As I am working on our Companies FSMA program and doing research on Mycotoxins, I learned that the the first step to control mold growth is keeping sure the grain (dry beans) isn't more than 10 degrees warmer than the outside air temp. They are stored in Steel silos with fans and sometimes in totes in our warehouse that isn't temperature controlled. Our processing equipment will remove moldy beans. We do test silos once a month and run fans when needed. I have been BRC for 4 years and have that our product dry edible beans don't need to be temperature controlled, and an Auditor has never questioned me, but now I think it might be. Any input would be great.
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