Page 129 - Handbook on Food Fortification in Kenya
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c) Product information data Sheet d) Certificate for Premix
The CoA/CoQ/CoC is the official
This document should be kept on file documentation of premix quality, and
at the mill/refinery and made available should include:
to all operating and quality control
personnel. This document is also called Chemical assay of the premix batch
the material safety data sheet (MSDS). for each nutrient contained (except
for vitamin B12 if present, whose level
Information provided in the MSDS can be verified by audit rather than
should include: actual assay).
a) The name of the premix It may indicate the minimum and
assay standards for that premix as
b) The name and contact reference.
information of the manufacturer
Batch or lot number
c) The intended use of the premix
Date of manufacture and expiration
d) The ingredient composition date or “use byâ€
of the premix –usually in
descending order GMO or allergen status
e) The food grade status of the e) Compatibility with other additives-
ingredients used, Some flour mills add small amounts
of bleaching agents and improvers to
f) The recommended addition flour, such as enzymes and oxidants.
rate of the premix to flour or Even though it might be tempting
fats and oils and the levels of to add improvers and fortificants
micronutrients added at that with the same feeder, this is NOT
rate recommended, for the following reasons:
g) The minimum assay standards Quality is compromised as addition
for the premix, and maximum of fortificant should be constant but
assay standards if any exist improver addition rates are adjusted
to meet specifications.
h) Storage and handling
instructions Shelf life of vitamins may be altered if
combined with improvers in a highly
i) Allowable storage periods or concentrated mix in the feeder.
shelf life of premix
Some fortificants can react with
j) Occupational Safety hazards benzoyl peroxide and degrade the
nutritional value of the premix.
k) Side effects
l) First Aid Measures
m) Recommended PPE
n) Transport precautions
o) Environmental concerns
p) Disposal Methods
FOOD FORTIFICATION HANDBOOK | 50
