Booooooooo!

[TheDeeDon]

I cannot speak for the bakers you list but I do know that retail bakers don't do hygiene too well in my experience.
Butchers oddly, seem to have adapted better though there are always the exceptions.

I suppose flour and liquids are a baker's nemesis.
They can set hard quite quickly.

When I was a young apprentice baker, the hygiene was most certainly lax. By the time I gave it up 10 years later it had fairly changed.

A good few of the bakeries I listed gave it up as they couldn't be arsed adapting to the new regulations, some of them just never had the space to carry out the changes. Some of them as basic as giving the bakers a toilet to use, instead of having to go outside to use one or hud it in.

The thing is with flour is that you can never stop it lying about.

[Donanddusted]

The thing is with flour is that you can never stop it lying about.

Very true.

It's the months old dough stuck to equipment and surfaces that isn't so good.

Icing and caramel is a bugger too.