Bread in open bags?

[DijonMustard]

Is there a health & safety issue about the sticky tape around the necks of bread bags coming unstuck, so that the loaves are unsealed on the shelf in the shop?

have you read Cider with Rosie? the mice in loaves

Has anyone ever become ill as a result of eating bread? Gluten allergy or coeliac disease excepted of course... I'd have thought you were far more at risk from your sandwich filling than the bread itself.

Shop assistant finds item on shelf with opened packaging. Removes it from shelf and throws it away with other unsaleable produce. Job done.

If your shop has bread on the shelf that is open for 2 days you need sacking! Surely it’s checked, restocked and rotated daily? Any opened loaves removed?
What did your policy/manager say? Do you disagree?

I expect those mice weren't feeling their best.

If I worked in a shop and a customer came back with bread in a plastic bag not happy because a normally sealed bag was open, I would give them a replacement.

If I noticed that bags were often delivered unsealed I would contact the distributor/ manufacturer and tell them.

Come on OP, you might see that your OP, without context, seemed pretty bizarre.

It would be an issue for people with serious allergies.

Most stores have a bakery section with open bread and rolls displayed. Not sure how this would have a particular impact on people with allergies beyond that.

H&S are pussycats compared to what the Food Standards Agency can impose for food unfit for consumption…

That said IF it was sliced bread then yes I would expect it to be packed and labelled as that is counted as food prep processing. (PPDS)
If it’s unsliced and stored off the floor in a clean environment and sold on the day it’s baked that falls under just use a paper bag. Bread is not a high risk vehicle for food poisoning food stuff and pre packed come with a best before rather than the critical use by date. Keeping bread inside a sealed plastic bag can encourage moulds. The FSA issues strict guidance on food items that are much higher risk such as diary products, fish, eggs, pre-prepped salad, and meats.

If you have genuine health concerns about the low risk of germs in bread then it’s best to make your own. I store home made bread wrapped in cotton cloths so it can breath.

Celiacs, who react to airborne flour, tend to avoid being near bakeries. A commercial bakery in a shop will use decent extractor fans to reduce risks but cannot guarantee no risk. hence all foods showing the Celiac Society Symbol being very well sealed and produced in a factory/ bakery that does NOT allow gluten containing ingredients on the premises.

Mice will bring down the wrath of the FSA and Environmental Health Officers who can close you immediately. A decent bakery takes steps to reduce the risk of attracting rodents. An indecent one tends to make the news, a court case, a very hefty fine and a special holding holiday at the governments expense. Not worth it.

In honesty the point about sandwich fillings being a far greater risk as a vehicle to cause food poisoning and cross contamination is well made. It’s the fillings that carry the real risk combined with poor handling and storage. That’s why you hear of people being made very ill from bought sandwiches in the news.

Ah, but the sourdough would be toast; never seen smashed avo on mere bread!
OP are you doing a health & safety project or something?!