• Facebook
  • Twitter
  • Vimeo
  • LinkedIn
  • SUBSCRIBE
  • MEMBER LOGIN
U.S. Wheat Associates
  • Our Story
    • About USW
    • Dependable People. Reliable Wheat.
    • Board of Directors
    • Staff Directory
    • Office Locations
  • Market Information
    • Market Information
    • Price Reports
    • Price Charting Tools
    • Supply and Demand
    • Commercial Sales
  • Crop Quality
    • Crop Quality
    • Harvest Reports
    • Hard Red Winter
    • Hard Red Spring
    • Hard White
    • Soft White
    • Soft Red Winter
    • Durum
  • Working With Buyers
    • Working With Buyers
    • Customer Conferences
    • Wheat Classes
    • Wheat Glossary
    • Wheat Grade Factors
    • How to Buy
    • Ask the Expert
    • Resources
  • Who We Represent
    • Who We Represent
    • Board Meetings
    • State Wheat Commissions
    • Partners
    • Trade Activities
  • Policy
    • Policy
    • Trade Negotiations
    • Trade Barriers
    • Innovation and Sustainability
    • Food Security and Assistance
    • Public–Private Partnership
  • News
    • Newsroom
    • Wheat Letter Blog
    • News Releases
    • Videos
  • Search
  • Menu Menu
You are here: Wheat Letter Blog 1
Wheat Foods

New Consumer Food Safety Resources for Flour Millers

Wheat Industry News Image

Two new resources developed by milling and baking organizations in North America that communicate how consumers can reduce the risk of food-related illness are now available. The North American Millers’ Association (NAMA) and the Canadian National Millers Association (CNMA) have produced a new food safety educational video designed to help eliminate the food safety risk associated with wheat flour by educating consumers on proper handling and baking instructions. In addition, NAMA worked with the U.S. based Home Baking Association to add specific information to its “Baking 101” resource about how consumers can minimize food safety risks with raw 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 the 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 that 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.

“An informed consumer is a safe consumer when it comes to food safety and at-home baking,” said CNMA President Gordon Harrison. “This video will make it easier for consumers to understand and implement a few simple food safety precautions that help protect them and their families.”

USW has posted the video on its YouTube channel. It is also posted on the CNMA website.

The “Baking 101” developed by the Home Baking Associations now features these baking food safety steps:

  1. Store raw flour, baking mixes, dough and eggs separately from ready-to-eat foods.
  2. Before baking, tie back long hair, clean counters, assemble ingredients and equipment, wash hands, and apron-up.
  3. Keep separate the measuring, mixing and handling of unbaked batter or dough from cooling, serving and packaging of baked products.
  4. Test baked products with wooden toothpick or cake tester and food thermometer at center to ensure products are completely baked.
  5. Clean tools, work surfaces and equipment with hot, soapy water or in dishwasher.
  6. Wash hands before you taste, serve or package baked goods.
November 30, 2017/by actualize
Share this
  • Share on Facebook
  • Share on Twitter
  • Share on WhatsApp
  • Share on LinkedIn
  • Share by Mail
https://www.uswheat.org/wp-content/uploads/2021/07/HARD-RED-WINTER-Food-1.jpg 550 750 actualize https://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.png actualize2017-11-30 15:30:302017-11-30 15:30:30New Consumer Food Safety Resources for Flour Millers

Wheatletter Sidebar

Quick Links

  • Newsroom
  • Wheat Letter Blog
  • News Releases
  • Videos

Wheat Letter Related Blogs

Photo of a combine unloading wheat into a semi-trailer.
Wheat Industry News

Wheat Industry News

News and Information from Around the U.S. Wheat Industry Speaking of Wheat “Overall, U.S.…
MORE
March 16, 2023
https://www.uswheat.org/wp-content/uploads/USW_2022_NE_Harvest-5-scaled.jpg 1707 2560 Steve Mercer https://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.png Steve Mercer2023-03-16 09:38:472023-03-16 09:38:47Wheat Industry News
Image shows a folded US$ bill shaped like a price movement chart up and down and flat.
Market and Crop Analysis

Markets Look for Weaker Dollar as Purchasing Conditions Improve

With recent breaks in U.S. and global wheat futures and lower freight rates, the wheat market…
MORE
March 15, 2023
https://www.uswheat.org/wp-content/uploads/Looking-for-a-Weaker-.jpg 795 1318 Steve Mercer https://www.uswheat.org/wp-content/uploads/USW-Logo-Full-Color.png Steve Mercer2023-03-15 17:00:322023-03-16 09:39:20Markets Look for Weaker Dollar as Purchasing Conditions Improve

Stay up to date on wheat industry news!

SUBSCRIBE

Think Farm Export Programs Don’t Matter? Think Again.

GET THE REST OF THE STORY

Our Story

  • About USW
  • Dependable People. Reliable Wheat.
  • Board of Directors
  • Staff Directory
  • Office Locations

Market Information

  • Market Information
  • Price Reports
  • Price Charting Tools
  • Supply and Demand
  • Commercial Sales

Crop Quality

  • Crop Quality
  • Harvest Reports
  • Hard Red Winter
  • Hard Red Spring
  • Hard White
  • Soft White
  • Soft Red Winter
  • Durum

Working with Buyers

  • Working With Buyers
  • Customer Conferences
  • Wheat Classes
  • Wheat Glossary
  • Wheat Grade Factors
  • How to Buy
  • Ask the Expert
  • Resources

Who We Represent

  • Who We Represent
  • Board Meetings
  • State Wheat Commissions
  • Partners
  • Trade Activities

Policy

  • Policy
  • Trade Negotiations
  • Trade Barriers
  • Innovation and Sustainability
  • Food Security and Assistance
  • Public-Private Partnership

News

  • Newsroom
  • Wheat Letter Blog
  • News Releases
  • Videos

DTN Wheat Detail
DTN Corn Detail

2008-2013 U.S. Wheat Associates. All Rights Reserved
Privacy Policy | Non-Discrimination Statement

Scroll to top