Consumers expect food to be safe and are increasingly interested in how it is produced. nabim members take food safety very seriously, not least because consumers trust millers to produce consistently safe, wholesome products. How do flour millers do this in practice? Below are just some of the procedures carried out by millers designed to improve food safety:

• purchase wheat only from crop assured sources - i.e. where farmers have adopted best practice in growing their wheat, keep records of how the crop is grown and have these practices independently audited by a third party;
• ensure that any wheat delivered has been stored and transported in accordance with industry codes of practice;
• check every delivery of wheat for any food safety hazards and reject wheat which is not fit for purpose.
• apply HACCP (hazard analysis, critical control points) systems through the milling process.
• company and industry monitoring of residues of pesticides and other possible agricultural contaminants
• company and industry monitoring of microbiological risks.