| Hazard: | Biological -- Enterobacteriacae -- Salmonella
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| Source: | Contaminated wheat or contamination from part of flour milling process
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| Justification: | Regulatory Press Release It is possible for low levels of bacteria to be on wheat or other points of the flour milling process, and studies indicate that about one percent of flour on average contains Salmonella
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| Control Measure: | Good operating (agricultural and manufacturing)practice for grain growers and millers. Consumers: wash hands before and after handling food and food ingredients, do not eat raw batter or other mixes that contain uncooked baking ingredients.
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| Last Updated: | 16/01/2019
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