Heat-treated flour – safe or not?

With recent advice being issued about the safe handling of flour, we decided to collate official guidance to help you, and your children, stay safe.

Statement from the FSA: “We have reviewed the available evidence around heat treating flour in a consumer setting. Following the review, we have updated our advice to focus on following general hygiene guidance to help reduce the risk of illness, as heat treating flour may be unreliable when carried out in a consumer setting. There are factors that can’t be controlled in this environment, as they can in industry settings. Washing hands thoroughly before and after handling flour and cleaning all surfaces and utensils properly will help to reduce the risk.

“This guidance applies to all types of flour including wheat, gluten free, corn, gram, and rice flour. It may also be helpful when considering the risks associated with sensory play and craft activities using flour where this is not intended to be eaten.”

This advice is intended for the general population and has been produced for those handling these products recreationally.

Operators of care settings or other businesses where children and older people are handling raw flour or raw flour products should also take account of this advice when considering how risks associated with these activities are managed as part of their risk assessment process. Children and older people may be more vulnerable to infection so additional care may be needed when handling these products.

Getting ill from uncooked flour or flour products is rare as they are mostly used as an ingredient in foods to be to be baked or cooked. Thorough cooking makes uncooked flour safe to eat. Food poisoning bacteria have been found in flour and pastry products in the UK, and there are examples from other countries where similar products have been linked to outbreaks of illness.

You should not eat flour or flour products such as pastry and doughs that have not been cooked thoroughly or are not sold as ready to eat. This is because flour is not usually treated during processing to kill any food poisoning bacteria that may be present. Make sure to always follow the manufacturer’s instructions provided on the packaging. This will tell you if the product must be cooked or it can be eaten raw.

It is particularly important for vulnerable people, such as young children, those with compromised immune systems and older people, to follow this advice because their immune system may not be able to fight off infections as easily. They should also take care when handling flour and flour products and follow the advice on the 4Cs: cooking, cleaning, chilling and avoiding cross contamination.

Here are some helpful tips to help you to prepare food using flour or flour products safely:

• Do not eat or taste uncooked flour or flour products, such as pastry, cookie dough, pizza dough and batter, such as cake mix, unless labelling indicates they are ready to eat.
  
  
• Keep flour and flour mixes (e.g. bread or cake mix) in a sealed bag or container - flour can spread easily and contaminate other foods.
  
  
• Follow cooking, storage and handling instructions provided on the packaging.
  
  
• Wash hands thoroughly with soap and warm water before and after handling flour, uncooked pastry, or dough.
  
  
• Clean all surfaces properly - wash bowls, utensils, and surfaces with warm, soapy water or your usual surface cleaner and disinfect where necessary.
  

While heat treatments applied in the home or in settings may reduce the risk, we can’t be certain that they will kill any harmful bacteria that might be present and eliminate the risk completely.

When using uncooked flour or flour products not intended to be eaten e.g. dough for crafts and play, you may wish to use this advice to support how you manage the risks during these activities:

• Pre-heat the oven to 200°C/fan 180°C/gas mark 4.

• Spread the flour out evenly on a lined baking tray and bake for 5 minutes, stirring half-way through.

• Ideally, use a food thermometer to check the temperature of the flour in different spots when stirring and after 5 minutes.

• The flour should be heated to 70°C for a minimum of 2 minutes.

• Make sure to cool the flour before using. 

• Use a heavy-based frying pan and place over a medium heat

• Stir constantly for about 4 minutes until all the flour is hot

• Ideally, use a food thermometer to check the temperature of the flour in a few different spots

• The flour should be heated to 70°C for a minimum of two minutes

• Make sure to cool the flour before using.