― Frequency | Every 10 min of pressing. Before usage
― Who | Press operator. Supervisor/operator
― Records | Moisture of press cake. Absence of dirt
Corrective action/Records | Repress by increasing pressure of press on press cake. Good quality of raw material, Avoid contact to the foods. Clean and sanitize press and sacks
Verification | Proper working of press Recheck dryness. Inspect press and sacks for cleanliness
Critical Control point (CCP) | Flash drying/solar drying/oven drying
Significant Hazard | Biologicaclass="underline" Bacillus spp, Staphylococcus aureous; Physicaclass="underline" dust; Chemicaclass="underline" Cyanide
Control/Preventive measure | Complete drying of HQCF Proper check of raw materials. Avoid contact to the foods Use net screens over the dryers. Provide hard surfaces at drying sections
Critical Limits for control measure | Less than 12 % moisture content. Absence of droppings and dust
Monitoring
― What | Moisture content. Bird/pest. Droppings and dust
― How | Determination of moisture content. Visual examination
― Frequency | Every batch of product. Visual Examination
― Who | Quality control officer. Drying operators
― Records | Moisture Analysis. Presence of droppings and dust
Corrective action/Records | Start drying early re-dry or use product for a different purpose. Use contaminated product for animal feed or dispose appropriately. Drive off pests
Verification | Check drying temperature and working conditions of driers. Inspect drying area for presence of pest, birds and domestic animals
8.4.2 Hazard Analysis and Critical Control Point (HACCP) of Instant Yam Flour
(a) Product description: Instant yam flour is unfermented yam flour prepared from fresh yam tubers through a process of peeling, washing, slicing and cooking, followed by drying and milling.
(b) Requirements for Instant Yam Flour: According to the African Organisation for Standardization (ARS 53/2012) and to the Codex Standard, instant yam flour should have the same requirements as listed for HQCF and fufu flour in Tables 8.2, 8.3 and 8.4.
(c) Level of contaminants for instant yam flour: The level of contaminants for instant yam flour are total mycotoxins (10 pg/kg, max), aflatoxin B1 (5 pg/Kg, max) and pesticides (0.01 g/kg, max).
The critical control point (drying) for instant yam flour along with preventive measures, corrective measures and verification tools is given in Figure 8.7 and Table 8.7.
Figure 8.7 Identification of critical control points (CCPs) for instant yam flour (Obadina et al., 2014).
Table 8.7 An HACCP plan identifying the critical control points for the production of fufu flour
Critical Control Point (CCP) | Steeping
Hazard description | Chemicaclass="underline" Hydrogen cyanide. Biological: Bacillus spp, Staphylococcus aureous
Preventive measures | Adequate fermentation process and growth of desirable microorganisms. Proper check of raw materials, Avoid contact to the foods.
Critical limit | Fermentation between 72 and 96 h. Temperature, 28–35 °C. Absence of contact. Quality raw material, which is free from microbes.
Monitoring procedure | Check temperature and time regularly
Monitoring frequency | Each batch. Adequate fermentation and growth of desirable microorganisms
Responsibility | Quality control./assurance (QA) officer
Corrective actions | Adjust the temperature and time
Verification Procedures | *Fermentation conditions. Examination of chemical and microbiological tests. *Educate Personnel
Critical Control Point (CCP) | Oven drying
Hazard description | Biologicaclass="underline" Bacillus spp, Staphylococcus aureous. Physicaclass="underline" Sand from environment. Chemicaclass="underline" Hydrogen cyanide
Preventive measures | Upgrade the drying process where necessary, Drying under an enclosed surface Adequate drying conditions. Avoid contact to the foods
Critical limit | Extraneous matter: <1 %. Moisture (min): 11–12 %. Mould: Nil. Drying conditions: 50–60 °C for 24–48 h
Monitoring procedure | Moisture content testing. Microbiological tests. Physical test. HCN content. Record keeping
Monitoring frequency | Each batch
Responsibility | Quality control. (QC)/assurance department
Corrective actions | If moisture content is too high, then product should be subjected to more drying. The drying temperature and time can be adjusted, based on the cyanide content and microorganisms
Verification Procedures | *The level of HCN. content. *Drying method, time and temperature
Table 8.8 Requirements of sweet potato chips
S. No. | Requirements
1 | Safe and suitable for human consumption
2 | Taste and odour shall be typical of the product
3 | Colour shall be the characteristic of the variety
4 | Should not be mouldy
5 | Must be free from substances that are hazardous to human health
6 | Foreign matters both organic and inorganic materials other than extraneous matter must be absent
7 | Raw material shall be mature, free from diseases, not highly fibrous and spongy.
8.4.3 Sweet Potato Chips
Sweet potato is the number one root crop in Rwanda, Angola, Botswana, Burundi, Ethiopia, Kenya, Lesotho, Madagascar, Malawi, Mauritius, Mozambique, Somalia, Swaziland, Uganda, Zaire, Zambia and Zimbabwe (Ewen and Mutuura, 1991). Sweet potato chips are a type of snack made by washing, slicing, drying/frying and packaging. The sweet potato tubers are sliced, but not usually grated because grating induces enzymatic browning reactions and the fresh grated product is quickly subjected to an undesirable spontaneous fermentation.
(a) Requirements for sweet potato chips: The requirements of sweet potato chips are given in Table 8.8.
(b) Physico-chemical and microbiological requirements for sweet potato chips: The physico-chemical and microbiological requirements for sweet potato chips are given in Table 8.9.
(c) Level of contaminants for dried sweet potato chips: The level of contaminants for sweet potato chips must follow the standards given in Table 8.10.
Table 8.9 Physico-chemical and microbiological requirements for dried sweet potato chips
S. No. | Properties |
| Components | Requirements
1 | Composition |
| Moisture content (Max) | 12 % (by mass)
| Total ash (Max) | 3 % (on dry matter basis)
| Acid insoluble ash | 0.15 % (on dry matter basis)
Crude fibre (Max) | 2 % (on dry matter basis) <1cfu/g, max
2 | Microbiological |
| Coliform count |