SLCP 8: 2017 Code of Practice for Bakeries

This code of practice establishes general principles for the baking industry to ensure the safety of the food product and to give clear advice relating to various aspects of good manufacturing practices.This code also gives guidelines for hygienic practice relating to premises, equipment and personnel used or engaged in the production of bakery products.
The code is applicable to the production process, transportation of these products and the points of sale.