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Food Safety Audit Form for a Flour Mill


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#1 Rocio

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Posted 06 March 2009 - 05:16 PM

I have some international Flour suppliers and I want to go audit them. Howevewr, I have formatts for meat, dairy, etc. Flour is not my main knowledge and I would like to know what should I consider in especial for this industry, of course in addition to the general food safety issues



#2 SNAILRAIL

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Posted 06 March 2009 - 09:53 PM

HACCP
Raw material acquisition (pesticide residues compliance with legal)...
Rates of addition of supplemets i.e E300, E170
Pest control
Foreign Body control
Quality control ( lab testing, certs of Analysis with every load, control of grist mintenence of specs)
Transport, control of ( if bulk handeling involved)

Theyd be some of the areas Id look at....



#3 Charles.C

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Posted 07 March 2009 - 12:01 AM

Dear rocio,

Welcome to the forum ! :welcome:

Not really my area but there is a lot of inspection related info and downloadable materials on the AIB website who specialise in this area. a sample audit is below (this is matched I think to their standard gap type analysis which is available for dwl somewhere, may even be on this forum) -

Attached File  aib_audit_sample_Gen5_CatCSFS.pdf   78.41KB   401 downloads

main website - https://www.aibonline.org/

Rgds / Charles.C


Kind Regards,

 

Charles.C


#4 MRios

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Posted 10 March 2009 - 05:39 PM

Hi Rocío!
Keep in mind that you´re auditing a process that uses "dry cleaning" procedures. Don´t expect to find a boot cleaning station (pedilubio in Spanish, I don´t know the translation) or lots of washing stations inside the mill; there are probably no hoses or internal drains.
I work at a flour mill and sometimes people will ask about these things.
The last thing we want in a mill is water, which would cause all sorts of molds to form. Which brings me to: you might want to check if they have microbiological reports related to molds, salmonella and E. coli. Birds (usually pigeons and starlings), rodents and weevils are the most common pests.
Check their security sifter (cernedor de seguridad) to see what is being rejected. Mostly it´ll be small bran particles (shorts), but you might find pieces of metal plastic or others that will give you a clue about their maintenance.
Charles C gave you an excellent link. AIB has lots of information, mostly on bakeries, but they´re also highly regarded in flour milling, since they have lots of collaboration from University of Kansas. I included a document in Spanish from AIB that I hope will help you.

Attached Files


Edited by MRios, 10 March 2009 - 05:49 PM.


#5 Rocio

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Posted 24 March 2009 - 04:25 PM

Thank you all of you.
I have been in several mills and I know by general audit sense what is needed, but if you have several other things to consider especific from this kind of process, I will appreciate it.

How often should be the environmental sampling appropriate since this is not a wet area and the process is closed. Some plants do it monthly as any other one, some others do it every three or six months and they all have been approved by third party auditors. What is your suggestions according to your experience.



#6 Charles.C

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Posted 25 March 2009 - 11:17 AM

Dear Rocio,

The usual answer in standards like BRC is to do a risk evaluation. Try searching this forum for the general idea.

Rgds / Charles.C


Kind Regards,

 

Charles.C


#7 Rocio

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Posted 26 March 2009 - 11:21 AM

Thank you all for your answers. They are very valuable
:)






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