Many bakers and baked food manufacturers may have additional work to do to prepare for the implementation of the Food Safety Modernization Act (FSMA), according to a food safety specialist speaking with have long been seen as the kill step guaranteeing safety in baked goods, but bakers may not be able to take the oven for granted as easily in the future, according to Karin Blacow, who works for the firm Commercial Food Sanitation. Baked good production lines have several potential pitfalls during which food safety issues might arise. Dough or flour could fall off the line and grow mold, for instance, or bacteria could lurk inside cracks in conveyor belts. Overall, baked goods are very low-risk items in terms of food safety. But that doesn’t mean bakers should assume that the oven is enough to solve all potential problems, Blacow said. Read the full interview at