Guests from LSMU were interested in the food safety of the Panevėžys bakery
We recently welcomed guests from the Food Safety and Quality Department of the Lithuanian University of Health Sciences to our Panevėžys bakery. They gained a closer look at how our bread is made and how we ensure quality and food safety every day.
We recently welcomed guests from the Food Safety and Quality Department of the Lithuanian University of Health Sciences (LSMU) to our Panevėžys bakery. Lecturers, PhD students, a resident researcher, and laboratory specialists visited us to gain a closer look at how our bread is made and how we ensure quality and food safety every day.
Bakery Manager Šarūnė Kiznienė introduced the visitors to the Panevėžys bakery, its history, production capacity, and the KPIs we use in our daily operations. She also shared the key topics that are consistently at the center of our team meetings: occupational safety, production efficiency, product quality, and food safety.
Production technologist Julija Štitilienė told us about technological processes in production, and quality manager Viktorija Lėgaudaitė-Lydekaitienė presented KPI's in our company, process management, and the importance of product sensory evaluation both in day-to-day production and new product development.
We were especially pleased to hear our guests remark not only on the cleanliness and orderliness of the bakery, but also on the fact that our processes are not merely documented on paper—they are actively implemented and embedded in everyday operations.
We are always happy to share our experience and strengthen the connection between academia and industry.
