I'm writing a HACCP plan for a gluten free sourdough bakery. The gluten free flour is a custom blend we get from a mill.
it consists of:
tapioca flour (or starch or powder are all the same),
Does anybody have any information regarding pathogens in these flours? I can't find much information online for my risk assessment. I need to assess whether there is a biological hazard in the gluten free flour mix and if we need to establish limits for COA results.
Edited by Jackobelly, 17 September 2021 - 12:09 AM.