Wheat flour microbiological hazard anaysis
Started by urooj, Nov 14 2019 10:57 AM
Hello EveryOne,
Hope you are doing well,
I am new in flour industrt and want to do proper hazard analysis and make a good haccp plan.
but for that i didnt have enough knowledge of wheat and flour, specially microbiology of flour.
please help me in this .
Flour correctors and improvers vs wheat quality and mill setting
Ingredient Declaration for Wheat Flour Paste that contains many ingredients
Can someone identify this potential wheat fungus?
What are requirements for exporting wheat flour to the USA?
Reference standard with COA for wheat flour, wheat bran and Raw wheat
[Ad]
Hello EveryOne,
Hope you are doing well,
I am new in flour industrt and want to do proper hazard analysis and make a good haccp plan.
but for that i didnt have enough knowledge of wheat and flour, specially microbiology of flour.
please help me in this .
Hi Urooj,
Have a look at this post/thread -
https://www.ifsqn.co...ill/#entry45872
PS - Welcome to the Forum ! :welcome:
thank you :)
Flour correctors and improvers vs wheat quality and mill setting
Ingredient Declaration for Wheat Flour Paste that contains many ingredients
Can someone identify this potential wheat fungus?
What are requirements for exporting wheat flour to the USA?
Reference standard with COA for wheat flour, wheat bran and Raw wheat
E.coli or E.coli O157 strain for testing wheat flour
HACCP for Wheat and Maize Milling
Anyone know the level of gluten in wheat?
HACCP plan for maize and wheat flour
Is precautionary labelling connected to allergen (Wheat and Soya) a CCP or OPRP?