Hello!!
I have seen few topics related to EMP for flour mills. To have a better understanding,
1). We are only producing White and whole wheat flour. Our wheat source is directly from the commercial commodity with max of 1ppm vomitoxin.
- do we need to make another testing for vomitoxin after we received the wheat?
- With the said testing that require few days before the result (if using the lab) (or hours using the other testing kit), we cannot put the truckload on hold while waiting for the result
-what is the best option?
2). We have GMP and Sanitation program in place for dry cleaning.
-is it advisable to use ATP swab as everyday testing for indicators (only)
- and quarterly lab testing for indicators, e.coli, salmonella and listeria?
3). Is there any deep (water)cleaning schedule for flour mill and production? can you send me a sample?
Thank you in advance!