I have a process with rework and I'm trying to assess microbiological risks.
In general, the overview of the process you can see from the picture enclosed.
About the product. Its major part is potato flakes, on the second place there is potato starch (all the other ingredients form less than 10% from dry blend). Dough humidity is about 30%.
About the process. Dry ingredients blend and mono-glyceride are combined in a dry mixer. This dry mix together with grinded scrap enter the wet mixer, where water is also added. Dough leaves the wet mixer, comes to sheeting and then dough sheet is cut. Semiproduct is conveyed to a fryer, while scrap goes to a grinder. Grinded scrap is then transported back to the wet mixer.
Currently I am concerned about germs proliferation in the wet mixer (cause there water is added) and the grinder (cause there can be dough build-ups). At the same time I don't exactly know which kind of microbes will be the most significant.
Can anyone suggest any other process points to consider and to name germs that can be a concern?