Baking & Flour Food Safety
The Partnership for Food Safety Education recommends people not eat raw cake batter, cookie dough and other doughs, whether they come from a mix or are made from scratch.
Flour and other ingredients can contain harmful bacteria that are only killed during the cooking process. Children are especially vulnerable to serious foodborne illness.
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Download Baking Tips Infographic
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Protect Your Child: Food Safety Shareable Graphics
E. coli: Protect Your Child (shareable graphic)
Salmonella: Protect Your Child (shareable graphic)
Say No to Raw Dough (shareable graphic)
Holiday Baking & Food Safety Recorded Webinar
Presenters: Donald Kautter, Senior Advisor/Consumer Safety Officer with the FDA; Sharon Davis, Family and Consumer Sciences Educator, Home Baking Association
Engaging Baking and Flour Food Safety
Session from the 2021 Consumer Food Safety Education Conference entitled “Consumer and Industry Baking and Flour Food Safety Engagement” presented by:
- Sharon Davis, Home Baking Association
- Dale Nellor, North American Millers’ Association
- Dave Katzke and Kelly Stevens, General Mills
Additional information on flour and home food safety: