Food Safety in the Flour Industry

Food Safety in the Flour Industry will look at issues primarily around pathogens and mycotoxins in flour.
Our panel of experts will explore the following questions related to flour safety:
We seem to be seeing more recalls for flour due to pathogens – why is that?
What are the appropriate handling procedures for flour in a commercial bakery? How do you communicate that to your customers?
What is the flour milling industry doing to reduce the prevalence of pathogens?
What is the flour milling industry doing to reduce the prevalence of mycotoxins?
What kinds of conversations should commercial bakers be having with their flour suppliers about food safety?
What methods are available to treat flour for pathogens and why aren’t they more widely used?

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