Codex (FAO) Flour

Essential Composition and Quality Factors

Includes general and specific quality factors for wheat flour.

  • Moisture content control
  • Sensory quality testing
  • Supplier approval
  • Ingredient amount control

Food Additives

Outlines acceptable food additives and their maximum levels in the final product.

  • Additive verification
  • Equipment calibration
  • Enzyme and flour treatment agents record
  • Additive permissible levels
  • Supplier audits
  • Finished product testing (chemical analysis)

Contaminants

  • Heavy metal testing (e.g., lead, cadmium, and mercury)
  • Pesticide residue testing
  • Mycotoxin monitoring (e.g., aflatoxins, DON)
  • Storage monitoring

Hygiene

Wheat flour is prepared in accordance with good hygiene practices and free from microorganisms, parasites, and other objectionable substances.

  • Microbiological testing (e.g., E. coli, Salmonella, and Listeria spp.)
  • Cleaning and sanitation procedure
  • Hygiene inspection
  • Good Manufacturing Practices (GMPs) inspection
  • Training program

Packaging

Flour is packaged in containers that safeguard its hygienic, nutritional, and organoleptic qualities.

  • Packaging material inspection
  • Sealing and labeling checks
  • Visual inspection

Labeling

Flour is labeled according to the Codex General Standard for the Labelling of Prepackaged Foods.

  • Label review
  • Non-retail packaging review

Methods of Analysis and Sampling

  • Sampling Protocols
  • Laboratory Testing (e.g., ash content, protein levels, and fat acidity)
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