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Gluten free flour food safety

bakery haccp food safety

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Jackobelly

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Posted 17 September 2021 - 12:08 AM

Hello,

 

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:

sorghum flour,

millet flour,

tapioca flour (or starch or powder are all the same),

arrowroot powder

teff flour,

millet flour,

tapioca flour,

arrowroot powder.

 

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.

 

Thank you!


Edited by Jackobelly, 17 September 2021 - 12:09 AM.


Charles.C

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Posted 17 September 2021 - 02:19 AM

Worst Case Scenario -

 

Attached File  micro-flour.PNG   45.58KB   0 downloads


Kind Regards,

 

Charles.C


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MDaleDDF

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Posted 17 September 2021 - 01:17 PM

Don't you have a COA or spec sheet from the manufacturer of each of the individual flours that lists path info?  Just add um up?



Jackobelly

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Posted 21 September 2021 - 08:25 PM

Don't you have a COA or spec sheet from the manufacturer of each of the individual flours that lists path info?  Just add um up?

Yes if have path info but can't find acceptable limits from the CFIA.



Charles.C

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Posted 22 September 2021 - 06:00 AM

Yes if have path info but can't find acceptable limits from the CFIA.

 

Hi Jackobelly,

 

Most issued official micro limits are for RTE products, (including CFIA).

 

I anticipate your items are NRTE

 

this extract from a spec is probably in he typical ball-park -

 

Attached File  micro spec - plain flour.PNG   35.88KB   1 downloads

 

(L monocytogenes [see Post 2] - data is elusive)

(pathogenic E.coli [see Post 2] is zero tolerant, ie same limit as Salmonella in above extract)


Kind Regards,

 

Charles.C


Leila Burin

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Posted 23 September 2021 - 01:07 PM

Hello, have you seen this recall?

https://www.fda.gov/...ns-linked-flour

 

E coli O121 is the pathogen in this cases...

hope this helps :)

 

best regards,

L



Jackobelly

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Posted 23 September 2021 - 04:22 PM

Hello, have you seen this recall?

https://www.fda.gov/...ns-linked-flour

 

E coli O121 is the pathogen in this cases...

hope this helps :)

 

best regards,

L

Thank you! Our flour isn't wheat flour but a mix of different grains where I don't think E coli is a problem as much.







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