Digital Re-print - November | December 2011

Food safety in the grain milling industry

Grain & Feed Milling Technology is published six times a year by Perendale Publishers Ltd of the United Kingdom. All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published. Copyright 2010 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1466-3872

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FEATURE

FOOD SAFETY
in the grain milling industry
by Urs Dbendorfer, Bhler AG, Switzerland
Food safety issues have not be considered as a cost driver or an option, but as a must for the food producing industry throughout the entire value chain from the farm to the fork. In regard of the Dont do harmapproach in machine design, several guidelines are elaborated in order to set up checklists for equipment design. It is an established procedure in Bhler that all the equipment and technology developments are counterchecked to these standards. In the Buhler R&D process any newly designed equipment and processes are cross-checked carefully with regard to: Clean-ability in- and outside of the equipment Avoiding of any dead pockets or hidden angles in the process Undertake all necessary actions to make a re-contamination within the process impossible All eventual coatings need to be approved for food safety It is the common understanding throughout the industry that the efforts for food safety are not limited to machines and equipment. Modern mill buildings for example do not have windows or at least a quite reduced, screened surface; this is mainly explained by banning the possibility of emissions such as dust or insects. Another building related issue is the clean-ability of the production environment. It should be considered as a standard execution to cover floors with a smooth epoxy layer, likewise corners should be rounded and windowsills must not be horizontal. Having the engineering related topics done nicely, the control of the climate is another very important topic. At the same time it is possible to lift the pressure within the buildings above the atmospheric pressure, this results in higher efficiency of the entire aspiration system and hinders flying insects to get into the mill. Since consumer habits are changing quickly, there is a noticeable impact on flour production. Flours that are downstream processed to convenient foodstuff like frozen dough or semifinished baking goods are supposed to be very he aim of the millers is to provide a healthy and pure staple food to the consumers. The focus lies on the purchasing and treatment of the raw materials, its processing, the training of the people and precautions in order to prevent a possible recontamination. Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from chemical, physical or biological sources. In an increasingly complex world, there is a higher risk of food borne diseases. Providing safe flour requires the effort of many partners and various skills within the company. With Bhler as a partner, in understanding the demands and verifying the most adequate solutions and technologies, the changing markets are not a thread but a huge opportunity to fulfil consumer expectations and add value to flour or other products out of the mill. Traditionally, the miller is used and experienced to operate processes, which are

low in microbiological charge. Depending on the sourcing of the wheat, it is not always possible to procure a pure raw material. So Bhler is providing solutions to treat the finished product thermically. The well-known process FHT (Flour Heat Treatment) is used for example to lower the charge of pathogen germs within the flour. For other usages of flour, to assure baking functionality is required a low contamination in microorganisms and an entirely functional gluten. Bhler strives for this reason to mature a new technology of flour pasteurisation. With the upcoming trend of enriching the diet with fibres and other precious constituents out of the wheat kernel, there are new chances for cereal processors to enlarge the portfolio of noble products. The demand for germ and hygienised bran is increasing worldwide, representing a possible niche market for millers. So in conclusion, one can resume to the following basic rules: It starts with the purchase of the cereals only from crop assured sources. Check every delivery of wheat for any

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designed to detect and remove foreign matters out of the raw material. Several techniques based on the physical differences in between the particles have been matured during the passed decades and centuries. A contemporary topic in the cereal processing industry is natural toxins metabolised by fungi. These so called mycotoxins are strictly monitored and their removal is a huge challenge for the miller. Since millers are processing a biological raw material, there is always the presence of natural contaminants such as microorganisms. By knowing about the risk and by conducting the processes carefully, the miller is able to minimize the risk of having pathogen germs in the finished products.
26 | november - december 2011

food safety hazards and reject wheat, which does not fit for purpose. Apply HACCP (Hazard Analysis, Critical Control Points) systems through the milling process. Define different risk zones and assign the people who may access. Apply proven and certified equipment and technologies only. Demarcate clearly High Sanitation zones like bagging and prevent access.

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Conclusion
Points to take influence for food safety in grain milling
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november - december 2011 | 27

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This digital Re-print is part of the November | December 2011 edition of Grain & Feed Milling Technology magazine. Content from the magazine is available to view free-of-charge, both as a full online magazine on our website, and as an archive of individual features on the docstoc website. Please click here to view our other publications on www.docstoc.com.

LINKS

November - December

2011

See the full issue

In this issue:
Mycotoxins an overview Database for animal diet formulation techniques:
A glance to last decade

African advances
Animal feed milling is one of the most buoyant activities in the agri related field

Visit the GFMT website Contact the GFMT Team Subscribe to GFMT

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Process analysis solutions open new opportunities for improved profit and quality

Food safety in the grain milling industry Recent advances in rapid grain testing

Optical sorting
Optical sorting has come of age and should be considered as a serious option for inclusion in any modern wheat cleaning plant

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