Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. Reference the following materials provided by the Home Baking Association and members so you can have a safe and enjoyable experience in the kitchen.
New Resources from HBA Members
North American Millers’ Association, Grain Craft and the Home Baking Association have teamed up to produce this handy Powerpoint presentation on Flour Food Safety. Check it out!
Thank you ThermoWorks for providing this handy document on Baking Temperatures. The guide includes ingredient and process temperatures, as well as doneness temperatures. Check it out!
Food safety is a core value for the milling and baking industry. Working professionals strive to provide safe, healthy, and affordable food for their customers and consumers, but healthy food handling guidelines need to be practiced by consumers as well. The North American Millers’ Association has prepared the following resource with consumer food safety in mind.
Question: Can I Make Flour Safe to Eat in My Home Oven?
Read more here!
Check out this informative article: Home kitchen heat-treated flour doesn’t protect against foodborne illnesses, Purdue food scientist says
Available in the HBA Shopping cart, Guide Card: Baking Temperature Substitution $8.00 pack of 25 cards. – Also available, Ingredient Substitution cards, Measurement Guide cards, Baking Food Safety posters.
Did You Know? Resources
North American Milling Association has created a suite of materials perfect for educating others about Flour Food Safety. Please view the video, as well as their handy safety poster available in three languages.
Did You Know? Posters
Partnership for Food Safety Education
Hot Chocolate Cookies
Tie back long hair, remove jewelry
Wash hands with warm water and soap
Wear a clean apron…clothes carry dirt and germs from where you’ve been
Wash counters, assemble ingredients and tools needed for recipe
Re-wash hands before beginning to measure, mix or portion products
Wipe flour and batter from stand or hand-held mixers, counters
Scrape mixing tools and bowl of excess batter, discard and load dishwasher
Wash hands before packaging baked and cooled products in food-safe packaging