{"id":316,"date":"2016-06-07T22:20:26","date_gmt":"2016-06-08T04:20:26","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=316"},"modified":"2016-06-15T22:33:29","modified_gmt":"2016-06-16T04:33:29","slug":"mn-certified-food-manager-voluntary-flour-recalls","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/safe-food-training-mn\/mn-certified-food-manager-voluntary-flour-recalls\/","title":{"rendered":"MN Certified Food Manager and Voluntary Flour Recalls"},"content":{"rendered":"
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Image credit: en.wikipedia.org<\/p><\/div>\n

With yet another major recall of a food production staple in the past month, this time for flour, we thought we should revisit how the MN certified food manager can keep the food safe in an industry where there are times when the safety of the food supply is uncertain.<\/p>\n

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MN Certified Food Manager and Voluntary Product Recalls<\/h2>\n

One of the unique aspects of the recall of flour produced by General Mills is that the recall is being labeled as “voluntary.” Statistics from an E.coli outbreak with cases dating back to December 2015 indicate that many of those sickened had consumed products made with certain brands of flour distributed by General Mills. There is also evidence that many of those sickened had eaten some form of raw cookie dough or uncooked product containing flour. At last report, there have been no traces of E.coli found at the processing facilities where the flour is distributed, but we still think it is wise to err on the side of caution in this case.<\/p>\n

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According to\u00a0Food Safety News<\/a>, this recall may extend further than just grocery stores, restaurants and retailers. Some of the potentially contaminated product may have been shipped to bulk suppliers. In order to ensure that your flour is safe to use in baked goods, we suggest you take the following steps:<\/p>\n