Low Moisture Foods

General Food Safety Information - UC Davis

• Flour & Cereal Grains - Outbreaks and Recalls (UC Davis, L.J. Harris and S. Yada) (updated 2-26-19) (PDF 175 KB)
• Publications on the Microbial Safety of Wheat, Flour, and Cereal Grains (UC Davis, L.J. Harris and S. Yada) (new 2-26-19) (PDF 138 KB)
• Surrogate Organisms for Low Moisture Foods: Tables and References (UC Davis, C. Theofel, S. Yada, and L. J. Harris) (new 5-14-19) (PDF 174 KB)
• Archived Documents, Nuts and Nut Pastes, Flour and Cereal Grains

General Food Safety Information - Other

• Reportable Food Registry Annual Report (FDA)

Feed, Feed Ingredients and Pet Food

• American Feed Industry Association (AFIA) Salmonella control guidelines (PDF 944 KB)

Flour & Cereal Grains - Outbreaks and Recalls

• Ardent Mills Flour Food Safety White Paper  (PDF 2.3 MB)
• Risk Profile: Salmonella (Non-Typhoidal) in Cereal Grains (New Zealand Food Safety Authority) (PDF 428 KB)
• Role of microbiological guidelines in the production and commercial use of milled cereal grains: A practical approach for the 21st century. Journal of Food Protection 70(4):1041-1053.  2006.  Sperber, W.H., and the North American Millers' Assn. Microbiology Working Group. (PDF 489 KB)

Food and Agriculture Organization of the United Nations

• Ranking of Low Moisture Foods in Support of Microbiological Risk Management (FAO/WHO) (PDF 3.2 MB)

Grocery Manufacturer's Association (GMA)

The grocery manufacturer’s association plays an active role in developing and promoting comprehensive food safety initiatives for the food industry and provides support to the industry with regard to compliance with federal, state and local regulations. The following documents were generated in partnership with the food industry.

• Facility Design Checklist (will open as MS Excel spreadsheet.)
• GMA Equipment Design Checklist for Low Moisture Foods (will open as MS Excel spreadsheet.)
• Salmonella Control Guidance (PDF 540 KB)
• Annex to Salmonella Guidance (PDF 203 KB)
• Technical Guidance and Tools
• Guidelines for Validation of Consumer Cooking Instructions for Not-Ready-to-Eat (NRTE) Products

Low-moisture food pasteurization

• Food Industry Contacts - Contact information for professionals in eight areas of interest, including low-moisture food pasteurization.

Salmonella in Low Moisture Foods – Key Documents

• Salmonella Control Guidance (GMA) (PDF 540 KB)
• Annex to Salmonella Guidance (GMA) (PDF 203 KB)
• Facility Design Checklist (will open as MS Excel spreadsheet.)
• Guidance for Industry Testing for Salmonella Species in Human Foods and Direct-Human-Contact Animal Foods (FDA CFSAN)(PDF 43 KB)

Spices

American Spice Trade Association (ASTA)

• Microbial Safety in Spices (white paper) (PDF 63 KB)
• Clean, Safe Spices: Guidance from the American Spice Trade Association (will open as download) (PDF 456 KB)
• HACCP Guide to Spices and Seasonings
• Imports/Sanctions/Transport Restrictions
• Ethylene Oxide White Paper (will open as download) (PDF 55 KB)
• Spice Adulteration White Paper (will open as download) (PDF 44 KB)