The Standards Behind the Bread We Eat
Bread is a staple in my family. It is something my children eat almost every day for breakfast and is a convenient option for the sandwiches I prepare in my daughters’ lunchbox. This is why I try to read labels to ensure the bread I select provides nutrients like iron and fiber.
Shirley-Ann, a mother of two, provided a consumer’s perspective on the seemingly mundane act of purchasing bread for her family. She provides insight on the effort she puts into selecting bread and the relevance of this simple action to her family. Shirley-Ann describes the importance of the bread she favors being “soft, fresh, golden brown and affordable” as this is an item she purchases regularly. More importantly this consumer emphasizes it is crucial that bread, like any other product she purchases, not only looks appealing but meets the highest health and safety regulations to ensure her family’s well-being.
Identifying Bread Standards
As part of our mandate the Saint Lucia Bureau of Standards shows its commitment to consumer protection through the development of standards such as:
- SLNS 66:2017 Yeast Bread & Rolls – Specifications & Tests
- SLCP 8: 2017 Code of Practice for Bakeries
Behind each slice of bread is a framework of standards which ensures what you are eating is safe for consumption and of a consistent quality.
The standard SLNS 66:2017 Yeast Bread & Rolls – Specifications & Tests; specifies the requirements and methods of tests for yeast bread and rolls produced in Saint Lucia intended for human consumption. This is being done to provide bread producers with a guide for their processes to aid in maintaining product quality. It specifies measurable product requirements and testing methods that would deem the bread fit for consumption.
The standard SLCP 8: 2017 Code of Practice for Bakeries 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.
How Standards Influence what ends up on our plates
- Ensuring consistent quality: Through the implementation of SLNS 66:2017 bakers are provided with benchmarks to guide the characteristics required for yeast bread and rolls and are also empowered with processes for testing. This ensures that bread consistently meets specifications in texture, appearance and overall acceptability.
- Encouraging hygiene and safety processes: With any food product, hygiene and safety are paramount considerations not to be taken lightly. The same is to be said with bread and the implementation of SLCP 8: 2017 reduces the risks of contamination of bread from the point of preparation to sale.
- Promotes nutritional integrity: By specifying ingredient requirements and testing methods, standards also encourage the creation of conditions where nutrient levels can be more reliably maintained. It is also notable that standards such as SLNS 1-3: 2014 ensure transparency in what goes into baked products assisting consumers like Shirley-Ann in making informed decisions about the bread they buy.
The simple act of selecting bread bears more significance than we realize. The system of standards developed through the work of Saint Lucia Bureau of Standards prioritizes the protection of families and the preservation of consistent quality. Shirley-Ann agreed that her peace of mind comes from knowing that the standards implemented encourage compliance that ensure her family consumes bread that is safe and healthy.