Remember…flour is a raw ingredient and must be further processed to control microbial pathogens. This video, brought to you by The North American Millers’ Association (NAMA) and the Candadian National Millers Association (CNMA), is a great resource for the proper handling of handling of raw products containing flour.
“Wheat is a healthy and wholesome grain, and an important part of the global food supply,” said NAMA president and CEO, James A. McCarthy. “From farm to kitchen, the entire wheat industry is committed to best practices for food safety, and this simple and easy to use video is designed to help consumers understand and apply proper handling and baking procedures so they can safely enjoy their favorite baked goods.”
NAMA, CNMA and the U.S. Food & Drug Administration advise flour is made from wheat grown and harvested on the farm, and it is possible for wheat to be exposed to environmental sources of E. coli and other bacteria that may present a food safety risk. Thus, raw flour is not ready to eat, and consumers should not eat or taste raw flour, dough or batter prior to cooking or baking as they can cause illness if harmful bacteria are present. However, proper cooking and baking eliminates the food safety risk associated with E. coli and other bacteria in raw wheat flour, dough and batter.
Here are some great tips:
- Never eat raw flour, cookie dough or any other raw dough or batter.
- Wash baking utensils and preparation surfaces thoroughly with soap and hot water.
- Always wash your hands after handling raw flour.
- Properly follow baking instructions.
- Only eat foods containing flour after they are properly baked.