Vice President - Research, Quality, and Technical Solutions Ardent Mills Denver, CO, United States
Description: Less than half of consumers know they should not eat raw wheat flour, which can carry microbiological pathogens. As a result, consumers can accidentally mishandle flour and get sick. Through new innovations, we now have proven, safer flours that reduce bacterial risk. This session will explore the primary pathogens and other food safety concerns in flour, best practices for handling flour in a commercial bakery, and the need for continued education with suppliers and customers to promote greater food safety for all.
