Chemical/Biological Hazard in Flour Milling

Hi! 

I'm new to flour milling and is reviewing the HACCP of a company. What are the usual biological hazards in flour milling process? How should you treat returns/reworks (do you need to test all rework for micro, etc?) What is the world standard (WHO) on microbial counts (reference)? What tests do you conduct to fumigated flours (for rework)? 

Thanks!

Hi! 

 

I'm new to flour milling and is reviewing the HACCP of a company. What are the usual biological hazards in flour milling process? How should you treat returns/reworks (do you need to test all rework for micro, etc?) What is the world standard (WHO) on microbial counts (reference)? What tests do you conduct to fumigated flours (for rework)? 

 

Thanks!

Hi adconstantino -

Try this Post -

https://www.ifsqn.co...ill/#entry45872

Hi adconstantino -

 

Try this Post -

 

https://www.ifsqn.co...ill/#entry45872

Thank you Charles! I have yet to read the attachments. I guess rework/reprocessing is not included in the discussion. any ideas? Thanks!

Thank you Charles! I have yet to read the attachments. I guess rework/reprocessing is not included in the discussion. any ideas? Thanks!

TBH, I haven't read through them for many years so don't remember. :smile: