ASSIGNMENT BAKERY

The assignment report aims to describe the standard of environmental codes that improve the quality of bakery products. The BBC Bakery Café needs to follow these codes to ensure high-level food safety and minimize environmental impact. Five standards were identified: workplace safety, food safety, reduced waste, natural resource use, and record maintenance. Two major issues were identified: lack of natural ingredient usage and record maintenance. To address these issues, the management can implement changes according to the checklist and provide training to team members.

Running head: ASSIGNMENT BAKERY
Assignment Bakery
Name of the Student
Name of the University
Author Note

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ASSIGNMENT BAKERY
Table of Contents
Introduction:....................................................................................................................................2
Part A:..............................................................................................................................................2
Part B...............................................................................................................................................6
Conclusion.......................................................................................................................................7
Reference.........................................................................................................................................8

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ASSIGNMENT BAKERY
Introduction:
The aim of this assignment report is to describe the standard of environmental codes that
are aimed to improve the quality of bakery products. Few of the codes are then applied in the
Baxter Bakery Café (BBC) that is aimed to deal with the challenges related to the poor quality of
the products. Proper template is also used in the context to monitor whether or not the codes of
standard are being followed within the industry. Proper suggestions will also be given to BBC,
which will help them to follow the guidelines of the code related to the environmental standard
of bakery industry.
Part A:
The purpose of the environmental standards that are maintained within the bakery
industry is to ensure high level of safety of the foods and beverages. There are various food
safety regulations that are applied at each stage of the food and beverage preparation. The BBC
needs to ensure that they follow these standards that are meant to deal with the quality of the
food that is made. Few of the important relevant standards that are followed by the bakery are as
follows:
Standard 1: Work place safety
It is the duty of the management of BBC to ensure that all the workers in the
manufacturing unit of the company have a safe and healthy environment within the workplace,
which is aimed to improve the level of working condition within the workplace. Due to most of
the hazards that are involved in the process on manufacturing, it is essential to minimize the risks
that are associated with the use of the hazardous materials. There are also chances of various
health risks that are associated for the workers within the bakery manufacturing unit that can

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include diseases related to the breathing troubles and other types of health care issues (Noya et
al., 2013). By maintain workplace safety in the form of using proper ventilation system, it is
possible to avoid all such incidents. The standards of the Occupational Safety and Health Act
1984 needs to be implemented in the following context to deal with the challenges related to
safety (Tufvesson et al., 2013).
Standard 2: Food Safety Regulations
The standards of food and safety are being implemented by the norms related to ensuring
the quality of the food and beverage that are being prepared. These standards are meant to be
applied for all food and beverage industrial products. The bakery products of BBC needs to
maintain the quality that can ensure no harm is caused to the consumers. It is also essential for
them to avoid all types of artificial ingredients that are a part of the food safety act. The norms of
Food Act 2006 needs to be implemented in the given context.
Standard 3: Food Safety compliance
Securing the safety of the food is an essential part of the Bakery business of BBC. It is
essential for them to apply the food safety compliance, which can be ensured with the help of
regular quality checking procedures (Mylan et al., 2015). It is essential in this context for a
management of BBC to employee food safety officers, who will guarantee safe quality of the
Bakery products.
Standard 4: Treatment of the Industrial wastes
Waste products are a part of the Bakery industry, which is excluded from the drainage
system. It is essential for the BBC Bakery company to ensure that none of the waste products

