| Salmonella count | Absent
Source: EAS 772: 2012 ICS 67.080.20
Table 8.10 Level of contaminants for dried sweet potato chips
S. No | Contaminant | Standards
1 | Food additive | CODEX standards (Codex STAN 192-1995)
2 | Pesticides | Codex Alimentarius Commission for food product (CAC/MRL 1-2009)
3 | Contaminants and toxins in food and feed | General Standard for contaminants and toxins in food and feed (CODEX STAN 193-1995)
Source: East African Standard (2012)Critical
The process flow of sweet potato chips is shown in Figure 8.8. Critical control point (frying) for this product together with preventive measure, corrective measures and verification tools are shown in Figure 8.8 and Table 8.11. Also, the preventive measures, corrective measures and verification tools of biological hazards that can occur as a result of oven drying being the other CCP are similar to that of instant yam flour in Table 8.7.
Figure 8.8 Identification of CCPs for sweet potato chips.
Table 8.11 HACCP plan for the production of sweet potato chips
Critical Control Point (CCP) | Frying
Significant Hazard | Chemicaclass="underline" *acrylamide. *Trans fatty acids formation
Control/Preventive measures | *Ensure frying equipment’s are clean. *Ensure that frying is done in a clean, enclosed and well-ventilated environment. *Ensure that frying is carried out within critical limits. *Use of automated frying equipment.
Critical Limits for control measure | *Temperature and time *Dirt’s on frying equipment’s. *Cleanliness of the environment. *Temperature and time
Monitoring Corrective action/Records
― What | *Visual inspection. *Temperature regulator. *Use of automated frying equipment with regulated temperature and time.
― How | *Before and after usage. *Every batch of product
― Frequency | *Quality control officer. *Frying operators
― Who | *Absence of dirt’s. *Time and Temperature of frying.
― Records | *Clean equipment and environment. *Adjust temperature of frying
Verification | *Inspect equipment and envi- ronment. *Re-check working condition of fryer. *Educate Personnel
8.5 Summary and Future Research
In view of food safety, it has become important to apply the HACCP approach to address the guarantee of food safety in the root and tuber processing sector. However, the rationale, prerequisite, principles and requirements of HACCP need to be well understood before they can be integrated into the root and tuber processing sector, in order to control the challenges posed by physical, chemical and biological hazards. Due to the increasing awareness towards safety, there is a need of a comprehensive plan, which can be implemented for different root and tuber products. A wide gap exists in the implementation of HACCP and research carried out on this aspect, therefore this requires the attention of the researchers.
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