September is National Food Safety Education Month. This time of year is also the kick-off of the fall baking season. Whether you’re making a back-to-school bake sale treat or a favorite holiday dessert, don’t forget to include food safety in your recipe!
Flour is a raw ingredient made from wheat grown and harvested in nature, and as such, it is possible for wheat to be exposed to environmental sources of naturally occurring pathogens. Processing raw grains into flour does not kill harmful bacteria. Cooking is the only way to be sure that foods made with flour are safe.
Follow these food safety guidelines when baking:
* Never eat or taste raw flour, dough, or batter.
* Follow the recipe or package directions on baking mixes for correct cooking temperatures and times.
* Don’t use products that include raw flour in ready-to-eat recipes like milkshakes or “no bake” cookies.
* Don’t try to heat treat flour at home using a microwave or oven, which does not make it safe to eat uncooked.
* Always wash your hands and all baking utensils with soap and water after handling raw ingredients including uncooked dough and batter.
Learn more about flour food safety at
namamillers.org.
Watch the North American Millers’ Association’s flour food safety PSA
video
or download the printable PSA in
English
or
Spanish.
Source: Email/GFMM
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