@Scampi I am not in the flour business. However, as the CFR says, it is supposed to be milled down to a certain mesh size. Otherwise, there could be rocks, metal fragments, and other physical hazards, right? Also, what testing is done for pesticides, etc. that have nothing to do with biological or physical contaminants?
Testing for nothing at all??? Does this mean there are controls (including processing controls) against all of those hazards when no testing is done?
Besides, did anyone ever think about the risk of re-contaminating baked goods or other areas of the bakery/kitchen if a flour contains Salmonella? For that reason, I never understand why a handler of flour can "wash their hands" (pun intended) of a potential pathogen contamination situation. Even when a pet food is recalled for Salmonella, they mention the risk of handling the adulterated/recalled pet food, because you need to consider the risk of a pathogen contaminating something that will not get baked.