While food manufacturing and processing facilities, especially bakeries, may vary in the types of bacteria they battle daily, there is one challenge they can all agree on—mold is not welcome.
The reality is, however, that mold exists everywhere. While it is impossible to eliminate, it is essential to take the proper steps to manage it before it becomes a bigger issue. Mold can impact any building or facility and can proliferate and impact occupants’ health. The Environmental Protection Agency (EPA) says the presence of mold can potentially cause adverse health problems, especially for those suffering from allergies or respiratory problems. For food-related facilities, especially bakeries, there is additional concern over the end product containing any harmful toxins. Yeast and mold can also reduce shelf life, impacting production quality.