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Food can become contaminated at any point during production, distribution and preparation, and everyone along the production chain, from producer to consumer, has a role to play in food safety, says Baking Business.
Julie Miller Jones, Ph.D., distinguished scholar and professor emerita, foods and nutrition, St. Catherine University, said food safety for the grain industry is a farm-to-fork activity.
Good manufacturing practices (GMPs) and HACCP plans should be in place to ensure that the grain is not contaminated during the milling process. Packaging should not introduce any problems and prevent further contamination.
Read the full article here.
