The Launceston bakery which started Tasmania’s worst outbreak of salmonella will be closely monitored to ensure it maintains proper hygiene standards. Public Health authorities will allow the Trevallyn Bakery to re-open once it passes safety tests and staff receive hygiene training.
Bakery owner Eric Walker voluntarily closed the business last week after reports of the illness. Mr Walker says he will discard equipment which spread the salmonella and try to restore the bakery’s reputation.
“We’ll have to build people’s confidence,” he said.
“People will want to know that we’re doing everything possible to run a business that is “food safe”, shall we say, and we can certainly assure people that we will be doing that.”