Treatment to minimize microbial risk of "raw" flax seed
Started by Jess S, Oct 18 2017 11:33 AM
Hi all,
We have a customer who likes the taste and health benefits of raw flax seed. We, however, don't like the food safety risks involved in producing such a product. Can any of you recommend a type of treated flax seed that would have many of the same physical properties, but minimize our microbial risk?
1 Thank
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is the flax milled or ground?
What type of product are you making?
Pallet treatment standards for a food facility
Microbial Validation your container, container closure, and headspace treatment process
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SQF 11.5.2 Water Treatment
Literature Validation of thermal treatment
SQF 11.5 - Water Supply, Treatment and Quality
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