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that are emitted as a environmental pollutants could cause harm to the local ecosystem. This can
be achieved by the by help of proper treatment methods. For example, it is with the help of
proper exhaustion system, it is possible to ensure that no harmful air pollutants are exposed to
the atmosphere. It is also the duty of the environmental specialists to ensure that proper scientific
techniques of waste treatment are being followed within the manufacturing unit of the industry.
Standard 5: Handling of Stocks
It is common for all Bakery products, to receive huge bulk of stock as raw materials. It is
one of the essential parts of the standards of Bakery industry to ensure that all the stocks are
doing kept in healthy environment in order to ensure that they do not have the risk of getting
contaminated. BBC Bakery needs to implement proper storage system using electronic devices
in order to manually control the temperature that is needed to stored store raw materials
(Therkelsen et al., 2014).
Checklist of Environmental regulations
Hierarchy of control Yes/No
Compliance with environmental regulations Yes
State and Federal acts and codes Yes
Correct installation of equipment to reduce environmental impact No
Reduced efficiency issues effective environmental impact Yes

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ASSIGNMENT BAKERY
Use of natural resources to ensure minimum environmental impact No
Record current usage of resources No
Resource usage wastage Yes
Two of the major issues that are identified from the above checklist are due to the fact
that the Bakery Company is not using natural product in order to ensure environmental impact. It
is essential for the company manager to ensure about the fact related to reduction of the
environmental loss. It is essential in this context to use natural ingredients in the process of food
manufacturing. Proper up gradation of existing manufacturing technology is essential in this
context, which will help the Bakery to use natural ingredients. It is also important to mention that
the negative aspect of this process is the expenditure of manufacturing Bakery products will
increase. Nevertheless, in the long run process this can help to improve upon the company’s
reputation.
The management of BBC can take guidance Modern bakery, which has been able to
implement the laws related to the environmental protection. BBC can hire ex-workers from that
company, in order to deal with the relevant challenges
Record maintenance is also one of the major issues that an encounter by the Bakery
company. Hence, it is important for the manager to implement proper database system, which
will help to store all the relevant information of the company’s performance.

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The overall cost of bringing about the above mentioned changes is calculated to be of
approx. $500,000 and it has to be implemented in the time frame of 1 year. The changes can be
monitored with the help of regular inspections by the food inspectors and environmentalists.
It is also essential to provide proper training to all the team members of BBC, which is
essential in the purpose of implementing change.
Part B
Parameters Monitoring Principals
New environmental targets Regular visit by environment a list can help to monitor
the relevant principles
Purchasing strategies based on
environmental sustainability
It is essential for the company to purchase raw materials
that are environment friendly.
Environmental improvement
strategies
Following the guidelines that are implemented by the
government to ensure the protection of environment
Ability to record information Use of proper databases
Rewards program for customers Customer satisfaction survey

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Conclusion
In the concluding note, it can be said that it is essential for the Bakery team of BBC to
understand and implement the standards of environmental codes that are aimed to improve the
quality of Bakery products. Five of the major standards have been highlighted in the given
context.
The template of checklist that has been prepared is meant for the monitoring the activities
of the bakery. It is necessary for the management of BBC to implement changes according to the
issues identified from the checklist related to the environmental standards.
There are also certain monitoring principles, which will help the BBC Bakery to improve
upon the quality of manufactured products.

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ASSIGNMENT BAKERY
Reference
Mylan, J., Geels, F. W., Gee, S., McMeekin, A., & Foster, C. (2015). Eco-innovation and
retailers in milk, beef and bread chains: enriching environmental supply chain
management with insights from innovation studies. Journal of Cleaner Production, 107,
20-30.
Noya, I., Vasilaki, V., Stojceska, V., González-García, S., Kleynhans, C., Tassou, S., ... &
Katsou, E. (2017). An environmental evaluation of food supply chain using life cycle
assessment: a case study on gluten free biscuit products. Journal of Cleaner Production.
Therkelsen, P., Masanet, E., & Worrell, E. (2014). Energy efficiency opportunities in the US
commercial baking industry. Journal of Food Engineering, 130, 14-22.
Tufvesson, L. M., Lantz, M., & Börjesson, P. (2013). Environmental performance of biogas
produced from industrial residues including competition with animal feed–life-cycle
calculations according to different methodologies and standards. Journal of Cleaner
Production, 53, 214-223.