What should be done with a package of flour that is received with signs of dampness on the bag?

When a package of flour shows signs of dampness, it poses a significant risk to food safety. Moisture can lead to the growth of mold and bacteria, which can contaminate the flour and make it unsafe for consumption. In this case, rejecting the flour and returning it to the supplier is crucial. This ensures that the contaminated product does not enter your food supply, protecting both the business and the consumers.

Returning the flour to the supplier also allows for proper documentation and traceability, which is essential in maintaining safety standards. It emphasizes the importance of inspecting food products upon delivery and reinforces that any product that shows signs of damage, spoilage, or contamination should not be accepted.

Storing damp flour, attempting to use it after drying, or sealing the bag would not eliminate the risk of contamination and could lead to foodborne illnesses. Therefore, the best practice in this scenario is to reject the flour and return it.