
- Allergen data held against each ingredient
- Finished product declaration built from the recipe
- Recipe versions kept, not overwritten
A supplier reformulation gets noticed
The most common way a bakery ends up with a wrong label is a supplier quietly changing a spec. A flagged specification is a review task rather than a recall.
- Supplier specification changes flagged for review
- Affected products listed automatically
- Label review tracked through to sign-off
Proving, retarding and bake temperatures
Overnight retarding is the reading nobody takes, because nobody is there. Sensors cover it and the record is continuous rather than two entries a day.
- Retarder and chill monitored continuously
- Bake core temperatures probed and recorded
- Ambient and chilled display checked on schedule
Batch codes on what leaves the door
Each bake gets a code with its ingredient batches attached, so a flour lot notification resolves to specific runs and specific customers within minutes.
- Batch code per bake, linked to ingredient lots
- Date marking recorded against the run
- Trace forward to wholesale customers
Allergen control
The label has to follow
the recipe. Automatically.
A bakery changes a supplier, or a supplier changes a formulation, and somewhere downstream a label still says what it said last month. That is how undeclared allergen recalls happen, and almost none of them involve anybody being careless.
Holding allergen data against each ingredient means the question is answerable: which of our products contain sesame, and which batches went out with the old declaration on them.
Airborne is still cross-contact
Flour dust does not respect a wiped surface. Sequencing and clean-down are the control, and both need recording.
One question, one answer
“Which products contain sesame” resolves from the ingredient records rather than from memory.
Labels reviewed, not reprinted blind
A flagged spec change becomes a review task with a name against it and a date it closed.
Bakery check sheets
Built for a bakery
before you log in.
Start from the bakery template and adjust it. Turn off what you do not do, add what is specific to your line.
Food Guard revolutionised our food safety processes. It’s user-friendly, efficient, and ensures we meet ISO 22000 standards. The preventive controls and hazard analysis features are game-changers.
Caoilinn Q. — Quality Assurance Manager
Common questions
Bakery food safety
questions, answered.
Does it handle allergen declarations for our products?
Allergen information is held against each ingredient, and a finished product’s declaration is derived from its recipe rather than maintained as a separate document that drifts. If a supplier changes a specification it is flagged for review and the products affected are listed, so a label review becomes a task with a name and a closing date rather than something noticed at an audit.
How do we evidence segregation on a shared line?
By recording the production order and the clean-down between allergen runs as a check sheet, completed at the time with a photo where it helps. Cross-contact control in a bakery is a sequencing and cleaning control, and what an auditor asks for is the evidence it was followed on the day, not the policy that says it should be.
Can it cover prepacked for direct sale labelling?
The ingredient and allergen data behind the label lives in the system, so the information going onto a PPDS label is derived from the current recipe. Food Guard is not a label printing system, so it works alongside whatever you print with rather than replacing it. Labelling rules differ between Ireland and the UK, so confirm your own obligation with the FSAI or your local authority.
What about the overnight retarder?
That is the strongest case for a sensor in a bakery. A retarder holds product for hours when nobody is on site, so a manual log has a gap exactly where the risk is. A wireless sensor reads continuously and alerts a named person if the temperature drifts outside your limit.
We are a single small bakery. Is this too much?
The entry plan is 19.99 euro per site per month with unlimited users, which covers digital check sheets and the app. Most single-site bakeries start there on the bakery template and are recording the same day. The full HACCP plan builder and traceability sit on the Standard plan if and when you need them.
Your bakery’s checks, running tomorrow.
Start from the bakery template, set your allergen matrix and let the opening checks come off the clipboard.