Jump to content

  • Quick Navigation
Photo

HACCP for grains

Share this

  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic

snichols

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • United States
    United States

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.

 



WayneFiorelli

    Grade - AIFSQN

  • IFSQN Associate
  • 30 posts
  • 6 thanks
1
Neutral

  • United States
    United States

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. 



WayneFiorelli

    Grade - AIFSQN

  • IFSQN Associate
  • 30 posts
  • 6 thanks
1
Neutral

  • United States
    United States

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.



moskito

    Grade - SIFSQN

  • IFSQN Senior
  • 412 posts
  • 85 thanks
21
Excellent

  • Germany
    Germany
  • Gender:Male

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





Share this


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users