Is flour a food safety concern? 

In recent years, flour has been linked to multiple foodborne illness recalls. Flour can become contaminated at any point during production, beginning at the farm.

Foodborne illness–causing microorganisms, such as Salmonella and E. coli, can survive for long periods in dry foods like flour. Because standard flour is not treated during processing to eliminate these microorganisms, it must be handled as a raw agricultural ingredient.

Six best practices when handling flour 

Flour should always be fully baked or cooked before being consumed. Avoid using raw flour to dust finished products or as a decorative or coating ingredient. Follow these food safety tips when using flour in your cottage food products.

1. Bake thoroughly

Products containing flour should reach an internal temperature of at least 165°F to ensure harmful microorganisms are destroyed. For products such as breads and cakes, use a food thermometer to check the internal temperature at the thickest point.

2. Stay informed about food recalls

Keeping up-to-date on food recalls is the most reliable way to know if a product you use has been recalled. While some recalls may appear in the news, the safest approach is to regularly check the U.S. Food and Drug Administration's (FDA) official food recall website for the latest updates. 

3. Repackage flour with caution

If you repackage flour into jars or containers, keep a clipping of the original package with identifying information. This allows you to determine whether the flour is affected if a recall occurs. Always clean and sanitize containers before refilling them.

4. Prevent cross-contamination

Cross-contamination occurs when a hazard, such as Salmonella, is transferred from contaminated foods or surfaces to other foods or surfaces. To prevent this, clean and sanitize all work surfaces, tools, and equipment that come into contact with flour. Always wash your hands thoroughly after handling raw flour to reduce the risk of spreading contamination. 

5. Foods containing uncooked flour

If you plan to produce foods that contain uncooked flour, use a commercially heat-treated flour that is specifically processed to reduce food safety risks. These specialty flours can usually be purchased online.

6. Protect yourself

Do not taste or consume raw dough or batter made with untreated flour. Although it might be tempting, if you become sick it will impact your ability to contribute to your cottage food business.