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1.7.1.3 - Rework procedure for wheat flour product

rework milling flour expiration date

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#1 Huong Nguyen

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Posted 18 July 2017 - 01:53 AM

Hi everyone,

According to AIB requirement 1.7.1.3 "There is an established maximum storage time for rework material. Rework is processed often enough to keep rework quantities at minimal levels and not past established expiration dates." and my company is milling wheat flour.

Could anyone let me know the appropriated maximum storage time for rework flour? Our flour products have 2 type of expiration date which are 3 months and 6 months.

Furthermore, how can we control the expiration date of reworked product which is turned back in system 1 month before expired and mixed with other flour then packed out as new products which expires in 6 months?

 

Sincerely yours,

Huong


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#2 Tony-C

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Posted 19 July 2017 - 04:13 AM

Hi huong,

 

You should a maximum storage time for rework in controlled conditions and a maximum amount of rework which can be added. Your policy regarding expiration dates should be verified at maximum storage time and addition rates in the finished product.

 

Kind regards,

 

Tony


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#3 Sigrid B

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Posted 19 July 2017 - 08:38 AM

Hi Huong,

 

1. Could anyone let me know the appropriated maximum storage time for rework flour? Our flour products have 2 type of expiration date which are 3 months and 6 months.

 

It will depend on your stability tests you have conducted on your flour types - with the rework added at a certain percentage. The parameters which would be crucial are development of infestation and B. subtilis, among other things. It could be lower than either 3 or 6 months depending on the performance.

 

 

2. Furthermore, how can we control the expiration date of reworked product which is turned back in system 1 month before expired and mixed with other flour then packed out as new products which expires in 6 months?

 

 

This will depend on your traceability system in place. For the 2 months or 5 months old (1 month before expiry) rework flour to be added in to fresh batch is generally not recommended and may be risky, unless the customer is the type who uses the batch delivery right away - and at high bake temperatures - but still. You should check your local regulations on this.

 

Another thing is the usual life cycle of flour beetles - 1.5 months from egg to adulthood and can be faster if temperatures are optimum for growth.

 

 

Regards,

Sigrid


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#4 Huong Nguyen

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Posted 19 July 2017 - 09:26 AM

Hi huong,

 

You should a maximum storage time for rework in controlled conditions and a maximum amount of rework which can be added. Your policy regarding expiration dates should be verified at maximum storage time and addition rates in the finished product.

 

Kind regards,

 

Tony

Thanks Tony for your suggestion.


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#5 Huong Nguyen

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Posted 19 July 2017 - 09:35 AM

Hi Huong,

 

1. Could anyone let me know the appropriated maximum storage time for rework flour? Our flour products have 2 type of expiration date which are 3 months and 6 months.

 

It will depend on your stability tests you have conducted on your flour types - with the rework added at a certain percentage. The parameters which would be crucial are development of infestation and B. subtilis, among other things. It could be lower than either 3 or 6 months depending on the performance.

 

 

2. Furthermore, how can we control the expiration date of reworked product which is turned back in system 1 month before expired and mixed with other flour then packed out as new products which expires in 6 months?

 

 

This will depend on your traceability system in place. For the 2 months or 5 months old (1 month before expiry) rework flour to be added in to fresh batch is generally not recommended and may be risky, unless the customer is the type who uses the batch delivery right away - and at high bake temperatures - but still. You should check your local regulations on this.

 

Another thing is the usual life cycle of flour beetles - 1.5 months from egg to adulthood and can be faster if temperatures are optimum for growth.

 

 

Regards,

Sigrid

Hi Sigrid,

Normally we just mix small amount of rework flour with fresh batch or pack them out as down grade flour. We do the fumigation for rework flour before handling them. 

The thing I wonder here is right what you mentioned about.


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