International Journal of Current Microbiology and Applied Sciences
ISSN: 2319-7706 Volume 2 Number 10 (2013) pp. 68-75
Health, Hygiene Practices and Safety Measures of Selected Baking Factories in Tangail Region, Bangladesh
A.K.Obidul Huq1*, Md. Jafar Uddin 2, K.M. Formuzul Haque3 , Provat Roy 4 and M. Bellal Hossain
1Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail- 1902, Bangladesh 2Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh 3Department of Nutrition and Food Engineering, Daffodil International University, Dhaka-1207, Bangladesh 4Sylhet MAG Osmani Medical College, Sylhet, Bangladesh 5Department of Nutrition and Food Engineering, Daffodil International University, Dhaka-1207, Bangladesh *Corresponding author
ABSTRACT
Food safety and hygiene is very important area in any food industries especially bakery industries as it incorporates a lot of raw ingredients. A cross sectional survey was conducted among the selected three local bakery industries at Tangail Sadar areas, Bangladesh to know the health, hygiene practices and safety measures of those factories. All of these were small and medium entrepreneurs and the total number of employee was very limited, F A Food products had maximum 100 employees where as Bornali Bakery had only 36 employees. Housing infra- structure of the selected factories was not well recognized but the F A Food products surroundings wall and floor was comparatively better than other two factories. Conditions of the machine room, packaging, sealing room and surrounding of selected factories were also not satisfactory level. Toilet facilities of both male and female workers were also not highly satisfactory level as only 33% of the respondents were given good comments about toilet facilities. Practice of wearing aprons & caps by personnel of the considered factories were not satisfactory level, two factories had no provision of wearing aprons & caps for supervisory staff. All the local bakery factories had no proper monitoring system for hygiene practices. Only one industry had fire prevention facilities in a limited ways but none industry had accident prevention in the building. Thus a combined quality management system is necessary for the development of comprehensive control procedures of those factories.
Keywords
Bakery, safety and hygiene, packaging and sealing.