Hi All I am very new to the Food safety business, we mill flour and package to both Suppliers and customers.
Recently we have had a few complaints about the CO2 levels in our SR flour. Our suppliers want us to use a chittick apparatus or indicator testing to check the CO2 levels. We have the Chittick apparatus, but no one knows how to use it ( the manual is missing). I have searched the web and cannot find a basic manual or an basic answer to indicator testing. HELP please