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HACCP for grains

HACCP grain ingredients

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#1 snichols

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Posted 18 November 2015 - 01:54 PM

Hello, 

 

We are introducing a line of whole grains intended to be ground into flour and used for cooking.

Because this is an ingredient that will be cooked, should I forgo control measures for microorganisms at unsafe levels, as the flour will be cooked at a temperature that kills any microorganisms?

 

Thank you in advance for your help.

 


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#2 WayneFiorelli

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Posted 18 November 2015 - 02:44 PM

Hi snichols,

 

I am not sure from a HACCP standpoint that it is not a good idea to skip control measures for micro-organisms, because not all flour is baked with afterwards.

 

Here is a recipe for No Bake Cookie Dough Truffles that includes flour, but is never baked: http://www.gotchocol...dough-truffles/

 

It might be a different story if your company is the one that is doing the baking though. 


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#3 WayneFiorelli

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Posted 19 November 2015 - 03:03 PM

I would also like to add that if you are baking these items with this flour in house, and know that this is an adequate step to kill the micro-organisms, then I think it would fit well in your HACCP plan. As long as your company only plans to use it as a baking process there, you are just putting your CCP of baking to a "specific degree" for "allotted amount of time" later in the process. You don't need two kill steps then. At least that is my interpretation of the HACCP process.


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#4 moskito

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Posted 27 November 2015 - 05:16 PM

Hi snichols

 

some details needed. Time/temperature Profile? Water content? Does cooked means cooked in water?

Flour can be cntaminated with Bacillus cereus which is not easy to inactivate

 

Rgds

moskito


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