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Chapter 15: Food Safety and Hygiene in the Flour Mill

Wheat Flour Milling, Second Edition
Pages 435-448
DOI: https://doi.org/10.1094/1891127403.015
ISBN: 1-891127-40-3


Government agencies, worldwide, inspect flour mills and enforce a variety of regulations concerning the flour milling industry. Such regulations apply to the grain producer, the miller, and the end-users of the flour. Accordingly, it is in the miller's interest to be aware of the regulations, which affect the technology, reputation, and safety of the products. Food safety and compliance with manufacturing standards are also demanded by mill customers because end-users of flour are required to use raw ingredients that comply with standards and good manufacturing practices (GMPs). Numerous publications deal with the issues of food safety, surveillance, risk prevention, and control systems such as hazard analysis critical control points (HACCP). In addition, various organizations have developed programs for third-party audit in operating plants.

Hygiene in the mill is part of a complete mill sanitation program. The program needs the support of management and all employees to guarantee that safe products are delivered to customers. Management leadership, education, enforcement, and audits are needed in all stages of the plant. Mills and Pedersen (1990) published a flour mill sanitation manual, which includes factors responsible for product contamination, information about an integrated pest control management program, and a sanitation guide for application in a flour mill.